Indulge in the flavours of tradition and innovation. Unveiling a Bicolano masterpiece—a creamy, spicy delight. #CulinaryHeritage. Savor the richness of Bicolano culinary artistry in a savory stew—a harmonious blend of coconut milk, chilies, and premium cuts.
Dinuguan, a revered Filipino dish, takes on a Bicolano twist in Tinutungang Dinuguan. As I delve into this culinary adventure, let’s explore the roots of dinuguan and the significance it holds in Philippine cuisine.
Dinuguan, a savory stew, has deep historical roots. Similar to Spartan and Polish soups, it involves simmering pork offal or meat in a rich, spicy gravy of pig blood, garlic, chili, and vinegar. Variations abound, with choices like sinungaok in Batangas, dinardaraan in Ilocos, and zinagan in Cagayan.
Dinuguan can transcend offal, embracing choice cuts of pork, beef, or chicken. Each region adds its unique touch—the Ilocano version tends to be drier, while the Itawes of Cagayan create a pork-based variation known as twik.
Traditionally served with white rice or puto, dinuguan offers a delightful marriage of flavours. The dish often evolves to suit local palates, becoming a versatile canvas for culinary expression.
Today, I bring forth a cherished family recipe—the Bicolano delight, Tinutungang Dinuguan. In this rendition, coconut milk and chilies weave a rich tapestry of flavour. The addition of charcoal embers in the cooking process produces a creamy reduction known as latik. This nuanced touch elevates the dish, offering a creamier texture and a bolder, spicier taste.
In the spirit of resourcefulness, my grandmother, true to her Bicolano roots, would occasionally stretch the family budget by incorporating chayote or green papaya into our Tinutungang Dinuguan. This not only added texture but also infused additional nutrition into the dish. If you’re familiar with this practice or have your own twist, feel free to share below.
Join me in savouring the cultural heritage embedded in Tinutungang Dinuguan. It’s not merely a dish; it’s a journey through time, flavour, and the heart of Filipino culinary tradition.