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Dinuguan
Ingredients:
1/2 kilo pork ( liempo or pork belly)
2 tbsp. cooking oil
2 cloves garlic, chopped
1 medium sized onion, sliced
2 cups pork liver, sliced into cubes
1/2 cup vinegar
2 tbsp. patis
1 tbsp. salt
1-1/2 cup pork meat stock
1 Bahay Kubo Pork Blood
2 tsp. sugar
3 pcs. Green chili peppers
1/4 tsp. oregano
How to cook dinuguan:
- Cook the pork in approximately 3 cups of water for 30 minutes.
- Let it cool then slice the pork into cubes. Set aside the meat stock.
- In a wok or kawali, sauté the garlic and onion in oil for 5 minutes.
- Then add the pork, liver, patis, MSG and salt.
- Then pour in the vinegar and boil without stirring.
- Afterwards pour in the meat stock and simmer for 10 minutes.
- Add the pig’s blood and sugar and stir occasionally until the mixture thickens.
- Put the oregano and green chili then let it simmer again for 5 minutes.

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