Possible English translations include pork blood stew or ginataang baboy bicol express pudding stew. Dinuguan is also found in the Marianas Islands, believed to have been introduced to the islands by Filipino immigrants, where it is known locally as Fritada. This dish is rather similar to European-style blood sausage, or British and Irish black pudding in a saucy stew form. Dinuguan can also be served without using any offal, using only choice cuts of pork.
In Batangas, this version is known as sinungaok. The most important ingredient of the dinuguan recipe, pig’s blood, is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Addition of water, bay leaves, pepper, and blood to pot. In Aklan, it is called dinuguan sa batwan, using the batwan fruit. In Capiz, dinuguan na manok sa pinulipot nga abalong. In Cebu, dugo-dugo, which has itself many versions, with some adding cubes of solidified blood, just like in Pampanga’s tid-tad, and other versions omitting the pork liver from the dish while the innards are chopped so finely down to the millimetre, so that the end result is a pork blood stew without the recognizable ingredients. In the Ilocos Region, in San Nicolas, it is a crispy dinuguan that uses bagnet slices.
