It has been a few now months since we have not heard from Riley Miel Youtube Channel to showcase her cooking skills. Did you enjoy her cooking Pork Adobo from her last video? Finally, the long wait is over, and now she’s back for another recipe called “How to cook Pork Dinuguan” (Pork Blood Stew) with a new haircut! Watch her video below.
In the first part of her video, she’s having fun on saying, “In today’s video,” which is very cute and funny! Also, her new hair cut gives her a more smart and pretty look as well. With the help of her mom, she guides the viewer on how to cook her new recipe, which is easy to follow. While watching her cooking as adults do makes me smile and feel so happy! I was a fan of cooking up to this age.
Origin of Dinuguan
In history, the earliest record of a blood soup stew goes back to ancient Greece. The dish is prepared for Spartans called melas zomos, or black soup; It’s made of boiled pigs’ blood, pork, and vinegar. In Mexico, a stew made with the innards and blood of a young lamb also exist name as “Fritada.”
A similar dish exists in the Philippines called dinuguan. It’s a stew of blood, liver, and meat simmered in a rich, spicy gravy of pig blood, chili, garlic, and vinegar. The term dinuguan is a Filipino word dugo that means “blood.”
Evolution of Dinuguan
In the past, Dinguguan made only after butchering an animal. Because of the absence of refrigeration, and the ingredients are perishable.
Today the ingredients for Fritada, also known as Dinuguan, can be purchased frozen in a grocery store. This dish by the Filipino community can be found not only on fiesta tables but also at island restaurants and homes.
Did you enjoy her video on how to cook pork dinuguan? check out her previous article on cooking “Pork Adobo.”