Nana Meng’s Dinuguan

Preparation info
  • Makes

    10 to 12

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Dinuguan was served at merienda time, before the 6:00 P.M. Angelus. This was usually paired with a cup of tsokolate and puto pandan. It was not served during fiestas, but as everyday comfort food. As it has vinegar as its base, it would last for weeks. In fact, dinuguan tastes even better two days after cooking, when the flavors of the blood, innards, and vinegar have really set.

    In Bulacan, to this day, pig’s blood is given away for free. It is important that the blood is from a ne