Crispy Dinuguan

Crispy Dinuguan is a version of the popular Filipino blood stew dish. Instead of cooking the pork along with the blood sauce, this recipe requires cooking the meat and sauce separately. The result is amazingly good. This twist to dinuguan is a must try.

How to Cook Crispy Dinuguan

The first thing to make the crispy pork belly. The process is similar to making lechon kawali. There are two procedures involved, boiling and frying.

Boil the pork belly in water with whole peppercorns, bay leaves, and salt until tender. This can take around 45 to 60 minutes depending on the quality of the pork.

After boiling, remove the pork from the pot. Save the stock for later. It will be needed for the sauce. Rub salt all over the pork and let it rest for 10 minutes. This will give it enough time to absorb the flavor.

Time to fry the pork until tender. You can use either a deep fryer or  deep cooking pot. I like using deep-fryers for ease and safety reasons. I usually double-fry the pork to get that crispy texture. Initially fry for 8 minutes and then remove from the fryer. Let it rest for 5 minutes. Put the pork back and deep-fry for 3 minutes or until crispy.  Slice into serving pieces and set aside.

Make the blood sauce by sautéing onion, ginger, and garlic in a cooking pot. Pout the pork stock once the onion softens. Let it boil and then add lemongrass.  This ingredient along with ginger helps reduce the gamy flavor of the blood and it helps make the dish fragrant. Boil for 8 minutes. Remove the lemongrass and ginger from the pot.

Pour the blood into the pot and then stir continuously. Doing this prevents lumps of blood from forming. Once the sauce boils, add Knorr Pork Cube. This gives the sauce that solid pork flavor. The vinegar and sugar goes next. Cook the sauce in medium heat until it reduces to half. Add long green peppers or Jalapeno afterwards.

Combine the crispy pork and blood sauce in a serving plate. Serve hot and enjoy immediately for best results.

This dish is perfect to have with warm white rice or rice cake.

Try this Crispy Dinuguan Recipe. Let me know what you think.

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Crispy Dinuguan

Deep-fried crispy pork belly with blood stew sauce.

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Ingredients

• ▢ 1 1/2 lbs. liempo
• ▢ 1 piece Knorr Pork Cube
• ▢ 10 ounces pork blood
• ▢ 3/4 cup white vinegar
• ▢ 1 stalk lemongrass crushed
• ▢ 1 piece onion chopped
• ▢ 2 thumbs ginger crushed
• ▢ 4 cloves garlic minced
• ▢ 2 teaspoons whole peppercorn
• ▢ 5 pieces dried bay leaves
• ▢ 1 1/2 tablespoons salt
• ▢ 1 1/2 tablespoons sugar
• ▢ 3 pieces long pepper
• ▢ 6 cups water
• ▢ 3 cups cooking oil

US CustomaryMetric

Instructions

• Prepare the pork by boiling until tender. Start by boiling water in a cooking pot. Add bay leaves, whole peppercorn, salt, and pork belly (liempo).Boil for 45 to 60 to 60 minutes or until pork gets tender.
• Remove boiled pork from the pot. Place it in a clean plate. Let it cool down for 5 minutes. Save the pork stock for later.
• Rub 2 teaspoons salt all over the boiled pork. Let it stay for 10 minutes.
• Heat oil in a deep-fryer or cooking pot. Deep-fry the boiled pork for 8 minutes. Remove from the fryer and let it rest for 5 minutes.Put the pork back into the fryer and continue to fry for 3 minutes more, or until crispy. Slice the crispy pork into bite-size pieces. Set aside.
• Make the dinuguan sauce by heating 3 tablespoons of cooking oil in a cooking pot. Saute onion, ginger, and garlic.
• Once onion softens, pour the pork stock. Note: this is the water used to boil the liempo earlier.
• Add lemongrass. Cover and boil in medium heat for 8 minutes. Remove lemongrass and ginger from the pot.
• Pour-in pork blood. Stir thoroughly while waiting for it to boil.
• Add Knorr Pork Cube. Stir.
• Add vinegar. Let the mixture boil. Stir and add sugar. Continue to cook uncovered until the mixture reduces to half.
• Add peppers and cook for 2 minutes. Transfer to a serving plate. Serve. Share and enjoy!

Nutrition Information

Calories: 4492kcal (225%) Carbohydrates: 82g (27%) Protein: 71g (142%) Fat: 430g (662%) Saturated Fat: 137g (685%) Cholesterol: 490mg (163%) Sodium: 11727mg (489%) Potassium: 2206mg (63%) Fiber: 12g (48%) Sugar: 50g (56%) Vitamin A: 1015IU (20%) Vitamin C: 167mg (202%) Calcium: 345mg (35%) Iron: 9mg (50%)

© copyright: Vanjo Merano

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