Dinuguan (Filipino Pork Blood Stew) Recipe

Serves: 4 Save

Ingredients (20)

  • For the Pork:
  • 2 tablespoons (30ml) canola oil
  • 2 garlic cloves, minced 
  • 1/4 medium red onion (about 2 ounces; 60g), finely diced 
  • One 2-inch knob fresh ginger (25g), peeled and minced
  • 1 1/4 pounds (565g) boneless country-style pork ribs, cut into 3-inch pieces (see note)
  • 1 tablespoon (15ml) fish sauce
  • 1 teaspoon freshly ground black pepper
  • 6 cups (1.4L) vegetable stock or water 
  • For the Blood Sauce:
  • 1/2 cup (120ml) spiced coconut vinegar, divided (see note)
  • 1 pound (450g) fresh pork blood (see note)
  • 1 tablespoon (15ml) canola oil
  • 6 medium garlic cloves, minced  
  • 1/4 medium red onion (about 2 ounces; 60g), finely diced 
  • 2 to 3 bird’s eye chiles, stemmed, to taste (see note)
  • Fish sauce, to taste
  • Cooked white rice, for serving
  • 1 scallion, ends trimmed and sliced thinly on a bias, for garnish 
  • Homemade or store-bought fried garlic, for garnish

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