Some dishes need no introduction. They just need a bowl, hot rice, and the right company.

Dinuguan is one of them.

A dish said to have come from the Mexicans or the Spanish during the galleon trade era in the Philippines. Centuries of history in a pot. And like most great Filipino dishes, every region, every province, every town, and every family has their own version. That is the beauty of it.

This one is mine. A recipe I picked up when I was living in Davao — cooked, tweaked, and made my own over the years until I arrived at this version right here.

It is one of those super comfort foods. And the reason is simple. It is bloody good. One bite and you are back home. Afternoon merienda with puto. Family gatherings. Town fiesta where a big pot of this sits next to mountains of hot rice. That is Dinuguan.

Back in the Philippines it is one of the ways you use the whole pig — right down to the blood. Nothing goes to waste. Here in Melbourne, I am lucky to have a steady supply from my butcher Jack. He’s got everything!!!

The Meat

I use a mixture of pork shoulder and maskara — the face of the pig, right down to the ears. The shoulder gives you tender, flavourful meat with a good amount of fat. The maskara gives you that crunch — all those soft tendons that cook down into something deeply satisfying. That contrast of textures is what makes this version special.

The Secret with the Blood

Here is the step I learned from watching them do it back home. Before pouring the blood into the stew, I blend it first — stick blender, straight into a bowl — with a splash of vinegar, some ginger, lemongrass, and salt. This removes that raw smell and smooths the blood out beautifully before it goes in. That step makes all the difference.

Dinuguan

Serves 6 to 8

1 kg pork shoulder, diced
500 g pork maskara (boneless pig’s face), diced
2 onions, diced
8 cloves garlic, crushed
1 large knob ginger, minced
2 stalks lemongrass, pounded
3 green chillies
4 bay leaves
240 ml vinegar
120 ml soy sauce
500 ml pig’s blood, blended
20 g salt
15 g cracked black pepper
180 ml cooking oil
200 ml stock or water

Step 1 — Before you start, blend the pig’s blood with a splash of vinegar, a piece of ginger, some lemongrass, and salt using a stick blender. Set aside. This is the step that makes the difference.

Step 2 — Heat up your pan and add the oil. Add the holy trinity of Filipino cooking — garlic, onions, and ginger. Sauté for 5 minutes until aromatic and the onions are translucent.

Step 3 — Add the pork. Season with salt and pepper and continue to sauté for another 5 minutes.

Step 4 — Add the vinegar and do not touch it for 5 minutes. Let it do its work.

Step 5 — Add the stock, soy sauce, bay leaves, chillies, and lemongrass. Simmer for 15 minutes.

Step 6 — Slowly pour in the blended blood. Stir gently to incorporate. Simmer until the meat is tender, the stew has thickened, and you can see the oil rising to the surface. That is when you know it is ready.

Serve with hot steamed rice. Or with puto on the side if you want to do it properly. You can also add a touch of red chilli if you want a bit of heat.

Speaking of puto — I have the recipe right here. Click here for Migs’ Puto recipe and make both together. Trust me on this one.

Happy Cooking and always remember to cook with your Heart…