Pork Dinuguan (Pork Blood Stew)

This pork dinuguan recipe I have here is for those who loves to eat dinuguan but dislike eating the intestines and other innards mixed in the traditional pork dinuguan dish. It contains only pork belly, pork liver and of course pork blood. Cooking dinuguan is not as hard as you think. The only hard part is obtaining the pork blood which is not sold in supermarkets. You can only find it in wet markets and you have to be early on going to the market because it is usually sold out and also for you to be sure the pork blood is still fresh.


How to Cook Pork Dinuguan
Prep time
Cook time
Total time
Serves: 6 servings
  • ½ kilo pork ( liempo or pork belly)
  • 2 Tbsp. cooking oil
  • 2 cloves garlic, chopped
  • 1 medium sized onion, sliced
  • 2 cups pork liver, sliced into cubes
  • ½ cup vinegar
  • 2 Tbsp. patis
  • 1 Tbsp. salt
  • ¼ Tbsp. MSG
  • 1-1/2 cup pork meat stock
  • 1 cup pig's blood
  • 2 tsp. sugar
  • 3 pcs. green chili peppers
  • ¼ tsp. oregano
How to cook dinuguan:
  1. Cook the pork in approximately 3 cups of water for 30 minutes.
  2. Let it cool then slice the pork into cubes. Set aside the meat stock.
  3. In a wok or kawali, sauté the garlic and onion in oil for 5 minutes.
  4. Then add the pork, liver, patis, MSG and salt.
  5. Then pour in the vinegar and boil without stirring.
  6. Afterwards pour in the meat stock and simmer for 10 minutes.
  7. Add the pig's blood and sugar and stir occasionally until the mixture thickens.
  8. Put the oregano and green chili then let it simmer again for 5 minutes.


Pork Dinuguan