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:
- Sinugaok (Batangas)
- Zinagan (Ibanag)
- Twik (Itawis)
- Tid-tad (Kapampangan/Pampanga)
- Dinardaraanin (Ilocano/Ilocos)
- Dugo-dugo (Cebuano/Cebu)
- Rugodugo (Waray)
- Sampayna or Champayna (Northern Mindanao)
- Tinumis (Bulacan and Nueva Ecija)
- 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.