Dinuguan Pork Recipe
Dinuguan is a pork blood stew basically made from blood, meat, and internal organs of pig. It was derived from the Tagalog term "dugo" which is translated as "blood".
There is no clear indication as to the origins of this dish. However, study of the Philippine cuisine shows that it was the Ilocanos who often cook exotic food made from offal during the pre-hispanic era. Ilocano dishes like the Papaitan, Dinakdakan, Singalaw, and Igado have similarities with Dinuguan as all the mentioned dishes use the innards of pig. The Ilocano version of Dinuguan is called Dinardaraan derived from the Ilocano word, "dara" which means "blood". These two dishes can be differentiated as Dinuguan has more liquid while Dinardaraan is almost dry. As to why the name Dinuguan is more popular in the country is because tagalog is the national dialect in the Philippines. Other names of Dinuguan include Tid-Tad in Pampanga, Dugo-Dugo in Cebuano, Sinugaok (Ginulayan) in Batangas, Rugodugo in Waray, and Sampayna or Champayna in Northern Mindanao. Sometimes, this is mistaken by foreigners as a "Chocolate Dish" because of the color of its texture.
Although Dinuguan or Dinardaraan seems to be a unique and exclusive Filipino dish, the Spartans in ancient Greek city of Sparta also used blood and meat to prepare their food. In ancient Greek times, the Spartans call this dish as "Melas Zomos" which is translated as "The Black Soup".
Variations of Dinuguan include the use of beef or chicken as substitute to pork. Other regions only use pork cuts like the pork belly without any entrails, while others add vegetable to it like the slices of papaya. In other Visayan regions, lemongrass, or "tanglad" is added to give fragrance to the dish and "gata" to add coconut cream flavor and to thicken the sauce. Also, instead using vinegar, others use tomatoes to give Dinuguan the souring agent.
- 2 lbs pork belly (you can also use or add ear, intestine)
- 3-4 cups pork’s or beef’s blood
- 6 cloves garlic; minced
- 1 small onion; minced
- 4 chili peppers (siling haba)
- 1/2 cup vinegar
- Salt to taste
- Fish sauce
- Parboil pork and cut into desired sizes. Save a cup of broth.
- Sauté garlic and onion.
- Add the pork and saute long enough until pork starts to render fat.
- Season with salt and continue to saute to allow the meat absorb the seasoning.
- Pour the vinegar, little by little to achieve the souring taste you like (add more vinergar if you prefer)
- Add the chili pepper, then simmer until all liquid has evaporated.
- Pour the blood, stirring well and then simmer.
- You can correct the thickness of the soup in your preference by gradually adding broth.
- You can correct seasoning with fish sauce.
- Cook until chili peppers are cook.
- Pork loin, shoulder, or butt is a good substitute if you don't like pork belly for your dinuguan.
- Sinigang mix can be a substitute to vinegar but vinegar can preserve your dinuguan longer from spoiling.
- The thickness of your dinuguan liquid or sauce can be manage by the amount of broth you want to add to the dish.