Hello People!
Have you ever tried to eat Dinuguan? Most of the people I know will say, "Ew, Yucks!" Just like my Partner, every time I say, "I'm craving for bloody pork." He would say, "Yucky! go with your friends." (haha) It is frequently considered an unusual or alarming dish to foreigners though...
DINUGUAN is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar. It can also be served without using any offal, using only choice cuts of pork. (Which is I like the most, just the meat)
My father is a good cooked of dinuguan. Every fiesta in my province place, they will kill a pig and he would cook dinuguan. I really like the texture of his dinuguan cooking... that's how I liked dinuguan...
The most popular term dinuguan and other regional naming variants come from their respective word for "blood" ("dugo" in Tagalog, means "blood", hence "dinuguan" as "to be stewed with blood"). Possible English translations include pork blood stew or blood pudding stew.
Dinuguan is also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija. Another name for dinuguan is "chocolate meat".
Dinuguan is usually served with white rice or a Philippine rice cake called puto. But for me, I like it better with white rice... hmm so yummy!
Photos were taken by author 
in "Cafe Laguna Restaurant" Located at Ayala Mall Center Cebu.
I was with Jovey ( 
Thank you so much bonbon for the great lunch... ( sa uulitin ulit! )
