This is the combination of blood and sooy. puta. hahahaha kauna ini slideshare ugo ka makuri ka iaccess . my middle finger salutes you.

1. Dinuguan (Pork Blood Stew)
sumptuous Dinuguan
with a plate of rice cake

2. Etymology•The term "Dinuguan" was
coined from "dugo",
Tagalog word for 'blood'. It
was 'dinuguan' which
means " stewed-blood".

3. Historical Background
• The certainty as to where Dinuguan
originated is still on void since there is no
concrete evidence attesting its originality.
But, Cebuano people believe that this dish
served as a potent pre-battle meal which
boosted the morale of Lapu-lapu and his
army in dueling with Magellan along the
shore.

4. SIMILLAR DISH
INDONESIAN Sangsang
- has a similliraty to Dinuguan but is cooked
with either pork or dog offals
POLISH Czernina
-black soup made from beef blood and vinegar
SPARTAN Melas Zomos
-an ancient soup having pork, vinegar, and blood
as its primary ingredients

5. RECIPE

6. Main Ingredients
Pork offal (typically lungs, kidneys, intestines,
ears and liver)
or meat simmered in a rich, spicy dark gravy of
pig blood
garlic
chili (most often siling mahaba)
vinegar

7. Procedures
• How to cook dinuguan:Cook the pork in
approximately 3 cups of water for 30 minutes.Let it
cool then slice the pork into cubes. Set aside the
meat stock.In a wok or kawali, sauté the garlic and
onion in oil for 5 minutes.Then add the pork, liver,
patis, MSG and salt.Then pour in the vinegar and boil
without stirring.Afterwards pour in the meat stock
and simmer for 10 minutes.Add the pig's blood and
sugar and stir occasionally until the mixture
thickens.Put the oregano and green chili then let it
simmer again for 5 minutes.