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Dinuguan or Pork Blood Stew Recipe


1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons fish sauce (patis)
2-cups stock
1-cup frozen pig blood
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper


  • In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
  • In a casserole, heat oil and saute garlic and onion for a minute.
  • Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
  • Add in vinegar and bring up to a boil without stirring.
  • Lower heat and allow simmering uncovered until most of the liquid has evaporated.
  • Add in stock and allow simmering for 5 minutes.
  • Add in blood, sugar and long green peppers.
  • Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
  • Serve hot with puto.

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