How to Cook Dinuguang Manok at Baboy
Dinuguang manok at baboy is a rich and savory Filipino blood stew made with tender chicken, pork internal organs, vinegar, and spices simmered together into a thick, flavorful sauce.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Pork / Chicken Recipe
Cuisine: Filipino
Keyword: dinuguan baboy, dinuguan manok, dinuguan manok at baboy
Servings: 6 servings
Calories: 312kcal
Author: Manny
- 1 cup finely chopped pig's internal organs liver, spleen, intestines
- 1/2 cup sliced tomatoes
- 2 cup chicken meat finely chopped
- 1/2 cup sliced onions
- 1/2 cup vinegar
- 1 head garlic chopped finely
- 1 cup chicken blood in 1 cup water
- 1 pc laurel leaf
- few oregano leaves
- salt vetsin, pepper
How to Cook Dinuguang Manok at Baboy:
Saute garlic, onions, and tomatoes. Add finely chopped chicken meat and pig's internal organs (liver, spleen, intestines) and stir.
Cover and continue cooking for a few minutes more.
Add vinegar, salt, pepper, bay leaf and oregano and slimmer until meat is tender.
Add chicken blood diluted with a cup of water.
Continue stirring for 10 minutes Serve hot. Good for 6 persons.
Cooking Tips:
Clean and Prep the Pork Organs Thoroughly
Take time to wash the intestines, liver, lungs, and spleen under running water several times to remove any residue. Rubbing them with salt and rinsing with vinegar helps neutralize odor and improves overall flavor. Proper cleaning ensures your dinuguang manok at baboy tastes rich and savory instead of gamey.
Let the Vinegar Cook Undisturbed
After adding vinegar to the pot, avoid stirring right away and let it simmer for a few minutes. This allows the acidity to mellow and prevents the dish from tasting too sharp or raw. Giving the vinegar time to cook properly results in a more balanced and well-rounded stew.
Stir Constantly After Adding the Blood
Dilute the chicken blood with water before pouring it into the simmering mixture to prevent it from curdling too quickly. Once added, stir continuously over gentle heat so the sauce thickens evenly and stays smooth. This technique gives dinuguang manok at baboy its signature glossy texture without unwanted lumps. 