a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The word 'dinuguan' comes from the word 'dugo' meaning blood, specifically pig's blood. It can be served with white rice or rice cake (called 'puto'). Variations to this dish include adding coconut milk or putting in less blood (what is sometimes called 'tinumis', and is actually my favorite) or more chili or less chili. Dinuguan uses pork meat but may sometimes also use pork intestines and liver. Just make sure you brush your teeth after eating dinuguan, the black sauce may get stuck in between your teeth.
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