Pork Blood Stew

When I was coming up through Brooklyn kitchens, everyone was reading The Whole Beast by the English chef Fergus Henderson and getting excited about nose-to-tail cooking—which to many in the Philippines is just a way of life: If you don’t have much, you use everything you have.

I was already comfortable with offal, because I grew up eating dinuguan, pork blood stew, which my and pretty much every Fil