Dinuguan is a dish that is originally Filipino. A true favorite of many, Dinuguan it has been an existing proof that Filipinos can be master chefs and that Filipino dishes are cooked with love. Filipinos usually choose to personally collect the pig’s blood from the local market when cooking this dish. However, some use Monterey Pig Blood Trio for a faster and easier process that ensures quality and good results. Dinuguan It’s basically a stew made from pig’s blood, pork, intestines, kidneys, lungs, vinegar, garlic, and chili. However, you can also choose not to add any internal pig organs if you don’t prefer that. Sometimes, calamansi is added to make it taste even better.
did you know
- Dinuguan also called as Filipino chocolate meatdue to its rich dark color (often black).
- Some people say that Dinuguan it is a more modern version of “black soup”, a dish that existed during the time of the Spartans, which is made with pork, blood and vinegar.
- It is sometimes compared to blood sausage from Europe or blood sausage from London because of its color and the fact that they are all made from pig’s blood.
- Chicken meat and blood can also be used to make Dinuguan. this boy is called “Dinuguan chicken”.
- a restaurant in Ilocosa province in the northern part of the Philippines offers Pizza Dinardaran or Dinuguan.
- Different types of Dinuguan
- Another interesting fact about Dinuguan is that it goes by different names, depending on the province you are in. And, in addition to different names, there are also different ways to cook it. Some of these include:
- In Ilocosis named dinardarán. It is characterized by its unique crunchy texture and is made with pork meat, skin and intestines and a pinch or two of salt. Peppercorns are also added to the mix. The meat is fried before being added to the stew to make it crispy.
- In Pampangais named Tid-Tad Baby. Pork esophagus is often used in this recipe. Interestingly, the pig’s esophagus is actually called “Anger”, which is also the term used for Filipino Congee.
- In Bicolis named Tinutungang Dinuguan. Shredded coconut is one of the key ingredients for this. Sliced shallots can also be added to make it even more unique.
- And in batangasis named Sinugaok. It’s made with sticky rice, which makes it perfect for breakfast as it’s heavy, delicious, and packed with nutrients, too.
Why not be like him? Batangueños and do Dinuguan apart from your breakfast? It’s exceptionally good and by doing it, you’re make every meal a meal San Miguel-Purefoods.