Dinuguan is one of my favorites. Sometimes, I think it’s the best-tasting food in the Philippines. It has a unique, rich taste when cooked in the right way. Foreigners may not look at it with gusto because of its bloody appearance, but once it is introduced to them, the world would never be the same again.
Animal blood is the main ingredient, coming from pigs, cows, goats, or even dogs—for dog eaters! Pig blood, however, is the most popular and it’s the one I use whenever the temptation to eat is great.
Despite what other foreigners say, I have this strange feeling that soon dinuguan will be popular around the world just like adobo, another tasty food native to the Philippines—but that’s another story.
½ kg pork cut in small pieces
100 g pork liver, diced
2 cups pig blood
1 small garlic bulb, crushed; 2 onions, chopped
5 green chili peppers
1 cup vinegar
1 bay leaf
1 tbsp cooking oil
½ tsp oregano
salt, and ground pepper
1. Sauté onion and garlic in a saucepan until golden brown. Add pork, vinegar, and bay leaf. Cook for about 20 minutes.
2. Add liver, pig blood, oregano, salt and cook for 5 minutes.
3. Add green chili peppers, season again with a little salt according to your taste, sprinkle with ground pepper and MSG (optional). Serve hot with cooked rice.
If you want another option, other edible internal organs like intestines, heart and kidney can be added.