How to cook Pork Dinuguan | Pork Dinuguan Recipe

Pork Dinuguan is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.  Offal refers to the internal organs and entrails of a butchered animal.

– From Wikipedia

Pork Dinuguan is a type of stew made from Pork and Pig blood.  Pork Dinuguan is on my bucket list of dishes that I want to cook.  I have to be careful with this one as pork dinuguan is not for everybody.  A lot of people, particularly non-Filipinos, have an aversion to this dish due to the offal and pig’s blood.  My own children will say a big NO to this dish!  So when I searched for a recipe of pork dinuguan, I had to make sure that it is acceptable.  This one from Panlasang Pinoy uses pork shoulders and pork large intestine.  I might replace the pork shoulder though with pork belly and make a crispy version.  Or I might also take out the pork intestine too.  Who knows?  I will update this once I get to the actual cooking of this recipe.  It is a tradition to pair pork dinuguan with puto (rice cake) but plain rice will also do.  Below is a video of the actual process in making pork dinuguan (from the Panlasang Pinoy YouTube channel):

Ingredients

• 1 Kilo pork shoulder, cubed
• 1/2 Kilo pork large intestine, cleaned thoroughly (optional)
• 1 to 1½ cups pig blood
• 2 to 3 pieces banana pepper
• 2 thumbs ginger, minced
• 1 medium yellow onion, diced
• 6 cloves garlic, crushed and chopped
• 2 cups water
• ¾ cup cane or white vinegar
• 1 piece pork cube (optional)
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. Heat the oil in a cooking pot.
2. Saute the garlic, onion, and ginger.
3. Add the intestine. Saute for 3 minutes.
4. Add the pork. Cook until light brown.
5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
6. Pour the vinegar in the cooking pot. Let it re-boil.
7. Add the banana peppers. Cook for 3 minutes.
8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
9. Add salt and pepper to taste.
10. Serve with puto. Share and enjoy!

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Pork Dinuguan

Pork Dinuguan is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.

Ingredients

• 1 kilo pork shoulder cubed
• 1/2 kilo pork large intestine cleaned thoroughly (optional)
• 1 to 1 1/2 cups pig blood
• 2 to 3 pieces banana pepper (siling haba)
• 2 thumbs ginger minced
• 1 piece yellow onion medium, diced
• 6 cloves garlic crushed and chopped
• 2 cups water
• 3/4 cup cane or white vinegar
• 1 piece pork cube optional
• 3 tbsps cooking oil
• Salt to taste
• ground black pepper to taste

Instructions

• Heat the oil in a cooking pot.
• Saute the garlic, onion, and ginger.
• Add the intestine. Saute for 3 minutes.
• Add the pork. Cook until light brown.
• Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
• Pour the vinegar in the cooking pot. Let it re-boil.
• Add the banana peppers. Cook for 3 minutes.
• Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
• Add salt and pepper to taste.
• Serve with puto. Share and enjoy!

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