Dinuguan is a Visayan term for pork blood stew or blood stew. It is called "dinardaraan" in Ilocano, "tid-tad" in Pampanga, "sinugaok" in Batangas, "rugodugo" in Waray, "sampayna" or "champayna" in Northern Mindanao and etc.
It is a Filipino recipe found around the Philippines. The recipe is usually made of pork meat or innards (or a mixture of both) simmered in a thick dark gravy of pig blood with garlic, chili and vinegar.
The term "dinuguan" is from a Filipino word "dugo" which means "blood".
Dinuguan can also be served using only your choice cuts of pork. You can also substitute it from beef or chicken meat.
Other European and Southeast Asian countries have their own version of pork blood dishes. Like the European-style blood sausage, British black pudding, Polish soup czernina and the ancient Spartan dish known as melas zomos (black soup) whose primary ingredients are also pork, vinegar and blood.
There are a many versions in cooking dinuguan, the one shown below is one of them.
ï‚§ 1 lb pork loin, cut into cubes
ï‚§ 1 cup vinegar
ï‚§ 2 pcs long green pepper
ï‚§ 1 1/2 tbsp brown sugar
ï‚§ 1 medium sized onion, chopped finely
ï‚§ 1 tbsp garlic, minced
ï‚§ 1 tbsp cooking oil
ï‚§ 1 cup water
ï‚§ 10 oz pork blood
1. Sauté the garlic and onion in a pan
2. Add the pork and sauté for about 5 mins
3. If you like it to be tastier, you may add 1 pork or beef cube followed by a cup or two of water.
4. Simmer until the water is almost gone to tenderize the meat
5. Add the pork blood and mix well. Let this simmer for 10 minutes
6. Add the vinegar. Simmer for 15 minutes.
7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
8. Serve hot
9. Enjoy your meal!
This recipe can serve 4 persons. Allow to have 10 minutes for the preparation time and 50 minutes for the cooking time.
You can serve dinuguan with rice or for snacks, partner it with puto (Philippine rice cake).
recipe and photo by Vanjo Merano from panlasangpinoy.com