Dinuguan
Sign in to saveDinuguan () 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.
Key facts
- Food.name
- Dinuguan
- Food.image
- Dinuguan and Puto.jpg
- Food.caption
- A bowl of dinuguan and a plate of puto
- Food.alternate_name
- Pork blood stew, blood pudding stew
- Food.country
- Philippines
- Food.type
- Stew
- Food.course
- Main course
- Food.served
- Hot
- Food.main_ingredient
- Pork offal, pig's blood, vinegar, garlic, siling haba
via Wikipedia infobox
Article
6 sectionsContents
- Etymology and names
- Description
- Preparation
- List of other regional variations
- See also
- References
Dinuguan () 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.
==Etymology and names== thumb|Dinuguan served with Puto (food)|puto (Filipino rice cake). thumb|Dinuguan is more commonly eaten with rice. Also pictured: Daing|tuyo (fried dried fish) The most popular term, dinuguan, and other regional naming variants come from their respective words 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.