Pork Dinuguan Recipe

Here is an Ilonggo way on how to cook Pork Dinuguan. Best when serve with puto (rice cakes) on the side or over steam rice.


2 lbs. pork belly, cut into bite size

4 cups pork blood

4 pieces garlic cloves, minced

2 thumb size ginger, cut into bite size

1 medium size onion, minced

1 bunch lemongrass, cut into 2 inches long

3 pieces chili peppers

1 to 2 cups datu puti vinegar (depends how sour you want it)

4 pieces bay leaves

2 table spoon cooking oil

sugar, salt and ground black pepper

2 cups water

Cooking Direction:

Saute ginger, garlic, onions till caramelized. 

Add pork and lemongrass till the pork turn brown on the edges using a deep pot. 

Pour water, cover pot and bring to boil until pork is very tender. 

Remove cover, add vinegar and simmer in medium heat. 

Do not cover the pot while you are simmering with vinegar. 

Season with sugar, salt and ground pepper to taste. 

When the pork is tender pour in blood pot and simmer. 

Add the chili peppers, cover over medium low heat, stirring for about 10 minutes. 

Remove from heat and serve.



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