Dinuguan

Pork simmered in a thick, tangy pork blood stew with garlic, vinegar, and green chili. A rich Filipino classic with a savory-sour finish.

Estimated cost: ₱85–₱100

Prep 10 min · Total 45 min · Serves 1

Nutrition per serving: 449 kcal · 38 g protein · 4 g carbs · 31 g fat

Ingredients

• 150g, cubed Pork shoulder
• 100ml Pork blood
• 1/2 small, diced Onion
• 1 tbsp Cooking oil
• 6 cloves, minced Garlic
• 1/4 cup White vinegar
• 1 tbsp Fish sauce (patis)
• 2 pcs Long green chili (siling haba)
• 1/2 tsp Black pepper

Steps

1. Cut pork into small cubes.
2. Heat oil in a pot over medium-high heat and brown pork for 4–5 minutes.
3. Add garlic and onion and sauté for 1–2 minutes.
4. Add pork blood and vinegar. Let it come to a simmer before stirring to avoid a raw vinegar taste.
5. Add chili, fish sauce, and black pepper.
6. Simmer uncovered over medium-low heat for 20–25 minutes, stirring occasionally, until pork is tender and sauce is thick and dark.
7. Taste and adjust seasoning before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).