Dinuguan Pork

Dinuguan Pork


2 people made this

About this recipe: This tasty dish is made from pig's innards in a vinegar mixture. All pig's parts should be cleaned by the time it gets to the supermarket. However, I clean the intestines again by opening it up and scraping the inside.

Emelita Rizal, Philippines

Serves: 10 

  • 1/4 kg pig's intestines
  • 1/4 kg pig's liver
  • 1/4 kg pig's heart
  • 1/4 kg lean pork
  • 250ml (1 cup) white vinegar
  • 375ml (1 1/2 cups) water
  • 2 bay leaves
  • 3 green chillies, whole
  • Salt and pepper to taste
  • 1 medium onion. chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 250ml (1 cup) coagulated pig's blood, optional

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Clean the intestines thoroughly by opening it up and scraping the inside. Parboil separately the intestines, liver, and heart and meat (together). Let cool then slice into bite-sized pieces.
  2. Combine all the pig's parts with the vinegar, water, bay leaves and green chillies in a large bowl and add salt and pepper to taste.
  3. In a large pot (6-8 litres), saute onion and garlic in olive oil. Add the pig's parts including the vinegar and water mixture. Cover the pot and cook for 30 minutes.
  4. Pour the pig's blood into the pot, if using. Bring to a boil and cook for 5 minutes more or until consistency thickens, stirring occasionally to avoid curdling. Serve hot with rice or puto (steamed rice cakes).

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