in the philippines, a popular dish called "dinuguan" is made from pig's blood and offal seasoned with chili and is traditionally eaten with white rice or steamed rice cakes ("puto"). numerous variants exist throughout the islands. dinuguan can also be served without using any offal, using only choice cuts of pork. in batangas, this version is known as "sinungaok". it can also be made from beef and chicken meat, the latter being known as "dinuguang manok" ('chicken dinuguan'). the northern luzon versions of the dish namely the ilocano "dinardaraan" and the ibanag "zinagan" are often drier with toppings of deep-fried pork intestine cracklings. these versions are sometimes known as "crispy dinuguan" elsewhere. the itawis of cagayan also have a pork-based version that has larger meat chunks and more fat, which they call "twik".