|Alternative names||Pork bluid stew, bluid pudding stew|
|Place o oreegin||Philippines|
|Main ingredients||Pork emmledeug, pig's bluid, vinegar, garlic, siling mahaba|
|Cuikbeuk: Dinuguan at Wikibooks Media: Dinuguan|
Dinuguan is a Filipino savory stew uisually of pork emmledeug (teepically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmerit in a rich, spicy dark gravy of pig bluid, garlic, chili (most often siling mahaba), and vinegar.
Etymology and names[eedit | eedit soorce]
The maist popular term dinuguan and ither regional naming variants come frae their respective word for "bluid" (e.g. "dugo" in Tagalog means "bluid" hence "dinuguan" as "tae be stewed with bluid"). Possible Inglis translations include pork bluid stew or bluid pudding stew.
Dinuguan is awso called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northren Mindanao and tinumis in Bulacan and Nueva Ecija. Another name for dinuguan is "chocolate meat".
Description[eedit | eedit soorce]
This dish is rather similar tae Tiết canh of Vietnam, European-style bluid sausage, or Breetish and Erse black pudding in a saucy stew form. It is perhaps closer in appearance and preparation tae the Polish soup Czernina or an even more auncient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and bluid.
Dinuguan can awso be served without uising ony emmledeug, uising anely choice cuts of pork. In Batangas, this version is known aes sinungaok. It can awso be made frae beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). Dinuguan is uisually servit with white rice or a Philippine rice cake called puto. The Northren Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. The Itawis of Cagayan awso haeve a pork-based version that haes lairger meat chunks and mair fat, which thay call twik.
The maist important ingredient of Dinuguan recipe is obviously the pig's (pork) bluid. Pork bluid is uised in mony ither Asian cuisines either as coagulatit bluid acting aes a meat extender or as a mixture for the broth itself. Pork Dinuguan is the latter.
Leet of Ither Regional Variations[eedit | eedit soorce]
Other regional variants of dinuguan include:
- In Aklan, it's called "Dinuguan sa Batwan", uising the "Batwan" fruit.
- In Bulacan, called "Serkele/Sirkele", a specialty similar in ingredients tae dinuguan but without pig's bluid and uising beef internal organs; soupy and on the sour side; other reports s cow bluid is uised.
- In Bicol, it's called "Tinutungang Dinuguan", meaning, it contains coconut milk and chilies; it is called such because coconut milk is added, and charcoal embers are uised tae cook the milk until curdling point at which it forms creamy reduction or "latik".
- In Capiz, "Dinuguan na Manok sa Pinulipot nga Abalong".
- In Cebu, "Dugo-dugo", which haes itself mony versions, with some adding cubes of solidified bluid, juist like in Pampanga’s tid-tad, and ither versions omitting the pork liver frae the dish while the innards are chopped so finely down tae the millimeter, so that the end result is a pork bluid stew without the recognizable ingredients"
- In the Ilocos Region, In San Nicolas, it's a Crispy Dinuguan that uises bagnet slices. While, In Ilocos Norte, it's called "Mollo", a brownish and watery version of dinuguan.
- In Laguna, "Dinuguang Kalabaw", dinuguan uising the more flavorful "carabeef".
- In Leyte (Southern), it's mixed with banana blossoms and pig's bluid.
- In Manila, "Dinuguan sa Usbong ng Sampalok", a Tagalog bluid stew with young "tamarind" leaves.
- In Masbate, it's called "Sinanglay", where thay add "tanglad" (lemongrass).
- In Pampanga, "Dinuguang Puti", synonym for "Tidtad Babi". which is nae black unlike the uisual dinuguan because the bluid is torn intae pieces by hand efter it curdles.
- In Pangasinan, it's called "Baguisen"; uises "kamias" as souring agent; the emmeldeug is washed with detergent then boiled in guava leaves tae get rid of the smell; in Barangay Inirangan, Bayambang, thay include upo slices in thair baguisen.
- In Quezon Province, called "Pirihil", a dinuguan of chicken gizzard, heart and liver.
- In Visayas, called "Paklay", a Visayan bluid stew of bluid and intestine of goat, but a little bit drier.
- In Zamboanga/Basilan or Cavite (Chavacano), "Chavacano-style Dinuguan", uises "tuba" (sugar cane) vinegar and contains crushed oregano leaves.
Vegetarian version[eedit | eedit soorce]
A vegetarian version is known as "beanuguan" and is made of red beans, tofu, onions, garlic, and vinegar. The red beans are cooked, mashed with water or vegetable stock added, then drained tae remove the skin. Sometimes cornflour is added tae thicken the liquid, so the conseestency mimics coagulatit bluid.
Prohibition of Dinuguan[eedit | eedit soorce]
Memmers of the Iglesia ni Cristo, a Philippines-based church, are forbidden frae eating dinuguan since it contains bluid, which thay are nae allowed tae eat.
References[eedit | eedit soorce]
- Margarita Marquis (2007). La Cuisine des Philippines (in French). Editions Publibook. ISBN 978-2-7483-3506-4.
- Emily Ignacio (2005). Building diaspora: Filipino community formation on the Internet. Rutgers University Press. ISBN 978-0-8135-3514-2.
- Alan Davidson & Tom Jaine (2006). The Oxford companion to food. Oxford University Press. ISBN 978-0-19-280681-9.
- "Dinuguan a la Ate Angelina". MarketManila. July 26, 2006.
- "Easy Pork Dinuguan Recipe". RecipeniJuan. November 11, 2016.
- "List of varieties of dinuguan and other dishes that use blood" (in Inglis). Retrieved 2018-10-28.