Dinuguan, also known as “chocolate meat” or “blood stew,” is a savory and slightly sweet Filipino dish made with pork and pork blood. It is often cooked in small clay pots and served with rice or puto (steamed rice cakes). Dinuguan is a savory Filipino dish made with pork offal, cooked in a rich and spicy sauce made from pig’s blood, vinegar, and a mixture of spices. It is a popular dish in the Philippines and is often served during special occasions or as a snack at roadside stalls.
The name “dinuguan” comes from the Tagalog word “dugon,” which means “blood.” The dish is made by simmering pork offal, such as pork intestine, heart, and liver, in a rich and flavorful sauce made from pig’s blood, vinegar, and a mixture of spices. Some variations of the dish may also include diced pork meat or tripe.
The origins of dinuguan are unclear, but it is believed to have been influenced by Spanish and Mexican cuisine, which were introduced to the Philippines during the colonial period. The dish is similar to Spain’s morcilla and Mexico’s mole poblano, both of which are made with pork blood.
To prepare dinuguan, the pork offal is first cleaned and boiled until tender. It is then cut into small pieces and simmered in the sauce made from pig’s blood, vinegar, and spices such as garlic, onions, and chili peppers. The sauce is then thickened with a cornstarch slurry and allowed to simmer until the flavors meld together and the offal is fully cooked.
Here are the ingredients that are commonly used to make dinuguan:
- Pork offal (such as pork ears, pork snout, pork belly, pork intestines)
- Pig’s blood
- Onion
- Garlic
- Vinegar (preferably coconut vinegar or cane vinegar)
- Soy sauce
- Black peppercorns
- Bay leaves
- Water
- Salt (to taste)
- Cornstarch (to thicken the sauce)
Some variations of the recipe may also include diced pork belly or shoulder, and may use a combination of different types of vinegar. Some people also like to add a little bit of sugar or brown sugar to balance out the sourness of the vinegar. You can adjust the ingredients and seasoning to suit your taste preferences.
Dinuguan is a popular dish in the Philippines, particularly in the region of Pampanga, which is known for its culinary traditions. It is often served at celebrations and special occasions and is a staple at Filipino food stalls and markets.
Despite its unique ingredients, dinuguan has a rich and complex flavor that is beloved by many Filipinos. The combination of savory and slightly sweet flavors, along with the creamy texture of the pork blood, makes it a truly one-of-a-kind dish.
Dinuguan is often served with white rice or puto, a type of Filipino steamed rice cake. It can also be enjoyed with other dishes such as lechon kawali (deep-fried pork belly) or sisig (sizzling pork dish).
If you’re looking to try something new and adventurous, give dinuguan a try. It may take some getting used to, but it’s a tasty and satisfying addition to any Filipino meal.