This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment.
I am reminded of a British cookbook author who, during an extensive trip to Japan, became so enamoured of Japanese cuisine (yes, raw fish and raw fish eggs mostly) that he ended up devoting an entire section in his book about Japanese food and encouraging his fellow Britons to try it first before deciding that it was no good.
I should be saying the same about dinuguan.
The blood of freshly-slaughtered pig is available in local wet markets. In Antipolo where we live, the butcher gives it for free with the purchase of meat.
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