Baguisen Recipe
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BAGUISEN this recipe sometimes called Dinalaan is one of the most unique and delicious native dish i know. Sometimes they mistakenly identify this recipe as kilayen or kilayin of the Kapampangans but this one has a distinctive taste. Traces of baguisen can be found on the Northern part of Luzon Philippines such as Pangasinan, Isabela, La Union, Ilocos Sur, Ilocos Norte, Abra, Cagayan, Quirino and also some part of Central Luzon (Northern Tagalog Region) like Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, Zambales, Aurora. Many believe it is one of those recipes that are almost forgotten.

Variation 1


  • 250 grams small intestines
  • 2 tablespoons coconut oil
  • 4 cloves garlic, crushed, peeled and minced
  • 4 native onions or 1 large onion, peeled and sliced thinly
  • 6 pieces sili pang-sigang (Green Philippine Chili)
  • Some Kamias (Bilimbi)
  • 150 grams pork liver, sliced
  • ¾ cup native vinegar
  • 2 cups pork blood, mashed and strained
  • 1 cup water
  • 1½ teaspoon salt


  1. Clean the intestines by rubbing with rock salt. Turn it inside out and continue rubbing with the salt. This process ensures that all the grit, slime and dried blood will be removed.
  2. Rinse the intestines, turning inside out, under running water, rub well with fingers until no longer slimy.
  3. Place in a saucepan with about 2 cups of water (or enough water to cover), partly cover and let it come to the boil. Cover tightly, lower the heat and let it simmer until fork tender, for approximately one hour.
  4. Remove the intestines from the water and place in a colander to drain. When it’s cool enough to handle, slice the intestines and set aside.
  5. Heat the coconut oil in a medium saucepan and sauté the garlic and onion. Add the sliced intestines and pork liver. Cover and let it cook for approximately 10 minutes on low-medium heat.
  6. Add the vinegar, blood and water, kamias. Partially cover and increase the heat slightly so the mixture will come to the boil, do not stir. When the mixture comes to the boil stir well.
  7. Add the Sili. Continue cooking uncovered, stirring frequently until mixture looks thick, this will take approximately 20 to 30 minutes.
  8. Taste and season with salt.

Serve baguisen over freshly steamed rice.

Variation 2


  • 2 tbsos, cooking oil
  • 1 small garlic, minced
  • 1 onion, sliced
  • 1 k. pork intestines, boiled and sliced crosswise
  • 1/2 k. pork meat (lean), boiled then sliced
  • 1/2 k. pork liver, diced
  • 1/2 cup vinegar
  • Some Kamias (Bilimbi)
  • 3 cups water
  • 2 1/2  cups pig’s blood, strained to remove curdled blood
  • dash of black pepper
  • 2 tsps salt


  1. Saute the garlic and onions in cooking oil.
  2. Add the intestines, pork and liver. Stir-fry for 5 minutes.
  3. Add the vinegar and the blood. Bring to a boil. Occasionally stir to stop the blood from curdling.
  4. Add Sliced Kamias.
  5. Simmer for 25 minutes.
  6. Season with black pepper and salt.
  7. Simmer for 100 minues more. Serve hot.

Note: The blood might dry up during the cooking process. To prevent this, just add more water while cooking.

Credits to:;; ctto