Pork Dinuguan (Pork Blood Stew)


  • 300g pork liempo,cut into bite size pieces
  • 300g pork lomo, cut into bite size pieces
  • 200g Pork lapay, cut into pieces
  • 5 cups of pork blood, the coagulated blood,cut into bite size pieces
  • 3 pieces chili peppers/ siling haba
  • 2 cups water
  • 1 cup white vinegar
  • 1 large onion,chopped
  • 6 cloves of garlic,minced
  • 3 tbsp cooking oil
  • patis (fish sauce) to taste


  1. In a pot, sauté garlic and onions in cooking oil until onions become translucent.
  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.about 30 minutes.
  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