Dinuguan (Pork Blood Stew)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the Philippines Dinuguan (pork blood stew) or dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. The name "dinuguan" is derived from the Filipino word "dugo", meaning blood. Likewise, in Ilocano, "dinardaraan" is derived from "dara", meaning blood. Dinuguan has more liquid, while dinardaraan is drier. It is most often served over rice or puto (sweet steamed rice muffins).

Cuisine: Philippines · categories: Boiled recipes; Easy recipes; Filipino recipes; Recipes; Recipes for stew; Recipes using blood; Recipes using garlic; Recipes using jalapeño chile; Recipes using lard; Recipes using peanut oil; Recipes using pork; Recipes with images; Recipes with metric units

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