Puto and dinuguan go perfectly well together.
And we’re not just talking visually; more importantly, it’s all about the flavors – there is just something about the slightly chewy native delicacy made from rice flour that makes it perfect with the rich and exotic dinuguan.
Look at this impressive version of Chef Ramon: he opts for bagnet for the meat, uses a lot of sili, and makes it easy for everyone by cubing the puto and adding it directly to the dish, which has a controlled amount of dugo.
Follow Chef Ramon on Twitter @VoodooChef
