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Posted in : Filipino on by : Daphne


1/2 kilo pork (diced)1/8 kilo pork liver (diced)1 small head of garlic (minced)1 small onion (minced)2 pieces laurel leaves3 tablespoons oil1/2 cup vinegar3 tablespoons patis (fish sauce)2-cups stock1-cup pig blood (frozen)4 long green peppers2 teaspoons sugar1 teaspoon salt1/2 teaspoon black pepper


1. In a pot, simmer pork for 30 minutes and remove scum
that rises to the surface. Keep stock.

2. In a casserole, heat oil and saute garlic and onion
for a minute.

3. Add in pork, pork liver, laurel leaves, patis, salt
& pepper and saute for another 5 minutes.

4. Add in vinegar and bring up to a boil without

5. Lower heat and allow simmering uncovered until most of
the liquid has evaporated.

6. Add in stock and allow simmering for 5 minutes.

7. Add in blood, sugar and long green peppers.

8. Cook for 10 minutes more or until consistency
thickens, stirring occasionally to avoid

9. Serve hot with puto.