Dinuguan brings deep, unforgettable flavor straight to your dinner table. Simmered tender pork butt and rich liver absorb a bold blend of garlic, onions, savory fish sauce, and sharp cane vinegar. As thawed pork blood enriches the broth into a glossy, velvety dark gravy, sweet notes and zesty banana peppers cut through the richness. Served piping hot over warm rice or soft puto cakes, it offers a hearty taste of home cooking.

This dish is a traditional Adobo in Philippine cuisine.

For this recipe, you can substitute Cellophane Noodles for the Bean Thread Noodles.