Diniguan (Filipino Chocolate Stew)

No, it is not the Philippines' version of the Mexican dish Mole, but a blood stew. Some would say that Diniguan or Pork Offal in Blood Stew would be a dish fit for the Fear Factor Show. But I would say, they shouldn't diss the dish until they tried it. When done right, Diniguan is a savory stew with tender bits of offal and pork cubes in it. Different regions of the Philippines have different recipes for it. Some even add coconut milk to the stew.


Here's my easy version of the stew. I cheat using cooked offal that you can buy with the Korean Sundae sausages (pictured on top). Sundae sausages are blood sausages stuffed with potato noodles and some chopped veggies. They're usually dipped in salt mixed with red pepper powder (gochukaroo). When served the sliced sausages have sliced lung, liver, pigs head/ear and other offal with it.

Diniguan is usually made when we Filipinos cook lechon (Roasted Pig on a spit). When the pig is killed, cleaned and gutted for the lechon, the various innards are not wasted but cooked in savory stews like Diniguan, Menudo (Offal Stew in Tomato Sauce) or the Ilocano soup called Pinapaitan (Bitter Soup).


For the Diniguan, here's the ingredients you would need. Note: all the offal here are of piggy origin. You may substitute chicken innards or beef innards, if you have them.
Ingredients:
1 cup cooked liver, cubed
1 cup cooked lung, cubed
1 cup cooked intestines, cubed
1 cup cooked stomach, cubed
2 cups cooked pork with some fat on it, cubed
2 cups of pig's blood
1/2 cup of white vinegar
1 small, onion diced
2 cloves garlic, minced
a knob of ginger, sliced
1 small package of Filipino Sinigang mix (or a spoonful of tamarind paste)
2 tbsp cooking oil
1 cup of pork stock or water
2 banana chilis or any mild-flavored chili pepper that you have
salt and pepper

1. In a large bowl, dump the blood and vinegar and maserate (mash) with your hands. This is to prevent the blood from coagulating.
2. In a large wok or pot, heat the oil until hot. Add the ginger pieces and stirfry until golden-brown. (You can actually smell the aroma of the ginger when it is done). Add the minced garlic and do the same. Now add the diced onion and stir-fry until it changed color.
3. Dumped all the cooked meat (offal and pork cubes) into the pot. Stir-fry everything for 5 minutes. This is important as the little bits of meat gets caramelized and will make the stew taste better.
4. When everything has bits of toasty brown bits all over it, add the pork blood. Stir everything and then add the pork stock or water. Let simmer.
5. When it starts to simmer, add your Sinigang mix. If you're using tamarind paste, mix some hot water to it in a little bowl so that it will dissolve first.
6. Add your chili peppers now. Let the stew simmer, not boil as you don't want the blood sauce to curdle.
7. After 10 minutes of simmering, take the pot off the heat and serve the diniguan stew with fresh, hot rice.