Tuesday, March 13, 2012


Dinuguan is a national Filipino dish I grew up eating and loving. Affectionately labeled as vampire stew or chocolate meat, I didn't realize it was an acquired taste until I told my Canadian friends what it was made out of: pork, vinegar, garlic, onions and pork blood! Ok, so it's not for the faint of heart but without knowing all of the ingredients, this savory and spicy meat stew could easily win a delicious combat among the best comfort foods around.
Did you know: Filipinos are not alone using blood as an ingredient, there are other well-known dishes and cultures that consume blood as food, usually in combination with meat - Irish's blood sausage, British black pudding, Swedish blood pancakes, and Chinese blood tofu.
My Auntie Nas, known for her self-taught culinary prowess, has graciously showed me how to cook Laing and now has unraveled her secrets to her Dinuguan recipe and techniques. So for those who are hesitant to try or even cook this dish, at least watch the foodieo and enjoy;)

  • 3 lb boneless pork chop, cut into cubes
  • 1/2 onion, chopped finely
  • 2 garlic cloves, minced
  • 3 bay (laurel) leaves
  • 1 cup vinegar
  • 2 whole jalapeno peppers
  • 1 tbsp cooking oil
  • 10 oz pork blood (strained & sieved)
  • pepper & salt to taste
Did you know: Filipino Dinuguan is unique from other "blood" dishes for its use of vinegar and hot peppers.
  1. Sauté the garlic and onion in a hot pan until browned & translucent.
  2. Add the pork, laurel leaves, salt & pepper and sauté for about 5 mins.
  3. Simmer pork and vinegar mixture for 1 hour, until the meat is tenderized.
  4. *Make sure you strain & sieve the pork blood to ensure the blood will not coagulate when cooked.
  5. Add the pork blood chunks to the stew and mix well. Let this simmer for 5 minutes
  6. Add the rest of the pork blood but keep stirring until well mixed. Then add the 2 jalapeno peppers.
  7. Let simmer for 20 more minutes.
  8. Now it's chocolate meat. So serve it hot over rice. Masarap!