Filipino cuisine is very confusing and the more anyone explores, the weirder it becomes. For example, Dinuguan is something we enjoy but can be very polarising to foreigners. It is a Filipino savory stew 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 mahaba), and vinegar. (Margarita Marquis (2007). La Cuisine des Philippines (in French). Editions Publibook. ISBN 978-2-7483-3506-4).

Dinuguan has several variations based on which province you visit. Some of them are:

  1. Sinugaok (Batangas)
  2. Zinagan (Ibanag)
  3. Twik (Itawis)
  4. Tid-tad (Kapampangan/Pampanga)
  5. Dinardaraanin (Ilocano/Ilocos)
  6. Dugo-dugo (Cebuano/Cebu)
  7. Rugodugo (Waray)
  8. Sampayna or Champayna (Northern Mindanao)
  9. Tinumis (Bulacan and Nueva Ecija)
  10. Chocolate Meat, Pork Blood Stew, Blood Pudding Stew (possible English translations)

Dinuguan can be eaten with rice or puto (not the Spanish translation for a male prostitute. In Filipino, this is a kind of rice cake in the Philippines).

If you happen to come by the Philippines in the future, try some dinuguan. Rodic’s is a trusted neighborhood eatery with several branches in Metro Manila. I am not very familiar if they have branches in the Visayas and Mindanao but I am sure that the Visayas and Mindanao have great places where you can get dinuguan. 

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