Name: The Richest Dinuguan You’ll Ever Try — Charcoal-Grilled Pork Blood Stew with Coconut Cream
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 15
Ingredients: Pork belly (liempo), cut into 2-inch thick strips; Fresh pork blood, strained; Coconut cream (kakang gata); Lemongrass stalks, whole (not pounded); Ginger, thinly sliced; Garlic, whole or minced; Red onions, diced; Ripe tomatoes, quartered; Ground black pepper; Rock salt; Water; Red cane vinegar; Fish sauce (patis); Dried bay leaves (laurel); Green chilies (pangsigang); MSG or seasoning granules (optional); Charcoal

A smoky, velvety, and deeply savory heirloom-style dinuguan made with char-grilled pork belly, coconut cream, and fresh pork blood. Balanced with cane vinegar and chilies, this festive stew is best served with puto or steamed rice.

The Richest Dinuguan You’ll Ever Try — Charcoal-Grilled Pork Blood Stew with Coconut Cream 🥥🔥

Dinuguan, the iconic Filipino pork blood stew, is already bold and deeply savory — but this heirloom-style version takes it to a whole new level. Imagine charcoal-grilled liempo simmered in coconut cream, fresh pork blood, and cane vinegar, layered with aromatics like lemongrass, ginger, and chilies. The result? A dish that’s smoky, velvety, and unapologetically rich — a true fiesta-worthy stew. 🍲✨

A Heirloom Twist on a Classic

In many Filipino homes, dinuguan is cooked simply with pork, vinegar, and blood. But in Bicol and parts of the Visayas, coconut cream often enters the mix, lending a silky body and a touch of sweetness that balances the tangy vinegar. Add the smoky punch of grilled pork belly, and you get what some fans are calling “dinuguan na nasa fine dining restaurant”.

This recipe is both comforting and festive — perfect for big gatherings with family and friends. And of course, it pairs beautifully with puto (steamed rice cakes) or a mound of warm white rice. 🍚💯

Why This Dinuguan Stands Out

🔥 Charcoal-grilled pork belly – brings a smoky depth that makes the stew unforgettable.
🥥 Coconut cream – adds luscious body and balances the acidity of vinegar.
🌶 Chilies – provide a subtle heat and fragrance.
🍅 Tomatoes and aromatics – build a complex, savory-sweet base.
🍶 Red cane vinegar – sharpens flavors and cuts through richness.

The slow, careful process — especially when adding the pork blood — ensures a stew that’s smooth, glossy, and velvety, never grainy or curdled.

Serving Suggestions

With Puto – The ultimate pairing. The soft, slightly sweet rice cakes balance the rich stew.
With Steamed Rice – For everyday comfort.
With Coconut Rice – Double down on creaminess for a festive twist.

Cooking Tips for Success

✅ Always strain the pork blood before cooking to keep the stew smooth.
✅ Do not stir immediately after adding vinegar — give it time to cook off its raw edge.
✅ Fry ginger separately and add it at the end for a bright, crisp finish.
✅ Remove aromatics like lemongrass and ginger before serving to prevent bitterness.

A Dish Worth Sharing ❤️

Dinuguan is sometimes seen as an acquired taste, but in this elevated version, even skeptics will be won over by its depth and richness. The addition of coconut cream, grilled pork, and heirloom techniques makes it feel like a dish worthy of celebrations — and of Filipino culinary pride.

So next time you crave something bold, smoky, and comforting, give this charcoal-grilled coconut dinuguan a try. You may just find yourself reaching for seconds (or thirds).

🥂 Best enjoyed with family, laughter, and of course — lots of puto!