Monday, June 6, 2011


This is one of my most favorite dishes served over a bed of Jasmin "New Crop" rice its over, BOOM! Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, sinunggaok or champene in Batangas, and sampayna or champayna in Northern Mindanao. Possible English translations include pork blood stew, blood pudding stew, and chocolate meat)is a Filipino savory stew of meat and/or offal (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".
pic from Atetesskitchenette

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