Filipino Pork Blood Stew (Dinuguan) | Good Times With Jen

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Chicken blood is often more affordable and provides a similar texture.

pork belly

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Pork shoulder is less expensive and still flavorful.

Chop 1 onion and a bunch of garlic.

Cut long Italian peppers into big chunks and set aside.

Heat oil in a pan until hot.

Add onion and garlic to the pan and sweat them out until they are a little tan, not browned.

Cut pork butt into bite-sized pieces and add to the pan.

Cook the pork until moisture comes out and fat starts to render.

Add white vinegar, water, and a couple of bay leaves to the pan.

Reduce heat to a simmer and let cook for about 10 to 15 minutes.

Add pork blood to the pan, stirring to mix it in and prevent clumping.

Season with fish sauce, salt, and black pepper.

Add the long Italian peppers to the stew and let cook down a bit.

If the stew is too thick, add a little more water to thin it out.

After 10 to 15 minutes, check the consistency; it should be thick and the peppers softened.

Serve with steamed white rice.

Cooking Techniques

Equipment Needed

Spice Level: