Crispy Dinuguan Recipe
This classic Filipino dish uses pork belly and innards mixed with slightly sour taste from the vinegar seasoned with garlic, onions and chili.
When cooking with blood, turn the heat to high buut don't cover the pot. Stir the pork blood gently occasionally so it doesn't stick to the bottom of the pot.
- 1/2 kilogram pork belly (liempo) (ask your butcher to cut your pork belly to 1” strips)
- 1/4 kilogram pork heart
- 1/4 kilogram pork liver
- 1/2 kilogram pork intestine
- 3 cloves garlic, crushed
- 1 whole white onion, peeled and minced
- 3 cups of pork blood (strained)
- 3 pcs. bay leaf
- 1/2 cup sukang Iloco (you can use cane vinegar)
- 2 cups Knorr Pork broth (dilute 1 piece Knorr Pork Cube in 2 cups water)
- 10 pcs. finger chili
- Knorr Liquid Seasoning
- salt and pepper to taste
- Let’s begin by boiling the pork heart, pork liver and pork intestine in a stockpot or deep pan filled with water. You then have to cook the meat until they are tender. Remove the pork intestine and discard the stock used for boiling.
- Now, slice the pork heart and pork liver into strips. Set this aside after.
- Next, grab a pan and pour some oil. Make this nice and hot over medium high heat. Bring the garlic and onion into the pan and sauté. When the garlic turns slightly brown and the onions are translucent, throw in the pork belly followed by the pork heart and liver strips. Sauté briefly before adding the Knorr Pork broth, sukang iloco and bay leaves. Bring this to a simmer uncovered until the pork belly is tender.
- Now when the liquid has reduced to ¾, gently add the pork blood in and continue simmering until it thickens (add more Knorr pork broth if sauce is too thick). Then, season with Knorr Liquid Seasoning, salt and pepper.
- When you deep fry the pork intestine to a crisp, golden brown color, this dish is done! Be careful, though, because the crispy pork intestine topped on your dinuguan will cause you to eat more!