Dinuguan
Lunch • Philippines
About Dinuguan
Pork blood stew with vinegar and chili — best paired with puto
How to Make Dinuguan (Traditional & Healthy Version)
Dinuguan is a beloved Filipino savory stew known for its rich, unique flavors and deep cultural roots. Often called 'chocolate meat' for its dark appearance, Dinuguan is made from lean pork simmered in a flavorful sauce of pig's blood, vinegar, garlic, and spices. This dish is a staple during family gatherings and festive occasions, celebrated for its comforting warmth and satisfying taste. Traditionally served with steamed rice or puto (Filipino rice cakes), Dinuguan offers a hearty meal that reflects the resourcefulness and culinary ingenuity of Filipino cuisine. For many Filipinos, Dinuguan is more than just a dish—it's a nostalgic reminder of home and togetherness. Its tangy, savory, and slightly spicy flavor profile comes from the harmonious blend of vinegar, chili, and aromatics, creating a dish that's both exciting and comforting. Choosing leaner cuts of pork and skipping offal makes this version lighter while maintaining the authentic taste that has made Dinuguan a favorite across the Philippines. Ideal for lunch, this healthy adaptation is designed for international palates seeking to experience genuine Filipino flavors.
Ingredients(for 1 bowl (about 1 cup cooked Dinuguan with rice or puto))
- 300 grams Lean pork shoulder (cut into small cubes)
- 1/2 cup Fresh pork blood (strain to remove clots)
- 1/4 cup White vinegar
- 1 small Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 Green chili pepper (siling pansigang, sliced)
- 1 Bay leaf
- 1 tablespoon Fish sauce (patis)
- 1/2 teaspoon Ground black pepper
- 1 cup Water
- 1 teaspoon Olive oil (or canola oil)
Instructions
- 1
Heat olive oil in a non-stick pot over medium heat. Sauté garlic and onion until fragrant and translucent.
3 minutes
Use minimal oil to keep the dish light.
- 2
Add cubed lean pork. Cook until lightly browned on all sides.
5 minutes
Stir occasionally to prevent sticking.
- 3
Pour in fish sauce and add bay leaf. Stir well to coat pork evenly.
2 minutes
Fish sauce deepens umami flavor, so adjust amount to taste.
- 4
Add vinegar and allow to boil uncovered without stirring for 2 minutes to let the acidity evaporate.
2 minutes
Do not stir vinegar in immediately to avoid a raw taste.
Why This Dish is Healthy
By using lean pork and reducing oil, this Dinuguan recipe maintains authentic Filipino flavor with fewer calories and less fat. The stew is high in protein and iron, supporting muscle maintenance and energy. With no added sugar and balanced seasoning, it's appropriate for a nutritious lunch. Its high nutrient density makes it a wholesome choice for those seeking a healthy twist on traditional Filipino cuisine.
This healthier version of Dinuguan uses lean pork shoulder for reduced saturated fat while still offering a good protein source. The use of pork blood delivers iron, vitamin B12, and other essential minerals necessary for healthy blood and energy levels. Garlic and onions provide antioxidants and vitamins. The minimal use of oil and absence of offal help control cholesterol and calorie content, making this dish suitable for those monitoring their intake.
Pro Tips
- 💡Tip 1: Strain pork blood before adding to prevent lumps and achieve a smooth sauce.
- 💡Tip 2: Let vinegar boil before stirring to avoid a raw, acidic taste.
- 💡Tip 3: For extra aroma, add a few slices of ginger when sautéing onions and garlic.
Storage & Serving
Store leftover Dinuguan in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if sauce thickens too much.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 145.0 kcal |
| Protein | 11.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 10.0 g |
| Fiber | 0.0 g |
