One of the Filipino dishes that I think foreigners find exotic is dinuguan. If you tell them that the dish has pork blood on it, they will probably be mortified. Who wouldn't? Lol. The first time I served it to my daughter, I told her it is 'chocolate meat'. She loved it and would request for it once in a while. But since I stay away from pork, I only cook it during parties, when friends would request for my dinuguan.
Some countries also uses blood in their dish. Dinuguan is somewhat similar to blood sausage in Europe, blood pudding in UK, fritada in Guam or the zcernina in Poland.
The origin of dinuguan is dated back in ancient Greece, where Spartans eat melas zomos, or black soup. It is made of pork, pork blood and vinegar. Philippine dinuguan, however has innards included in the dish. I would prefer adding pork ear instead. It adds exture to the dish.
Here is the recipe for my version of dinuguan, which I have come up with after years of cooking it.
Ingredients
5 lbs pork, cut in cubes
3 containers frozen pork blood
3 medium onion, chopped
3 pcs bell pepper (green or red), chopped
1 cup apple cider vinegar
2 tbsp ginger, chopped
2 tbsp garlic, minced
2 pcs tomatoes, chopped
1 pc onion stalk
3 pcs jalapeño pepper, chopped
2 tbsp salt
2 tbsp pepper
1/4 cup vegetable oil
Procedure
1. In a big pot, heat oil. Sauté ginger, garlic, half of onion. And tomatoes.
2. Add the pork. Cook for 10 minutes.
3. Add the apple cider vinegar. Cook for 40 minutes.
4. Add bell pepper and the rest of the onion. Cook for another 20 or until pork is tender.
5. Add onion stalk, jalapeño pepper, salt, pepper and thawed pork blood. Simmer for at least 5 minutes.
6. Serve with rice or puto
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