Dinuguan, also known as blood pudding stew, chocolate meat or pork blood stew, is a savory dish of blood and meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili and vinegar. Here, we’ll use hot banana peppers. Dinuguan is derived from the word dugo (meaning “blood”) and is often served with rice or puto.


  • 3 hot banana peppers
  • 1/4 tablespoon oregano (optional)
  • 2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/4 pound pork liver, diced
  • 1 lb pork, diced
  • 1 onion, diced
  • 1/2 cup vinegar
  • 2 tablespoon patis (fish sauce)
  • 1 teaspoon salt
  • 1 1/2 cup broth
  • 1/4 tablespoon MSG (optional)
  • 2 tablespoon oil

Cooking Directions

  1. In a large saucepan, Simmer pork and pork liver in water for 30 minutes. Once cooked, remove pork from broth and dice. Save 1 ½ cups of broth and discard the rest.
  2. In a 2-quart saucepan (stainless steel or porcelain, your choice) heat oil over medium heat. Add garlic and onions and sauté until brown. Then add your cooked and diced pork, diced pork liver, patis, salt, MSG and sauté everything for 5 minutes.
  3. Once everything has been sautéing, add your vinegar and bring to a boil without stirring. Once boiling, lower the heat and simmer uncovered until most of the liquid has evaporated. Add your broth and simmer for 10 minutes.
  4. Finally, stir in your pig blood and sugar and cook until thick. Only stir occasionally to avoid curdling. Add hot banana peppers and oregano and cook for a final 5 minutes.
  5. Serve in large bowls.

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