MEOWIE’S NOTE via Wikipedia: Dinuguan (also called dinardaraan in Ilocano and tid-tad in Pampanga, or pork blood stew in English) is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, and snout) simmered in a rich, spicy gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning “blood”. It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy. It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto. It has earned the nickname of chocolate meat for its appearance.
A similar dish is also known among the Bataks of Indonesia, called sangsang. Sangsang is made from pork or dog meat (or more rarely, water buffalo meat), coconut milk and spices (including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub similar to Sichuan pepper)).
Sangsang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations.
INGREDIENTS:
1/2 a lb. each Internal Organs (heart, liver, pancreas & meat with fat or other options– pig’s ears or feet)
1 lb. Pork Blood (MAIN INGREDIENT!)
2 cups of Vinegar with water, tablespoon of salt
One Medium sized Onion, Chopped
Half a bulb of Garlic, chopped
3 pcs of whole bay leaves (dried or fresh)
Two pieces Hot Pepper (Siling Labuyo), depends if you want it mild or spicy.
2 tbsps. Margarine
A stalk of Lemon Grass (Tanglad)
Sugar (Tbsp.)
A can of Evaporated Milk (yes! you’ll be surprised!)
Salt and Pepper to taste
PROCEDURES:
1) Clean and cut all internal organs into small bite size pieces, cook into sauce pan with vinegar mixture until tender. Let it boil for 20 minutes. The vinegar will actually kill all the bacteria, and the gameness taste of the organs and best for marinade too. Yes, I know it definitely sounds nasty…but this is very helpful especially when it comes to dishes like this..(in my own experience that is =D )
2) On a hot pan, saute garlic and onion, add the boiled organs and continue cooking for 10 mins.
3) Add the fresh pork blood little by little and then by stirring the whole mixture. When finished bring the pot to a boil, if its too thick add more water, season with salt and pepper and cover for another 10 minutes.
4) Add evaporated milk, tablespoon of sugar, lemon grass and the chili pepper before removing from the fire.
5) Keep covered and served hot with white rice, garlic rice or with Puto. (that would be our next recipe soon!)
Bon Apetit!
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