Dinardaraan is the Ilocano version of dinuguan. This dish has lesser sauce to the point of becoming dry, compared to regular dinuguan (Tagalog version). Oil is also noticeable because there is not enough liquid to mask it. As a fan of dinuguan, I think that this dish tastes good. In fact, I love it. I never really […]
Tinumis is a popular dish in Nueva Ecija and its nearby neighbors. It is composed of pork slices with a souring agent such as tamarind leaves or tamarind flower. It can be prepared with or without pork blood, but it is more common to cook this dish using this ingredient. Tinumis resembles another famous Filipino […]
Pork Dinuguan is a type of stew made from Pork and Pig blood. This Filipino dish might not be for everyone, but those who developed an acquired taste for this dish will agree that they enjoy eating it; some would even recommend to eat dinuguan with Puto — a type of Filipino rice cake which […]
Dinuguan is a dish that is mainly comprised of pork meat (and most often pork innards such as small and large intestines) and pork blood. This is also known as “Blood Stew” or Pork Blood Stew. Even though some Southeast Asian and European countries have their own pork blood dishes, Dinuguan is considered unique due to the use vinegar and long green pepper.