Pressure-Cooked Filipino Pork Dinuguan With Seasonal Vegetables Dumplings
A comforting Filipino classic, Dinuguan is a savory pork blood stew. This recipe modernizes it with pressure cooking for quick tenderness and pairs it with handmade seasonal vegetable-filled dumplings for a satisfying weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 20:00In a large mixing bowl, combine flour, salt, and warm water. Knead until a smooth dough forms. Cover and let rest for 20 minutes.
- No timer neededMeanwhile, prepare the dumpling filling by mixing finely chopped seasonal vegetables, soy sauce, sesame oil, minced garlic, salt, and pepper in a bowl. Set aside.
- No timer neededDivide the dough into small portions and roll each into thin circles about 7 cm in diameter. Place about 1 tablespoon of filling in the center of each wrapper, then fold and seal the edges to form dumplings.
- 03:00Heat vegetable oil in the pressure cooker over medium heat. Sauté chopped onion and garlic until fragrant and translucent, about 3 minutes.
- 05:00Add pork cubes and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 03:00Pour in vinegar, do not stir, and allow to boil for 3 minutes to cook off acidity.
- No timer neededAdd water or pork broth, soy sauce, bird's eye chilies (if using), salt, pepper, and sugar. Stir gently to combine.
- 20:00Secure the lid on the pressure cooker and bring to high pressure. Cook for 20 minutes to tenderize the pork.
- 05:00Release pressure carefully according to manufacturer's instructions. Remove lid and stir in pork blood slowly to avoid curdling. Simmer uncovered on low heat for 5 minutes to thicken the sauce.
- 05:00Meanwhile, bring a large pot of water to a boil. Cook dumplings in batches for 4-5 minutes until they float and are cooked through. Drain and set aside.
- No timer neededServe the Dinuguan hot with freshly cooked seasonal vegetable dumplings on the side. Garnish with additional chilies or fresh herbs if desired.
Chef tips
- When adding pork blood, stir gently to prevent curdling and ensure even cooking.
- For a smoother stew, strain the pork blood before adding.
- Be careful when releasing pressure from the cooker to avoid burns.
- You can adjust the level of spiciness by adding or omitting the bird's eye chilies.
- Make dumpling dough ahead of time and keep covered to prevent drying out.
Equipment check
- pressure cooker
- mixing bowls
- rolling pin
- knife
- large pot
- wooden spoon
- measuring cups and spoons
Nutrition per serving
- Calories520
- Protein38 g
- Carbs45 g
- Fat22 g
Tags
Behind the dish.
Overview
Dinuguan, a beloved Filipino pork blood stew, is rich and savory with a distinctive tang. This modernized version uses a pressure cooker to tenderize pork quickly without losing the deep flavors. It is paired with delicate handmade dumplings filled with seasonal vegetables, adding a fresh and textural contrast. This comforting dish is perfect for a flavorful weeknight dinner.
Why you9ll love it
- Pressure cooking drastically reduces the stew9s cooking time while preserving tenderness and depth of flavor.
- Handmade vegetable dumplings add freshness and balance to the rich pork stew.
- Utilizes seasonal vegetables for the dumplings, making it adaptable and nutritious.
- A classic Filipino comfort food updated with modern techniques and presentation.
Ingredient notes
- Pork: Use bone-in pork shoulder or pork belly for best flavor and tenderness.
- Pork blood: Fresh or frozen pork blood can be used; ensure it is from a reliable source and handled hygienically.
- Seasonal vegetables: Choose finely chopped or shredded vegetables such as carrots, cabbage, chives, or spinach for the dumpling filling.
- Dumpling wrappers: Can use store-bought or homemade dough. Choose wrappers suitable for boiling or steaming.
- Vinegar: Traditional Filipino cane vinegar or white vinegar adds tang to the stew.
Serving & storage
- Serve hot with steamed jasmine rice or on its own as a hearty meal.
- Store leftovers in airtight containers refrigerated for up to 3 days.
- The stew can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
- The dumplings are best served fresh; store uncooked dumplings covered in the fridge for up to 1 day or freeze separated by parchment.
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