Sampayna (Dinuguan from Northern Mindanao) | Panlasang Pinoy Meaty Recipes. This dinuguan style recipe is from Northern Mindanao region 10. Unlike the usual dinuguan dish which uses dried oregano, this recipe uses olasiman or purslane and with the addition of banana heart which is not found on the usual dinuguan dish.

The most popular term dinuguan and other regional naming variants come from their respective word for "blood" (e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood" or "bloody soup"). Possible English translations include pork blood stew or blood pudding stew.

Blood is what gives dinuguan its intense, dark brown color. Simmered in this mineral richness is pork meat and offal, garlic, onions, finger chilis, and vinegar. Patis, a liquid made from fermented seafood, is used instead of salt. Heat is kept low to prevent the blood from clotting as it cooks.

Dinuguan, also known as chocolate meat, is a savory dish made with diced pork, pork blood, and spices. This classic Filipino pork stew is hearty, boldly flavored, and delicious as a main meal with steamed rice or a midday snack with puto.