01 09 10

Share this thru:

Thursday, June 10, 2010

to be fierce

I have to admit, it took me a lot of courage to write this post.  Really?  I am going to post this?  This has been nagging me for a few days, doubting myself about this post.  Well, it's the ingredient of pork blood that scares me the most... Pork WHAT?  Yes, it's pork blood.  Please feel free to leave now if you are offended by this ingredient.  I don't want to isolate readers, making them feel that I am weird or that I would better be classified under the category of "Bizarre Foods", similar to what Andrew Zimmern does... I wanted this blog to introduce Filipino Food into the main stream... Hmmm, I might scare you off. But there is no escaping, I have to write about dinuguan, as this dish is part of the Filipino culinary heritage.  It is very much a part of our culture and our traditional menu.

It reminds me of a time with my son 10 years ago in New York.  We were having dinner and we were eating dinuguan or "chocolate meat" when the doorbell rang... It was his friends from the neighborhood... When we got back to the dining table, the plate of dinuguan was gone.  Later we found out that he dashed back to the dining room and hid the dinuguan under the table.  My then 7 year old son was scared that his friends might think we were vampires, hahaha.

What made me have the courage to post this is realizing that there are other countries that offer a similar dish... My father-in-law told me that Italians eat pork blood sausage.  I read too that Singaporeans (the classic kway chap. although it is no longer served in food stalls with this controversial ingredient) and Indonesians (sangsang) use the same ingredient.  Pinoy Recipe.net gave the most satisfying definition of dinuguan, describing the dish and the other countries that serve similar food.

Having read this, I immediately said out loud:

"Be Fierce, Dinuguan is very much a part of our culinary heritage too, just like in other countries."

So you be the judge... opt to leave my site if the food is too offensive... but read on if you're intrigued... I 'd like to present to you Dinuguan, or Pork Blood Stew, or in a more subtle way, we call it "Chocolate Meat Stew".


Dinuguan is a savory dish of pork belly mixed with pork blood simmered with vinegar. It's usually paired with Puto (simmer down now, this should not to be confused with the Spanish word), a sweet rice cake. The duo is a popular tandem. The acidity of the dish can be complimented with the sweet taste of the puto. This recipe is my hubby's grandma's recipe. She's been the best cook in our family and I'm blessed to have shared her cooking expertise... the original way of preparing traditional Tagalog cooking. A young 89 years of age, we fondly call her MOMMY DORY. I stayed as close to her recipe as I could, in fact I had to call her to be sure... and yeah she's the FIERCEST one in the family.


2.5 lbs. pork belly, sliced
4 bay leaves
4 crushed garlic cloves
1 medium size onions
1 medium tomato, sliced (this is optional but Mommy Dory insist thattomato is the "secret" ingredient that makes her recipe special)
1 c vinegar (you could add more at the dining table if you prefer the"sour" taste)
2 c pork blood
1 c soup stock


In a wok, saute the garlic, onions and tomatoes. Add the sliced porkbelly and 3 cups of water. She tells me at this point that I should make sure the pork is tender. So if it's not yet tender, add  more water. She reminds me further not to add salt since it will not help in tenderizing the pork.

When the pork is tender, add the vinegar.  Again she insists that I should write this in bold letters as to emphasize the point. "After adding the vinegar, DO NOT STIR until it boils". It will be too sour if you stir while the vinegar is not  thoroughly cooked/boiling.

Stir in the pork blood using a strainer to ensure consistency of the dish, removing any clumps. Keep on stirring until you have the desired thickness of the stew.

Season with salt but she suggests fish sauce, it tastes better.

Enjoy the dinuguan with puto... a perfect duo!


  1. Bravo Malou! I'm glad you were fierce enough to post about dinuguan. I, too, was hesitant on posting a recipe before but have come to realize that all cultures have a dish that few would frown on. So to them I say you don't know what you're missing! :) Thanks for sharing your Mommy Dory's recipe secrets. (And nice pics, too!)

  2. Malou, this is an interesting recipe indeed! Though two cups of blood is plenty enough, it must give a better depth of flavour once mixed with other ingredients.

    In Japan, we are served fresh blood of "suppon" (snapping turtle) poured in a small glass as a starter in suppon cuisine available only in special restaurants :0

  3. thank you thank you.. bow! hahaha but heya great to see you hear aside from twitter hehehe...

    TLC: wow fresh blood? that's interesting! thanks for sharing!

  4. It's fine with me...haha :D When we were young my mom used to cook for us. It's many many years I have not eaten it. We were poor so we eat everything. She steamed it with glutinous rice. Scottish here eat it also in black pudding. Interesting post...it's ok to share :D

  5. Great recipe! Not sure if there is possibility of getting fresh pig blood here. I had it before. Part of my culture too :)

  6. Fantastic post. I love dishes that teach me something and introduce me to new cuisines. Thank you. The dish looks great

    Very funny line about Puto...as a Spanish speaking person that cracked me up!


  7. So glad you stayed true to the foodie culture and blogged about this dish. I think that true foodies would be sensitive to the fact that most cultures out there actually make use out of EVERY piece of the animal. Turning a nose up to any unique dishes with out-of-the-American-ordinary standards would be insanely ignorant.

    As you know, my boyfriend is from France, which I consider to be one of the gastronomical giants and they eat boudin noir which is sausage made out of pig's blood (Btw, he LOVES dinuguan!). In the end, I can't help but feel like it's the U.S. who is a tad bit behind on enjoying the pleasures of offals and blood in its cuisine.

    Kudos to you! And I can't wait to try this recipe! It's one of my favorite Filipino dishes of all time :)

  8. Let me add my bravo as well. I grew up eating pork blood, so this is normal to me. Looks like a great stew.

  9. this is fine by me! You need to post what you want like I did the cow head on my blog which my hubby found disturbing. :)

  10. Yummie! Love the combination of the ingredients...the sad thing is that my husband will not go for it.

  11. Wow, pork blood, that very neat! Sounds like a terrific dish with pork belly too! I would sure love to try!

  12. I used to love dinuguan until I found out what it was made off... I know it's weird but am so squeamish of it now... AND even more weird, I actually enjoy blood sausages though... but well done for introducing it to main stream blogging! By the way, where did you buy the pig's blood from?

  13. Mary:i didn't know you use that ingredient in Malaysia as well. great sharing!

    Penny: part of your culture too? im glad to know that!

    Lazaro: yeah that's always been the joke whenever we eat PUTO haha

    Dhale: Boudin noir sounds like a culinary delight or gourmet-esque but dinuguan??? sounds ethnic LOL! thanks for your comment. It's a great feeling knowing that we share the same line of thought... cheers!

    Veron: I better check your cow head post to see why hubs was didn't approve it LOL!

    Christine: You are used to this ingredient too? now im in good company haha.

    Julliana: sorry to hear that... coz if hubs don't approve then it will never get its way on your dining table then

    Natasha: yeah it's pork belly that's why we can't have it all the time... talk about cholesterol

    Trissa: hmmm that's definitely weird knowing that you eat blood sausage... oh the pork blood is available here at pinoy gorcers

  14. It's your blog, Malou. Why not post what you like on it? Sure, dinaguan isn't the most "cosmopolitan" of dishes, but it's uniquely Filipino and, to many, delicious. And that's what counts, right?

  15. Thanks for the post on recipe. I've wanted to try dinuguan forever but probably will have to wait. The ingredient doesn't scare me since I love boudin noir and black pudding.

  16. I have to say, I very rarely eat it, but I like it. However, I don't know that I can make it myself, knowing what goes in it.

    Kudos for posting this!

  17. i love dinuguan! i just like it with the meat and hog maws---no tongue, liver, heart, snout, etc. LOL.

    my 12 year old niece loves it too. born here and being 1/2 filipino and 1/2 irish, i wasn't sure if she knew what it was made of since we don't really eat it at home. one day i finally asked her "do you know what's in that?". without skipping a beat, she said, "sure, blood" and kept on happily eating away.

  18. You are definitely brave, but thank you!! Dinuguan is probably my favorite Filipino dish of all time, but like many, I haven't made it myself. But I have my family recipe tucked away, and it's very similar to your Mommy Dory's! My family used to bring dinuguan and puto up to college when they would visit me - my fiercest dorm mates tried it :) But I will admit that I haven't even had the courage to serve it to my own husband! I feel rather shameful admitting that! He can be very particular, so even I know what my limits are ;)

  19. My family never served this dish at the table (not sure why) so I was clueless on how to cook this. I'm not squeamish at the sight of blood but cooking it freaks me out a little bit. It took me a lot of courage to cook this. I had to bring a filipino dish that's easy to prepare to a party. All went well except I couldn't quite figure out what to do with 1 cup of soup stock in the recipe.
    I was so pressed for time so calling you or sending an email was out of the question. But then everyone really loved it (so I was forgiven for being super late ...phew). I guess that wasn't too shabby for a first timer.
    Please thank your Mommy Dory for me for sharing the recipe and thank you for posting it. If you'll come up with a cookbook of your own, I'd be the first one in line to buy it that's for sure.

  20. I have been looking for an easier recipe for dinuguan. This looks easy enough, and now, I think all I need to find is pork blood.

    I'm glad I found this, even though it's not the "Cebu" version with innards instead of pork belly.


  21. Now, I am absolutely famished for your brand of dinuguan. I don't like innards so this works for me...and you present it sooo beautifully, ading ko!!! Yeah, FIERCE is way cool. Love it.

  22. hi po, may nabili akong dugo sa asian market kaso refrigerated po sya at buo, pwede po kaya yun magamit para sa dunuguan?

  23. hi po, may nabili akong dugo sa asian market kaso refrigerated na ho sya, tapos reddish brown ang kulay at buo sya, so isang buo syang dugo, pwede po kaya yun magamit para sa dinuguan, thanks and more power!


Thank you for stopping by and oh I would be thrilled even more if you could leave a comment... :) Cheers!

Related Posts Plugin for WordPress, Blogger...
Powered by Blogger.