Dinuguan – Pig Blood Stew

Sounds gross? Well in the Philippines this is a just regular dish. The basic procedure to cook dinuguan is to simmer the pork meat, garlic, onion, vinegar, some water and later add the blood and chili and let it simmer again while continuously mixing (this will prevent the blood from clotting). Ready to eat when sauce becomes a thick, black gravy. Best served with white rice or white puto.

Some regions have their own versions, like in my family where our blood lines came from the Tagalogs of Nueva Ecija, we cook our dinuguan in tinumis style. This version is oilier and some blood is allowed to clot during the cooking process. Thus the texture of this version is meatier. The other regions prefer to add pig intestines when cooking dinuguan.

I read in a magazine that some countries have their own versions on how to serve pig’s blood. Like for example in Europe they have the blood-sausage and black pudding. Some Asian countries like Singapore and Indonesia have their own versions too.

Thinking of trying this dish? Then dine at any Filipino restaurant. Actually dinuguan is also available in mall food courts and in small canteens or eatery because like what I have mentioned this dish is regular just like adobo.

I’ll recommend a few outlets on where to have your first dinuguan experience. Barrio Fiesta and Cabalen restaurants their dinuguan is really good. Goldilocks is also a good option and you must pair it with Goldilocks white puto. Other recommendations are TsokoNut only 98 pesos served with either puto or white rice and Razon’s for a taste of the Kapangpangan dinuguan version.

Blood stew... Mmmm...mmmm. Looks yummy to me, and they say it's best eaten on a full moon (heh, heh...joke).

Kidding aside, the dinuguan recipe used in most of eastern Metro Manila like Pasig, Marikina, Cainta, Taguig and elsewhere makes use of cow's blood and beef, which is a bit darker while slices of pork, liver and pig's blood, which is comparatively paler in color, is used in cooking a dinuguan-like recipe called in these parts as "bachoy."

However, in the Visayas, particularly in Iloilo, "bachoy" is a tasty noodle soup with slices of pork, liver and bits of pork rind or "chicharon." This delicacy was popularized in La Paz in Iloilo, hence the name, "La Paz Bachoy."

Yup there are some who prefers using cow's blood and I also tasted dinuguan using duck's blood.
But for those who want to experiment, I recommend that if you use cow's blood the contents should also be beef meat otherwise it will not taste good.

[ronzcalinao]

hello guys!

ya dinuguan is really a yummy delicacy!
i have a very good friend who can serve a very tasty dinuguan here in baguio.great tasting dinuguan!!!!
if you come up to baguio or have friends who comes here and love to eat dinuguan...pls contact me.i'll bring you to my friends eatery....

[lecker]

its really sounds delicious
and those mention establishment where those delicacy can get are well know good.
while reading this tread i remember my childhood experience that time I'm in teenager stage around 14. my grandma had small food house near the street in our baranggay and also near in our house.

we sell dinuguan dish and its sold out always..
from the live pig in the slaughter house i watch how they take intestine, liver the whole part of it.. my first time watching it while waiting to bring it home for our small business is really desturbing for me... my grandma send me to buy the blood and the whole part of the intestine inside the fresh slaughter pork.. we make it for dinuguaan and BBQ...

thanks to this tread. its bring my childhood experience fresh in my mind.