Dinuguan could be one of the most eccentric Pinoy dish because its main ingredient is pig's blood.

Ingredients:

1 lb. pork, diced
1 tsp. salt
2 tbsp. oil
2 cloves garlic, minced
1 1/2 cup broth
1 onion, diced
1 cup frozen pig’s blood
1/4 lb. pork liver, diced
2 tsp. sugar
1/2 cup vinegar
3 hot banana peppers
2 tbsp. patis (fish sauce)
1/4 tsp. oregano (optional)

Procedure:

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Set aside 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and sauté garlic and onions for a few minutes. Add pork, liver, patis and salt. Sauté for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar. Cook until thick, stirring occasionally to avoid lumps.

5. Add hot banana peppers and oregano then cook for five minutes more. Serve hot.

* Serves 4 persons

Source: Filipino Cooking Here and Abroad. Eleanor Laquian and Irene Sorevinas.