Dinuguan at Puto


  • 250g pork liempo,cut into bite size pieces
  • 250g beef sirloin, cut into bite size pieces
  • 3 cups of pork blood, the coagulated blood,cut into bite size pieces
  • 3 pieces chili peppers
  • 3cups water
  • 1/2 cup white vinegar
  • 1 medium onion,chopped
  • 3 cloves of garlic,minced
  • 2 tbsp cooking oil
  • patis (fish sauce) to taste


  1. In a pot, sauté garlic and onions in cooking oil until onions become transluscent.
  2. Add meat and sauté with onions and garlic until brown. Pour in water and bring to a boil.
  3. Simmer until meat becomes tender.
  4. Pour in pig’s blood and add chili peppers.
  5. Simmer for a few minutes until pork blood turns black. About 15 minutes.
  6. While it’s boiling, add the vinegar and let it boil for a minute before stirring to cook the vinegar.
  7. Season with fish sauce.
  8. Serve with steamed rice with a sprinkle of rock salt on top.OR serve with puto