A customizable version of the classic stew, best enjoyed with rice and puto.
Adding vinegar to the blood prevents the sauce from coagulating.
When I was a toddler, my lola took me to see a pig slaughtered at the local palengke, or market. We were going to make dinuguan—a classic Filipino stew of pork meat and innards simmered in blood and vinegar—and she deemed the experience necessary.
Dinuguan gets its name from the word "dugo," which means blood. Traditionally, the dish is made with pork intestines, liver, kidneys, and lungs and served with puto, a steamed rice cake. Oftentimes, dinuguan and lechon, a whole pig roasted on a spit over a charcoal or wood fire, are served together at fiestas. While the pig is roasting, lechoneros will make use of the collected blood and innards and prepare dinuguan, ensuring that no part of the animal goes to waste.
This recipe is my personal interpretation of dinuguan. I love the pork blood sauce, so I choose to prepare the meat and sauce separately, which allows you to add as much sauce as you want to your bowl. For the pork, I used boneless country-style pork ribs, a more widely available cut than the traditional innards, which, in addition to being difficult to source, can be time-consuming to prepare.
I highly recommend eating dinuguan with white rice and puto, steamed rice cakes you’ll be able to find at any Filipino market. And if the thought of consuming pork blood bothers you, just tell yourself it’s “chocolate meat”; I guarantee you’ll savor every bite.
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