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Pork Dinuguan Recipe or Pork Blood Stew is another famous Filipino dish distinguishable by its black colored soup or sauce. Most foreigners or some people I known hates or irks about it because it’s blood. But hey! Its deliciously tangy, savory and smoky flavor is a must try. Of course, not all dinuguan taste the same. But I like mine on the saucier side with lots of vinegar and a bit on the spicy side.

I think, among our family, my mom loves this dish and my dad. It just kind of remind them of their childhood. Like my mom, who only get to ate dinuguan during town fiestas.

There are different version of dinuguan. Some are crispy version, which is really good. Some are saucier and some are soupy. However, the main ingredients remain, pork or chicken innards, meat and of course blood.

The best dinuguan for me is the recipe cooked by my cousin, especially during our hometown fiesta in Batangas. For unknown reason, I always compare other dinuguan dishes to his recipe.

One thing I know is, one should have enough skill to cook it properly. The innards, intestines and blood has their own distinguish smell and taste. The challenge is to remove it properly so one could enjoy dinuguan to his heart’s content.

Tips

The secret to good Pork Dinuguan Recipe is the technique on how you clean your meat and good amount of vinegar. I highly recommend to use vinegar to clean your innards and pork intestine. You can also add chopped liver to this dish.

A good dinuguan has a right amount of vinegar to balance the flavor of the blood. However, for this recipe, my dad added calamansi juice to give it a nice citrusy flavor. In some recipes, you can also add pineapple juice for a fruity sweetness and tartness.

I highly suggest to buy your ingredients as early as possible or before sun rise. This assures you that your ingredients, specially the blood, is still fresh and good for consumption.

For the crispy version of the recipe, you can check out my Crispy Dinuguan recipe.

Ingredients

500 grams	Pork Intestine
2 cups	Salt
2 cups	Vinegar
2 cups	Water
4 Tablespoons	Salt
1 piece	Thumb sized Ginger, crushed
1 cup	Vinegar
1 cup	Salt
500 grams	Pork Belly, cut into bite sized cubes
1/2 cup	Water
3 Tablespoons	Olive Oil
8 cloves	Garlic, chopped
1 piece	Onion, chopped
1/4 teaspoon	Ground Black Pepper
2 cups	Water
1 cup	White Vinegar
4 cups	Pork blood
5 pieces	Calamansi, squeezed out the juice
1 Tablespoon	Knorr Savor Rich Chicken Liquid Seasoning
1 piece	Green Long Chili
	Fish Sauce

Procedure

Thoroughly clean the intestine. Remove the dirt and let the water from your faucet to run through it. Then, split it open using a pair of scissors. Rub the salt onto it several times and wash it with a cup of vinegar. Marinate the intestine with the remaining vinegar for 10 minutes and rinse with water.

In a pot, combine water, salt, ginger and the intestine. Boil and simmer for 20 minutes. Drain and rinse with running water. Wash again with vinegar and rub with salt. Lastly, rinse again with clean water. Chopped into bite sized pieces and set a side.

Combine pork belly and water and simmer over low heat until water dries out and the pork render its own fat. Sauté until golden in color and place it on one side of the pan.

Using the same pan, sauté garlic, onion and ground black pepper. Toss in the pork belly and the chopped pork intestine. Add water and simmer for 30 minutes.

Add the vinegar and simmer for another 5 minutes.

Pour in the pork blood, calamansi juice, Knorr Savor Rich Chicken Liquid Seasoning and green chili and simmer for 20 minutes with mixing from time to time. Season with fish sauce to taste.