Dinuguan — pork and blood stew
Filipino pork stew with vinegar, pig's blood and jalapeño chillies.
Active time30 min
Cooking1 h 30 min
Total2 h
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Ingredients
- 3 cloves of garlic
- 1 yellow onion
- 3 cups of boneless pork shoulder
- 1 and a half cups of food-grade pig's blood
- 1 cup of water
- 1 tbsp salt
- half a cup of vinegar
- 2 jalapeño chillies
- 3 tbsp lard
Preparation
Cut the pork into 2 centimetre cubes. Mix the vinegar, the water and the salt in a casserole dish, add the pork, then bring to a simmer.
3 cups of boneless pork shoulder1 cup of water1 tbsp salthalf a cup of vinegar- container
- large casserole dish
- knife
Cover and cook for about 1 hour, until the pork is tender. Stir occasionally and add a little water if too much liquid evaporates.
- large casserole dish
- lid
While the pork simmers, peel and chop the onion and garlic. Wash the jalapeños, remove their seeds and chop them. Heat the lard in a frying pan and fry the onion and garlic for 5 minutes.
3 cloves of garlic1 yellow onion2 jalapeño chillies3 tbsp lard- frying pan
- spoon
- knife
Add the contents of the frying pan, including the cooking fat, to the pork. Continue cooking for 5 minutes.
- large casserole dish
- spoon
Briefly whisk the food-grade pig's blood until smooth. Keep it chilled until ready to use.
1 and a half cups of food-grade pig's blood- whisk
- bowl
Gradually stir the blood into the stew. Bring to the boil.
- large casserole dish
- spoon
Add the jalapeños and simmer uncovered for 15 to 20 minutes, stirring, until the sauce has thickened and the stew is fully cooked. Serve hot.
- large casserole dish
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.
Estimated times.