Dinuguan
A leaner take on the Filipino pork blood stew — built on lean chicken thigh instead of fatty pork, with chicharrones added back for crunch and flavor. Rich, savory, and dialed in to 399 calories and 41g of protein per serving.
📸 The Final Dish
Nutrition Per Serving
Serving size: 6 oz cooked white rice · 6 oz dinuguan · 0.5 oz chicharrones
The Story
Dinuguan — Filipino pork blood stew — is one of those dishes people either grow up loving or fear by name alone. Traditionally it leans on fatty cuts like pork face and ears for that signature crunch and richness. Christian's version swaps those out for lean chicken thigh to keep the fat and calories in check, then adds chicharrones back at the very end for crunch and a little extra pork flavor. It's not strictly traditional — it's a healthier, macro-friendly take that still delivers the deep, savory, slightly sour richness dinuguan is famous for.
Ingredients
- 3 lbs boneless skinless chicken thigh, diced
- 24 oz pork blood
- 7 oz vinegar
- 1/2 red onion, diced
- 1 head garlic, minced
- 1 thumb-sized knob ginger, finely minced
- 1.5 tbsp fish sauce
- 1 chicken bouillon cube
- 4 bay leaves
- 1.5 tsp salt
- 1/2 tsp MSG
- Black pepper, to taste
- 1.5 tbsp brown monkfruit sweetener
- Chili peppers, to taste
- Chicharrones (for serving)
- White rice (measured to your macros)
Instructions
Prep. Dice your onion, garlic, and ginger, then dice the chicken.
Brown the aromatics. In a pan on medium heat with cooking spray, brown your aromatics. Then add the salt, pepper, chicken bouillon cube, bay leaves, MSG, and fish sauce.
Cook the fish sauce. Let the fish sauce cook for 1–2 minutes.
Add the vinegar. Pour in the vinegar and cook uncovered — do not stir — for 3–5 minutes.
Add the pork blood. Turn the heat to low, add the pork blood, and stir continuously to prevent coagulation.
Simmer. Cook on a low simmer until the classic dark color appears.
Sweeten and spice. Add the brown sweetener and chili peppers.
Adjust and serve. Season with salt and vinegar to taste. Cook longer if you want a thicker sauce. Serve over rice with chicharrones on top. Enjoy :)
💡 Christian's Tips
- Don't stir the vinegar. Letting it cook undisturbed for a few minutes cooks off the harsh raw-vinegar bite — stirring too early leaves it sharp and sour.
- Stir the blood constantly. The moment the pork blood goes in, keep it moving. That's what keeps the sauce silky instead of grainy and coagulated.
- Chicharrones at the very end. Add them right before serving so they keep their crunch. Too early and they go soft.
FAQ
Is dinuguan healthy?
What does dinuguan taste like?
Can I make it spicier?
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