Traditional Filipino Dinuguan Recipe Rich Savory & Flavorful Vigan Sytle

Dinuguan is a rich, savory, and irresistibly flavorful Filipino stew that brings together tender pieces of pork, a deep and hearty sauce, aromatic garlic and onions, and the perfect touch of vinegar for a deliciously tangy finish. Slowly simmered until all the flavors come together, this traditional Filipino favorite has a bold, comforting taste that is both satisfying and unforgettable. The addition of fresh chili peppers gives it a gentle kick, while the rich sauce makes every spoonful incredibly flavorful. Served hot with freshly steamed rice or soft Filipino puto, Dinuguan is the kind of comforting dish that makes every meal feel extra special.

Whether you're discovering Filipino cuisine for the first time or craving the familiar taste of home, Dinuguan is a must-try Filipino comfort food. Its combination of savory, tangy, spicy, and rich flavors creates a truly satisfying dining experience that is perfect for family lunches, dinners, celebrations, and special gatherings. Easy to enjoy and packed with authentic Filipino flavor, this classic dish is sure to become a favorite for anyone who loves hearty and flavorful food. Prepare a steaming bowl of rice, pour over that delicious sauce, and enjoy the unmistakable taste of traditional Filipino cooking in every bite.

Dinuguan Recipe by Filipino Vegan
Ingredients: serve 10-12
1 can (15 ounces ) black beans (preferably organic)
½ cup cooking oil
Half a kilo firm tofu, cut into small cubes(or your preferred meat alternative
¼ - ½ cup cornstarch
8 – 10 cloves of garlic, peeled, crushed and minced
2 medium yellow onion, peeled and chopped
5 long green chili peppers, kept whole for mild peppery flavor or sliced for a spicy kick
Few pinches of sea salt
2 cups oyster mushrooms, sliced
1 cup dried wood ear mushrooms (“tenaga ng daga”), reconstituted in hot water then sliced (save 1 cu of soaking water)
4 tablespoons vinegar, or more if desired
2 tablespoon sugar
4 tablespoons soy sauce
Few tablespoons of mushroom broth powder (optional)

Preparation:

• Using a blender or food processor, puree the black beans and liquid in the can, plus this 1 cup of hot water you used to soak the dried mushrooms. Puree until you have a creamy sauce.
• Heat a medium pan over medium heat and pour in the oil.
• Coat the tofu in cornstarch and fry the tofu until golden on all sides.
• Turn down the heat and add the garlic. Cook until the garlic is slightly golden. Mix in the onions and chili pepper. Sprinkle some salt and cook until the onions have turned soft and translucent.
• Mix the oyster mushroom and wood ear mushroom and cook for 2-3 minutes.
• Pour the black bean puree and mix in the vinegar, sugar and soy sauce.
• Cook uncovered for 5-8 minutes or until the vinegar has mellowed down a bit. If you want a thinner sauce, add more water. Add 1-3 tablespoons of mushroom broth powder depending on the brand and how savory you like it(optional). Mix and adjust seasoning to taste.
• Turn off the heat and serve hot with rice or puto. End.