Facts About Dinuguan
Dinuguan is a cherished Filipino stew, renowned for its rich, savory, and mildly spicy flavor profile. It is traditionally prepared with pork offal and/or meat, simmered in a dark, flavorful gravy composed of pig's blood, garlic, chili, and vinegar. Depending on the region in the Philippines, it might be referred to as sinugaok, zinagan, twik, tid-tad, or dinardaraan, among other names. For those who prefer alternatives to pork, beef or chicken can also be used.
This dish is typically enjoyed with white rice or a type of Filipino rice cake called puto. The pig's blood, the defining ingredient of Dinuguan, is also a common element in many Asian cuisines.
What truly sets Dinuguan apart are the regional variations found throughout the Philippines. For example, Dinuguan sa Batwan from Aklan features a unique twist, while Serkele from Bulacan, Tinutungang Dinuguan from Bicol, and Dinuguang Kalabaw from Laguna each offer their distinctive flavors. In the Visayas, you may encounter a variant called Paklay, and in Zamboanga/Basilan or Cavite, a Chavacano-style Dinuguan presents its own distinct taste.