 "Dinuguan" is usually served with white rice or a Philippine rice cake called puto.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.The Itawis of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call "twik".