Odong Recipe With Pork: Filipino-Style Blood Sausage Stew

This Filipino blood sausage stew brings bold flavors to your table through a traditional preparation that honors its cultural roots.

I developed this version after testing multiple approaches in my small kitchen, focusing on balancing the rich pork with the earthy notes of odong. The stew simmers slowly, allowing the flavors to meld into a deeply satisfying dish that feels authentic.

The result is a hearty, one-pot meal with tender pork and slices of odong that soak up the savory broth. It’s a dish that invites you to embrace Filipino culinary traditions.

Serve it with steamed rice to complete the experience.

Ingredients for Odong Recipe with Pork

Rich pork and earthy odong create a hearty Filipino stew everyone will love.

The odong is key here—look for it at Filipino markets or Asian grocery stores. If you’re lucky, you’ll find it fresh (the best), but frozen works too (thaw before slicing). For the pork belly, Costco has great quality at a good price, or ask your butcher to cut it into cubes for you. Fresh is always better than pre-packaged when possible.

No pork belly? Pork shoulder at a 1:1 ratio works well—it’s leaner but still tender. Out of odong? Some Filipino delis sell it online. For vinegar, cane vinegar is traditional, but apple cider vinegar in a pinch won’t hurt anything. The bay leaves can be skipped if you’re desperate, but they add a nice depth.

This stew tastes even better the next day once the flavors marry. Stores in the fridge for 4-5 days or freezes for up to 3 months. Reheat gently to keep the pork tender (don’t boil it).

Step-by-Step Instructions for Filipino-Style Blood Sausage Stew

Here’s how to build layers of rich, tangy flavor in this hearty stew.

Step 1: Sear the Pork Belly and Odong

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the 1.5 lb pork belly cut into bite-sized pieces and cook for 5-7 minutes, stirring occasionally, until the edges turn golden brown and the fat starts to render.

Push the pork belly to one side and add the 1 lb odong sliced into rounds. Sear for 3-4 minutes until the sausage develops a light crust. This step locks in the rich, savory flavors and prevents the sausage from falling apart during simmering.

Step 2: Sauté Aromatics and Build the Base

Add the 1 whole yellow onion diced medium, the 6 cloves garlic cloves minced finely, and the 2 whole tomatoes chopped. Cook for 4-5 minutes until the onions soften and the tomatoes break down into a thick paste.

This creates a sweet, fragrant foundation for the stew. Stir frequently to prevent the garlic from burning—it should turn a light golden color but not darken too much.

Step 3: Add Liquids and Seasonings

Pour in the 0.25 cup soy sauce, 0.25 cup vinegar, and 3 cups water. Add the 2 pieces bay leaves, 1 tsp black peppercorns lightly crushed, and 1 tsp salt. Stir well to combine, ensuring all the browned bits from the bottom of the pot are incorporated into the liquid.

Bring the mixture to a boil, then reduce the heat to medium-low. You should see a gentle simmer with small bubbles breaking the surface—this ensures the pork and odong cook evenly without drying out.

Step 4: Simmer to Perfection

Cover the pot and let the stew simmer for 40-45 minutes. Check occasionally and stir gently to prevent sticking. The pork belly should be fork-tender, and the odong should plump up slightly, releasing its rich, earthy flavors into the broth.

If the liquid reduces too much, add a splash of water to maintain the stew-like consistency. The sauce should coat the back of a spoon but still flow freely.

Step 5: Garnish and Serve

Once the stew is done, discard the bay leaves. Taste and adjust the seasoning if needed—Filipino dishes often need a balance of salty, sour, and savory notes.

Ladle the stew into bowls and garnish with the 0.5 cup green onions sliced. Serve hot with steamed rice to soak up the flavorful broth. The green onions add a fresh, bright contrast to the rich, hearty stew.

Make-Ahead Tips for This odong recipe with pork

Prep Ahead Strategy

I always chop all my onions, garlic, and tomatoes the night before and store them in separate containers in the fridge. This saves 10-15 minutes of prep time when you’re ready to cook. 💡

Marinate the Pork

Combine the 1.5 lb pork belly with 2 tbsp soy sauce and 1 tbsp vinegar in a bowl, then refrigerate for up to 24 hours. This tenderizes the meat and infuses it with flavor before cooking.

Pre-Slice the Odong

Slice the 1 lb odong into rounds and keep it refrigerated in an airtight container. This ensures even cooking and prevents last-minute rushing. I’ve found this step makes the cooking process much smoother.

Pre-Mix the Broth

Measure out your 3 cups water, remaining soy sauce, and vinegar in a pitcher and store it in the fridge. Having this ready means you can pour it all in at once when needed.

Partial Cooking Method

You can sear the pork and odong, then store them in the fridge for up to 2 days. When ready, just add the aromatics and liquids, then simmer as usual. This approach cuts active cooking time in half. ⏰

Freeze for Later

This stew freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove with a splash of water.

Frequently Asked Questions