| Dinuguan (pork and blood stew)

Dinuguan (pork and blood stew)

Dinuguan comes from the root word dugo, or blood. This dish is so named because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork cheeks, lungs and intestines, this version — made with pork belly, cheeks and liver — should make the not-too-adventurous less squeamish.

But… blood? Sure. Blood. Cooking with blood is nothing new and not even unique to the Philippines. Dishes cooked with blood are found in various cuisines — Chinese, Thai, Vietnamese, British, French, German, Spanish, Portuguese, Scandinavian… Blood sausages and haggis are made with blood.

The blood of freshly-slaughtered pig is available in local wet markets. The blood is usually kept in a cooler so, when sold, there are often solid masses. That doesn’t mean that the blood isn’t fresh. It is natural for blood to coagulate when it cools. In Antipolo, where we live, the butcher gives it for free with the purchase of meat.

Recipe: Dinuguan (pork and blood stew)*


  • 3 tbsps. of vegetable cooking oil
  • 500 g. of pork belly and 500 g. of pork cheeks, cut into one-inch cubes
  • about 1/3 c. of vinegar
  • a whole clove of garlic, minced
  • 2 thumb-sized pieces of ginger, finely chopped
  • 2 shallots or one onion, roughly chopped
  • 5 to 6 finger chilis
  • salt and pepper
  • about 2 c. of pork blood
  • 1/4 k. of pork liver, thinly sliced


  1. Heat the cooking oil in a pan.
  2. Add the pork and cook over high heat, stirring often, until the meat is no longer pink.
  3. Pour in the vinegar. Stir. Cook, uncovered, until the vinegar has been absorbed by the pork.
  4. Dinuguan (pork and blood stew)
  5. Cook the pork in the oil and rendered fat for a few minutes.
  6. Add the garlic, shallots (or onion), ginger and chilis. Season with salt and pepper. Stir. Cook until the vegetables soften.
  7. Pour in the blood. Note that if there are solid masses, you can press them through a strainer before adding to the pork. I don’t mind the solid masses although I mash them with my hands to make sure that there are no too large pieces.
  8. Dinuguan (pork and blood stew)
  9. Stir. Wait for the mixture to boil.
  10. Dinuguan (pork and blood stew)
  11. The blood will turn from red to brown as it cooks. When the mixture boils, lower the heat, cover and simmer for an hour or until the pork is done. The sauce will reduce and thicken as it cooks, don’t be tempted to add water unless you want a soupy dinuguan.
  12. Taste the stew from time to time and adjust the seasonings, as needed.
  13. When the pork is tender, add the liver. Stir. Simmer for another ten minutes.
  14. Dinuguan (pork and blood stew)
  15. Garnish the dinuguan with slices of chili and scallions before serving.

Preparation time: 15 minute(s)

Cooking time: 60 minute(s)

Number of servings (yield): 4

*Updated from a recipe originally published on September 15, 2003

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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55 Responses

  1. johnson says:

    patanong lang cristal kung paano mo niluluto yung buo na dugo na nasalin mo ? salamat.

  2. Jan Mil Nilo says:

    I am a Filipino resident of Kuala Lumpur. For a long time I have not tried my favorite “Dinuguan” in the Philippines, and when I got across your website suddenly I found my appetite back again especially your way of cooking dinuguan. It appears that several have already good comments about it. Can’t wait of going back to Philippines to ask my daughter to cook it and follow your recipe, thanks..!

  3. king christian villacorta says:

    iw,,, dinuguann yakz.,,.,.

    anu bang food yan,,

    ndi ba nila alam na ang blood ay ang pinaka madumi sa ating body…

    at lahat ng dumi sa body natin dun napupunta sa blood




  4. Thelma Macas says:

    Wow , our Fil-Am community here in Rio assigned me to cook Dinuguan for our Haloween Party. I’ll try this recipe with a Bisaya twist ( the lemon grass or tanglad) . I ussually soak the lemon grass with the prk blood before cooking!

  5. Andy, Canada says:

    A very satisfying and tasty soup/stew. I recently vacationed in the Philippines, and ate a bowl (two actually!) of this without knowing what it was. To my palate it tastes like the richest chicken soup you can imagine, and I found it a superb, hearty meal, especially when accompanied by those little rice buns (not sure what they are called).

    You’re right – don’t judge it till you’ve tried it :-)

  6. heidi tuazon says:

    hi connie, tried this recipe and it really rocked!!! nice good one really delicious!! love it hehehe!!!!!

    • Michelle says:

      Hi Ms. Connie! I would like to ask if i can use Oregano instead of Bay Leaf? Does it make a difference? Thanks in advance. :)

      • Of course it will make a difference — oregano and bay leaf taste and smell differently. Doesn’t mean though that using oregano will not result in a delicious dish. :)

        • Kaye says:

          hi! ask ko lang po kung ano ang dapat gawin (or ingredient) para maging smooth yung sabaw ng dinuguan? hindi ko kasi ma-perfect e. laging lumpy ang kinalalabasan. minsan naman nagdadag ako ng tubig, pero parang sobra naman sa labnaw. please advise. thank you po ng marami!

        • RUBY says:

          thank you for the good recipe

  7. Connie says:

    Uuummmm, you’re the one who can’t even spell and you’re calling me “eschupida”?What the heck is eschupida anyway? Is that the same as “tupid”?

  8. Claro Rayos Del Sol says:

    Hi, Connie,

    Just want to add. My Bicolana cousins have their version of dinuguan, which is sweeter and creamier, because of the addition of gata (coconut milk). The added twist is, they first burn the grated coconut with cocoshell charcoal (they take a few pieces of burning coal and let it rest on some parts of the mound of grated coconut). They then press and strain to get the ‘kakang gata’ (first coconut milk extraction), which is then added to the sauteed ingredients and the ‘dugo’. I guess this helps prevent clumping/coagulation, and gives the finished product that distinct sweetish, smoky and savory taste. :-)

    • Connie says:

      No, it won’t do anything to prevent coagulation. It just makes the sauce creamier if added at the correct time (coconut milk itself curdles if cooked for too long). :)

  9. Lance says:

    why is everyone mentioning sinigang mix? I dont see it in the ingredient list.. sounds like it’d be good though… so its vinegar OR the mix? or both?

    • There is a note at the end of the recipe that says “Updated from a recipe originally published on September 15, 2003″. The 2003 recipe had sinigang mix. This new and better one does not. :)

  10. UhhDuhh says:


    Recently heard of crispy dinuguan made with crispy belly pork added to the blood after it is cooked. Now THAT sounds yummy!

  11. Sarah says:

    Thank you for this! I found it very easy to follow. My mom will be proud! I can’t wait for her to try it tomorrow!

  12. Cristal says:

    Hi! I’m so glad you have this very helpful website. It gives me ideas on how to add variety to our boring everyday menus.

    I never realized sinigang mix was a good way to get the sourish taste that i really like in dinuguan as our dinuguan here in the Visayas is not the sour type.

    I’d just like to add my personal way of cooking dinuguan. After mashing the blood mass, i strain it to separate the liquid from the solids. Then i cook the solid separately and cut it up into pieces which i add to the cooked mixture. While it is simmering, i add the liquid blood very slowly while stirring the hot mixture. This way, i get a smooth mixture and avoid having a sandy look.

    Thanks and i’m really looking forward to more recipes from you.

  13. czarah,policarpio says:

    :roll: talaga lang ha!mahilig ka sa sinigang,parehas pala tayo

  14. Bruce says:

    I discovered dinuguan when I lived in Hawaii. I used to travel all over the world before I settled down about 12 years ago, and decided early on that if I stumbled across a dish I liked, I would try to make it myself. I called it Klingon Blood Stew so my sons would try it. They are grown up now, but it’s still one of their favorite dishes. But they’ve stopped growling like Klingons when they eat it.

  15. Connie says:

    Bruce, you might want to try this.

  16. Chris says:

    Filipino community here in Bloomington INdiana US requested me to cook dinuguan for our xsmas party. I will try you dinuguan recipe this time.. with sinigang mix. :razz:

  17. Giogio says:

    hello connie, great helpful website you have.. thank you.
    i cook dinuguan while ago (followed your instruction thouroughly, it is perfect and taste great!! … but why the color of my dinuguan became really dark? it supposedly reddish brown, not dark gray. what happened? or is it normal color? (but on your dinuguan picture is reddish brown).
    Could you please tell me why?

    thank you po :smile:

  18. carmen factora says:


    By pork belly, do you mean the part used for making bacon? (fatty) Or do you mean pork stomach? (lean)

    Haven’t used liver in dinuguan before. Will mincing it thicken the sauce, which I think will be nice, or should the liver be diced?

    A friend here in va said to also use tripe.
    What do you think?

    Would appreciate a reply as I am making your recipe for a gathering on Fri. Thanks!

  19. :cry: ako mahilig nmn magkuto kaya lng konti p lng alam ko gusto ko p saka konti p lng alam kong recipe

  20. carmen factora says:

    i saw another recipe that used tomato sauce in addition to everything else. maybe that’s what gave the pictured recipe a reddish color

    4 cups blood seems a bit much. i start with 1/2 cup blood, less broth, for a drier dinuguan; more broth, more blood for the soup-ier kind.

  21. Maricris Reyes says:

    thank you very much for your dinuguan recipe, actually now ko lang naencounter ung sinigang mix for dinuguan. but i think, it will taste great now coz pa lang ako mgtry magluto eh.:grin:

  22. William says:

    Ever since I was in the grade school, I loved dinuguan. It was a regular in our dining table until we lost my Grandmother who was the chief cook of the family.

    Lately, my line of work took me to different places outside Manila. We stopped by a restaurant called Riverside restaurant for lunch. (Located 300 meters before going up Kennon Road). There we tried their version of Dinuguan. Everyone in our group agreed it was the best we have tasted in a long while.

    I often check this website and tried some of your recipies and they were quite good. I will ask my wife to try the dinuguan recipe above and will let you know how I find it.

  23. Connie says:

    Cathy, lumps are coagulations. Blood coagulates when 1) chilled or 2) it isn’t fresh anymore. I can’t really make judgments since I have not seen the pork blood you got from your butcher but I would prefer pork blood without too many semi-solid masses. :)

  24. Cathy says:

    Hi connie, I hope you can respond to this one as soon as you can. I’m from australia and I got some pork blood from my local butcher for free. The pork blood they gave me was very liquidy…no mass of blood at all. Is that sort of pork blood good? what should I tell my butcher about pork blood? Kasi palagay ko parang di pang dinuguan tong blood na nakuha ko. Masyadong malinis hindi lumpy. Please help. Thanks again.

  25. rrtrino says:

    That’s how my brother cooks using tamarind sinigang mix too, and you could hardly tell the difference. Apparently, most Filipinos we know in Los Angeles do and use the same thing. In fact, I think it tastes much better. ;)

  26. txgrl says:

    Hi Connie. I want to try this but I dont know how to clean the blood before cooking. Can you tell me how?

  27. Connie says:

    Clean the blood? You don’t do anything to it except to add it to the pot.

  28. rose z says:

    my lola uses beef (thinly-stripped tenderloin), for her dinuguan, cooking it with kamias. re cleaning the blood, she uses only the “lumps” and mashes them with vinegar. the soup comes out light brown. :)

  29. Rosie reyes says:

    Hello, all of the recipes I’ve seen and tried out myself uses vinegar. I’d like to know why it’s not on the ingredients for your version. Thanks

  30. Connie says:

    Because vinegar is NOT the only souring agent that can be used for dinuguan. The juice from the mashed pulp of tamarind is best, actually.

  31. Rosie reyes says:

    Hi Connie tried out your recipe and my husband and myself loved it so much i found it easier to control the sourness of the dish. I’ve always found it difficult to determine when I should start stirring and always end up doing it sooner than I should. Thanks a lot for this recipe. I’l be trying out your other recipes soon. Lots of Luck.

  32. Connie says:

    Yes, belly is the cut for making belly bacon. Fatty? That depends on the quality of the pork. If the meat comes from a young animal, the layer of fat is thin.

    Pork stomach is an innard and the texture is different. But it can be added to pork dinuguan too. Cleaning it to remove the smell can be tricky though.

    If you’re making beef dinuguan, you can add tripe.

  33. carmen factora says:


    Followed your recipe to the letter..was it ever so good! Finally, a recipe that is accurately measured and with just the right ingredients!

    Sharing with all my friends. Salamat po!

  34. joy says:

    ms connie,:to make the sauce smooth, a friend “blenderized” the blood with vinegar. and i remember my lola smooched guava & laurel leaves, ground luya with the blood(with her hands) and then strain it before adding the blood into the pot. different strokes for different folks!

  35. Chyna says:

    hi cristal. how do you cooking solid blood ?

  36. Munchkin says:

    i found this dinuguan recipe and the cooking procedure is exactly the same as yours, verbatim, but never mentioned it was taken from your website. plagiarism? :)

  37. Connie says:

    Hay, another thief.

  38. rrtrino says:

    Sinotto iyung recipe mo :)

  39. b00li says:

    I used beef blood instead of pork , beef blood has more flavor and thicker ….

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