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Filipino Dinuguan Laman Loob

panlasangpinoy's picture
Dinuguan or Blood Stew is a dish wherein pig or cow’s blood is cooked with meat and other ingredients. This is considered as an authentic Filipino food and is best eaten with steamed rice buns called “puto”.
  Pork blood 10 Ounce
  Pigs heart 1 Pound
  Pigs liver 1⁄4 Pound
  Pigs small intestines 1 Pound, cleaned, boiled, until tender and sliced
  White vinegar 1⁄2 Cup (8 tbs)
  Cooking wine 2 Teaspoon
  Powdered tamarind soup base mix 1 Tablespoon (Sinigang Sa Sampaloc Mix)
  Fish sauce 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Onion 1 Medium, diced
  Water 1 Cup (16 tbs)
  Green chili 5
  Cooking oil 3 Tablespoon

1. Heat a large cooking pot and pour-in oil.

2. Sauté garlic and onion.

3. Add pig’s heart, liver, and small intestine then cook for 5 minutes.

4. Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes.

5. Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil.

6. Stir continuously while pouring-in pork blood. Cook for 15 minutes more under low to medium heat while stirring once in a while.

7. Turn-off heat and transfer to a serving bowl.

8. Serve hot with buttered puto. Share and enjoy!

Recipe Summary

Difficulty Level: 
Filipino Pork Blood Stew
This video is in Filipino.

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