The delectable “dinuguan” is a popular Tatak Pinoy dish. The bloody dish known by foreigners as black stew because of its brownish to black color when cooked, the main ingredients are usually pork innards (lungs, kidneys, intestines, ears, heart) and blood, mixed with, vinegar, coconut milk, lemongrass, (tanglad) and other spices. Some served dinuguan with green chili pepper for added taste and spice or as garnish the food.
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| image from wikipedia |
Almost every province in the Philippines has a version of dinuguan some are serving dinuguan a little crunchy because of the deep fried intestines, the Bicolandia version is more gravy like because the coconut milk, they simply do that by mixing the blood while squeezing the grated coconut to extract the coconut milk. The kapampangan is curdier because of the cube of solidified blood is added to the dish.
In provinces where butchering a pig were done through bayanihan among relatives and kababaryo during occasions like fiestas, engagement, wedding celebrations, baptismal and anniversaries dinuguan is savory serve during the evening bisperas of the occasion or early in the morning served as breakfast.
Find and enjoy dinuguan, the dish is served in every corner or side street karenderya (Turo-Turo), within the mall food courts. The dish is popularized served with puto, but can be consumed anytime of the day, whether as meryenda or as viand for a complete rice meal.
Try this unique tatak pinoy dish surely won’t disappoint you nor ruin your appetite.
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