Dinardaraan is a stew made of pork blood and the internal organs of the pig like the intestines and stomach. Some use the heart, ears, and cheeks, but for health reasons, I just use the lean pork. Dinardaraan is the term used by the Ilocanos and Pangasinenses from the northern region of the Philippines. The Tagalogs call them Dinuguan, which means made of blood. Pork blood is commonly used.
How then do the same 'made of blood' dish differ as far as cooking it? Ilocanos come from the northern region of the Philippines in Ilocos Norte or Ilocos Sur. Pangasinenses come from the northern region called Pangasinan. The Tagalogs come from the central region of the Philippines like Batangas, Bulacan, Bataan, Cavite, Rizal, etc. Through my observation, and having both friends from both regions. The Ilocanos cook their Dinardaraan with chunks of blood using the coagulated slabs of pork blood. They do not add a lot of water and therefore their version is not soupy but dry. They also use dried Kamias, a sour fruit used to give the dish that certain sour taste, so distinct and different from the native coconut vinegar.
On the other hand, the Dinuguan by the Tagalogs is soupy. They prefer to use liquid pork blood and internal organs of the pig. To give their dish the sour shot, they use the native vinegar made from coconut, palm, and other native Philippine vinegars.
This recipe uses the coagulated pork blood with no internal organs of the pig but just the fatless portion of the pork butt.
2 cups coagulated pork blood
1 cup coconut vinegar or any Philippine native vinegar
2 pounds pork butt
1 tablespoon freshly ground pepper
1 tablespoon salt
2 sprigs dried oregano or 1 tablespoon ground oregano
2 bay leaves
1 medium-sized onion, sliced
6 garlic cloves, minced
6 Jalapeno peppers
4 tablespoons canola oil
Put the coagulated blood in a stainless steel bowl and liquify by squeezing and mashing with your clean hand. Add 1/2 cup vinegar and set aside. Marinate the pork meat with the 1/2 cup vinegar, freshly ground pepper, garlic, and salt. Brown the garlic with the oil in a pan. Add the onions until transparent. Add the pork meat and cook until no longer pink or cooked. Add the oregano and the bay leaf. Slowly add the pork blood. Cook for 10 more minutes. Mix well. Add the Jalapeno pepper, put the cover on, and simmer until the peppers wilt.
*Serve with steamed rice or Puto (steamed rice cake)
*Tested and tried at Chris' kitchen 03/08/2011