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Pork Dinuguan Recipe


Dinuguan is a pork blood stew basically made from blood, meat, and internal organs of pig. It was derived from the Tagalog term "dugo" which is translated as "blood".

There is no clear indication as to the origins of this dish. However, study of the Philippine cuisine shows that it was the Ilocanos who often cook exotic food made from offal during the pre-hispanic era. Ilocano dishes like the Papaitan, Dinakdakan, Singalaw, and Igado have similarities with Dinuguan as all the mentioned dishes use the innards of pig. The Ilocano version of Dinuguan is called Dinardaraan derived from the Ilocano word, "dara" which means "blood". These two dishes can be differentiated as Dinuguan has more liquid while Dinardaraan is almost dry. As to why the name Dinuguan is more popular in the country is because tagalog is the national dialect in the Philippines. Other names of Dinuguan include Tid-Tad in Pampanga, Dugo-Dugo in Cebuano, Sinugaok (Ginulayan) in Batangas, Rugodugo in Waray, and Sampayna or Champayna in Northern Mindanao. Sometimes, this is mistaken by foreigners as a "Chocolate Dish" because of the color of its texture.

Although Dinuguan or Dinardaraan seems to be a unique and exclusive Filipino dish, the Spartans in ancient Greek city of Sparta also used blood and meat to prepare their food. In ancient Greek times, the Spartans call this dish as "Melas Zomos" which is translated as "The Black Soup".

Variations of Dinuguan include the use of beef or chicken as substitute to pork. Other regions only use pork cuts like the pork belly without any entrails, while others add vegetable to it like the slices of papaya. In other Visayan regions, lemongrass, or "tanglad" is added to give fragrance to the dish and "gata" to add coconut cream flavor and to thicken the sauce. Also, instead using vinegar, others use tomatoes to give Dinuguan the souring agent.

Pork Dinuguan Image


  • 1 kilo pork belly, ear, intestine, or combinations
  • 3-4 cups pork’s or beef’s blood
  • 4 cloves garlic; minced
  • 1 small onion; minced
  • 3 long peppers (siling haba)
  • 1/2 cup vinegar
  • Salt to taste
  • Fish sauce

Cooking Instructions

  1. Parboil pork and cut into desired sizes. Save a bowl of broth.
  2. Sauté garlic and onion, then followed by the pork. When meat starts to render fat, add salt to season.
  3. Allow time for the meat to absorb the seasoning.
  4. Add vinegar and little broth.
  5. When all liquid has evaporated, pour pork’s blood stirring regularly for 5 minutes, then add the long peppers.
  6. Correct seasoning with fish sauce and cook until long peppers are done.
  7. Add more broth if you want your Dinuguan to be a little soupy.

Cooking Tips

  1. Pork loin, shoulder, or butt is a good substitute if you don't like pork belly for your dinuguan.
  2. Sinigang mix can be a substitute to vinegar but vinegar can preserve your dinuguan longer from spoiling.
  3. The thickness of your dinuguan liquid or sauce can be manage by the amount of broth you want to add to the dish.

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Comments (22)

Prepping pig intestines
Can someone give me instructions how to precook intestines? Do I boil, slit open, remove gunk, rinse and cut? How long do I boil? Can I pressure cook? Can it be overlooked?
#22 - Shar - 08/10/2015 - 01:31
Recipe is great. I like to grill the pork, if I'm using pork belly or any other fatty meat,to reduce fat and to absorb smoky flavor. The extra work is worth it. I also use lemongrass in addition to bay leaves, which I both remove prior to serving.

Also, to speed up things, I occasionally use pressure cooker over low heat. I do this after I sauté the garlic and the other ingredients in oil and after adding vinegar, a cube of pork or chicken bouillon and enough water to cover meat.

After about 20 minutes, remove cover and add the blood through a strainer. Continue cooking until blood is cooked and sauce thickens to desired consistency.
#21 - pablo san - 06/09/2015 - 14:17
My favorite - dinuguan
I really love Filipino food especially dinuguan. It's always like a fiesta every time we have a vacation in the Philippines.
#20 - Ericka Grace Murcia - 05/12/2015 - 03:00
IVC Mestizos
I like my Dinuguan thick not soupy.
#19 - J. Salon - 11/27/2012 - 09:45
dinugu an
it is more Delicious if you cook dinugan combined it by the style of is more yummy and sizzling...woowowowow..
#18 - cyrian - 11/23/2012 - 23:16
naku tlagng msarap lalona pag may putong puti. tama ka msarap pag lagyan mo ng siling bicol.
#17 - Buttercup - 05/06/2012 - 10:48
intestines dinuguan and other innards
Please help! I love dinuguan very much but I don't know how to clean intestines sold in the store. Everytime I see a recipe for the dinuguan for intestines, can't find any instructions on how to clean the intestines. I know how to cook dinuguan but still check what I can add to my dinuguan. Please, if anyone know how to clean pork and beef intestines sold in the store, I will appreciate it and thanks in advance.
#16 - Job - 04/23/2012 - 13:59
Executive Chef at the Kahala Manadarin Hawaii USA
Here is my take on Dinuguan....

Grill the following til crispy
1)pork (1kl liempo)
2) Beef Fat (1/4 Kl)
3) pork intestine (1/2 kl)
Chop everything up to your desired size

Now marinade your grilled chopped meat,
In a blender mix the FF:

1) fresh basil leaves (2 Tbsp)
2) Ginger (2 Tbsp)
3) Green Onion (2 Tbsp)
4) Vinegar (1/4 Cup)
5) Sinigang Mix (2 Tbsp)
Now let it sit for 1 hour

Now in your Pressure cooker Saute the followin

1) Garlic (1/2 Cup)
2) Ginger (2 Tbsp)
3) Onion (1 Cup)
4) Tomato Paste (2 Tbsp)
5) Bay Leaf
6) Cracked Peppercorns
7) chopped sili ng pang sigang

Now after you saute everything add your Marinated meat along with the Marinade, add 1 Pork Cube, 1/2 Cup Vinegar and 1/2 cup of cheap Brandy. Now add 2 cups of water and then seal the pressure cooker and maybe watch a 30 minute soap Opera while you wait...

Once youve dried your tears after watching your soap opera, you may now open the Pressure Cooker (BE EXTREMELY CAREFULL) now put you cooker back on the burner but on Low heat, and temper in your Pork Blood!!!

VOILA!!!! U have now Created what i Call (dinuguan con sosyal)

Bon apetit!!!
#15 - Chef Raoul Orosa (Executive Chef Kahala Manadarin Hawaii USA) - 04/13/2012 - 01:48
I use pork belly, pork blood jelly,big intestines, tripilya (bulaklak) and stomach
#14 - Rudy Ferrer - 03/28/2012 - 05:58
vinegar,bay leaves and lemon grass....yan ang gamit ko sa dinuguan
#13 - leonora - 03/16/2012 - 01:44
I used ulo ng litson instead of fresh meat for my dinuguan. its yummy.
#12 - nedi - 02/19/2012 - 08:22
Finally I made it! I used sinigang mix instead of vinigar din i put a little lemon grass um....... Its yummy! Tnx! FFR
#11 - Joneil - 11/27/2011 - 19:24
wow grabe sarap mis n mis kna lutong pinoy wl ng sasarap pa sa ating pagkain,,sa ibng bnsa puro tinpy lng
#10 - - 09/24/2011 - 14:01
grbe....sarap 2 d bone....
#9 - crisanta tambanillo - 09/24/2011 - 04:37
it is more tasty if you will use coconut milk instead of water and tanglad pang alis ng mlansang amoy..yummy if more maanghang.
#8 - marivic - 09/14/2011 - 01:05
@ Im Muslim...even if you can use beef you cant cook this one if you are a muslim it has blood on it HARAM.....
#7 - purita - 08/01/2011 - 03:41
It is my first time to make Dinuguan, I did not buy the ear, intestine as I don't want it. it turn out good and it was a hit the only thing I change in the recipe is the vinegar 5 T Vinegar is not sour enough so I used 3/4 cup. Thanks for this recipe now I know how to make one.
#6 - Tinggay - 06/10/2011 - 11:57
dinuguan with kakang gata
yes beef ok, to all bicolanos, try to add kakang gata (coconut milk) in dinuguan super sarap, add some sili or lara in kapampangan hehehehe sarap neto
#5 - jerico tamayo - 10/21/2010 - 17:47
Add ingredients like lemon grass and fresh oregano leaves to add aroma and taste.
#4 - Edison - 07/01/2010 - 12:39
crispy dinuguan
yea you can use beef... try nyo ang crispy dinuguan.. yummy
#3 - boyet - 06/18/2010 - 17:53
vinegar vs sampaloc mix
did you ever try using sinigang sampaloc mix instead of vinegar? is yes, what's your preference? thanks
#2 - zen reyes - 04/26/2010 - 17:53
Im Muslim...
can i use beef instead of pork?
#1 - Jinan - 03/30/2010 - 06:48
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