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Dinuguan - Pork Blood Stew


  • 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
  • -cup vinegar
  • 3 tablespoons patis (fish sauce)
  • 2-cups stock
  • 1-cup pig blood (frozen)
  • 4 long green peppers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • teaspoon black pepper


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

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