July 19, 2008



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

Dinuguan Procedure
1. Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
2. Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
3. Put in vinegar and cover the pan. Let boil but do not stir. Redude heat, then simmer uncovered to let most of the liquid evaporate.
4. Add broth used in Step 1 and simmer for about 10 minutes. Pur in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
5. Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot.

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6 responses to "DINUGUAN RECIPE"
Myra said:
November 24, 2009

you can try powdered tamarind/sinigang mix instead of the vinigar with this recipe

viki said:
December 17, 2010

simmer the meat until fully cooked, then add the tamarind/vinegar…

farhana sabad said:
March 26, 2012

i am so missed this the best foods oh my god how many years i could not taste anymore since 4years

bess said:
April 12, 2012

you may substitute calamansi juice instead of vinegar it taste better for me

myra said:
August 26, 2012

what the heck I am eating this

b00lik said:
December 26, 2012

sugar ? very odd recipe ,

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