Dinuguan, often called “chocolate stew,” is a savory Filipino dish known for its rich, dark sauce made from pork blood, vinegar, and spices. This hearty stew features tender pork offal (like intestines and liver) and meat simmered in a tangy, slightly spicy broth, creating a unique umami-packed flavor. Popular in the Philippines, dinuguan is typically served with steamed rice or puto (rice cakes), offering a bold taste that reflects the Filipino love for savory, tangy dishes.
This step-by-step recipe focuses on Classic Pork Dinuguan, an authentic version that’s perfect for adventurous eaters or those craving a taste of Filipino tradition. Let’s get started on making this deeply flavorful dish.
Ingredients (Serves 4-6)
- Protein:
- 500g (1.1 lbs) pork belly, cut into 1-inch cubes
- 300g (10.5 oz) pork offal (intestines, heart, or liver), cleaned and cubed
- 1 cup pork blood (fresh or frozen, strained)
- Aromatics:
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, julienned
- Seasonings:
- 1/2 cup white vinegar
- 2 tablespoons fish sauce (patis)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1-2 long green chilies (siling pansigang), whole
- 1-2 bird’s eye chilies (siling labuyo), chopped (optional, for heat)
- Other:
- 2 tablespoons cooking oil
- 2 cups water
- 1 teaspoon sugar (to balance acidity, optional)
- Optional Garnish:
- Chopped scallions, for topping
Equipment Needed
- Large pot or deep skillet
- Wooden spoon
- Knife and cutting board
- Strainer (for pork blood)
- Measuring cups and spoons
- Ladle for serving
- Small bowl (for soaking offal, if needed)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Begin by prepping all your ingredients for a smooth cooking process. Rinse the pork belly under cold water, pat dry, and cut into 1-inch cubes. For the offal, thoroughly clean the intestines (if using) by running water through them and soaking in a vinegar-salt solution for 10 minutes, then rinse again. Cube the offal into bite-sized pieces. If using liver, rinse and cube as well. Strain the pork blood through a fine mesh strainer to remove any clots, and set aside in a bowl.
Finely chop the onion, mince the garlic, and julienne the ginger into thin strips. Keep the green chilies whole for a mild heat, and chop the bird’s eye chilies if you want extra spice.
Tip: If pork offal isn’t your preference, you can use all pork belly or shoulder, but offal adds the authentic texture and flavor of dinuguan.
Step 2: Sauté the Aromatics
In a large pot or deep skillet, heat 2 tablespoons of cooking oil over medium heat. Add the minced garlic, chopped onion, and julienned ginger, and sauté for 2-3 minutes until fragrant and the onions are translucent. Be careful not to burn the garlic, as it can turn bitter.
Tip: Ginger helps balance the richness of the dish and reduces any gamey smell from the offal.
Step 3: Cook the Pork and Offal
Add the pork belly cubes to the pot, stirring to coat them in the aromatics. Cook for 5-7 minutes, stirring occasionally, until the pork starts to brown and release its fat. Next, add the offal (intestines, heart, or liver) and cook for another 3-5 minutes. The pork should be lightly seared, but not fully cooked at this stage.
Tip: If using liver, add it later (in Step 5) to avoid overcooking, as it cooks faster and can become tough if overdone.
Step 4: Simmer with Vinegar and Water
Pour in 1/2 cup of white vinegar, but do not stir—let it sit for 2 minutes to allow the vinegar to cook off its sharp acidity. Then add 2 cups of water, 2 bay leaves, 2 tablespoons of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the pork and offal are tender. Stir occasionally, adding more water (1/2 cup at a time) if the liquid reduces too much.
Tip: The vinegar tenderizes the pork and adds the signature tanginess of dinuguan. Don’t skip this step, as it’s key to the dish’s flavor.
Step 5: Add the Pork Blood
Once the pork is tender, slowly pour in the strained pork blood while stirring continuously to prevent curdling. The stew will turn dark as the blood mixes in, giving dinuguan its characteristic “chocolate” color. Add the whole green chilies (and chopped bird’s eye chilies, if using). If you held back the liver, add it now. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and the blood is fully cooked. The sauce should be smooth and glossy, with a rich, savory aroma.
Tip: Stirring while adding the blood prevents it from clumping. If the sauce curdles slightly, it’s still edible but won’t look as smooth—keep the heat low to minimize this.
Step 6: Taste and Adjust
Taste the dinuguan and adjust the seasoning as needed. Add more fish sauce or salt if it needs more savoriness, or a teaspoon of sugar to balance the acidity of the vinegar. The sauce should be tangy, savory, and slightly spicy, with a deep, earthy flavor from the pork blood. If it’s too thick, add a bit more water; if too thin, simmer longer to reduce.
Tip: The flavors deepen as the dish sits, so it often tastes even better after resting for 10-15 minutes before serving.
Step 7: Serve and Garnish
Transfer the dinuguan to a blue serving bowl for a striking presentation. Sprinkle with chopped scallions for a pop of color and freshness. Serve hot with steamed jasmine rice or puto (steamed rice cakes) to soak up the rich, dark sauce.
Serving Suggestion: Dinuguan is best enjoyed family-style, with everyone scooping rice and stew onto their plates. For a traditional pairing, serve with puto on the side—the soft, slightly sweet rice cakes balance the stew’s bold flavors.
Cooking Tips for Perfect Dinuguan
- Pork Variations: If offal isn’t available, use pork shoulder or pork butt for a meatier version. Some recipes add pork fat for extra richness.
- Blood Handling: Fresh pork blood is ideal, but frozen works too—just thaw and strain it before using. If pork blood isn’t available, some use beef blood, though the flavor will differ slightly.
- Spice Level: Adjust the heat by adding more or fewer bird’s eye chilies. The green chilies add mild heat and aroma, while siling labuyo brings intense spice.
- Vinegar Substitute: If white vinegar is too sharp, you can use cane vinegar (datu puti) for a milder tang, which is more traditional in Filipino cooking.
- Thickening the Sauce: If the sauce isn’t thick enough, simmer longer to reduce, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) as a last resort.
- Reduce Gamey Flavor: Soak the offal in vinegar and salt water before cooking, and ensure it’s thoroughly cleaned to minimize any strong odors.
Why You’ll Love This Dinuguan
Dinuguan is a dish that showcases the Filipino knack for transforming humble ingredients into something extraordinary. The tangy vinegar, rich pork blood, and tender meat create a stew that’s deeply satisfying and full of character. This recipe stays true to tradition, offering a taste of Filipino home cooking that’s both comforting and adventurous. Whether you’re cooking for a family gathering or exploring new flavors, dinuguan will leave a lasting impression.
Nutritional Information (Per Serving, Approx.)
- Calories: 350-400 kcal
- Protein: 25g
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 800mg (varies with fish sauce and salt)
Storage and Reheating
- Storage: Store leftover dinuguan in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier.
- Freezing: Freeze in portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened too much. Avoid microwaving, as it can affect the texture of the sauce.
Final Thoughts
Dinuguan is a Filipino classic that’s both bold and comforting, a testament to the ingenuity of Filipino cuisine. This recipe guides you through each step to create a pot of dinuguan that’s rich, tangy, and packed with umami. Serve it with pride at your next meal, and enjoy the unique flavors that make this dish a beloved part of Philippine culinary heritage.
