Dinuguan: Savory Pork Blood Stew
Dinuguan is a rich dark stew of pork simmered with vinegar, garlic and pork blood, often eaten with puto. The vinegar and chilies balance the richness.
About Dinuguan
Dinuguan is a Filipino stew of pork simmered in a dark sauce made from pork blood, vinegar, garlic and chilies. It is rich, tangy and savory, and traditionally eaten with puto (steamed rice cakes). The name comes from dugo, meaning blood. Often called chocolate meat by those who are not familiar with it, dinuguan has a loyal following.
The vinegar is crucial: it balances the richness of the blood and the pork and keeps the sauce bright. The dish is cooked slowly, and the stirring while adding blood is the key technique to prevent curdling and to get a smooth, glossy sauce.
Ingredient notes
- Pork belly and offal: the meat provides flavor; liver or intestines are traditional additions.
- Pork blood: the base of the sauce. Use fresh blood and strain it.
- Vinegar: cooks off the gamey notes and adds tang.
- Chilies: long green chilies add flavor with mild heat.
Tips for the best Dinuguan
- Cook the pork first. Tenderize it with vinegar and water before adding the blood.
- Stir constantly. Pour the blood in slowly while stirring to avoid curdling.
- Keep the heat low. High heat makes the blood clump.
- Simmer until thick. The sauce should coat a spoon.
- Season at the end. Taste and adjust with salt, pepper and vinegar.
What to serve with Dinuguan
Serve dinuguan with puto or steamed rice. The soft sweetness of the rice cakes contrasts with the tangy, savory stew.
Variations and substitutions
- Without offal: use only pork meat.
- Spicy: add more chilies.
- With puto: see Puto.
- With coconut milk: add a little for a creamier sauce.
Storing and reheating
Refrigerate for up to 3 days and reheat gently. It tastes even better the next day.
Frequently asked questions
Is dinuguan safe?
Yes, when the blood is fresh and fully cooked.
Why did the blood curdle?
The heat was too high or the blood was added too quickly.
What does dinuguan taste like?
Savory, tangy and rich, not metallic when cooked properly.
What goes with dinuguan?
Puto or steamed rice.
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