Pepe's Kitchen Dinuguan

How To Make Dinuguan (Blood Stew)

Dinuguan is a stew cooked with pork’s blood, it’s creamy, tangy and morish! Usually paired with steamed rice buns called Puto, not the rude kind but I bet the name is it’s to stick it to the Spanish soldiers in those days. Haha! Though Filipino people are happy pairing it with plain jasmine rice because not many knows how to make Puto or have time to make them. It’s also traditionally cooked with offal but my recipe exclude offal as it’s difficult to find a good butcher in London that will sell offal.

How To Make Dinuguan (Blood Stew)

Print Recipe
Cooking Time: 1 hour


  • 300g pork shoulder, cut into cubes
  • 1 large onion, roughly chopped
  • 2 tsp minced garlic
  • 3 pcs green peppers
  • 280 ml pork blood *see note*
  • 250 ml vinegar
  • 200 ml water
  • 1 tbsp cooking oil
  • 1tbsp Sugar (optional)
  • Salt and ground black pepper to taste



On medium heat, sauté onions and garlic until translucent


Add pork cubes, water and bring it to boil


Season the stew with some salt and black pepper


Turn the heat low to simmer for 30 minutes until tender


Add the pig blood slowly into the pork stirring continuously, keeping the heat low


Immediately add the vinegar while still stirring


Turn the heat to medium, add green pepper and sugar. Leave it to simmer for another 15 minutes with the lid on


Taste the stew add more seasoning or vinegar to your taste


Serve with jasmine rice on the side


*Pigs blood can be bought in China town or any Filipino Grocery

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