This post may contain affiliate links. Please read our disclosure policy.
Dinardaraan is the Ilocano version of dinuguan. This dish has lesser sauce to the point of becoming dry, compared to regular dinuguan (Tagalog version). Oil is also noticeable because there is not enough liquid to mask it. As a fan of dinuguan, I think that this dish tastes good. I love it.
I never really played enough to mimic the common version of dinardaraan. I only used pork meat for this recipe – no innards. I was told that pig intestines are commonly used to make this dish. The intestines are chopped and fried to the point that it almost resembles cripsy bagbagis. The meat and other ingredients are added afterwards. It is somewhat like this pork dinuguan recipe, except that the intestines were not fried in the latter.
How to Cook Dinardaraan
I started out by sauteeing the garlic and red onion until the onion gets soft to the point that it reaches caramelization. The pork was added afterwards and I cooked it until it turned medium brown. This process is known as “sangkutsa”. I went the extra mile by letting the cook pork longer until the fat got extracted out of the pork. This gives the pork a nice brown color.
I made use of beef broth instead of water because I want the meaty taste to be noticeable. The broth was poured and the meat is cooked in the broth until tender. The vinegar comes next. I thought of using apple cider vinegar instead of white vinegar. This will be obvious if you have a keen sense of taste. The blood and green peppers were added last. Make sure that the blood is cooked well before turning the heat off.
To me, I can see this as a main dish. However (and I honestly think), it is also a good match with a cold bottle of beer.
Try this Dinardaraan Recipe. Let me know what you think!
- 1 lb. pork shoulder sliced into small cubes
- 3 pieces long green chili peppers
- ¾ cup pork blood
- 4 cloves garlic minced
- 1 medium red onion chopped
- 2 cups beef broth or water
- ¼ cup white or apple cider vinegar
- ½ teaspoon ground black pepper
- Salt to taste
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Sauté the garlic and onion until soft
- Add the pork and ground black pepper. Sauté until it turns medium brown.
- Pour the broth or water. Let boil. Adjust the heat to low. Cook for 25 to 30 minutes. You may add more water if it starts to dry out while you simmer.
- Pour the vinegar in the pot. Let boil. Stir. Add the green peppers and pork blood. Continue to cook for 15 to 20 minutes or until the sauce thickens.
- Sprinkle some salt to taste.
- Transfer to a serving plate. Serve.
- Share and enjoy!