Dinuguan, despite its appearance, needs no explanation or justification if you enjoy Filipino food. Blood-based dishes aren’t exclusive to Filipino cuisine; many other countries have versions of sausages, soups, and stews that include this component. However, in other parts of the country, Dinuguan, the Filipino variant of pork blood stew, is trendy and well-received.
Dinuguan (“dee-noo-goo-ahn”), which comes from the root word dugo (meaning “blood”), is a thick, savory stew cooked with pig’s blood. It is usually made with a combination of pork offal. The pig’s stomach, intestines, heart, snout, cheeks, and ears are all sliced up and tossed into the mix with the meatier butt and belly. The meat and offal are carefully cooked in vinegar seasoned with salt, garlic, onions, tomatoes, and fiery chilies. The pig’s blood is then added to the simmering stew while constantly stirring to prevent the blood from curdling. The blood stew is served with steamed rice, shrimp paste, or fish sauce. Dinuguan pairs well with puto, which are gently sweet steamed rice cakes.
This dish is not overly salty but often with a sour undertone, and like any Filipino meal, it also has as many variations as there are islands in the Philippines. The majority of versions contain pork. Some recipes call for beef, while others call for chicken. Most people cook just using vinegar, while others use coconut milk. Texture-wise, this dish ranges from a thin, light brown stew to a thick, black, gritty stew that Filipinos call chocolate soup. The location of origin determines the thickness of the stew. Dinuguan is known as dinardaraan in the Ilocos region, and the stew is dry and oily. Dinuguan is soupy in the province of Pampanga. The most well-known kind, dinuguan, contains a thick but pourable sauce. It is also known as “chocolate meat,” “blood pudding,” and “Dugo-dugo” to Cebuanos.
Dinuguan was most likely created because of a lack of refrigeration in earlier times and the economic necessity of using every component of a butchered animal. It was influenced by Spanish cuisine, including blood stews and meat-heavy dishes (Spain invaded the Philippines and left a significant imprint on Filipino (food) culture). In any event, any non-vegan Filipino who grew up in the Philippines knows how delicious Dinuguan is. It’s now a famous celebratory cuisine in the Philippines, commonly served at weddings and family gatherings and frequently seen at fiesta buffets. As typical Filipino mothers say, you’ll never know if you’ll like it unless you try it. So hearty and delicious!
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