Dinuguan

(Dinuguan Manok, Cerkely, Dinardaraan, Tid-Tad, Dugo-Dugo, Rugodugo, Sampayna, Champayna, Tinumis , Filipino Blood Stew)

Dinuguan is a Filipino dish which consists of a variety of animal’s internal organs stewed with blood, vinegar, garlic, and hot peppers. Traditionally, it was a dish made with byproducts of pig slaughter, but many regional varieties nowadays use chicken or beef and incorporate various ingredients and spices.

This thick, flavorful stew is usually served alongside rice or rice cakes and can be enjoyed as a nutritious breakfast and a hearty lunch or dinner.

Philippines

Serve with

Dessert

Puto

The lightly sweetened puto are popular Filipino steamed rice cakes traditionally consisting of finely ground soaked rice that is steamed in round containers and ... Read more

WHERE TO EAT The best Dinuguan in the world (according to food experts)

Jed Ryan Rosell and 6 other food critics.

"Crispy Dinuguan, for me, is a two-birds-with-one-stone must try dish when you’re in Laoag City, and nowhere else to get it rather than La Preciosa Fine Dining Restaurant."

Anton Diaz and 4 other food critics.

"If you are a dinuguan and puto fan, you will never go wrong with this order."

Pie Rivera and 2 other food critics.

"For merienda (afternoon snacks), savor the comforting taste of Dinuguan with Puto, the thick dinuguan sauce is packed with pieces of pork cubes and two pieces of puto (rice cakes) steamed in fresh banana leaves."

Nina Licad and 4 other food critics.

"The Dinuguan at The Aristocrat, or pork in blood stewed in spices and vinegar is one of the best you can find in the Philippines."

Lonely Planet

"An excellent place to sample Filipino cooking, with food from Pampanga province a speciality here. There's an extensive vegetarian menu and a few challenges for adventurous eaters, such as dinuguan (meat stewed in pig blood)."