Lola Mining's Dinagaraan (Dinuguan)

The Ilocano version of dinuguan is not soupy but oily葉his keeps the dish from spoiling easily.

September 2008 | By
Lola Mining's Dinagaraan (Dinuguan)
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Preparation Time


Date Published

September 2008

The Ilocano version of dinuguan is not soupy but oily—this keeps the dish from spoiling easily.

Serves 2 to 4  
Prep Time
7 minutes 
Cooking Time
40 minutes


1 kilo pork, diced, fat separated from meat
2 cups water
1 tablespoon garlic
salt and pepper
2 pieces green chili, chopped (optional)
1 1/2 cups pig's blood
1/2 cup Iloko vinegar (sukang Iloko)


1  Place pork fat in a pan and cover with enough water. Boil until water completely evaporates and only the pork’s oil remains.

Put garlic in pan and sauté on pork’s oil. Fry fats until crispy. Add salt and pepper on meat. Then put on pan. Cover with water. Put the chilies in and allow water to fully evaporate. Fry meat for a few minutes. Mix pig’s blood, vinegar, and a pinch of salt. Strain before pouring over the meat. Simmer. Serve warm.

3  Serve warm, and with white puto on the side.



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