And such stunning colors, such intensely vivid colors. Such rich and exquisite minglings and fusings of rainbows and lightnings! And harmonious. All in perfect taste.
My husband actually prepared this Filipino dish two months ago, but I did not post it until now because what can be spookier than eating something bloody this Halloween.
This Filipino dish is named differently depending on which Philippine Island you are in. It is called dinuguan in Visayas, dugo-dugo in Cebu, tid tad in Pampanga ( my husband’s province), sampayna in Mindanao. Here in the USA, Filipinos call this meal pork blood stew, blood pudding or chocolate meat.
This meal was always a fixture in my childhood. My uncle cooked it very perfectly and it was always served during fiesta. It was served as well during recess in the small eateries close to my school, so I have been eating dinuguan since I was in third grade. I remember eating this during recess with puto ( Filipino rice cake). As you can see, this food is considered normal part in Filipino cuisine; imagine my surprise when some American friends were astonished about me eating it. Ah, the cultural difference.
When I visited my husband’s hometown for the first time, his family ordered crickets and frogs. I thought they were aliens. My eyes were as big as my head. I remembered being so grossed out and I was so disgusted. So I know and I can understand if you feel the same with this meal. I can understand also if you will not even attempt making this. So you can just talk about it and you can make this as a conversation starter to spook the guest you hate so much. You can say like this,” There is this Filipino girl who eats food with blood and a husband who eats frog and cricket” – that is fine with me and I will not mind :).
When we prepare this at home, we do not usually go all out. Ideally, you prepare this dish with offal ( lungs, kidneys, intestines, snout, heart and ears). But in our household, we just use pork belly meat and intestines, plus the blood, of course.You can also forego the intestine and just use the choiced belly meat. But never, ever skip on the Anaheim pepper because this takes away the unfavorable smell and taste of the blood. Again, do not skip on the Anaheim pepper and do not slice them. You do not want a spicy blood stew.
How to Cook Dinuguan
Dinuguan Recipe Ingredients
1/2 lb pork intestine
1 1/2 lb pork belly
4 containers (15 oz) pork blood
1/2 ” ginger root
2 large Anaheim pepper ( a must)
1/4 cup ginger
1/2 tsp ground black pepper
5 cloves garlic
1 medium size onion
2 tablespoon Fish sauce Rufina or Teparos to marinate the pork belly
vinegar ( to taste)
3 tbsp cooking oil
How to Cook Dinuguan
- Boil intestine with 11/2 ” root of ginger for 45 minute or until soft . Let it cool and slice into small pieces
- Slice pork belly into 1″ cube sizes and marinate in the fish sauce for an hour
- Saute’ garlic, onion, Anaheim pepper. Add in the pork belly and intestine. Let the pork belly brown and let it release its oil.When the belly is browned and cook through, add in the 4 container of pork blood.
- Cook mixture for 45 more minutes. Add in vinegar, fish sauce or salt based on how you want the the blood stew to taste.
- Serve and Enjoy. Do not be freaked out
Dinguan Recipe Nutrition Facts
Nutrition Facts Serving Size 63 g Amount Per Serving Calories 303Calories from Fat 185 % Daily Value* Total Fat 20.5g32% Saturated Fat 6.2g31% Cholesterol 57mg19% Sodium 1021mg43% Total Carbohydrates 1.7g1% Protein 26.7g Vitamin A 0% • Vitamin C 31% Calcium 0% • Iron 1% Nutrition Grade F * Based on a 2000 calorie diet Nutritional Analysis Good points Very low in sugar High in vitamin C Bad points High in sodium