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How to Cook Dinuguan

 ½ kg pork belly
 ¼ kg pork liver
 ½ kg pork intestines
 300 g pork heart
 2 cups pork blood
 ½ tsp ground pepper
 1 piece of garlic
 2 pieces of onions
 1 piece of ginger
 3 tbsp vinegar
 6 stalks of green onion
 5 green chili
 5 red chili
 2 tbsp of brown sugar
 44 g tamarind mix
 1 and 1/2 tbsp fishsauce
 ½ tsp anis
 6 pieces bay leaves
 ½ tbsp salt

Boil pork intestines, pork liver and pork heart in a pan filled with water. Let it boil for 20 minutes or until the meat is tender.


Add ground pepper and bay leaves. Then, add salt and mix. Slice the liver and pork intestines into medium sizes. Strain the pork blood to make sure the blood is filtered.


Slice garlic, onions, ginger, red and green chilis, and stalks of green onion into very fine and small sizes.


Saute' garlic, ginger, onions and pork belly cuts. Add salt, ground pepper, bay leaves, Followed by pork intestines, pork liver and pork heart.


Add the pork liver, anis, pork blood, then mix everything thoroughly. Add vinegar, fish sauce, tamarind mix, and water.


Add brown sugar, green chilis, green onions and red chilis and then mix.


Serve in a bowl and enjoy!