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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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