1 Review of Filipino Chocolate Meat (Dinuguan)

From: Chef #1365086

On Aug 26, 2009

Very good recipe you have there! Ingredients are not completely authentic, but they are close enough. The main ingredient, the blood, makes or breaks this dish. I have tried frozen pork blood they sell in some grocery stores. This is fine, but it will affect texture and somewhat the taste. I was fortunate to ask my butcher for fresh pork blood. "Fresh pork blood? What do you need that for?" he would say. And I would explain that it is for a Filipino dish, similar to that of blood pudding. Anyway, if your butcher at a meat market does slaughter their own pork, they may be able to sell you fresh blood. It is very important to stir in about 1 cup of vinegar with the fresh blood! This will prevent any coagulation, which is key in this dish. Otherwise, you will have clumps of coagulated blood in the sauce. With fresh blood, sauce is nice and smooth. =) Technically, this dish incorporates pork innards, like small intestines or liver. I make mine with pork intestines. I've never used chicken stock. Water is fine. Nice use of jalapenos! That's the closest pepper to the original. Very good explanation of the dish. Yes, this is usually called, "Chocolate Meat" at many parties. That's how I was introduced to this dish when I was young.