Dinardaraan

Dinuguan, also called dinardaraan in Ilocano, tid-tad in Pampanga, sinugaok in Batangas, rugodugo in Waray, and sampayna or champayna in Northern Mindanao. Possible English translations include pork blood stew, blood pudding stew, and chocolate meat, is a Filipino savorystew of meat and/or offal (typically lungs, kidneys, 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".
It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.

Estimated cooking time : 50 minutes

Dinuguan Ingredients

• 1/2 kilo pork
• 1/4 kilo pork liver, diced
• 1 cup pig’s blood, frozen
• 2 tbsp oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup vinegar
• 2 tbsp patis
• 1 tsp salt
• 2 tsp sugar
• 3 jalapeno peppers
• 1/4 tsp oregano (optional)

Dinuguan Procedure

• Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
• Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
• Put in vinegar and cover the pan. Let boil but do not stir. Reduce heat, then simmer uncovered to let most of the liquid evaporate.
• Add broth used in Step 1 and simmer for about 10 minutes. Pour in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
• Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot.

   (Good to serve the whole family)