Dinuguan (Pork Blood Stew) Recipe

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat. Dinuguan is usually served with white rice or a Philippine rice cake called puto.