DINUGUAN (Pork Blood Stew)
Tita Becky •
October 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 (12)
Ingredients (12)
Instructions
Preheat a large wok or deep pot over medium-high heat.
Add pork belly (1 ¾ lb) in a pot without oil and render out the fat.
You'll see water come out then it's own fat. This process took about 15 minutes.
Once fat has rendered, season with salt (¼ tsp) and black pepper (¼ tsp).
Add onions (1 small), garlic, 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.
Use a wooden spatula.
Add dried bay leaves (2 leaves).
Add vinegar (1 cup).
DO NOT stir. Leave it alone and let it come to a boil for 5 minutes.
Notes
Notes
-You can find pig's blood at your local Asian supermarket in the frozen food section.
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