Did You Know That There's An Ilocano, Bicol, And Kapampangan Dinuguan?

Learn the different versions of the dinuguan.

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Travel from region to region, and you might find dishes that you think are familiar but actually are made a little differently. This can be said about the adobo where different versions appear depending on where you are living. 

The same can be true for the humble dinuguan. The dinuguan is a special dish. It's made from fresh pig's blood and may or may not be made extra chunky from the solidified blood. It will contain laman loob or innards, usually parts of the intestine but also other parts of the pork such as the heart and even the liver. It may or may not be spicy and some may even be tangier than others. 

Want to learn how this dish is made in other areas of the country? Here is how these different versions of the dinuguan differ in each region: 

1 The most common version is tangy from the vinegar. 

The most common version of the dinuguan uses vinegar. It's added to mask the iron-rich flavor of the blood along with any other unsavory aromas. This gives the version a tangy flavor that is a delicious contrast to the richness of the stew itself. 

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Photo by Yummy Filipino Favorites 2 (2014)
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2 The Ilocano version is dry. 

The Ilocano dinuguan is also known as dinardaraan. There is one difference between making this version and the regular version of the dinuguan: this version is simmered until almost dry. This results in a dish that can yield crunchy pork bits that are a satisfying contrast to the stew version. 

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3 The Bicol version is creamy.  

Like many Bicol dishes, this version of the dinuguan contains gata or coconut milk. The creaminess of the coconut and the richness of the blood when cooked combine well to make the saucy stew. There's another version where the coconut is burnt to give the blood stew a charred flavor that is common in south. This is also known as tinutungan or tutong for the burnt coconut. 

4 The Pampanga version uses less blood. 

The Kapampangan version is known as tidtad. The dish contains less pork blood than the usual dinuguan. In fact, this recipe uses the solidified pork blood instead of liquid blood in the stew. This makes the soup clear and even soupy, instead of the thickened stew with its classic dark brown, almost black-colored stew. The pork blood chunks are combined with other pork pieces too from meatier parts of the pig, including the pigue or the liempo. 

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Are you excited to try other ways to enjoy this Filipino regional delicacy? Try these versions, too! 

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Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

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