Recipe

Dinuguan

A bold, tangy Filipino pork stew with a silky, savory gravy that begs for hot rice.

By Matt Campbell

•

4.7

A bowl of Filipino dinuguan with tender pork pieces in a dark, glossy gravy, served with steamed rice on a simple wooden table

Dinuguan is one of those dishes that makes you pause mid-bite and take stock of what is happening. Savory pork, a punch of vinegar, lots of garlic and onion, and that signature deep, inky gravy that somehow tastes both rich and bright at the same time.

If the ingredient list is making you a little nervous, I get it. My job here is to keep it approachable. We are going to build a strong base, keep the simmer gentle, and use a couple small tricks that help the sauce stay smooth and balanced. The result is cozy, bold, and extremely good with rice or puto.

Pork shoulder cubes, minced garlic, sliced onion, bay leaves, vinegar, fish sauce, and a bowl of pork blood arranged on a kitchen counter with warm natural light

Why It Works

Big flavor, not fussy: Searing the pork first builds a deeper base, then the stew does the rest on a low simmer.
Tang that stays clean: We add vinegar the right way so it tastes bright, not harsh.
Silky, not grainy sauce: A gentle simmer, thin-stream pouring, and a quick strain option keep the pork blood gravy smooth.
Beginner-friendly insurance: A little cornstarch can help prevent graininess and keep the sauce stable if you are nervous about curdling.

Pork pieces browning in a heavy pot on a stovetop with a wooden spoon nearby and steam rising

Pairs Well With

Storage Tips

Refrigerate: Cool dinuguan quickly, then store in an airtight container for 3 to 4 days. For faster cooling, transfer to a shallow container and let it sit uncovered until it stops steaming, then cover and refrigerate. The sauce thickens as it chills, which is honestly a perk.

Reheat: Warm gently in a saucepan over low heat, stirring often, until steaming hot throughout. Add a splash of water or broth if it tightens up too much. Keep the heat low to protect the sauce texture.

Freeze: Freeze for 2 to 3 months for best quality in a freezer-safe container. Thaw overnight in the fridge, then reheat slowly. If the sauce looks slightly separated after freezing, whisk while warming and it usually comes back together.

A glass meal prep container filled with leftover dinuguan, lid off, sitting on a kitchen counter

Common Questions

What does dinuguan taste like?

It is savory and porky, with a tangy vinegar bite and a lightly spiced, garlicky backbone. Think stew meets adobo energy, but with a deeper, richer gravy.

Is dinuguan safe to eat?

Yes, when prepared properly. Use fresh, food-grade pork blood from a trusted source, keep it refrigerated until you are ready to use it, and do not leave it sitting out at room temperature. Cook the pork until it is tender and cooked through, then keep the finished stew at a gentle simmer after adding the blood. When reheating leftovers, warm it until steaming hot throughout.

Why did my dinuguan turn grainy or curdled?

Most of the time it comes down to heat. If the pot is boiling or even aggressively simmering when the blood goes in, the proteins can seize and turn grainy. Keep the heat low and never let it boil hard after adding the blood. Vinegar timing matters too. Let the vinegar simmer for 2 to 3 minutes before stirring, then proceed, so the flavor mellows and the pot stays calm.

Can I make dinuguan without innards?

Absolutely. This recipe uses pork shoulder (and optional pork belly) only. Traditional versions sometimes include offal, but you do not need it for a great pot of dinuguan.

What should I serve with dinuguan?

Steamed rice is the classic. Puto is also iconic for a reason. If you want a simple side, try sliced cucumbers or a quick tomato and onion salad to keep things fresh.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Measuring cups and spoons
Mixing bowl (for the blood mixture)
Fine-mesh strainer (optional, for extra-smooth sauce)
Wooden spoon or heat-safe spatula

The first time I tried dinuguan, I expected it to taste heavy. Instead, it was this weirdly perfect balance of rich and bright, like the stew had a built-in squeeze of acid that never quits. It reminded me why I love cooking in the first place. The best dishes teach you something. Dinuguan taught me to respect gentle heat, to let vinegar do its thing, and to taste as I go because the line between bold and too sharp is about one minute of simmer time.

Dinuguan

(4.7 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

2 Tbsp neutral oil (canola, avocado, or vegetable)
2 lbs pork shoulder, cut into 1-inch cubes
6 oz pork belly (optional), cut into small pieces
1 medium yellow onion, chopped
6 cloves garlic, minced
1 to 2 Thai chilies or 1 serrano, sliced (optional)
2 Tbsp fish sauce
1 Tbsp soy sauce (optional, for deeper color and savoriness)
2 bay leaves
1 tsp freshly ground black pepper, divided
1 cup water or low-sodium pork/chicken broth, plus more as needed
3/4 cup cane vinegar (traditional) or white vinegar (sharper)
1 cup pork blood (fresh or thawed), well mixed
1 Tbsp cornstarch (optional, helps prevent graininess and keeps the sauce stable)
Salt, to taste

Notes on sourcing: Pork blood is commonly sold fresh or frozen at Filipino markets. Keep it cold and use by the date on the package. If using frozen, thaw in the refrigerator and whisk well before measuring because it can settle.

A small bowl of pork blood on a kitchen counter beside vinegar and aromatics, ready to be whisked smooth for cooking

Instructions

Sear the pork. Heat oil in a heavy pot over medium-high heat. Pat pork shoulder (and pork belly, if using) dry. Season lightly with salt and a few pinches of the black pepper (save the rest for the stew). Brown in batches until you get good color on a few sides, about 6 to 10 minutes total per batch. Transfer browned pork to a bowl.
Build the base. Lower heat to medium. Add onion and cook until softened, 4 to 5 minutes, scraping up browned bits. Add garlic and sliced chilies (if using) and cook 30 seconds, just until fragrant.
Season and simmer. Return pork to the pot. Add fish sauce, soy sauce (if using), bay leaves, remaining black pepper, and 1 cup water or broth. Bring to a gentle simmer, cover, and cook 30 to 35 minutes, stirring occasionally, until the pork is fork-tender. If it still feels firm, keep simmering and check every 10 minutes. Add a splash more water or broth as needed to keep it saucy.
Add vinegar the right way. Pour in vinegar and bring back to a simmer. Let it cook 2 to 3 minutes without stirring to mellow the bite, then stir.
Prep the blood mixture. In a bowl, whisk pork blood until smooth and pourable. For extra stability, whisk in 1 tablespoon cornstarch. If your blood has any clumps, strain it through a fine-mesh strainer. Keep whisking briefly if it starts to settle while you wait.
Finish gently for a silky sauce. Reduce heat to low so the pot is barely simmering and definitely not boiling. Slowly pour the blood mixture into the pot in a thin stream while stirring gently. Keep it at a low simmer for 10 to 15 minutes, stirring often, until thickened and glossy. Do not let it boil hard.
Taste and tune. Add a splash of water or broth if it is thicker than you like. Adjust salt and pepper. If you want more tang, add a small splash of vinegar at the end and simmer 1 minute. If it tastes a little sharp for your palate, a tiny pinch of sugar can round it out.
Serve. Ladle hot dinuguan over steamed rice, or serve with puto on the side.

Dinuguan being gently stirred in a pot on the stovetop as the dark sauce turns glossy at a low simmer

A plate of dinuguan served alongside a mound of steamed white rice with a simple spoon and fork on a wooden table

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Dinuguan

Why It Works

Pairs Well With

Recommended

Estrada Chicken Adobo

Kare-Kare

Kare-Kare (Filipino Peanut Stew)

Filipino Spaghetti

Storage Tips

Common Questions

What does dinuguan taste like?

Is dinuguan safe to eat?

Why did my dinuguan turn grainy or curdled?

Can I make dinuguan without innards?

What should I serve with dinuguan?

Dinuguan

Ingredients

Instructions