Can I use pre-cooked pork blood?
Fresh pork blood is highly recommended for the best texture and flavor. Pre-cooked or frozen pork blood may alter the consistency of the stew.
DINNER
Filipino Dinuguan with Crispy Pork Belly
This classic Filipino Dinuguan, a savory pork blood stew, is elevated with the addition of perfectly crispy pork belly. The rich, tangy stew pairs wonderfully with the crunchy texture of the pork, creating a truly satisfying and authentic meal.
HOW TO MAKE IT
Let's cook.
01
To prepare the crispy pork belly, place the 1 pound of pork belly cubes in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes until tender. Drain well and pat dry thoroughly with paper towels.
02
Heat 2 tablespoons of cooking oil in a large pan or Dutch oven over medium-high heat. Fry the par-boiled pork belly until golden brown and crispy on all sides, about 10-15 minutes. Remove the crispy pork belly from the pan and set aside, leaving about 1 tablespoon of rendered fat in the pan.
03
Add the chopped 1 large onion to the pan with the rendered fat and sauté over medium heat until softened, about 3-5 minutes. Add the 4 minced garlic cloves and cook for another 1 minute until fragrant.
04
Add the 1 pound of pork shoulder cubes to the pan and cook over medium-high heat until browned on all sides, about 8-10 minutes. Stir in 1 tablespoon of fish sauce and 1/2 teaspoon of black pepper.
05
Pour in 1/2 cup of white vinegar and bring to a simmer, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes without stirring to allow the vinegar to cook off its raw taste.
06
Slowly pour in the 1 cup of pork blood mixture, stirring constantly to prevent it from curdling. Add the 2 sliced siling haba. Bring the mixture to a gentle simmer over medium-low heat and cook for 20-25 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
07
Taste and adjust seasoning if needed. Serve the hot dinuguan stew immediately, topped with the reserved crispy pork belly pieces.
About This Recipe
This classic Filipino Dinuguan, a savory pork blood stew, is elevated with the addition of perfectly crispy pork belly. The rich, tangy stew pairs wonderfully with the crunchy texture of the pork, creating a truly satisfying and authentic meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the pork belly is very dry before frying for maximum crispiness. When adding the pork blood, stir continuously to prevent it from clumping. A gentle simmer is key for a smooth, rich sauce.
Easy Substitutions
If siling haba is unavailable, use 1-2 jalapeños for a similar mild heat, or a pinch of cayenne pepper for a spicier kick. Pork shoulder can be replaced with other cuts of pork like pork hock or pork ribs, adjusted for cooking time.
Storage & Reheating
Leftover dinuguan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. The crispy pork belly is best added fresh, but leftovers can be stored separately and reheated in an air fryer or oven for crispness.
Serving Suggestions
Serve Filipino Dinuguan with Crispy Pork Belly hot with a side of steamed white rice to soak up the rich sauce. It also pairs well with puto (steamed rice cakes) for a traditional Filipino experience. A simple side salad of sliced cucumbers and tomatoes can offer a refreshing contrast. For a heartier meal, serve with a fried egg on top.
Common Mistakes
One common mistake is not drying the pork belly thoroughly before frying, which results in less crispy skin and more splattering. Another error is adding the pork blood too quickly or not stirring enough, leading to a lumpy sauce. Overcooking the blood can also make the sauce grainy. Lastly, not allowing the vinegar to simmer off its raw taste before adding the blood can result in an overly sour stew.
Frequently Asked Questions
What if I can't find siling haba?
You can substitute with 1-2 jalapeños for a similar mild heat, or a small amount of serrano pepper for more spice. Adjust to your preference.
How do I prevent the pork blood from curdling?
Stir the pork blood with a bit of vinegar before adding it to the pot, and pour it in slowly while continuously stirring the stew until it comes to a gentle simmer.
Can I make this dish less spicy?
Yes, simply omit the siling haba or use a very mild green chili. The dish is flavorful even without significant heat.
MORE TO KNOW
Achieving the perfect texture for dinuguan involves careful handling of the pork blood. Mixing it with a small amount of vinegar before adding it to the stew helps prevent it from coagulating too quickly and ensures a smooth, velvety sauce. The initial simmer of the vinegar with the pork is also crucial; allowing it to cook off its raw acidity before adding other liquids contributes to the stew's balanced flavor profile. For an even richer flavor, some cooks add a small piece of pork liver, finely chopped, during the last 10 minutes of cooking.
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