Dinuguan needs no explanation or justification on why it tastes so good despite what it looks like. People judge this food even before tasting it but if you love Filipino dishes, this one is a must-try!
Dinuguan is a Filipino savory stew/blood pudding stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout), sometimes called chocolate meat because it is simmered in a rich, spicy dark gravy of pig blood that has a thick chocolate-like color and consistency with garlic, long green pepper and vinegar. Not everyone eats dinuguan; there are some religious groups that do not eat animal blood like the Iglesia Ni Cristo.
The name “dinuguan” came from the Filipino word “dugo”, which means blood. Similarly, in Ilocano, “dinardaraan” is derived from the word “dara”, which also means blood. However, dinuguan has more liquid while dinardaraan is drier.
Dinuguan can also be served without using any offal; you can replace it with chicken or your preferred cuts of meat. In some parts of the Philippines, they even say that chicken dinuguan is more delicious than pork dinuguan. Well, for me, I love the dinuguan that uses offal; I think it is more traditional and I find it surprising with every bite of meat, wondering what part I am eating.
Try to cook it on your own using this simple home recipe:
Pork loin : 500 grams, cut into cubes
Brown sugar : 1 1/2 tablespoon
Garlic : 1 tablespoon, minced
Cooking oil : 1 tablespoon
Onion : 1 medium sized, chopped finely
Pork blood : 10 oz
Long green pepper : 2 pieces
Water : 1 cup
Vinegar : 1 cup
Black ground pepper
- Sauté the garlic and onion in a pan
- Add the pork belly, salt, black ground pepper and stir fry for about 10 minutes under medium heat (You can add a beef/pork cube to make it tastier). Add a cup or two of water.
- Simmer until the water is almost gone to tenderize the meat
- Add the pork blood and mix well. Let this simmer for 10 minutes while stirring occasionally.
- Add the vinegar and simmer for 15 minutes without stirring.
- Put the brown sugar followed by the long green pepper and simmer for 2 minutes or until the sauce gets thick.
- Transfer to a serving plate, serve hot.
Dinuguan is usually served with white rice or a Philippine rice cake called Puto Recipe (Steamed Rice Cake). Enjoy your meal and share us your eating experience! Happy eating!