Chocolate Meat

My parents tricked me into eating dinuguan by calling it chocolate meat. It took some time to get used to it and even more time to find out what it was really made of. By that then I was already hooked on it and didn't care that it was cooked with pig's blood.

The Tagalogs called it Dinuguan and the Ilocanos called it Dinar da'aran. Now we Filipinos know that it's pork cooked in it's own blood. I thought it was interesting when I found a packet of Dinar da'aran mix at the local Filipino market. I could only imagine it was freeze-dried blood powder were you just add water. Sorry I like my chocolate meat with fresh blood only so I didn't even bother to buy it.

Don't think that Filipinos are the only one's who have a dish cooked with blood because we're not. Blood cooked food is more popular then you may think. The Chinese, Koreans, Laotians, Thais, and Vietnamese have soups or porridges cooked with blood. The Portuguese have a blood pork stew that I believe may be close to the Philippines Dinuguan. Spain and Britain have dishes called black pudding made with blood and other ingridients, and check this out, Finland has a blood pancake and Italy has a dessert pudding made with pig blood, chocolate, sugar, pine nuts, raisins and milk. Man that sounds delish to me, I'd eat it.

Table of Contents
Chocolate Meat Recipe


10 - ounces pig's blood
1 - cup vinegar
1 - tablespoon oil
1 - onion
4 - garlic cloves
1 - small knob of ginger
2 - pounds pork belly
1 - tablespoon fish sauce
1 - cup water
1 - tablespoon brown sugar
2 - finger length chili peppers
- salt and pepper to taste

Cooking Preperation:

- Cut pork belly into ½-inch strips
- Peel and chop onions.
- Peel and mince garlic and ginger.
- In a bowl, combine pig's blood and 2 tablespoons of vinegar. Mix well.

Cooking Instructions:

  • In a pot over medium heat, pre-heat oil and add onions and garlic. Saute the garlic and onion in pre-heated oil until onions are semi-translucent.
  • Add pork into the pot and cook until lightly browned, stirring occasionally.
  • Add fish sauce and cook for 2 minutes.
  • Add vinegar and bring to a boil.
  • Cook uncovered without stirring for 5 minutes or until slightly reduced.
  • Add water and bring to a boil.
  • Lower heat, cover and cook for about 20 minutes or until meat is tender.
  • Add blood-mix and stir.
  • Add whole peppers and season with salt and pepper. Continue to simmer for about 7 minutes then stir in and dissolve brown sugar and simmer for an additional 3 muinutes.
  • Continue Simmering and stirring occasionally until sauce is thickened to your liking.
The best way to eat dinuguan or dinar da'aran is over white Calrose rice.