Crispy Pork Dinuguan
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| Crispy Pork Dinuguan Crispy Pork Dinuguan is one popular version of the Pinoy's favorite blood stew dish. It is made up of crispy fried pork. In Vigan they use chopped bagnet a local version of crispy fried pork similar to lechon kawali. For my version I used chopped lechon kawali and pork intestines. I like my dinuguan with pork intestine, personally I always thought pork innards are essential ingredients for a good dinuguan. Of course other pork part like the pig face or ears can also be used as an alternative. For maximum crispiness fried pork should only be added when ready to serve. Enjoy… Ingredients: | |
| 1 kilo | lechon kawali, chopped |
| 1/2 kilo | pork intestine |
| 10 cup | fresh pork blood, strain |
| 1 1/2 head | garlic, crushed |
| 1/2 thumb size ginger, crushed | |
| 1 head | garlic, chopped |
| 2 medium | size onion, chopped |
| 3 cup | vinegar |
| 1 cup | patis, fish sauce |
| 6 pcs. | siling haba |
| 3-5 pcs. | bay leaf |
| oregano | |
| sugar | |
| salt | |
| cooking oil | |
Cooking procedure:
In a pot, put intestine and add enough water to cover, add crushed garlic and crushed ginger. Let boil and simmer for 15-20 minutes or until firm tender. Drain and let cool down. Cut intestine into 1/2” crosswise, Wash thoroughly, rinse and drain, keep aside. In same casserole sauté garlic and onions. Add intestines and stir cook for 5-10 minutes or until it start to sizzle. Add vinegar, lower heat and simmer uncovered, 8-10 minutes. Add in blood, bay leaf and oregano. Simmer and keep stirring for 5-10 minutes or until blood is cooked and colour turn to chocolate brown and thickens. Season with salt and sugar to taste. Before serving add in lechon kawali and green siling haba and simmer for another minute. Serve hot.
Recipe uploaded with Shop'NCook for iPhone.
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