Tinutungang Dinuguan

Indulge in the flavours of tradition and innovation. Unveiling a Bicolano masterpiece—a creamy, spicy delight. #CulinaryHeritage.  Savor the richness of Bicolano culinary artistry in a savory stew—a harmonious blend of coconut milk, chilies, and premium cuts.

Dinuguan, a revered Filipino dish, takes on a Bicolano twist in Tinutungang Dinuguan. As I delve into this culinary adventure, let’s explore the roots of dinuguan and the significance it holds in Philippine cuisine.

Dinuguan, a savory stew, has deep historical roots. Similar to Spartan and Polish soups, it involves simmering pork offal or meat in a rich, spicy gravy of pig blood, garlic, chili, and vinegar. Variations abound, with choices like sinungaok in Batangas, dinardaraan in Ilocos, and zinagan in Cagayan.

Dinuguan can transcend offal, embracing choice cuts of pork, beef, or chicken. Each region adds its unique touch—the Ilocano version tends to be drier, while the Itawes of Cagayan create a pork-based variation known as twik.

Traditionally served with white rice or puto, dinuguan offers a delightful marriage of flavours. The dish often evolves to suit local palates, becoming a versatile canvas for culinary expression.

Today, I bring forth a cherished family recipe—the Bicolano delight, Tinutungang Dinuguan. In this rendition, coconut milk and chilies weave a rich tapestry of flavour. The addition of charcoal embers in the cooking process produces a creamy reduction known as latik. This nuanced touch elevates the dish, offering a creamier texture and a bolder, spicier taste.

In the spirit of resourcefulness, my grandmother, true to her Bicolano roots, would occasionally stretch the family budget by incorporating chayote or green papaya into our Tinutungang Dinuguan. This not only added texture but also infused additional nutrition into the dish. If you’re familiar with this practice or have your own twist, feel free to share below.

Join me in savouring the cultural heritage embedded in Tinutungang Dinuguan. It’s not merely a dish; it’s a journey through time, flavour, and the heart of Filipino culinary tradition.

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Tinutungang Dinuguan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 5 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Savor the richness of Bicolano culinary artistry in a savory stew—a harmonious blend of coconut milk, chilies, and premium cuts.


Units Scale
  • 800 g pork belly, sliced into small cubes
  • 1 large chayote or small green papaya, sliced into small cubes
  • 1 cup pig’s blood
  • 2 cups coconut milk
  • 1 cup water
  • 6 pcs green finger chilies
  • 1 whole garlic, minced
  • 1/2 thumb-sized ginger, minced
  • 1 large onion, finely chopped
  • 3/4 cup cane vinegar
  • salt
  • freshly ground pepper


  1. In a pot, add oil, then brown the pork belly.
  2. Add garlic, onion, and ginger; cook until onions turn soft.
  3. Add the green finger chilies, coconut milk, and water; bring to a boil, then simmer for 35 minutes over medium-high heat until coconut milk starts to render coconut oil.
  4. Add vinegar, then bring back to a slow boil for 5 minutes.
  5. Reduce the heat to low, add the chayote or green papaya, pour the pork blood while slowly mixing to prevent curdling, then simmer for an additional 15 minutes.
  6. Season with salt and freshly ground black pepper to taste. Enjoy!


13 Responses

  1. Eha Carr says:

    Well – this is quite a Christmas present I simply cannot wait to prepare! Both pork and wonderful pig’s blood are an absolute must in more than one Nordic dish especially at Yule time but to try a method incorporating coconut milk . . , I look at your dish and cannot wait to make . . . thank you !!!

  2. A very rich and flavourful dish…I have never had pork belly prepared this way, definitely something I need to try. As a kid, I loved the pig blood rice cake..again, never tried pig blood and belly together in a dish. A fascinating and delicious looking dish!

  3. Michelle says:

    Thanks for sharing this dish, Raymund — it looks so flavorful and hearty!

  4. Hannah says:

    Now this dish I know well! You did it proper and full justice here, keeping it simple but true to form. I really want to check out cane vinegar, too; that’s a new one to me, and I love my vinegars!

  5. Sounds so flavorful, Raymund! Pig’s blood is “controversial” in America but I love it. Has such deep flavor. Reminds me in a way of a Neapolitan dish called soffritto in which you stew various offal in tomato sauce. Again, not a dish that many Americans would enjoy but I think it has wonderful flavor.

  6. As Frank said, pig’s blood is not a common ingredient here in America. Thanks for sharing this recipe – I’m not sure it’s for me, but I appreciate learning new recipes!

  7. I made a dish at the Paris Cordon Bleu school years ago and the chef refused to taste it due to the pig’s blood! The green chilies resemble Mexican serrano chilies- very spicy! The word ‘chayote’ sounds like ‘achiote'(chile paste) but they are of course two different things. I think I would like this dish but would leave out the pig’s blood (squeamish American, I am)!

  8. suituapui says:

    The proof of the pudding is in the eating. Can’t say it looks enticing, not that photogenic.

  9. Wow — what a rich and beautiful dish! It looks quite wonderful!

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