Pork Dinuguan is a Filipino savory stew made from pork, and most often with innards such as large intestines, simmered in a rich gravy of pig blood, garlic, onions, banana peppers (siling mahaba) and vinegar.
Dinuguan is a Filipino term that comes from the root word dugo meaning “blood”. This dish might not be for everyone because it has distinct ingredient which are the pig blood and innards, but for those who enjoy or game on eating exotic dish, then this is must try dish.
There are a lot of term for dinuguan depending on what province or place you are in. For Ilocanos they referred to it as dinardaraan, derived from the Ilocano word, “dara” which means “blood”. Ilocanos mostly cook their dinuguan with thicken stew. Other local names of dinuguan include tid-tad in Pampanga, sinugaok (ginulayan) in Batangas, dugo-dugo in Cebuano, rugodugo in Waray, and sampayna or champayna in Northern Mindanao. Sometimes,dinuguan is mistaken by foreigners as a “chocolate dish” because of its color and texture.
Dinuguan also has other varieties aside from pork, one can use chicken, as well as using vegetables like sayote and puso ng saging ( heart of banana).
If you are interested and have the appetite for pork dinuguan, or just wanted to eat something exotic, the steps below should guide you on your next cooking adventure. You can leave a comment if you have questions or need additional guidance with this recipe.
I N G R E D I E N T S
- 2 lbs pork shoulder, cubed
- 1 lb pork large intestine, cleaned thoroughly, sliced diagonally
- 1 to 1½ cups pig blood
- 2 cups water
- ¾ cup cane or white vinegar
- 1 medium yellow onion, diced
- 6 cloves garlic, crushed and chopped
- 1 pc pork cube (optional)
- 3 tbsp cooking oil
- 2 banana peppers (siling haba)
- salt and pepper to taste
M E T H O D
- Heat the oil in a cooking pot under medium fire.
- Saute the garlic and onion.
- Add the intestine. Saute for 3 minutes.
- Add the pork. Cook until light brown.
- Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
- Pour the vinegar in the cooking pot. Let it re-boil without stirring.
- Stir-in the pig blood and make sure to continuously stir for about one minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
- Add the banana peppers and simmer for 1 minute. Add salt and pepper to taste.
- Transfer it to serving plate. Serve with puto or rice.