Dinuguan

Dinuguan is a Filipino savory stew or sauce made primarily from pork meat and pork blood, simmered with garlic, onions, vinegar, and spices. The name comes from Tagalog dugo meaning blood; dinuguan translates roughly to "blood dish" or "blood sauce." The dish is a staple in Filipino cuisine and is known for its dark, reddish-brown color.

The typical method involves sautéing garlic and onions, browning chunks of pork meat and sometimes offal such as intestines, ears, or liver. Vinegar is added to create tang and to help set the blood, which is then mixed with the meat and simmered until thick and the flavors meld. Chili peppers are common for heat, and some recipes add bay leaves, black pepper, and fish sauce. The blood is added in a way that yields soft, coagulated chunks rather than a smooth sauce. The result is a rich, tangy stew that can be served as a main dish or as a pulutan when paired with alcohol.

Dinuguan is frequently served with puto, a steamed rice cake, or with plain steamed rice. Regional variants may use goat blood (dinuguan ng kambing) or include different organ meats, and some provinces have their own preferred spice levels or cooking methods.