Both dinuguan (pork blood stew) and balut (boiled duck embryo) may not be exclusively found in the Philippines, but there’s something special about how they are cooked or eaten here that make these delicacies uniquely Pinoy.
Filipinos consider balut as one of their favorite street foods, and they prefer to eat it with salt, chili, and vinegar to fully savor its flavors. Dinuguan, on the other hand, is usually cooked with vinegar and long green pepper, then serve it with delicious puto or steamed rice cake.
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