06 Feb2011

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For several years I have heard about the wonderful dinuguan (pork innards and blood stew) that Ate Angelina cooks at home. On my recent trip to Palawan, I was lucky enough to see her make it. I supplied the pig for the lechon, and she made good use of the innards and blood for her dinuguan… I am still not completely over my dinuguan phobia, but I have been studying various recipes and variations before I finally make an attempt at cooking a decent version myself… In this case, Ate Angelina’s three burner stove was heated with charcoal and the first step was to get a fire going good and hot…

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The pig innards were cleaned, chopped and blanced in salted water. The pig’s blood was mixed with a little vinegar to prevent it from coagulating. A large kawali was placed over a hot fire…

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A little vegetable oil was added, and peeled and smashed garlic was sauteed until lightly browned, and some onions sauteed as well.

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The blanched innards were added and stirred.

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Lots of black pepper and bay leaves were added. And while I stepped out for a meeting, I understand that the blood was added in and stirred constantly until it reached the desired consistency. Salt and pepper was adjusted to taste. Add some vinegar as well if you feel it needs it. Several siling mahaba or finger chilies were added for a bit of mild spice.

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The results were delicious. Anything home made by a mother is brilliant, don’t you agree? I did take away some tips from the cooking session… and will apply them when I finally get around to cooking this for myself. Meanwhile, I have been wondering if I can do a lechon dinuguan, nice chunky pieces of lechon with a medium thick blood sauce… Hmmm…. Many, many thanks to Ate Angelina for letting me into her kitchen and showing me how to cook her dinuguan. Later that day I would return the favor by cooking up some chili crabs to go with the dinuguan and lechon. :)

 

COMMENTS:

  1. rachel says:

    i suddenly have cravings for dinuguan.zubochon dinuguan sounds like a great idea. can’t wait to see your post on dinuguan.

    Feb 6, 2011 | 10:19 pm

     
  2. natie says:

    hhmmm…miss this a lot–the closest i could get to a good one would be Red Ribbon… :-(

    Feb 6, 2011 | 10:51 pm

     
  3. millet says:

    chili crabs, dinuguan and lechon?!? who needs puto? now, if they’d only recalibrate those blood chem levels and come up with higher upper limits….

    Feb 6, 2011 | 10:58 pm

     
  4. Mom-Friday says:

    Now i’m craving too!!!
    Last time i had dinuguan from Goldilocks, with their puto! :) yum!

    Feb 6, 2011 | 11:06 pm

     
  5. Junb says:

    I do love the north version where they cook the dinuguan until dry.

    Feb 6, 2011 | 11:22 pm

     
  6. mkfinds says:

    love the dinuguan my lola used to cook. instead of vinegar she uses fresh tamarind and adds dahon ng sampaloc. she also doesn’t put innards, which i don’t like, she just cooks pure pork “laman.” am so looking forward to your zubuchon dinuguan.

    Feb 6, 2011 | 11:29 pm

     
  7. bellicious says:

    Dinuguan is ♥ ❤ ❥. Can have it everyday (Which makes me wish for a body immune from cholesterol). We like it in its Bicolano version with coconut milk stirred in. Creamier, tastier!

    Feb 7, 2011 | 3:15 am

     
  8. zena says:

    This is, hands down, my favorite filipino food. We (in Bulacan) typically eat this with rice, not puto, and latundan bananas. We always add some chopped liver. I’ve had it many ways. With ginger, sampaloc leaves, coconut cream in all sorts of combination and I love them all. But it has to be a little sour for me else it will be just like nilaga. =) I’ll be eating it in 2 mons when I visit home. Woohoo!

    Feb 7, 2011 | 4:36 am

     
  9. Sandy says:

    I was reading this post while Nanay’s adobong chicken and pork sa gata was simmering in the kitchen…so my senses were assaulted by the sight of dinuguan and the sour aroma wafting in the background, and my brain went into overdrive imagining the “zubuguan” (Feel free to use the name I coined if you wish—-basta’t makakain lang ako pag-uwi ko sa Pinas in July. :) Kahit kakakain ko lang, nagutom akong bigla! Buh-bye diet!

    Speaking of diets, MM, how did you manage to stay on your new diet with such temptation?

    Feb 7, 2011 | 5:27 am

     
  10. EbbaBlue says:

    Bopis, dinuguan, pritong galunggong & green mango (with bagoong of course) is my “required” welcome meal for me when I go for my annual visit to Quezon Province. And I do like innards, but like my american husband, I am choosy who the cooks is, if not I wanted my dinuguan using only meat part of the pork and fresh blood from the same pig. Kaya nga, usually, home cooked lang ang choice ko when it comes to dishes that contains innards or kahit na liver lang, and of course, trusted ko ang kusinero.

    Feb 7, 2011 | 5:45 am

     
  11. bearhug0127 says:

    Anybody tried dinuguan with chicharon in Ilocos Norte? I forgot the name of the restaurant but, it was there where i had my dinuguan with chicharon toppings.

    Now, I miss my Mama’s dinuguan!

    Feb 7, 2011 | 6:51 am

     
  12. Marketman says:

    Good morning all, gosh, I love how there are so many variations, and a lot of them have come up in research over the months… I like the sound of unripe tamarind and leaves as the souring agent… I am also intrigued by the coconut cream for texture and taste reasons… I am amazed to see that more folks than I thought make versions that don’t have innards at all! And from the North, the nearly dried version is unusual to me. At this restaurant called kanin club, they serve fried liempo with dinuguan on top… ayayay! Sandy, thanks for the “Zubuguan” — I smiled when I read that. And as for the diet, I started it after this meal… I have several posts from pre-diet days to keep you all on a high-calorie regimen! :)

    Feb 7, 2011 | 7:13 am

     
  13. Gerry says:

    Since your on a diet MM, how about a fish dinuguan? Blood shouldn’t be that unhealthy and adding a meaty type fish like tanigue would probably hold up to the sour liquid, similar to a kilawin.

    Feb 7, 2011 | 8:11 am

     
  14. Marketman says:

    Gerry, that sounds interesting… will have a slew of options to experiment with… thanks!

    Feb 7, 2011 | 8:28 am

     
  15. Gia Mayol says:

    My mom makes dinuguan using native chickens. the chicken meat and blood is mixed with gata and lemon grass. the chicken bones are made into a broth for sotanghon. this used to be our regular Sunday lunch.

    Feb 7, 2011 | 8:39 am

     
  16. Peach says:

    Marketman, have you tried the dinuguan at Milky Way? Really good, not too much fat and the sauce is not too thick with blood.

    bearhug0127, Kanin Club took the dinuguan with chicharon to a whole new level with its crispy dinuguan! It’s like chicharon bulaklak in dinuguan sauce. Yum!

    Feb 7, 2011 | 9:05 am

     
  17. millet says:

    i’ve never made diniguan either, but i love dinuguan, and Gia’s recipe sounds like an easy way to start. we always save the chicken blood, sprinkle sone raw rice on top, let it harden, and include it in tinola.

    Feb 7, 2011 | 9:05 am

     
  18. millet says:

    i can smell the talakitok frying! and if you tell me it’s frying in lard, i can smell it even more! ;-)

    Feb 7, 2011 | 9:11 am

     
  19. ness says:

    My mom cooks dinuguan/tinadtad using ox tongue and cow’s blood. It’s very yummy din po. :)

    Feb 7, 2011 | 9:12 am

     
  20. jade says:

    Now I miss the dinuguan my grandma used to make (bicol style-with gata) extra sour too.!!!

    Feb 7, 2011 | 9:16 am

     
  21. betty q. says:

    I think if you have leftover sisig…added to dinuguan…jackpot!

    Feb 7, 2011 | 9:26 am

     
  22. Marketman says:

    bettyq, we are thinking along similar lines. I figures the texture of the sisig might replicate some of the innards… so a lechon and sisig dinuguan would have both the meatiness and the texture… :) You really have to come over and spend a day in the Zubu kitchen playing… :) Millet, lard in the dinuguan, DEFINITELY. :)

    Feb 7, 2011 | 9:30 am

     
  23. Ley says:

    I love love dinuguan. For me, the best dinuguan is one that uses innards.

    Feb 7, 2011 | 9:34 am

     
  24. Marketman says:

    Ley, I have to agree, that is the absolutely the basis for the dish. Will have to do an honest “original” and a riff on it once we get that right…

    Feb 7, 2011 | 9:40 am

     
  25. Nancy says:

    MM, in Iloilo/Negros region we put tanglad in our dinuguan. We saute garlic, onions and ginger. Put in the blanched meat/innards. Stir fry then add water or stock then the tanglad, siling haba and simmer until tender. Then thats the time I add vinegar, bring to a boil. Season with salt and pepper, the lastly the blood, simmer until cooked. Adjust seasoning to taste (salt, pepper, vinegar). Once you have added the blood don’t let it boil otherwise the blood will coagulate/separate. You can also do beef dinuguan.

    Feb 7, 2011 | 9:48 am

     
  26. Anne :-) says:

    In Pampanga, we had blood in cubes instead of mashing them up to make the soup. Btw, was that supposed to be blanched instead of blanced? “The pig innards were cleaned, chopped and blanced in salted water.”

    Feb 7, 2011 | 10:11 am

     
  27. ruth, Philippines says:

    Hi MM, our version of dinuguan in Batangas is not thick and rather masabaw, sour and with small cuts of innards, similar to Ate Angelina’s. A meal usually served a day or two prior and after the the town fiesta, as this has become a pabaon favorite (stored in garapons of Nescafe). This dish is always the first to be cooked right after the pig has been slaughtered during town fiesta and served with freshly cooked rice instead of puto.

    Lately, since the olds are getting older…..they started to add puso ng saging or banana heart and replace innards with liempo to lessen the volume of cholesterol.

    Feb 7, 2011 | 10:18 am

     
  28. Junb says:

    Using tamarind leaves is I believe known as “Tinumis” while the Bicol region do add gata to their dinuguan. With putting puti I love it, although I do hate dinuguan when I was a kid because my mom will ask me to help her to cut a whole boiled pig head for her dinuguan :)

    Feb 7, 2011 | 10:32 am

     
  29. Junb says:

    I mean putong puti

    Feb 7, 2011 | 10:33 am

     
  30. Gli says:

    hi guys. have you tried Bagisen? that’s the Pangasinan version (i think) :)
    i just love it when there’s a big gathering where the whole clan and friends gather to slaughter the pig and cook for a feast. The first that comes out of the large kawas are Bagisen and Kinilaw. it goes well with beer or any other alcoholic drink to accompany the cooks while they prepare the rest of the viands. Oh btw, the chicharon Carcar version is similar to the one in Pangasinan. they also come out and we (Manila-based) relatives have them as our take home chimchams. :D

    Feb 7, 2011 | 10:47 am

     
  31. roland says:

    i need a couple of those burners

    Feb 7, 2011 | 10:55 am

     
  32. ness says:

    *pig’s tongue po pala. Your post makes me crave for dinuguan. I can’t cook it (yet) though. I get nauseated seeing a lot of blood…

    Feb 7, 2011 | 11:12 am

     
  33. Mary Kim says:

    i like this dish, too.
    as a kid, i sometimes confuse it with batchoy. =)

    MM, am trying to browse the archives to make something out of gata, but i don’t have bagoong around here. can i substitute that with salt to make bicol express? or shrimp with gata will do better? what gata dishes are easy to make?

    Feb 7, 2011 | 11:30 am

     
  34. Rose5 says:

    my neighborhood carenderia sells regular dinuguan but on sundays she adds bits of lechon to the dinuguan for added flavor…

    Feb 7, 2011 | 11:44 am

     
  35. Sonia says:

    My Mom is from Baliuag but I grew up in Bicol so I had been exposed to both tinumis (which I don’t know how to prepare) and the dinuguan of Bicol with coconut cream (which is prepared in practically the same way Ate Angelina did hers except here, we add the blood to the grated coconut BEFORE it is milked).

    Mary Kim, if you have gabi leaves and dried fish, PINANGAT is a very easy gata-based dish.

    Feb 7, 2011 | 11:57 am

     
  36. niceyfemme says:

    @zena and junb: you guys reminded me of the famous dinuguan of my Bulakenya lola. :) yes it has sampaloc leaves and I haven’t eaten a dinuguan with sampalok leaves else where. My lola’s sister would always request for it when she visits. They also call it tinumis.

    Have you guys tried the white dinuguan? My Kapampangan boyfriend’s family’s version. Tastes like a good tasting dinuguan but the consistency is different.

    Feb 7, 2011 | 11:58 am

     
  37. sonny sj says:

    MM, i have a friend from tarlac who cooks a mean dinuguan using pig’s isaw only. she renders fat from the isaw until it’s almost chicharon-like. then she proceeds to cook the dinuguan the same way Ate Angelina does it but using the lard from the rendered isaw. sarap!

    Feb 7, 2011 | 12:02 pm

     
  38. edrid says:

    I agree with that, the DINUGUAN ALA ANGELINA is Superb!!! Super ang KALAMI!!!

    Feb 7, 2011 | 12:26 pm

     
  39. betty q. says:

    OHHHH, MM…that is an offer I most certainly cannot refuse! I hope your offer still stands …I just need to avail of the health plan here in BC and get everything fixed or up and running as they say…am afraid W-D 40 doesn’t do the trick anymore!

    Feb 7, 2011 | 1:20 pm

     
  40. Gej says:

    Betty Q : “am afraid W-D 40 doesn’t do the trick anymore” – HA HA HA HA!!!

    Feb 7, 2011 | 1:46 pm

     
  41. cwid says:

    | love those homemade kalans. Very ingenious! And those kawale’s. They last a lifetime and after years of use, they actually become non-stick.

    Feb 7, 2011 | 2:00 pm

     
  42. daddy O says:

    As a kid vacationing in Ligao Albay, my lolo would give me a peso for every song that i would sing to him. Soon after that 1 song gig, i’d be off to the market area where i would feast on a flat noodle dish that had dinuguan as the sauce ( or was that dinuguan with noodles? ) and a plate full of pinangat or tinumok. Dinuguan soup with noodles…25 cents , Five pinangats with coconut and crab meat filling….50 cents, avenue cola…25 cents, childhood memories…PRICELESS :) The best meal i ever had for 1 peso ! I miss my lolo :(

    Feb 7, 2011 | 3:15 pm

     
  43. Bubut says:

    the dinuguan ni kanin club called Crispy dinuguan is lechon kawali cooked as dinuguan with some innards. My mom used to cook tinumis w/c looks like the regular dinuguan but with a sweet taste. Those in the bicol region puts coconut milk in their dinuguan.

    Feb 7, 2011 | 3:18 pm

     
  44. ariel says:

    no need to blanch in salt water, too much sodium is really unhealthy.

    Feb 7, 2011 | 3:53 pm

     
  45. jack says:

    wow dinuguan! i like my dinuguan not so sour, i like it not so sweet. I also like it with sauce but I’ve tried my cousin’s version (cooked until dry) who’s from Ilocos Sur, and its also a hit :)

    Feb 7, 2011 | 3:58 pm

     
  46. Junb says:

    @ Mary Khim of Korea, according to wiki “Saeu chot” is a substitute for Alamang in Korea. Try it if not go for anchovies or a shrimp ginataan will do.

    Feb 7, 2011 | 4:31 pm

     
  47. Marketman says:

    Mary Kim, you might want to try kalabasa and sitaw in gata. Or with shrimps. If you have no bagoong, try some dried fish (small amounts) to flavor the dish.

    Feb 7, 2011 | 4:52 pm

     
  48. uniok says:

    The best dinuguan is the ” Pinaputok” Agreeee!!! hehehheh mga Hardcore cosineros lang nakakalam nyan….pwede sa pizza, di sya basa….

    Feb 7, 2011 | 4:56 pm

     
  49. Yamnna says:

    I am sure that the “Dinuguan Ala Angelina” will not get easily spoiled because of the vinegar. I used to eat dinuguan with pan de leche as snacks. So yummy! Thanks MM for featuring this.

    Feb 7, 2011 | 5:13 pm

     
  50. eric philippines says:

    In Bicol, the real dinuguan is only cooked using innards (although they now also use pork or even chicken meat). And here is something different, they add gata extracted from burned coconut meat. During the extraction of the kakang gata (coconut cream), they add/mix fresh pig’s blood to the burned coconut meat instead of water. This is the best version I have ever tasted.

    Feb 7, 2011 | 6:24 pm

     
  51. Kron says:

    Back at home in the province, whenever a pig gets butchered for occasions or whatnot, the first putahe the cooks will prepare would be dinuguan as this would be the meal of those who helped/will help with the butchering, cooking and preparation for the event. The version I grew up with is the dryish kind having mostly innards as sahog rather than meat as almost all of the meat will be used for the dishes that will be served to guests later. I was kind of shocked when I went to college in Manila and encountered a whole slew of dinuguan variations, specially with the “masabaw” kinds. Which reminds me I haven’t had any dinuguan for quite some time now…

    Feb 7, 2011 | 7:13 pm

     
  52. Maria Isabel Rodrigo says:

    I Love the stove, very dependable.

    Feb 7, 2011 | 7:31 pm

     
  53. rosedmd says:

    MM, you can do dinuguan with lechon, like the dinuguan at KANIN CLUB.their dinuguan is crispy….here in our area, there’s a family who used to sell dinuguan using beef blood and meat every sat sunday . it was so yummy, and clean!!! dinuguan with tamarind leaves is called tinumis.

    Feb 7, 2011 | 8:07 pm

     
  54. Mary Kim says:

    salamat=)

    Feb 7, 2011 | 8:24 pm

     
  55. Maria says:

    I can’t wait to read post of your version MM. thanks for this post.

    Feb 7, 2011 | 9:20 pm

     
  56. Jaja says:

    this post is making me miss my mom’s dinuguan!!!

    Feb 7, 2011 | 9:28 pm

     
  57. lee says:

    In Bacolod I love the dinuguan of Saning’s and there used to be a Tia Ilang who whips up an amazing dinuguan somewhere in Alunan-Yulo.

    Feb 7, 2011 | 9:43 pm

     
  58. anna says:

    @sonia & niceyfemme – dinuguan with usbong ng sampalok is tinumis here in bulacan. recipe also from our lola way, way back. brings back memories….

    Feb 7, 2011 | 9:48 pm

     
  59. ka_fredo says:

    Havent had dinuguan in a while. Too lazy to wake up early and buy some raw materials from the butchers in the wet market. :) I doubt if sm will add pork blood to their meat section.

    The version I am familiar with uses tanglad to counter the “lansa” from the raw blood and then we cook it with ginger, vinegar and siling mahaba.

    Feb 8, 2011 | 12:29 am

     
  60. teacupmoments says:

    i miss dinuguan, and kanin club’s version is the bomb!

    Feb 8, 2011 | 12:52 am

     
  61. Georgia says:

    tryi dinuguan with fresh kamias (chopped). Eat moderately, please.

    Feb 8, 2011 | 1:07 am

     
  62. Chris says:

    What I miss the most about the dinuguan was the dinuguan cooked by our Bicolana kasambahay before, she’s adding some pineapple tidbits. Naglalaban ang asim, tamis, anghang at alat. Hay super sarap!!! I’m craving for it talaga, it’s almost 8years since I haven’t eat that mouth watering dinuguan.

    Feb 8, 2011 | 1:27 am

     
  63. betty q. says:

    Mary Kim…over at the Korean stores here, I have seen bottles of crab paste and shrimp paste. A Korean gardener friend once told me how she prepares her KIMCHI using crab or shrimp paste. I am asssuming then that they carry those items over there, no?

    Feb 8, 2011 | 2:10 am

     
  64. josephine says:

    Dear MM if this is your diet I’d be happy to be on it. I haven’t had dinuguan since last September, made in secret rites by my auntie’s cooks (all from Panay – so Visayan version). Here in France we settle for “Boudin Noir” which is dinuguan in sausage form – fried with apples, great in winter. I love both, so Vive La Difference!

    Feb 8, 2011 | 2:19 am

     
  65. satomi says:

    Kanin Clubs Crispy Dinuguan is one of the best ones I’ve tried. Ang galing naman ang daming version ng dinuguan. The Ilocano version is dry and not soupy and they use sukang iloco (yumm). My lola makes it very sour (that’s how I like it) and she uses bulaklak ng sampalok when it’s available in the market. I make it using the tenga ng baboy and pork meat cause I don’t care much for innards (uric acid) lol. I’ve tried dinuguan w/ gata…it was pretty good.

    Feb 8, 2011 | 4:54 am

     
  66. Grayzo says:

    My parents are both Ilocanos and we grew up having dinuguan regularly at the table… which I refused to touch. Sometime after I graduated from college, I finally gave in and ate some of it. Okay, I ate ALL of it. I asked my mom if it had always been that good, and exasperatedly she said, “You never tried it!!!” So began my love for dinuguan. Always with a huge plate of rice (never puto) and no rushing (so that I could refill my plate at will!) I can’t believe what I missed out on all those years!

    Kanin clubs version is good, although I also like Via Mare’s dinuguan. Still, nothing beats mom’s! Looking forward to Zubuguan! =)

    Feb 8, 2011 | 5:29 am

     
  67. Divine G. says:

    My mama would render the fat from the sliced pork so it becomes nearly like chicharon. Then sometimes she uses calamansi and our dinuguan is usually almost dry. That is the way Ilocanos cook dinuguan. She sometimes uses vinegar but I like calamansi . In fact when I cook adobo I usually use calamansi not vinegar. Also some Ilocanos put unripe papaya in their dinuguan and uses not only innards but also the face of the pig.

    Feb 8, 2011 | 10:29 am

     
  68. teth says:

    wow, betty-Q is coming to town…! Sana matuloy, I am one of your avid fans here. For me, it is Bicol dinuguan pa rin, bikolana ini!

    Feb 8, 2011 | 12:16 pm

     
  69. erleen says:

    We also cook dinuguan using duck and my lola adds tahure and sliced papaya. “Lutong itik” they call it. Pork ribs can replace the duck.

    Feb 8, 2011 | 12:55 pm

     
  70. joe says:

    The one with the sampaloc souring agent is tinumis (sometimes they use kamias if they are available). That’s what they call it in Nueva Ecija. It’s less saucy, not too dark and has tanglad on it. There are several variations of this, some grind the pork meat, others just minced it. The one in Pampanga is called tidtad babi. Pork face, jowls, ears are preferred ingredients but they also include innards. Like the tinumis, it is also not dark. Inaadobo muna (gosh, ang hirap mag-English) in garlic, onions, dried oregano and palm vinegar then later the chopped coagulated blood, siling pansinigang and beef liver are added, simmered slowly at low heat. Some people just take the shortcut and mix everything without sauteing.

    Feb 8, 2011 | 1:30 pm

     
  71. juan says:

    lechon dinuguan? hmm why I did not think about that! sounds interesting, please post
    the recipe if you proceed with the experimentation:)

    Feb 9, 2011 | 11:09 am

     
  72. ahlie alfonso says:

    dinuguan is one of my favorite filpino dish,love it with puto.i went to goldilocks just to have dinuguan.yum.yum talaga

    Feb 15, 2011 | 4:20 pm

     
  73. trax says:

    i am learning quite a lot from all these dinuguan posts. i hope i will be able to cook dinuguan one of these days. i remember tinumis. i have not had tinumis in a long time. brings back memories from my childhood. there is also this dinuguan-like dish called serkele. its just innards, soupy and on the sour side. after eating that, its like eating nilaga you can feel all the “sebo” in your mouth.

    Feb 23, 2011 | 12:10 am

     
  74. saffron says:

    authentic ilonggo version of dinuguan uses evaporated milk just before taking the dish off the fire. even kids will love this version:)

    Feb 23, 2011 | 8:19 am

     
  75. midnytcookin says:

    I would always bring home “Tinumis” from Angat, Bulacan, whenever we visit my mom. And sure enough it has loads of “usbong ng sampaloc” on it. The dish is always present in the bisperas of weddings to feed all the batares (people who help in the cooking for free). Pechay strips is used in absence of tamarind leaves — but then again you still need to use tamarind, kamias or suka as a souring agent — to remove the lansa of the blood.

    Best paired with white putong bigas — the size of a saucer – the taste is sweet with a hint of sourness (due to fermentation) — anybody who knows this recipe?

    Mar 10, 2011 | 9:17 pm

     
  76. niceyfemme says:

    @Midnytcookin We are from Angat as well and I just went back home two days ago and had my lola and tita teach me how to cook tinumis. Lots of usbong ng sampaloc, can use either pechay or labanos but I like labanos better and yes sour. But ours use meat and just a little bit of innards…

    May 27, 2012 | 12:39 pm

     
 

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