How to make it

  • In a caserole or pot, put in oil.
  • saute onion and garlic.
  • Add in the pork and innards. Mix well to lock in the flavor.
  • add in the vinegar (at this point, stop mixing or stirring).
  • Lower the heat of the stove.
  • add in the pigs blood slowly and let simmer.
  • Once the pigs blood thickens and the meat and innards tender,add in coconut milk and the organo.
  • simmer until meat is very tender.
  • flavor with fish sauce.
  • Serve with rice cakes (puto) or steamed rice.

Reviews & Comments 2

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  • leslierose_64 10 years ago
    ive been meaning to cook dinuguan soon. well, sooner hopefully.

    thanks for the post.
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  • putercop 10 years ago
    On the fish sauce is that 1/2 cup??
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