Dinuguan is a Filipino dish whose name means "that which has bled or been bled on". While there are several variations among the different regions of the Philippines, its sauce, made from cooked animal blood, is its main identifying characterstic. The blood becomes a deep brown color once its cooked, resembling liquefied dark chocolate. Filipino parents sometimes try to trick their Americanized children into eating this specialty by telling them it's chocolate, though the taste is obviously much different though delicious.


  • 1/2 kg pork
  • 1/4 kg pork liver
  • 2 1/2 cups pork blood
  • 2/3 cup vinegar
  • 4 tablespoons oil
  • 2 tablespoons minced garlic
  • 1 large onion, chopped
  • 4 cups meat broth
  • 1 1/2 teaspoons salt
  • 1 bayleaf
  • 1/4 teaspoons pepper
  • a pinch of sugar to taste
  • 3 pieces of small (1-inch long) chili pepper
  1. Cook the pork and liver in water until they become tender.
  2. Remove them from the broth and cut (not dice) into cubes. Save the broth.
  3. Combine the pork blood and half of the vinegar and set the mixture aside.
  4. In a saucepan, heat the oil then saute the garlic and onions.
  5. Add pork and liver, then pour in the remaining vinegar.
  6. Do not stir, but bring to a boil.
  7. Add the broth, salt, pepper, bayleaf, and sugar.
  8. Bring the sauce to a boil then add the blood and chili peppers.
  9. Cook until the sauce becomes thick while stirring occasionally.

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