page_title: Blood as food
section_title: Philippines
hierarchical_section_title: Blood as food / Dishes / Asia / Philippines
caption_attribution_description: English: Pork Dinuguan with Puto at Cafe Laguna.
context_page_description: Many cultures consume blood as food, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food.
  Blood is the most important byproduct of slaughtering. It consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine.
context_section_description: In the Philippines, a popular dish called dinuguan is made from pig's blood and offal seasoned with chili and is traditionally eaten with white rice or steamed rice cakes (puto). Numerous variants exist throughout the islands. Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). The Northern Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. These versions are sometimes known as "crispy dinuguan" elsewhere. The Itawis of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call twik.
  Aside from dinuguan, a native blood sausage known as pinuneg also exists among the Kankanaey people of the highlands of Luzon. Cubes of pork blood grilled on skewers is also a common street food throughout the Philippines. These are known colloquially as "betamax" (after its resemblance to Betamax tapes).
  The Ilocano crispy pork dish bagnet may also sometimes be dipped in raw pig's blood. Though this is rare. In Western Visayas, the meat-and-liver stew bas-uy can also be enriched with blood.
caption: Filipino dinuguan, a pork blood stew traditionally served with steamed rice cakes (puto)
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