DINUGUAN (Pork Blood Stew)
Tita Becky •
Oct 14, 2025
Don’t knock it till you try it! This DINUGUAN or Filipino Pork Blood Stew, aka “Chocolate Meat,” is rich, hearty, tangy, and delicious, especially with steamed white rice or sweet rice cakes. It’s a popular pork dish in the Philippines, but still an underrated Filipino dish outside the country. It’s worth a try!
Diniguan is traditionally made with any pork belly, pork shoulder, pig’s ears, intestines etc. But my version only had pork belly sliced into strips. Simmered in water, dried bay leaves, and a good amount of vinegar until tender. The pig’s blood is added and stirred continuously to prevent lumps. Seasoned with fish sauce and a little sugar to balance out the flavors and simmered for 15 more minutes, you have the most delicious pork blood stew! I hope you give it a chance 🥹
Ingredients (14)
Ingredients (14)
Instructions
Preheat a large non-stick wok or pot over medium-high heat.
Add pork belly (1 ¾ lb) in a pot without oil. You'll see water come out of the meat so let it evaporate.
Once the water evaporates, season with salt (¼ tsp) and black pepper (¼ tsp).
Some fat or oil will come out of the meat so sauté it and let it brown on its fat. (This process took about 15 minutes)
Reduce heat to medium. Add onions (1 small), garlic (4 cloves), and ginger (1 inch piece) and sauté for a few minutes or until fragrant.
Add water (1 cup) and scrape the bottom of the pan to remove all the brown bits and flavors on the bottom of the pan.
Add dried bay leaves (2 leaves).
Add water (1 cup) and vinegar (1 cup).
DO NOT stir. Leave it alone and let it come to a simmer for 5 minutes.
Stir, reduce heat to low, cover, and simmer until soft and tender, about 30 minutes.
Slowly add the pig's blood (10 oz) and stir continuously to prevent lumps.
Stir until it thickens.
Add long green chili, fish sauce ( to taste) to taste, and sugar (1 tsp), and let it simmer uncovered for 15 minutes stirring every 5 minutes.
Serve with steamed white rice and enjoy!
