Dinardaraan is the native name for the savory Filipino Stewed Pork Blood in Ilokano/Pangasinan, a region in northern Luzon, in the province of Pangasinan, Philippines. In tagalog, it is called Dinuguan. This exotic dish is sometimes made of pig's stomach and beef blood cooked in vinegar and spices.
My childhood memory of this dish was triggered when my friend, Mi, came over to visit me on my birthday bringing with her the said dish and some native sweet desert/snack food made of some root crops and banana, cooked in coconut milk, which she made herself.
2 pig's stomachs - boiled until tender and cut into small bite size pieces
1 big chunk of pork or beef blood (solid) - cut into 1/2 inch cube
1 container beef blood (add 1/2 cup of the vinegar to this)
1 cup native vinegar
1 tablespoon freshly ground black pepper
3 bay leafs - break each leaf into 2
1 tablespoons salt
3 tablespoons chopped garlic
2 cups sliced yellow onions
8 to 10 long slim green pepper or 6 jalapeno peppers
3 to 4 tablespoons canola oil
In a saute pan, brown garlic in canola oil until golden brown but not burned. Add sliced onions and cook until transparent. Add cooked pig's stomach and cook for about 3 minutes on medium-high heat. Add cut solid blood and cook for about 3 to 5 minutes mixing well to cook all blood. Add the salt and the ground pepper, and bay leaf and cook for 2 minutes. Add 1/2 of the vinegar. Add the liquid blood and cook for 2 to 3 minutes. Add the ginisa mix or the beef boullion cubes. Add the slim green peppers and cook for 2 to 5 minutes on medium-low. Serve hot with Puto or hot steamed rice.