Dinuguan Recipe

Name: Lina's Filipino Marketplaces Dinuguan Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 kg pork shoulder (or pork belly), cut into 1/2–3/4-inch cubes; 200 g pork liver (optional, for richer flavor), sliced into strips; 6 cloves garlic, minced; 1 large onion, finely chopped; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs neutral oil (vegetable or canola); 500 ml water or low-sodium chicken stock; 3 tbs vinegar (cane or white) — add later if you prefer sharper tang; 2 pieces bay leaves; 8 pieces whole peppercorns; 1 tsp cane sugar (or brown sugar); 2 tbs fish sauce (patis); 1 tsp freshly ground black pepper; 2 pieces calamansi or lime (for serving); 4 cups cooked rice (for serving); 300 ml pork blood (fresh or frozen, thawed) — see note

Inspired by Lina's Filipino Marketplace

Time1h 15m

Serves6

Make Dinuguan Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

2.2 lb (1 kg) pork shoulder (or pork belly), cut into 1/2–3/4-inch cubes

7.05 oz (200 g) pork liver (optional, for richer flavor), sliced into strips

6 cloves Garlic, minced

1 large Onion, finely chopped

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Cooking liquids & aromatics

2 tbs neutral oil (vegetable or canola)

2 1/8 cup (500 ml) water or low-sodium chicken stock

3 tbs vinegar (cane or white) — add later if you prefer sharper tang

2 pieces bay leaves

8 pieces whole peppercorns

Flavor & finishing

1 tsp cane sugar (or brown sugar)

2 tbs fish sauce (patis)

1 tsp freshly ground black pepper

2 pieces calamansi or lime (for serving)

4 cups cooked rice (for serving)

1 1/4 cup (300 ml) pork blood (fresh or frozen, thawed) — see note

Method

Pork and Marinade

Prepare pork

Trim excess skin if desired. Cut pork shoulder into 1/2–3/4-inch cubes so pieces cook evenly. Pat dry with paper towel.

Season the cubed pork with 1 tsp salt and 1 tsp freshly ground black pepper. Mix in half the minced garlic (3 cloves) and let sit 15–20 minutes at room temperature to allow flavors to penetrate.

Cooking liquids & aromatics

Heat 2 tbs neutral oil in a wide, heavy-bottomed pot or deep skillet over medium-high heat. When oil shimmers, add the remaining minced garlic and the chopped onion. Sauté until fragrant and translucent, about 2–3 minutes.

Add the seasoned pork pieces to the pot in a single layer (do in batches if necessary). Sear without moving for 2–3 minutes to get some browning, then stir and brown other sides, about 4–6 minutes total.

If using pork liver, remove pork briefly and sauté the liver strips for 1–2 minutes until just cooked through, then return to the pot with the other pork (this prevents the liver from getting grainy).

Add 500 ml water or low-sodium chicken stock, 2 bay leaves, and 8 whole peppercorns. Bring to a boil, then reduce heat to low. Cover and simmer gently until pork is tender, about 35–45 minutes (check after 30 minutes). Add more water in 100 ml increments if liquid reduces too much before pork is tender.

Flavor & finishing

Once the pork is tender and cooking liquid has reduced slightly, stir in 2 tbs fish sauce and 1 tsp sugar. Taste and adjust seasoning.

Lower heat to medium-low. Slowly pour in the 300 ml pork blood while stirring constantly to prevent coagulation into large clumps. Keep stirring gently as the sauce thickens and the blood sets into a smooth, velvety gravy. Do not boil vigorously after adding blood — maintain a gentle simmer for 5–8 minutes so the blood cooks through and integrates into the sauce.

If you prefer a tangier dinuguan, stir in 3 tbs vinegar at this point. Taste and add more fish sauce or salt if needed. Add freshly ground black pepper to taste (about 1 tsp). Remove and discard bay leaves and whole peppercorns if desired (or leave them if you want to serve whole peppercorns).

Turn off heat and let dinuguan rest for 5 minutes; the sauce will thicken slightly as it cools.

Serve hot with cooked rice and calamansi or lime wedges on the side. Squeeze citrus over individual bowls to brighten the flavor.