🧺Kari-kari

Kari-kari: Marinduque's Bold Take on Dinuguan

If your only reference for blood stew is your lola's dinuguan, kari-kari is about to rearrange your expectations. Despite the name sounding a lot like the Filipino peanut stew, this Marinduque specialty is something else entirely — a bold, savory-sour variation of dinuguan that locals on the island have been cooking for generations.

What's Actually in It

Kari-kari is built around pig's innards — heart, spleen, kidneys, and small intestines — simmered in pig's blood until everything comes together into a rich, inky stew. Some households add puso ng saging (banana blossoms) for extra texture and a gentle hint of sweetness. Unlike the traditional kare-kare, you won't find vegetables swimming in it, and unlike standard dinuguan, the flavor profile leans more pointedly savory-sour.

A Flavor You Won't Forget

It's one of those dishes that looks confronting on the first spoonful and turns into a favorite by the last. One YouTube viewer, watching Kulas of Becoming Filipino try it in Marinduque, summed it up with classic Filipino humor — calling it "vampire snacks." Others were quick to point out the puso ng saging trick: "puso ng saging, yan ginagawa nilang kare-kare masarap yan at healthy pa."

Where to Try It

Kari-kari isn't something you'll find on every menu, which is part of what makes it special. Your best bet is at family-run spots and heritage restaurants like Casa de Don Emilio, where Marinduque cuisine is served with real pride. If you see it listed, order it — you're getting a taste of the island that most visitors never do.

It's a must-try for anyone serious about exploring Filipino cuisine beyond the usual suspects.