The most popular term dinuguan and other regional naming variants come from their respective word for "blood" (e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood" or "bloody soup"). Possible English translations include pork blood stew or blood pudding stew.[2]
Dinuguan is also found in the Marianas Islands, believed to have been introduced to the islands by Filipino immigrants, where it is known locally as Fritada.[3]
Descriptionedit
This dish is rather similar to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.
Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan').[4][5]Dinuguan is usually served with white rice or a Philippine rice cake called puto.[4] The Northern Luzon versions of the dish, namely the Ilocano dinardaraan and the Ibanagzinagan are often drier with toppings of deep-fried pork intestine cracklings. The Itawes of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call twik.
The most important ingredient of the dinuguan recipe, pig's blood, is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Pork dinuguan is the latter.[5][6]
In Aklan, it is called dinuguan sa batwan, using the batwan fruit.
In Bulacan, it is called serkele/sirkele, a specialty similar in ingredients to dinuguan but without pig's blood and using beef internal organs; soupy and on the sour side; other reports cow blood is used.
In Marinduque, a local variant known as kari-kari is cooked with the same ingredients but is stewed until almost dry before the pork blood is added.
In Bicol, it is called tinutungang dinuguan, meaning, it contains coconut milk and chilies; it is called such because coconut milk is added, and charcoal embers are used to cook the milk until curdling point at which it forms creamy reduction or latik.
In Capiz, dinuguan na manok sa pinulipot nga abalong.
In Cebu, dugo-dugo, which has itself many versions, with some adding cubes of solidified blood, just like in Pampanga's tid-tad, and other versions omitting the pork liver from the dish while the innards are chopped so finely down to the millimetre, so that the end result is a pork blood stew without the recognizable ingredients.
In the Ilocos Region, in San Nicolas, it is a crispy dinuguan that uses bagnet slices. While in Ilocos Norte, it is called mollo, a brownish and watery version of dinuguan.
In Laguna, dinuguang kalabaw, dinuguan using the more flavorful "carabeef".
In Leyte (Southern), it is mixed with banana blossoms and pig's blood.
In Manila, dinuguan sa usbong ng sampalok, a Tagalog blood stew with young tamarind leaves.
In Masbate, it is called sinanglay, where they add tanglad (lemongrass).
In Northern Mindanao, it is called sampayna or champayna and also uses lemongrass.
In Pampanga, dinuguang puti, synonym for tidtad babi which is not black or brown unlike the usual dinuguan because the blood is torn into pieces by hand after it curdles.
In Pangasinan, it is called baguisen; it uses kamias as a souring agent; the offal is washed with detergent then boiled in guava leaves to get rid of the smell; in Barangay Inirangan, Bayambang, they include upo slices in their baguisen.
In Quezon Province, it is called pirihil, a dinuguan of chicken gizzard, heart and liver.
In Visayas, called paklay, a Visayan blood stew of blood and intestine of goat, but a little bit drier.
In Zamboanga/Basilan or Cavite (Chavacano), "Chavacano-style dinuguan", which uses tuba (sugar cane) vinegar and contains crushed oregano leaves.
^Margarita Marquis (2007). La Cuisine des Philippines (in French). Editions Publibook. ISBN978-2-7483-3506-4.
^Emily Ignacio (2005). Building diaspora: Filipino community formation on the Internet. Rutgers University Press. ISBN978-0-8135-3514-2.
^"Taste of Guam: Making pork, beef or venison blood stew". Stars and Stripes Guam. August 11, 2022. Retrieved September 11, 2022.
^ abAlan Davidson & Tom Jaine (2006). The Oxford companion to food. Oxford University Press. ISBN978-0-19-280681-9.
^ ab"Dinuguan a la Ate Angelina". MarketManila. July 26, 2006.
^"Easy Pork Dinuguan Recipe". RecipeniJuan. November 11, 2016.
^"Pork Dinuguan Recipe". Panlasang Pinoy. December 13, 2018. Retrieved March 25, 2020.
^"Dinuguan | MAGGI®". www.maggi.ph. Retrieved March 25, 2020.
^"Dinuguan (Filipino pork blood stew) (paleo, AIP)". Flash Fiction Kitchen. October 31, 2017. Retrieved March 25, 2020.
^"List of varieties of dinuguan and other dishes that use blood". Retrieved October 28, 2018.
February 16, 2024
dinuguan, tagalog, pronunciation, dɪnʊgʊˈʔan, filipino, savory, stew, usually, pork, offal, typically, lungs, kidneys, intestines, ears, heart, snout, meat, simmered, rich, spicy, dark, gravy, blood, garlic, chili, most, often, siling, haba, vinegar, bowl, din. Dinuguan Tagalog pronunciation dɪnʊgʊˈʔan is a Filipino savory stew usually of pork offal typically lungs kidneys intestines ears heart and snout and or meat simmered in a rich spicy dark gravy of pig blood garlic chili most often siling haba and vinegar 1 DinuguanA bowl of dinuguan and a plate of putoAlternative namesPork blood stew blood pudding stewTypeStewCourseMain coursePlace of originPhilippinesServing temperatureHotMain ingredientsPork offal pig s blood vinegar garlic siling haba Media Dinuguan Contents 1 Etymology and names 2 Description 3 Preparation 4 Serving suggestions 5 List of other regional variations 6 See also 7 ReferencesEtymology and names edit nbsp Tinumis from Nueva Ecija which uses tamarind instead of vinegar as a souring agentThe most popular term dinuguan and other regional naming variants come from their respective word for blood e g dugo in Tagalog means blood hence dinuguan as to be stewed with blood or bloody soup Possible English translations include pork blood stew or blood pudding stew 2 Dinuguan is also called sinugaok in Batangas zinagan in Ibanag twik in Itawis tid tad in Kapampangan dinardaraan in Ilocano dugo dugo in Cebuano rugodugo in Waray sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija A nickname for this dish is chocolate meat Dinuguan is also found in the Marianas Islands believed to have been introduced to the islands by Filipino immigrants where it is known locally as Fritada 3 Description editThis dish is rather similar to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos black soup whose primary ingredients were pork vinegar and blood Dinuguan can also be served without using any offal using only choice cuts of pork In Batangas this version is known as sinungaok It can also be made from beef and chicken meat the latter being known as dinuguang manok chicken dinuguan 4 5 Dinuguan is usually served with white rice or a Philippine rice cake called puto 4 The Northern Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep fried pork intestine cracklings The Itawes of Cagayan also have a pork based version that has larger meat chunks and more fat which they call twik The most important ingredient of the dinuguan recipe pig s blood is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself Pork dinuguan is the latter 5 6 The dish is not consumed by religious groups that have dietary laws prohibiting the consumption of blood most notably the indigenous Iglesia Ni Cristo Jehovah s Witnesses Seventh day Adventists Muslims and Filipino Jews Preparation edit 7 nbsp Ingredients for dinuguan nbsp Pork is sauteed in garlic and onions until fragrant nbsp Addition of water bay leaves pepper and blood to pot nbsp Simmer dinuguan until thick Serving suggestions edit 8 9 nbsp Dinuguan served with puto Filipino rice cake nbsp Can also be eaten with tuyo fried dried fish nbsp Paleo version of dinuguanList of other regional variations editOther regional variants of dinuguan include 10 In Aklan it is called dinuguan sa batwan using the batwan fruit In Bulacan it is called serkele sirkele a specialty similar in ingredients to dinuguan but without pig s blood and using beef internal organs soupy and on the sour side other reports cow blood is used In Marinduque a local variant known as kari kari is cooked with the same ingredients but is stewed until almost dry before the pork blood is added In Bicol it is called tinutungang dinuguan meaning it contains coconut milk and chilies it is called such because coconut milk is added and charcoal embers are used to cook the milk until curdling point at which it forms creamy reduction or latik In Capiz dinuguan na manok sa pinulipot nga abalong In Cebu dugo dugo which has itself many versions with some adding cubes of solidified blood just like in Pampanga s tid tad and other versions omitting the pork liver from the dish while the innards are chopped so finely down to the millimetre so that the end result is a pork blood stew without the recognizable ingredients In the Ilocos Region in San Nicolas it is a crispy dinuguan that uses bagnet slices While in Ilocos Norte it is called mollo a brownish and watery version of dinuguan In Laguna dinuguang kalabaw dinuguan using the more flavorful carabeef In Leyte Southern it is mixed with banana blossoms and pig s blood In Manila dinuguan sa usbong ng sampalok a Tagalog blood stew with young tamarind leaves In Masbate it is called sinanglay where they add tanglad lemongrass In Northern Mindanao it is called sampayna or champayna and also uses lemongrass In Pampanga dinuguang puti synonym for tidtad babi which is not black or brown unlike the usual dinuguan because the blood is torn into pieces by hand after it curdles In Pangasinan it is called baguisen it uses kamias as a souring agent the offal is washed with detergent then boiled in guava leaves to get rid of the smell in Barangay Inirangan Bayambang they include upo slices in their baguisen In Quezon Province it is called pirihil a dinuguan of chicken gizzard heart and liver In Visayas called paklay a Visayan blood stew of blood and intestine of goat but a little bit drier In Zamboanga Basilan or Cavite Chavacano Chavacano style dinuguan which uses tuba sugar cane vinegar and contains crushed oregano leaves See also editBeutelwurst Black soup Black pudding Black sausage Blood sausage Blood as food Blood soup List of stews Saksang Sarapatel Svartsoppa Sundae sausage References edit Margarita Marquis 2007 La Cuisine des Philippines in French Editions Publibook ISBN 978 2 7483 3506 4 Emily Ignacio 2005 Building diaspora Filipino community formation on the Internet Rutgers University Press ISBN 978 0 8135 3514 2 Taste of Guam Making pork beef or venison blood stew Stars and Stripes Guam August 11 2022 Retrieved September 11 2022 a b Alan Davidson amp Tom Jaine 2006 The Oxford companion to food Oxford University Press ISBN 978 0 19 280681 9 a b Dinuguan a la Ate Angelina MarketManila July 26 2006 Easy Pork Dinuguan Recipe RecipeniJuan November 11 2016 Pork Dinuguan Recipe Panlasang Pinoy December 13 2018 Retrieved March 25 2020 Dinuguan MAGGI www maggi ph Retrieved March 25 2020 Dinuguan Filipino pork blood stew paleo AIP Flash Fiction Kitchen October 31 2017 Retrieved March 25 2020 List of varieties of dinuguan and other dishes that use blood Retrieved October 28 2018 Retrieved from https en wikipedia org w index php title Dinuguan amp oldid 1207305504, wikipedia, wiki, book, books, library,
