Blog Posts - Dinuguan



How to Make Dinuguan (Pork Blood Stew)

Dinuguan (Pork Blood Stew or Pork viscera in blood sauce) is a popular Filipino dish made from the pork viscera or entrails, meat and blood of a pig. “Dinuguan” is derived from the Filipino word “dugo”, meaning blood. It is us...
by Business Diary Philippines on Aug 27, 2016

Pork Dinuguan (Ilokano Style)

Filipino Style Recipe: Pork Dinuguan (Ilokano Style) or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, pepper and vinegar. It is recognizably thick and...
by Filipino Style Recipe on Jan 3, 2016

nadigo a dinardaraan a kamanokan, "native" chicken blood stew/soup

[Warning: Images of chicken giblet/entrails and blood may be disturbing and/or unsavory to some. Please view with discretion.]We were done with the adobo and the lauya, and here with the specially set aside ingredients from the kamanokan we butchered...
by PINAKBET REPUBLIC on Jan 10, 2015

Pork Dinuguan

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 P...
by Panlasang Pinoy on Dec 17, 2014

How to Make Dinuguan – Pork viscera in blood sauce

Dinuguan (Pork Blood Stew) or Dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as “chocolate meat” as the stew has a thick chocolate-like color and consistency. The n...
by Business Diary Philippines on Dec 1, 2014

Piniritong Dinuguan (FRIED PORK MASK STEWED IN HOG’S BLOOD)

Filipino Style Recipe: “Dinuguan” has been a signature Filipino dish since time immemorial. Different regions and localities vaunt their own version of this recipe which foreigners term as “chocolated pork”. In view, no matter what variation...
by Filipino Style Recipe on Jul 18, 2014

Chef Myrna Segismundo: From My Table To The Peninsula’s

Chef Myrna Segismundo is again headlining the Peninsula Manila’s Filipino food festival that will be available at the Escolta and The Lobby.  Chef Myrna is the Segismundo is the managing director of Restaurant 9501, the exclusive dining restau...
by Tales From The Tummy on Jun 12, 2014

Herencia Restaurant – home of peculiarly flavored pizzas.

 We were heading to Paoay church when we passed by Herencia Café, dinning here was never planned and it was never in my knowledge that such cafe exist in Paoay (Does this means I read less?). What was planned is to taste the best of Ilocos d...
by SenyoritaLakwachera on Feb 7, 2013

Filipino Friday – Unique Filipino Food

  Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine wi...
by Texan in the Philippines on Nov 29, 2012

Rodic’s Diliman

Whenever we drop by UPDiliman, we almost always eat here. Why? Because they are cheap, and we love their tapsilog (tapa, sinangag, at itlog)! That’s the shot on the upper right (yes, they shred... [[ This is a content summary only. Visit my we...
by My bric-a-brac on Sep 27, 2012


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