Whatever the name, ‘dinuguan’ is delish!
Blood stew is one of my favorite dishes. But dinuguan, if you think about it, is really more meat than blood. In true nose-to-tail fashion, a trend treated as a recent revelation and advocacy by Western “foodies” yet practiced in this country since time immemorial, various parts of the pig are chopped up and the blood is simmered to become a beautiful, rich, thick black sauce.