MELBOURNE | Dinuguan is a savoury Filipino blood stew, made of pork offal simmered in a rich, dark gravy of pig blood, garlic, chili, and vinegar. It has been described by some as a stew version of blood sausage, or black pudding. Each mouthful is a delicious dance of sweet, salty, sour, bitter and umami.
I’m a big fan of Dinuguan. Before recording this episode of my YouTube series, “In The Kitchen”, I’d tried it twice but never cooked it. Here, top chef John Rivera (Kariton Sorbites) visits my kitchen to talk about this wonderful dish and cook it step-by-step.