Dinuguan: A Bold and Savory Filipino Pork Blood Stew 2024

Introduction

Dinuguan is a classic Filipino dish that stands out for its unique and bold flavors. Made from pork, pork offal, and pig’s blood, this stew is deeply savory, with a tangy kick that comes from vinegar. Although it may not be for the faint of heart, dinuguan is beloved by many Filipinos for its rich, hearty taste and is often served with steamed rice or puto (Filipino steamed rice cakes). Despite its intimidating ingredients, dinuguan is a dish that truly showcases the ingenuity and resourcefulness of Filipino cuisine.

A Brief History of Dinuguan

Dinuguan, derived from the Filipino word “dugo” meaning blood, has been a part of Filipino culinary tradition for centuries. The dish traces its roots back to the pre-colonial period, where indigenous Filipinos made use of every part of the animal during slaughter, wasting nothing. This resourcefulness led to the creation of dishes like dinuguan, which transforms pig’s blood and offal into a delicious, savory stew.

More recipe: Pork Steak: A Juicy and Flavorful Filipino Favorite 2024

Over the years, dinuguan has become a staple in many Filipino households, particularly in rural areas where livestock farming is common. It’s often served during special occasions, such as fiestas and family gatherings, and is typically enjoyed with a side of puto to balance the rich, savory flavors of the dish.

Ingredients

To make a traditional Filipino dinuguan, you will need the following ingredients:

• 1 kg pork belly or shoulder (cut into small cubes)
• 200g pork liver (cut into small cubes)
• 200g pork offal (optional, such as intestines or lungs, cleaned and cut into small pieces)
• 1 cup fresh pig’s blood (coagulated blood can be used as an alternative, but fresh is preferred)
• 3 tbsp cooking oil (vegetable or canola oil)
• 1 medium onion (finely chopped)
• 5 cloves garlic (minced)
• 2-3 pcs green chilies (siling haba, whole)
• 1/4 cup vinegar (cane vinegar or white vinegar)
• 1 cup water or pork broth
• 2 bay leaves
• Salt and pepper to taste
• 1/4 tsp ground black pepper
• 1 tbsp fish sauce (optional, for added umami)
• 1 tsp sugar (optional, to balance the flavors)

Optional Ingredients:

• Pork ears or snout (for added texture)
• Pork blood cubes (for a chunkier texture)
• Pork cracklings or chicharrón (as a garnish)

Preparation Steps

Step 1: Preparing the Pork and Offal

Start by thoroughly cleaning the pork offal if you’re using it. You can do this by rinsing it under cold water, then boiling it briefly in water with a little vinegar to remove any unpleasant odors. After boiling, drain and rinse the offal again before cutting it into small, bite-sized pieces. Set aside.

Next, cut the pork belly or shoulder into small cubes. If you’re using pork liver, cut it into small cubes as well. Marinate the pork cubes in a little salt and ground black pepper for about 30 minutes to season the meat.

Step 2: Sautéing the Aromatics

In a large pot or deep pan, heat the cooking oil over medium heat. Add the chopped onions and garlic, and sauté them until they become soft and fragrant, about 2-3 minutes. The combination of onions and garlic is essential in building the flavor base for dinuguan.

Step 3: Cooking the Pork and Offal

Once the onions and garlic are sautéed, add the marinated pork cubes to the pot. Cook the pork until it’s browned on all sides. This browning process helps to enhance the flavor of the meat. After the pork is browned, add the pork offal (if using) and cook it together with the pork for a few more minutes.

Step 4: Deglazing with Vinegar

After the pork and offal are cooked, it’s time to add the vinegar. Pour the vinegar into the pot, but do not stir immediately. Let the vinegar simmer for a few minutes without stirring, allowing it to cook off its strong acidic flavor. This step ensures that the vinegar’s sharpness mellows out, leaving behind a subtle tanginess that complements the rich flavors of the pork and blood.

Step 5: Adding the Pig’s Blood

Once the vinegar has simmered, it’s time to add the pig’s blood. Stir the blood into the pot slowly, making sure to mix it thoroughly with the pork and offal. If you’re using coagulated blood, break it up into smaller pieces before adding it to the pot. The blood will thicken the stew, giving it a rich, velvety texture.

Step 6: Simmering the Stew

After adding the blood, pour in the water or pork broth, and add the bay leaves and whole green chilies. Bring the mixture to a boil, then reduce the heat to low. Let the stew simmer for about 30 minutes to an hour, stirring occasionally to prevent the blood from coagulating into large chunks. The longer the stew simmers, the more the flavors will meld together, resulting in a richer, more flavorful dinuguan.

Step 7: Final Seasoning and Adjustments

Taste the dinuguan and adjust the seasoning as needed. Add fish sauce for extra umami or a pinch of sugar to balance the flavors. If you prefer a spicier dish, you can slice the green chilies or add a few more. The consistency of the stew should be thick and velvety; if it’s too thick, you can add a bit more water or broth to reach your desired consistency.

Step 8: Serving the Dinuguan

Dinuguan is best served hot, with a side of steamed white rice or puto. The contrast between the savory, tangy stew and the slightly sweet, soft puto is a classic combination that many Filipinos love. Garnish the dinuguan with a few pieces of pork cracklings or chicharrón for added crunch and texture.

Variations of Dinuguan

While the traditional pork dinuguan is the most common version, there are several regional variations of this dish across the Philippines:

• Batangas Dinuguan: This version is known for its thicker, almost dry consistency and the use of pork blood cubes. It’s typically made with a higher ratio of pork offal to meat, giving it a more intense flavor.
• Bulacan Dinuguan: A sweeter version of the dish, Bulacan-style dinuguan often includes more sugar and sometimes a hint of cocoa powder to add richness and depth to the flavor.
• Ilocano Dinardaraan: Also known as “crispy dinuguan,” this version uses crispy fried pork, such as bagnet or lechon kawali, instead of boiled pork. The crispy pork adds a delightful crunch to the otherwise soft and velvety stew.
• Chicken Dinuguan: For those who prefer poultry, chicken dinuguan uses chicken parts, including liver and gizzard, in place of pork. The cooking process is similar, but the result is a lighter version of the dish.

Tips for Making the Perfect Dinuguan

• Use fresh pig’s blood: Fresh pig’s blood is essential for the best flavor and texture. If you can’t find fresh blood, coagulated blood will work, but make sure to break it up into small pieces before cooking.
• Don’t skip the vinegar: Vinegar is a key ingredient that balances the richness of the blood and pork. Be sure to let it simmer before stirring to avoid a harsh, acidic taste.
• Simmer slowly: Dinuguan benefits from slow cooking, which allows the flavors to meld together and the pork to become tender. Don’t rush the process.
• Customize to your taste: Dinuguan is a versatile dish, and you can adjust the ingredients and seasonings to suit your preferences. Add more chilies for heat, sugar for sweetness, or fish sauce for umami.

Conclusion

Dinuguan is more than just a pork blood stew; it’s a dish that represents the resourcefulness and creativity of Filipino cuisine. Its bold, savory flavors, tender pork, and velvety sauce make it a comforting meal that’s perfect for those who appreciate rich, hearty dishes. Whether you stick to the traditional recipe or experiment with different ingredients, dinuguan is sure to be a memorable dish that will impress your family and friends. So, gather your ingredients, take your time, and enjoy the process of making this unique Filipino classic.