Last October 7 I did my first guest blog post at Miss Tam Chiak it was a pleasure to be invited by Maureen and this was my blog post, a dish not for the faint hearted. If my dinakdakan post did freaked you out or if you don’t like any offal at all well do not read further, you have been warned as this dish will turn off a lot of people of specially the ones who are not the food adventurous type.
Now for those who are interested then this dish is a pork blood stew, yes the sauce is made out of pork’s blood. This is your chance to be like Eric, Bill or Sookie of True Blood even just for a while during lunch or dinner. If that still is not alarming to you then you can still read further, I just want to share everything about Philippine cuisine with no holds barred, though I don’t really crave for this type of dish I still want to share it with you guys this was also the first time I cooked this in New Zealand.
Dinuguan, pork blood stew, blood pudding stew or chocolate meat is another popular Filipino dish made out of different offal’s like lungs, kidneys, intestines, ears, heart and snout cooked in a pig’s blood flavoured with vinegar or tamarind. Dinuguan came from the Tagalog word “dugo” which means blood. Though its a very uncommon ingredient to use, this is not just consumed in the Philippines and in fact there other countries that use blood in their cuisine like the Polish’s Czernina which is made out of duck blood, the Swedish Svartsoppa which is made out of goose blood and the ever popular British Black Pudding. Very unusual to some but this dish is very popular in the Philippines and most of the Filipino themed restaurants serve this type of stew usually served with a rice cake called puto.
For this dish I won’t be using offal and will be using pork belly instead, I guess blood alone is too hard-core for some to take. Are you brave enough to try this one out?
Dinuguan, pork blood stew, blood pudding stew or chocolate meat is another popular Filipino dish made out of different offal’s like lungs, kidneys, intestines, ears, heart and snout cooked in a pig’s blood flavoured with vinegar or tamarind.