DINUGUAN FOR NO. JUAN!!!

I can quite get why most people don't appreciate the taste of Dinuguan, it tastes awesome!!! My dad taught me how to not be picky with food by having me eat many kinds of Philippine foods and that is when the Dinuguan settled on the dining table. It taunted me to do a daring action, to taste it. My mouth was shivering yet it was watering, not knowing if I would like it or not, but you know what them wise men say "You won't like it if you won't try it".I dipped my tongue to the brownish liquid and I could not believe my mouth, it was amazing!!! And from that day on, I always loved that delicious dish.

Now, I am here to give some handy tips and some information about this wonderful dish.

Dinuguan (in Visayan, also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugoin Cebuano, sinugaok in Batangas, rugodugo in Waray, sampayna or champayna inNorthern Mindanao and tinumis in Bulacan and Nueva Ecija) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.

Dinuguan is also known as Pork Blood stew, Blood pudding stew, chocolate meat. If you like vampires like Edward Cullens of the Twilight movie, get a taste of this mouth-watering dish.

Dinuguan is an idea of Lapu-Lapu, a Filipino hero in Visayas.

Here is a recipe if you wanna try it at home or for a special occassion:

Pork Dinuguan

Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

Author: Vanjo Merano

Serves: 6

Ingredients

• 2 lbs. pork shoulder, cubed

• 1 lb. pork large intestine, cleaned thoroughly (optional)

• 1 to 1½ cups pig blood

• 2 to 3 pieces banana pepper

• 2 thumbs ginger, minced

• 1 medium yellow onion, diced

• 6 cloves garlic, crushed and chopped

• 2 cups water

• 1/2 and 1/4 cup white vinegar

• 1 piece pork cube (optional)

• 3 tablespoons cooking oil

• Salt and ground black pepper to taste

Instructions

1. Heat the oil in a cooking pot.

2. Saute the garlic, onion, and ginger.

3. Add the intestine. Saute for 3 minutes.

4. Add the pork. Cook until light brown.

5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.

6. Pour the vinegar in the cooking pot. Let it re-boil.

7. Add the banana peppers. Cook for 3 minutes.

8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.

9. Add salt and pepper to taste.

10. Serve with puto. Share and enjoy!

Nutrition Information

Serving size: 6

source: wikipedia.com

Urbandictionary.com

panlasangpinoy.com (I edited a bit the vinegar part)