How to Make Dinuguan- Filipino Chocolate Meat Stew

So you want to learn how to make Dinuguan, the Filipino chocolate meat stew that looks intimidating but really isn’t. Maybe you’re Filipino and miss your lola’s version, or maybe you’re just adventurous and tired of the same boring recipes. Either way, this authentic Filipino pork blood stew recipe will walk you through everything without the fancy chef talk.

Why This Dinuguan Recipe Wins

This traditional Dinuguan pinoy style works because it keeps things simple. No weird ingredients you can’t find. No 47-step processes that make you want to order takeout instead.

The pork gets tender. The sauce gets thick without being sludgy. And the flavor? That perfect balance of savory, sour, and just enough heat to keep things interesting. Plus, this method works whether you’re cooking for two people or bringing it to a family reunion where your titas will definitely judge you.

You can have this on the table in about an hour. Maybe less if you prep while the pork simmers. And the best part—it tastes even better the next day when all those flavors have had time to get to know each other.

Ingredients You’ll Need

For this easy Dinuguan recipe with pork blood, grab these items from your local Asian grocery store (or regular store for most of it):

The Main Players

• **2 lbs pork belly** – Cut into bite-sized cubes. This adds the fat that makes Dinuguan rich. Don’t go lean here.
• **1 cup pork blood** – Usually sold frozen in Asian markets. Sometimes labeled as “pig’s blood.” This is what makes it Dinuguan.
• 1 cup pork liver – Chopped small. Adds earthiness and helps thicken the sauce.
• 4-5 cloves garlic – Minced. Because garlic makes everything better.

• 1 large onion – Diced. Builds the flavor base.
• 3-4 green chilies – Sliced. Use Thai chilies if you like heat, or bell peppers if you don’t.
• 1/2 cup vinegar – White cane vinegar is traditional. Adds that signature tang.
• 2-3 cups water or pork broth – Helps everything simmer down nice and tender.
• 3 tablespoons cooking oil – For sautéing.
• 2-3 bay leaves – For depth.
• Salt and black pepper – To taste. Go easy at first.
• 1 tablespoon fish sauce (optional) – Adds umami punch if you’re into that.

Equipment You Actually Need

Don’t overthink this. A heavy-bottomed pot or Dutch oven works best because Dinuguan needs steady, even heat. You’ll also want a good wooden spoon for stirring (it gets thick), a sharp knife for chopping, and a strainer if your pork blood has clumps. That’s it. No fancy gadgets required.

How I Make It: Step-by-Step Dinuguan Cooking Guide

Step 1: Get the Pork Belly Going

Heat your oil in the pot over medium-high heat. Toss in the pork belly cubes. You want them to brown a bit—not deep-fried crispy, just a little color on the edges. This takes maybe 5-7 minutes. Stir occasionally so nothing sticks.

Step 2: Aromatics Time

Add the garlic and onion right into that same pot with the pork. Let them cook until the onion goes soft and translucent. Your kitchen should smell amazing right about now. If the bottom of your pot has brown bits stuck on, that’s perfect. That’s flavor.

Step 3: Add Liquid and Simmer

Pour in the water or broth and drop in those bay leaves. Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot partway and let it cook for about 30-40 minutes. You’re waiting for the pork to get tender enough that you can cut it with a spoon. Check it once in a while and add more water if it’s drying out.

Step 4: Liver Joins the Party

Once the pork is tender, add the chopped liver. Stir it in and let it cook for about 5 minutes. The liver will break down a bit and start thickening your sauce. This is normal. This is good.

Step 5: The Blood Goes In

Here’s where people get nervous. If your pork blood is frozen, thaw it completely and give it a good stir. Some people strain it to remove clumps—I usually do because nobody wants chunks of coagulated blood. Pour it slowly into the pot while stirring constantly. Keep the heat at medium-low. If it’s too hot, the blood will curdle into bits instead of creating that smooth, velvety sauce.

Stir for a good 5-10 minutes. You’ll see the color deepen to that signature dark brown.

Step 6: Vinegar and Final Touches

Add the vinegar but—and this is important—don’t stir right away. Let it sit for about a minute. This cooks off some of the harsh acidity. Then stir everything together. Toss in your green chilies, salt, pepper, and fish sauce if using. Let it simmer another 10 minutes uncovered so the sauce thickens up.

Taste it. Adjust the seasoning. Maybe more salt. Maybe a splash more vinegar if you like it tangy. This is your Dinuguan.

Tips That Make a Difference

Don’t skip browning the pork. Those caramelized bits add depth you can’t get any other way.

Stir the blood constantly when you add it. I learned this the hard way. Walk away for two minutes and you’ll have lumpy gravy instead of silky sauce.

If you can’t find pork blood, some people use beef blood. It’s not traditional but it works. The flavor will be slightly different—a bit more metallic—but you’ll still get that authentic Filipino pork blood stew vibe.

Want it thicker? Mash some of the cooked liver against the side of the pot before adding the blood. Or let it simmer longer uncovered at the end.

Too thick? Thin it out with a bit of water or broth. Easy fix.

The vinegar type matters. White cane vinegar is traditional for this traditional Dinuguan recipe. Apple cider vinegar works in a pinch but changes the flavor profile a bit.

Easy Variations to Try

Dinuguan recipe with pork belly and intestines: Some regions add sliced pork intestines (cleaned thoroughly). Add them when you add the pork belly. They get tender and add chewiness.

Spicier version: Double the green chilies or add red chili flakes. My cousin dumps in half a bottle of chili oil and calls it “Dinuguan with attitude.”

Dinuguan with coconut milk: Not traditional but I’ve seen it. Add 1/2 cup coconut cream at the very end for a richer, slightly sweet version.

Skip the liver: If you’re not a liver person, leave it out. Your sauce won’t thicken as naturally so you might need to simmer longer. The flavor will be lighter but still good.

Add vegetables: Some people throw in long green beans cut into two-inch pieces during the last 10 minutes. Adds texture and color.

Storage and Reheating

Dinuguan keeps in the fridge for about 3-4 days in an airtight container. Actually, it’s better the next day. Everything melds together overnight and the flavors get deeper.

To reheat, use low heat on the stovetop. Add a splash of water because it thickens up in the fridge. Stir frequently. You can microwave it but stovetop gives better results—the sauce stays smooth instead of separating.

Can you freeze it? Yeah, for up to 2 months. But honestly, the texture changes a bit when thawed. The sauce can get grainy. If you’re okay with that, go for it. Otherwise, just make smaller batches.

Frequently Asked Questions About Dinuguan

What does Dinuguan taste like?

Rich, savory, tangy with a hint of sourness from the vinegar. It’s hard to describe if you’ve never had it. Some people say it tastes like a very flavorful, slightly sour gravy. The pork blood gives it this smooth, velvety texture that coats your mouth. Not metallic if cooked right. Just deeply savory.

Is Dinuguan safe to eat?

Yes, as long as you use fresh or properly frozen pork blood from a reputable source. Cook it thoroughly. The key is bringing it to a proper simmer after adding the blood. This kills any potential bacteria. Buy from Asian grocery stores that have good turnover.

What do you serve with this homemade Dinuguan?

Puto is the classic pairing. Those soft, slightly sweet steamed rice cakes balance the rich, savory Dinuguan perfectly. That’s the traditional way. But plain white rice works too. Some people use it as a topping for rice bowls. I’ve even seen it served with bread, though my mom would probably disown me for suggesting that.

Why is my Dinuguan lumpy?

Usually because the heat was too high when you added the blood, or you didn’t stir enough. The blood proteins coagulate fast with heat. Keep your temperature medium-low and stir constantly for the first few minutes after adding it. If it’s already lumpy, you can try blending a portion of it and stirring it back in, but prevention is easier than fixing.

Can I make Dinuguan without blood?

Technically no. Blood is what makes Dinuguan Dinuguan. Without it, you basically have pork adobo or another braised pork dish. But I get it—blood isn’t everyone’s thing. If you want similar flavors without blood, make a dark pork adobo with extra soy sauce for color. It’s not the same dish but it’s still delicious.

Final Note

Look, making the best Filipino chocolate meat stew isn’t about perfection. It’s about getting those flavors right and cooking something that brings people together. My first attempt was a disaster but I didn’t give up. And now Dinuguan is one of those dishes I actually look forward to making.

Start with this step by step Dinuguan cooking guide. Adjust the heat level to match what you like. Maybe add more garlic because who doesn’t love garlic. Make it yours while keeping it real.

And if you’re serving this at a party? Make extra. People always want seconds. Even the ones who were skeptical at first. There’s something about rich, tangy pork belly swimming in that dark, silky sauce that just works.

Pair it with homemade Dinuguan with puto if you want to go all out. Or just serve it over hot rice on a random Tuesday night because you’re craving something that tastes like home. Either way works.

Now go make some Dinuguan. Your lola would be proud.

*This post may contain affiliate links which means I may earn commissions for purchases made through links at no extra cost to you. See https://asianfoodsdaily.com/disclaimer/* for more infomation