Yesterday, I ate another favorite food – dinuguan. Its been a while after my Lap Chole (Laparoscopic Cholecystectomy) operation last October 1, 2009. For more than 6 months, I wasn’t able to eat and taste the dinuguan.
Dinuguan (blood stew) is a Filipino dish that is composed of pig’s inner parts like stomach, intestines, liver, ears, and snout – mixed with its main ingredient – the pig’s blood. It is usually cooked with vinegar, fish sauce or soy sauce, garlic, and chili to make it spicy.
It so happened that when I went to my mother’s hometown – San Remigio, Cebu, my uncle-in-law’s family celebrated the death anniversary of his sister, Susan Green.
Although there are different dishes served on the table, I only ate the lechon and the dinuguan. The dinuguan is usually part of the lechon when ordered or cooked. When there is a lechon, there is a dinuguan. It is because the ingredients used in dinuguan are from the internal parts and blood of the pig that is used for lechon. The one I ate yesterday was a combination of pig’s blood, stomach and intestines.
At first, I was in doubt to eat the dinuguan knowing that I no longer have a gallbladder. I have second thoughts because without my gallbladder the bile is continuously flowing from my liver, no reservoir. And moreover, I only ate meatroll bread for breakfast. But it is so deliciously tempting that I can’t refuse. I ended up eating 8 medium-sized pusô.
Pusô is made of rice that is being wrapped with young coconut leaves. The coconut leaves is made to woven to pouches then the rice grains is put inside, left to boil and cook.
I thought that I could never eat dinuguan again because I don’t have a gallbladder anymore that stores bile. And being a person without gallbladder, I still can eat dinuguan (pork blood stew/blood pudding stew/chocolate meat/blood soup). I did not have any stomach pain after.