Dinuguan
A bowl of dinuguan and a plate of puto
Alternative namesPork blood stew, blood pudding stew
TypeStew
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientsPork offal, pig's blood, vinegar, garlic, siling haba

Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.[1]

Etymology and names

Tinumis from Nueva Ecija
Tinumis from Nueva Ecija, which uses tamarind instead of vinegar as a souring agent

The most popular term dinuguan and other regional naming variants come from their respective word for "blood" (e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood" or "bloody soup"). Possible English translations include pork blood stew or blood pudding stew.[2]

Dinuguan is also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija. A euphemism for this dish is "chocolate meat".

Dinuguan is also found in the Marianas Islands, believed to have been introduced to the islands by Filipino immigrants, where it is known locally as Fritada.[3]

Description

This dish is rather similar to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.

Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan').[4][5] Dinuguan is usually served with white rice or a Philippine rice cake called puto.[4] The Northern Luzon versions of the dish, namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. The Itawes of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call twik.

The most important ingredient of the dinuguan 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. Pork dinuguan is the latter.[5][6]

The dish is not consumed by religious groups that have dietary laws prohibiting the consumption of blood, most notably the indigenous Iglesia Ni Cristo, Jehovah's Witnesses, Seventh-day Adventists, Muslims, and Filipino Jews.

Preparation

[7]
Ingredients for dinuguan
Pork is sautéed in garlic and onions until fragrant
Addition of water, bay leaves, pepper, and blood to pot.
Simmer dinuguan until thick.

Serving suggestions

[8][9]
Dinuguan served with puto (Filipino rice cake).
Can also be eaten with tuyo (fried dried fish)
Paleo version of dinuguan

List of other regional variations

Other regional variants of dinuguan include:[10]

See also

References

  1. ^ Margarita Marquis (2007). La Cuisine des Philippines (in French). Editions Publibook. ISBN 978-2-7483-3506-4.
  2. ^ Emily Ignacio (2005). Building diaspora: Filipino community formation on the Internet. Rutgers University Press. ISBN 978-0-8135-3514-2.
  3. ^ "Taste of Guam: Making pork, beef or venison blood stew". Stars and Stripes Guam. August 11, 2022. Retrieved September 11, 2022.
  4. ^ a b Alan Davidson & Tom Jaine (2006). The Oxford companion to food. Oxford University Press. ISBN 978-0-19-280681-9.
  5. ^ a b "Dinuguan a la Ate Angelina". MarketManila. July 26, 2006.
  6. ^ "Easy Pork Dinuguan Recipe". RecipeniJuan. November 11, 2016.
  7. ^ "Pork Dinuguan Recipe". Panlasang Pinoy. December 13, 2018. Retrieved March 25, 2020.
  8. ^ "Dinuguan | MAGGI®". www.maggi.ph. Retrieved March 25, 2020.
  9. ^ "Dinuguan (Filipino pork blood stew) (paleo, AIP)". Flash Fiction Kitchen. October 31, 2017. Retrieved March 25, 2020.
  10. ^ "List of varieties of dinuguan and other dishes that use blood". Retrieved October 28, 2018.