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Dinuguan
Philippines
Known as chocolate meat by non-Filipinos. The euphemism helped it travel beyond Filipino communities.
Pork blood stew — offal and pork simmered in a dark, tangy blood sauce with vinegar and chilli. One of the Philippines' most distinctive dishes.
Prep
20 mins
Cook
40 mins
Difficulty
Medium
Calories
430 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gpork belly and offal, cubed
300mlpork blood, fresh
4 clovesgarlic, crushed
1onion, diced
3 tbspwhite cane vinegar
3long green chillies
fish sauceto season
Method
1
Fry garlic and onion. Add pork. Cook until browned. Add vinegar. Do not stir for 5 minutes.
2
Add blood gradually, stirring as you pour. Simmer 20 minutes until sauce thickens and darkens.
3
Add chillies. Season with fish sauce.
Chef's Tip
Add the blood gradually while stirring — pouring it all at once can cause it to seize into lumps.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.