The root of the Filipino word dinuguan translates to blood, and this famous dish does not lack the exotic in this pot of stew. Dinuguan can be also translated to English as pork blood stew or blood pudding stew, which have similarities to the European and British food staples blood sausages and black pudding. This Philippine specialty probably has the closest resemblance to melas zomos, a Spartan black soup made of blood, pork, and vinegar.
The meat of the dish comes from atypical meat parts such as stomach, heart, ears, intestines, and snout. To neutralize the supposed extremes, dinuguan is usually served with a nice warm plate of rice or puto, a local rice cake. These go well with dinuguan‘s distinct sour tang, the hint of heat from the long peppers, and the rustic taste of blood and exotic chunks of meat.
Prep time: 5 minutes
Cook time: 20-30 minutes
1 kilo of pork meat, intestines, ears, etc., chopped to small pieces
1 minced head of a small garlic
1 minced head of a small onion
1 chopped tomato
5 tablespoons of white vinegar
3-4 cups of pig’s blood (you can use beef blood as well)
3 long peppers
Salt or fish sauce to taste
Lemon grass or bay leaves (optional)
Boil the meat until tender. Save the broth.
Saute the garlic, onion and tomatoes. Add the boiled meat until it starts to brown. Add a pinch of salt or a splash of fish sauce.
Pour in the broth, followed by the vinegar. Add the long peppers, and then simmer for 10 minutes.
Add the pig’s blood while stirring. Throw in a small bundle of lemon grass or a couple of bay leaves if preferred. Let the stew cook for five more minutes. Adjust the seasoning according to taste.