Pork Dinuguan - Sarap Central
Sarap Filipina, Sarap So Easy

Pork Dinuguan

Dinuguan is a boldly flavored blood stew made with pork blood, sliced pork and spices. It is savory and rich and usually paired with puto or steamed rice cake. In the Philippines, dinuguan is always present when lechon is served, a tradition that others say, originated in Cagayan de Oro where lechoneros (lechon pit masters) would make sure that nothing in the pig went to waste.

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Pork Dinuguan


Water, Pork Butt, Pork Ears, Pork Snout, Pork Blood, Beef Blood, Vinegar (Water, Sugarcane, Cloudifier) Soy Sauce (Water, Salt, Soy Bean, Wheat Flour, Sodium Benzoate), Garlic, Onion, Vegetable Oil, Ribotide, Salt, Pork Base (Monosodium Glutamate, Palm Oil, Maltodextrin, Onion Powder, Wheat Flour, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid, Sugar, Disodium Inosinate, Bacon Fat, Caramel Color, TBHQ)


Wheat, Soy

Preparation Procedure:

For best quality and food safety:

  • REMOVE SLEEVE before cooking.
  • Refrigerate any leftovers.
Reheating Procedure:
  • Stove Top
  • Microwave