1 ingredient that will make you cringe to make this Pork Dinuguan recipe

                by Joost Nusselder | Updated:  June 5, 2021

3 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with our first email the FREE Japanese with ease quick-start recipe guide

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Pork Dinuguan Recipe is an acquired taste.

This dish is made up of pig (PORK) and pig’s blood which gives it its blackish color. Fans of this dish like the texture and the sourness spiciness of this stew.

However, for some, the idea of having something black stuck in one’s teeth and the idea of eating blood just makes people retch.

That doesn’t stop its lovers from loving the dish though.
Pork Dinuguan Recipe
The most important ingredient of Dinuguan recipe is obviously the pig’s (pork) blood.

Pork blood is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Pork Dinuguan is the latter.

Pork Dinuguan Recipe and Preparation Tips (Method 1)

Also read: a delicious marinated pork liempo recipe you have to try!

Pork Dinuguan

Pork Dinuguan Recipe

Pork dinuguan recipe

Joost Nusselder
Pork Dinuguan Recipe is an acquired taste. This dish is made up of pig (PORK) and pig’s blood which gives it its blackish color. Fans of this dish like the texture and the sourness spiciness of this stew.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Filipino
Servings 5 people
Calories 376 kcal

Ingredients
  

  • ½ kg pork ( liempo or pork belly)
  • 2 tbsp cooking oil
  • 2 cloves garlic chopped
  • 1 medium onion sliced
  • 2 cups pork liver sliced into cubes
  • ½ cup vinegar
  • 2 tbsp patis (fish sauce)
  • 1 tbsp salt
  • ¼ tbsp MSG
  • cup pork meat stock
  • 1 cup pig’s blood
  • 2 tsp sugar
  • 3 pcs green chili peppers
  • ¼ tsp oregano

Instructions
 

  • Cook the pork in approximately 3 cups of water for 30 minutes.
  • Let it cool then slice the pork into cubes. Set aside the meat stock.
  • In a wok or kawali, sauté the garlic and onion in oil for 5 minutes.
  • Then add the pork, liver, patis, MSG, and salt.
  • Then pour in the vinegar and boil without stirring.
  • Afterward, pour in the meat stock and simmer for 10 minutes.
  • Add the pig’s blood and sugar and stir occasionally until the mixture thickens.
  • Put the oregano and green chili then let it simmer again for 5 minutes.

Nutrition

Calories: 376kcal
Keyword Pork
Tried this recipe?Let us know how it was!

Support our site by sharing this post to friends. Have a nice day! Happy Cooking!

More things to make with pork liver? Check out this La Paz Batchoy Recipe: Filipino Pork liver & heart soup

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.