Tuesday, May 4, 2010

Dinuguan (Pork Blood Stew)

Dinuguan (pork blood stew in English) is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, and snout) simmered in a rich, spicy gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".

A good friend of mine Alma can really make a good pork blood stew. We often request for her too cook some when we get together. Although the ingredients for this recipe is not readily available in our area, we still sometimes indulge in this even if it means buying the ingredient at Atlanta.

Here's Alma's yummy pork blood stew which we just recently ate....

Dinuguan in tagalog cooking is more on soupy style while in visayan area it is a little drier.


*♥Shydub♥* said...

Naa ka diha mamuilu, panghatag daw ug dinuguan ky dugay nku wa kakaon ug dugo.

Dhemz said...

agoy ginoo ko...gmingaw ko sa sampayna...lami kaau ni da kay bisdak nga style...hehehe!

♣☆♥Willa♥☆♣ said...

oo nga, sa manila,usually ang dinuguan medyo may sabaw ng konti, konti lang naman,hindi masyado.tagal na rin ako hindi nakakain ng dinuguan,meron sana ditong mga ingridients,kaso hindi ako marunong magluto.

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