Dinuguan, Anyone?

Finally, I made my own chocolate stew (dinuguan) :-); and it tastes like my mother used to make when I was young. I seldom cook this dish because my husband and son don't like the look and taste of it, not to mention that its main ingredient is blood from a pig. If they only knew that there is no harm on eating this dish because the blood is cooked very well. And nobody gets sick from eating it!

Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipinosavory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning "blood". It is similar to the Singapore dish pig's organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy. It is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto.

A similar dish is also known among the Bataks of Indonesia, called sangsang. Sangsang is made from pork or dog meat (or more rarely, water buffalo meat), coconut milk and spices (including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub similar to Sichuan pepper)).

Sangsang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations.

Source: Wikipedia