📝 About This Recipe
Often referred to as 'Chocolate Meat' due to its deep, dark hue and velvety texture, Dinuguan is a cornerstone of Filipino celebratory cuisine. This soulful stew balances the richness of tender pork belly and offal with a sharp, tangy vinegar base and the aromatic heat of long green chilies. It is a masterclass in nose-to-tail cooking, offering a complex profile that is simultaneously earthy, acidic, and deeply savory.
🥗 Ingredients
The Meat and Offal
- 500 grams Pork belly (cut into small cubes)
- 250 grams Pork shoulder (Kasim) (cubed)
- 250 grams Pork snout or ears (boiled until tender and chopped (optional for texture))
The Blood Base
- 2 cups Fresh pork blood (strained to remove clots)
- 1/2 cup Cane vinegar (mixed into the blood to prevent curdling)
Aromatics and Seasoning
- 6 cloves Garlic (minced)
- 1 large Red onion (chopped)
- 1 thumb-sized piece Ginger (julienned to remove gaminess)
- 2 tablespoons Fish sauce (Patis) (for umami depth)
- 3 pieces Bay leaves (dried)
- 3-4 pieces Long green peppers (Siling Haba) (whole)
- 1 teaspoon Brown sugar (to balance the acidity)
- 2 tablespoons Cooking oil (for sautéing)
- 1 cup Water or beef broth
- to taste Salt and black pepper
👨🍳 Instructions
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1
In a medium bowl, combine the fresh pork blood and 1/4 cup of the cane vinegar. Stir gently to prevent the blood from solidifying and set aside.
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2
Heat the cooking oil in a large heavy-bottomed pot or wok over medium-high heat.
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3
Sauté the ginger first for 1 minute until fragrant, then add the onions and garlic. Cook until the onions are translucent and the garlic is golden brown.
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4
Add the pork belly, shoulder, and ears (if using). Sear the meat until the edges are browned and the pork belly starts to render its own fat.
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5
Pour in the fish sauce and add the bay leaves. Stir for 2 minutes to allow the saltiness to penetrate the meat.
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6
Pour in the remaining 1/4 cup of vinegar. DO NOT STIR. Let it simmer for 3-5 minutes until the raw smell of vinegar evaporates.
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7
Add the water or broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for 30-40 minutes, or until the pork is very tender.
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8
Once the meat is tender and the liquid has reduced slightly, slowly pour in the blood and vinegar mixture while stirring constantly to ensure a smooth, velvety sauce.
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9
Add the long green peppers and the brown sugar. Continue to simmer for another 10-15 minutes over low heat until the sauce thickens and turns a dark chocolate color.
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10
Season with salt and freshly cracked black pepper to taste. Ensure the sauce has reached your desired consistency—some prefer it 'dry' while others like it saucy.
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11
Remove the bay leaves and serve hot.
💡 Chef's Tips
Always mix vinegar into the raw blood immediately after purchasing to prevent unappealing clumps. Avoid stirring the pot immediately after adding vinegar to ensure the acidity mellows out naturally without becoming harsh. If the sauce is too thick, add a splash of broth; if too thin, simmer uncovered for a few extra minutes. For the best flavor, allow the dish to 'rest' for 15 minutes before serving, or even better, eat it the next day when the flavors have fully married.
🍽️ Serving Suggestions
Serve alongside warm, fluffy Puto (Filipino steamed rice cakes) for the classic sweet-savory pairing. Place a generous ladle over a bowl of hot, steamed white jasmine rice. Pair with a side of 'Atchara' (pickled green papaya) to cut through the richness of the pork fat. Enjoy with a cold glass of calamansi juice or a crisp lager beer.