Hans Pieter Arao
Twit is a fiesta staple in our hometown, Enrile, Cagayan. It is technically a pork blood stew (dinuguan), the difference being that twit has a sweeter profile because of the inclusion of liquor in the cooking process. The most common liquor used is anisado (derived, obviously, from anise), but others have been known to use beer, brandy, or gin. It is also because of the added liquor that, unlike the other iterations of dinuguan, twit tends to last longer. It can, in fact, give adobo a run for its money when it comes to longevity. My preferred way of eating this is straight from the refrigerator, topped with steaming white rice with a dip of fish sauce, key lime juice and siling labuyo, with inabraw as soup to wash down the richness of the blood and fat.