Entree: Philippines – Luzon – Dinuguan (Filipino savory pork blood stew seasoned with vinegar, garlic, and chili)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 8 garlic cloves, crushed
- 1 medium onion, sliced (about 6 oz / 170 g)
- 1 1/2 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) pork belly, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) pork liver, sliced (optional)
- 1/4 cup (60 ml) white vinegar
- 1 cup (240 ml) water or low-sodium chicken stock
- 2 cups (480 ml) fresh pork blood, strained
- 2 tbsp (30 ml) fish sauce or to taste
- 1–2 bay leaves
- 1–2 Thai chiles (siling labuyo) or 1 red finger chile, chopped, to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt to taste

Instructions

1. Heat the vegetable oil in a heavy pot over medium heat. Sauté the crushed garlic until golden, then add the sliced onion and cook until soft. Add the pork shoulder and pork belly pieces; brown lightly on all sides.
2. Pour in the vinegar and allow it to reduce for 1–2 minutes without stirring vigorously. Add the water or stock, bay leaves, fish sauce, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer until the pork is tender, about 40–50 minutes. If using liver, add it in the last 10 minutes of simmering.
3. Once the meat is tender, remove the pot from heat briefly. Slowly stir in the strained pork blood a little at a time, returning the pot to low heat and stirring constantly to thicken the sauce evenly without curdling. Simmer gently for 5–8 minutes until the stew is glossy and thickened. Season with black pepper, a pinch of sugar if needed, and additional fish sauce or salt to taste.
4. Serve hot with steamed rice or puto. Remove bay leaves before serving.