The only problem she had was knowing what it is. Dinuguan or pork blood stew is a Filipino, savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili’s, and vinegar. The term Dinuguan come from the word dugo which means blood. It is similar to a Singapore dish, pig’s organ soup. The only difference is it does not have vegetables in it. For western cultures this dish is considered as unusual or maybe an alarming dish even though it is similar to European-style blood sausage or British black pudding, but in a saucy, stew form.

This dish is so popular in the Philippines that you will find it at just about any occasion, from simple family gatherings to weddings. For my kababayan who just recently moved here to the U.S., especially if you don’t live in the major cities such as Chicago, Los Angeles, or New York City, you can still find edible pork blood at just about any International grocery store in the frozen section. One of the most popular brands here is Orientex. They have beef blood also. Ok, so enough talking and let’s get down to the recipe.