Dinuguan
A rich, savory Filipino stew of pork offal and meat simmered in a dark, spiced pork blood gravy. This comfort dish showcases Filipino culinary tradition with deep umami flavors and tender, fall-apart meat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 1 cup pork blood (dinuguan), thawed if frozen
- ½ lb pork liver, cut into 1-inch cubes
- ¼ lb pork kidney, trimmed and cut into 1-inch pieces
- ¾ lb boneless pork shoulder, cut into 1-inch cubes
- ½ lb pork intestines (chitlins), cleaned and cut into 2-inch pieces
- 6 whole garlic cloves
- 1 whole medium yellow onion
- 1 inch piece fresh ginger
- 2 whole red jalapeño or long red chili
- ¼ cup white vinegar
- 3 tablespoon low-sodium soy sauce
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 3 tablespoon vegetable oil
- 2 cup water
Instructions
- 1
Begin by preparing all your ingredients — this is essential for a stew. Peel and finely mince 6 garlic cloves. Dice 1 medium yellow onion into 1/4-inch pieces. Grate a 1-inch piece of fresh ginger on a microplane or fine grater. Slice 2 red jalapeños lengthwise, keeping the seeds for more heat if desired. Have 1 cup of pork blood and 2 cups of water ready — if using fresh pork blood from a butcher, gently warm it to room temperature before adding to the stew.
- 2
Pat the pork liver, kidney, pork shoulder cubes, and intestine pieces dry with paper towels — removing excess moisture helps them develop better texture and color as they cook. Set them aside on a clean cutting board.
- 3
Set a heavy-bottomed 5-quart pot over medium-high heat. Once hot, add 3 tablespoons of vegetable oil. Working in two batches to avoid crowding, sear the pork shoulder pieces first for 3-4 minutes per batch, stirring occasionally, until deep golden brown on all sides. Transfer to a clean plate — browning the meat first creates a flavorful fond on the pot bottom and builds rich, savory depth.
- 4
Return all the browned pork shoulder to the pot and add the liver, kidney, and intestine pieces. Sauté everything together over medium-high heat for 3-4 minutes, stirring gently, until the organ meats begin to firm up and lightly brown around the edges.
- 5
Push all the meat to the sides of the pot and add the minced garlic and ginger to the center. Sauté for 1 minute until fragrant — you'll smell a warm, pungent aroma. Add the diced onion and sliced red jalapeños and cook for 2-3 minutes, stirring everything together, until the onion softens and becomes translucent.
- 6
Pour in 0.25 cup of white vinegar and 3 tablespoons of soy sauce, scraping the bottom of the pot with a wooden spoon to release the browned bits stuck there — this fond adds incredible flavor. Let everything simmer for 1 minute to reduce the vinegar slightly.
- 7
Add 2 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer gently for 25-30 minutes, stirring occasionally, until all the pork pieces are very tender and easily pierce with a fork. The broth should reduce and thicken slightly.
- 8
While the stew simmers, gently warm the 1 cup of pork blood in a small saucepan over low heat — do not allow it to boil, as high heat will cause it to separate and become grainy. Stir it occasionally and keep it just warm enough to pour.
- 9
When the pork is tender, slowly pour the warm pork blood into the simmering stew while stirring constantly with a wooden spoon — this gradual method prevents curdling and ensures a smooth, rich gravy. Continue stirring for 2-3 minutes as the blood incorporates and the stew turns dark brown and glossy.
- 10
Add 0.5 teaspoon of freshly ground black pepper and 1 teaspoon of salt. Taste the stew — it should be savory, slightly tangy from the vinegar, and have deep umami notes. Adjust salt, pepper, or vinegar to your preference. Simmer for another 2-3 minutes to meld the flavors.
- 11
Ladle the dinuguan into deep bowls, ensuring each serving includes pieces of liver, kidney, intestines, and pork shoulder swimming in the dark, rich gravy. Serve immediately over steamed white rice, which provides the perfect neutral base for the bold, savory stew.
Tools you’ll need
- 5-quart heavy-bottomed pot
- small saucepan
- wooden spoon
- cutting board
- sharp chef's knife
- microplane grater
- paper towels
- fine grater or microplane
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
