Thank you for the good wishes, Arecee. :-)

I tried Dinuguan about a month after I got, ummm, "nominated" to manage our branch here in Manila, when sweetie and I were still into trying everything that was Filipino (nowadays, not so much). We went to a greasy-spoon place by the roadside when we were going to a mountain-town type place that was on the lip of an old volcano crater, and, sue me, I liked it. But I liked it even more when I had it with some Filipino rice cakes on the side (called "puto").

The taste reminded me of black pudding, except, where black pudding had an oatmeal kind of vibe to it (albeit salty and dark-brown), Dinuguan was more like a stew, with bits of pork and green peppers in it.

There's a new twist to it that I got to taste recently, that they call "crunchy dinuguan," which was the dinuguan stew served poured over Filipino-style fried pork rinds. You should try it if you can find it.

But, y'know, I really like the puto better, just on it's own.

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