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Makes 2 to 4 servings
Preparation and cooking time: 1 hour and 15 minutes


Pork stock:
1/2 kilo pork, cut into small cubes
6 cups water
2 pieces bay leaves
1 tablespoon pepper corn
1 small red onion, quarted
1 piece pork broth cube

Dinuguan soup:
2 tablespoons cooking oil
1 piece white onion, minced
4 cloves garlic, minced
4 thumbs ginger, grated
3 cups pork stock
1 cup pork blood
1 bundle tanglad
2 pieces siling haba
1/2 cup vinegar
1 teaspoon sugar
Salt & pepper to taste

2 cups store-bought fresh ramen noodles (or egg noodles)
Cooked bagnet, sliced
Chopped spring onions
Hard boiled quail eggs


Pork stock:
1. Season pork cubes with salt. Place in a pot with boiling water. Add the bay leaves, peppercorn, red onion, and pork broth cube. Let it boil until the pork is cooked then reduce to a simmer.
2. Add the pork broth cube and simmer for another 20 minutes. Set aside to cool.
3. Strain the liquid and separate the meat. Discard the other ingredients.

Dinuguan soup:
1. Heat cooking oil in a pot over medium. Saute onion, garlic, and ginger until fragrant.
2. Add the pork stock and the meat. Stir in the pork blood and allow to boil. Continuously stir until incorporated.
3. Mix in the tanglad, siling haba, and vinegar. Let it boil until the vinegar’s acidity is reduced.
4. Remove the tanglad and siling haba.
5. Season with sugar, salt, and pepper. Set aside.

1. Cook the noodles in a pot with boiling water for only a minute. Drain in cold water.
2. In a bowl, add the dinuguan soup and noodles. Top with the cooked bagnet, spring onions, and quail eggs.

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