Dinuguan [dee-noo-goo-ahn] is a Filipino blood stew with meat and innards
Filipinos are incredibly frugal and resourceful. While making ends meet, my people leave no food to waste and use every part of a bird or a pig even its own blood.
The versions of dinuguan, like any Filipino dish, are as varied as the Philippine islands. Most versions use pork. Some use beef while others use chicken. Most cook only with vinegar while some add coconut milk. Even its name varies from island to island. Dinardaraan in Ilocos. Tid-tad in Pampanga. Sinunggaok in Batangas. Sampayna in Northern Mindanao.
The meat and innards are slowly simmered in vinegar seasoned with salt, garlic, onions, bay leaf,ground black pepper and green long chilies. The pig’s blood is then added to the simmering stew while it is stirred steadily to keep the blood from curdling. The blood stew is served over a heap of steamed rice or paired with filipino steamed rice cake, puto
Dinuguan may sound intimidating or even appalling for some. It has pork blood, for crying out loud! But the heat and acid magically transform the blood into a thick, deep brown, savory sauce that simply begs to be tried. you’ll never know if you’ll like it until you give it a try.