Dinuguan Pinoy

Dinuguan and Puto

To non-Filipino’s (and to some Filipinos as well), Dinuguan is simply a no-no. But let’s face it; Filipino food will never be complete without the Diguan and Puto combination. So for those who want to learn how to cook Dinuguan, here’s a basic recipe that’s so easy to follow.


  • 1/2 kilo pork
  • 1/4 kilo pork liver, diced
  • 1 cup pig’s blood
  • 1/2 cup vinegar
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 onion, diced
  • 2 tbsp patis or fish sauce
  • 1 tsp salt
  • 2 tsp sugar
  • 3 jalapeno peppers
  • 1/4 tsp oregano (optional)

How to Prepare and Cook

  • Place the pork meat in a saucepan and cover with 2 ½ cups of water. Simmer this for about 30 minutes.
  •  Remove meat from broth and cut into small cubes. Set aside the broth as this will be used later.
  •  Heat oil in a saucepan and then sauté the onion and the garlic. Add the diced pork, liver, salt, and patis.
  •  Add the vinegar and cover the pan. Let boil for a few minutes but do not stir. Reduce heat, then simmer uncovered to reduce the liquid.
  •  Add the pork broth and let simmer for about 10 more minutes.
  •  Pour in the pig’s blood and sugar. Stir well and continuously to prevent the mixture from clotting. Stir until you get a rich consistency.
  •  Add the jalapeno peppers and the oregano. Cook for 5 minutes more. Serve hot with boiled rice or Puto (Rice Cake).

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