🇵🇭 Philippines recipe
Dinuguan
Dinuguan, often called 'chocolate meat' by Filipino parents trying to get their children to eat it, is a rich and savory stew of pork offal and meat simmered in a dark sauce of pig blood and vinegar. It is a dish of bold, complex flavors: the earthy richness of the blood sauce, the tanginess of the vinegar, and the heat of the chilies. Dinuguan is traditionally paired with puto (steamed rice cakes), whose mild sweetness is the perfect foil for the stew's intensity.
Prep30 mins
Cook1 hr
Serves4
Difficultyhard
Ingredients
- 500g pork belly, cut into small cubes
- 250g pork offal (ears, intestines, or heart), cleaned and cubed
- 2 cups pig blood (dinuguan blood, available at Filipino markets)
- 1/3 cup white vinegar (sukang maasim)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 3-5 long green chilies (siling haba), whole
- 2 tablespoons cooking oil
- 1 cup water
- 1 tablespoon fish sauce
- Salt and pepper to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 340
- Protein
- 22 g
- Carbs
- 8 g
- Fat
- 24 g
