Pork Dinuguan
Dinuguan is a rich, dark stew made by simmering pork and offal in a tangy, savory sauce thickened with pig’s blood. Despite its intimidating name — Filipinos affectionately call it ‘chocolate meat’ — the dish is deeply savory with a pleasant tang from vinegar and a gentle heat from chilies. It’s traditionally served alongside puto (steamed rice cakes), whose mild sweetness perfectly balances the stew’s richness.
Watch It Made
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Instructions
- Heat oil in a large pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
- Add the pork cubes and cook until lightly browned on all sides, about 7-8 minutes.
- Pour in the stock and bay leaves, bring to a boil, then lower heat and simmer covered for 25-30 minutes until the pork is tender.
- Stir in the pork liver (if using) and green chilies, and cook for 3-4 minutes.
- Slowly pour in the pig’s blood while stirring constantly to prevent clumping. Simmer gently for 10-12 minutes, stirring occasionally, until the sauce thickens.
- Add the vinegar and let it simmer without stirring for 3 minutes to mellow out, then stir gently to combine. Season with salt and pepper.
- Serve hot with puto on the side.
Cook's Tip
Never stir vigorously right after adding the vinegar — let it simmer undisturbed for a few minutes first so the sharp acidity mellows, otherwise the dish will taste overly sour instead of well-rounded.