 A bowl ofdinuguan and a plate ofputo | |
| Alternative names | Pork blood stew, blood pudding stew |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork offal, pig's blood,vinegar,garlic,siling haba |
Dinuguan (Tagalog pronunciation:[dɪnʊgʊˈʔan]) is aFilipinosavorystew usually of porkoffal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meatsimmered in a rich, spicy darkgravy of pigblood,garlic,chili (most oftensiling haba), andvinegar.[1]
The most popular term,dinuguan, and other regional naming variants come from their respective words for "blood" (e.g., "dugo" inTagalog means "blood," hence "dinuguan" as "to be stewed with blood" or "bloody soup"). PossibleEnglish translations include pork blood stew or blood pudding stew.[2]
Dinuguan is also calledsinugaok inBatangas,zinagan inIbanag,twik inItawis,tid-tad inKapampangan,dinardaraan inIlocano,dugo-dugo inCebuano,rugodugo inWaray,sampayna orchampayna inNorthern Mindanao, andtinumis inBulacan andNueva Ecija. A nickname for this dish is "chocolate meat".
Dinuguan is also found in theMarianas Islands, believed to have been introduced to the islands by Filipino immigrants, where it is known locally asfritada.[3]
This dish is rather similar to thePolish soupczernina or an even more ancientSpartan dish known asmelas zomos (black soup) whose primary ingredients were pork, vinegar and blood.
Dinuguan can also be served without using anyoffal, using only choice cuts of pork. InBatangas, this version is known assinungaok. It can also be made from beef and chicken meat, the latter being known asdinuguang manok ('chicken dinuguan').[4][5]Dinuguan is usually served withwhite rice or a Philippine rice cake calledputo.[4] The NorthernLuzon versions of the dish, namely the Ilocanodinardaraan and theIbanagzinagan are often drier with toppings of deep-fried pork intestine cracklings. TheItawes of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they calltwik.
The most important ingredient of thedinuguan recipe, pig's blood, is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Porkdinuguan is the latter.[5][6]
The dish is not consumed by religious groups that havedietary laws prohibiting the consumption of blood, most notably the indigenousIglesia ni Cristo,Jehovah's Witnesses,Members Church of God International,Seventh-day Adventists, Muslims and Jews.
Dinuguan is typically made with pork, pork blood, peppers, onion, garlic, water, white vinegar, bay leaves and sugar. The onion is sautéed, then garlic and pork is added. Water is boiled in the same pot, then the bay leaves and vinegar are added. It is simmered until it is thick, then sugar, salt and black pepper is added.[7]
Other regional variants ofdinuguan include:[8]
