Dinuguan is always present in a menu of a “turu-turo” or “carinderia” even to classy Filipino restaurants and buffets. It is a savory stew of meat which is usually the internal parts such as liver, intestines, etc. that is simmered in a rich and thick pig blood. Ilocanos, on the other hand, made a twist in cooking this famous Filipino food.

Yummy Crispy Dinuguan with Ensaladang Talong as side dish.
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