Dinuguan is a dish that is originally Filipino. A true favorite by many, Dinuguan has been an existing proof that Filipinos could be masters of the kitchen and that Filipino dishes are cooked with love. Usually, Filipinos opt for personally hand picking pork blood from the local market when cooking this dish. However, some use Monterey Pork Blood Trio for a quicker and easier process that assures quality and good results. Dinuguan is basically just a stew made out of pork blood, pork meat, intestines, kidneys, lungs, vinegar, garlic and chili. However, you may also choose not to add any offal or internal organs of the pork if you do not prefer them. Sometimes, calamansi is added to make it taste even better.
Did you know?
- Dinuguan is also called as Filipino Chocolate Meat, because of its rich, dark (often black) color.
- Some people say that Dinuguan is a more modern version of “Black Soup”, a dish that was around during the time of the Spartans, which is made out of Pork, Blood and Vinegar.
- It is sometimes likened to the Blood Sausage of Europe, or London’s Black Pudding because of its color and the fact that they are all made from pork blood.
- Meat and Blood of Chicken can also be used to make Dinuguan. This type is called “Chicken Dinuguan”.
- A restaurant in Ilocos, a province at the northern part of the Philippines offers Dinardaran or Dinuguan Pizza.
- Different Types of Dinuguan
- Another interesting fact about Dinuguan is that it is called by different names, depending on which province you are in. And, aside from different names, there are also different ways of cooking it. Some of these include:
- In Ilocos, it is called Dinardaran. It is characterized by its unique crunchiness and is made with pork meat, skin, and intestines and a dash or two of salt. Peppercorns are also added to the mix. The meat is fried before being added to the stew to ensure crunchiness.
- In Pampanga, it is called Tid-Tad Babi. The esophagus of the pig is often used in this recipe. Interestingly enough, the pig’s esophagus is actually called “Goto”, which is also the term used for Filipino Congee.
- In Bicol, it is called Tinutungang Dinuguan. Grated Coconut is one of the key ingredients to this. Sliced Shallots can also be added to make it even more unique.
- And, in Batangas, it is called Sinugaok. This is made with glutinous rice, which makes it perfect for breakfast, as it is heavy, delicious and is full of nutrients, too.
Why not be like the Batanguenos and make Dinuguan a part of your breakfast? It’s uniquely good and by doing so, you are making every meal a San Miguel-Purefoods meal.