Pork Dinuguan

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 Pampangasinugaok (ginulayan) in Batangas, dugo-dugo in Cebuanorugodugo 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


  1. Heat the oil in a cooking pot under medium fire.
  2. Saute the garlic and onion.
  3. Add the intestine. Saute for 3 minutes.
  4. Add the pork. Cook until light brown.
  5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
  6. Pour the vinegar in the cooking pot. Let it re-boil without stirring.
  7. 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.
  8. Add  the banana peppers and simmer for 1 minute. Add salt and pepper to taste.
  9. Transfer it to serving plate. Serve with puto or rice.


7 thoughts on “Pork Dinuguan

  • August 18, 2016 at 7:05 pm

    It may not sound appetizing but this is really a delicious dish.

  • August 15, 2016 at 4:15 am

    Now I am normally pretty adventurous when it comes to food, but of late, the idea of eating meat sends a shiver down the spine, especially if it has innards in it. But, I love learning about different cuisines, so thank you so much for the introduction. I imagine the taste would be incredibly rich.

  • August 10, 2016 at 4:08 pm

    I would try this because I’m sure it’s delicious but I think I would do better if I didn’t know what was in it beforehand. Just hand me a bowl and tell me it’s Filipino soup and I’ll try it without hesitation.

  • August 10, 2016 at 8:57 am

    I’ve never tried dinuguan before, would love to try it in the future!

  • August 10, 2016 at 3:59 am

    I do love blood pudding, but not innards so I would love to try this with just meat. Thanks for the intro!

  • August 9, 2016 at 12:58 pm

    It must be so rich! Can’t say the recipe’s for me but I appreciate a traditional dish for all that goes into it.


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