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Dinuguan
Filipino pork blood stew — cubed pork offcuts in a dark, tangy soured broth, always eaten with puto rice cakes.
Ingredients
Instructions
Fry pork pieces until lightly browned. Add garlic and onion.
Add vinegar. Bring to a boil, do not stir. Simmer 3 minutes.
Add 200ml water and chillies. Simmer 20 minutes until pork is tender.
Stir in blood. Simmer 10 minutes, stirring gently, until dark and thick.
Season with fish sauce and sugar. Serve with rice or steamed puto.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
