Dinuguan Recipe


1/2 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
1/2 cup vinegar
2 tbsp. patis
1 tbsp. salt
1/4 tbsp. MSG
1-1/2 cup pork meat stock
1 cup pig’s blood
2 tsp. sugar
3 pcs. Green chili peppers
1/4 tsp. oregano

How to cook dinuguan:

  • Cook the pork in approximately 3 cups of water for 30 minutes.
  • Let it cool then slice the pork into cubes. Set aside the meat stock.
  • In a wok or kawali, sauté the garlic and onion in oil for 5 minutes.
  • Then add the pork, liver, patis, MSG and salt.
  • Then pour in the vinegar and boil without stirring.
  • Afterwards pour in the meat stock and simmer for 10 minutes.
  • Add the pig’s blood and sugar and stir occasionally until the mixture thickens.
  • Put the oregano and green chili then let it simmer again for 5 minutes.