Dinuguan comes from the Filipino word “dugo” which means “blood.” It is a well-loved Filipino dish with blood pudding stew as main ingredient. Yes, you read it right--  blood!

Ingredients

• 1 kilo pork (either from the belly, shoulders, cheeks or mix), cut into cubes
• 250 g pork liver, sliced (optional)
• 450 g pork intestines, thoroughly cleaned (optional)
• 1 pc pork cub (optional)
• 1-2 cups pork blood
• 1/3 to ¾ cup vinegar (preferably white or cane)
• 6 cloves garlic, minced
• 1 medium size onion, chopped
• 2 pcs thumb-sized ginger, finely chopped
• 4-5 long chili peppers
• 2 cups water (optional)
• Salt and pepper
• Cooking oil

TIP: After thoroughly cleaning the intestines, remove the pungent odor by boiling it with ginger, bay leaves, pepper and salt before cooking your dinuguan.

Instructions

• On a pot, sauté garlic, onion and ginger.
• Add the chopped intestines and continue to sauté until cooked.
• Add the other pork parts and cook until it’s brownish in color.
• Pour water and add the pork cube. Let it boil.
• When the pork becomes tender, pour in the vinegar. Let it boil.
• Add the chili peppers. Simmer for about 3 minutes.
• In low medium heat, pour in the pig blood while continuously stirring for a few minutes to prevent it from forming. The blood will turn red to brown. Cook for another 15-20 minutes.
• Add the liver.
• Taste the stew, add salt and pepper to your liking.
• Serve and enjoy!

For snacks, it is best partnered with puto.