Dinuguan Recipe: Make the Ultimate Filipino Blood Stew

Dinuguan, also known as “chocolate meat,” is a traditional Filipino savory stew made from pork meat and offal simmered in a rich, tangy sauce of pig’s blood, vinegar, and spices.

Despite its unique main ingredient, it’s a well-loved dish across the Philippines, especially when paired with puto (steamed rice cakes). Bold, hearty, and deeply flavorful, Dinuguan is a must-try for those who want to experience authentic Filipino flavors.

Equipment Needed

Large pan or wok

Knife and chopping board

Mixing bowls

Wooden spoon or spatula

Ingredients

500g pork belly or shoulder, cut into small cubes

250g pork liver or offal (optional), diced

1 cup fresh pig’s blood (strained to remove clots)

1 cup vinegar

1 large onion, chopped

4 cloves garlic, minced

2–3 pieces green chili peppers (siling haba)

1 tablespoon fish sauce or soy sauce

1 bay leaf

1 1/2 cups water

2 tablespoons cooking oil

Salt and pepper to taste

Directions

Preparation time: 15 minutes, Cooking: 45minutes, Total time: Approximately 1 hour

Sauté the base: Heat oil in a large pan. Sauté garlic and onion until fragrant. Add pork belly and cook until lightly browned.

Add seasonings: Stir in fish sauce or soy sauce, bay leaf, and vinegar. Simmer uncovered for 2–3 minutes without stirring (to cook off the strong vinegar taste).

Simmer the stew: Pour in water and bring to a boil. Lower heat and simmer for 25–30 minutes until the pork is tender. Add liver or offal (if using) and cook for another 5 minutes.

Add the blood: Slowly pour in the pig’s blood while stirring continuously to prevent curdling.

Add green chili peppers and simmer for 10 minutes, stirring occasionally, until the sauce thickens and turns a rich dark brown. Season with salt and pepper to taste.

How to Serve

Dinuguan is best served hot with freshly steamed white rice or puto for a traditional pairing. The soft and slightly sweet rice cakes balance the richness and tanginess of the dish.

Variations:

Some regions add coconut milk for a creamier version.
You can substitute pork belly with lean pork or chicken for a lighter take (called chicken dinuguan).
Adjust the spiciness by adding more chili or using siling labuyo for extra heat.

Final Word

Dinuguan may seem bold to first-timers, but it’s a true gem of Filipino cuisine with its rich, savory, and slightly tangy flavors.

When paired with puto or rice, it becomes a deeply satisfying meal. Try this recipe and discover why it remains a favorite comfort food across generations in the Philippines.