Pork Dinuguan Isaw at Tenga ng Baboy
A version of dinuguan using large intestines and pork ears.
Servings: 5 people
Calories: 736kcal
Ingredients
- 1 lb. pork ears cleaned
- 1 lb pork large intestine cleaned
- 10 ounces pork blood
- 3 pieces Serrano peppers
- 1 cup white vinegar
- 6 tablespoons fish sauce patis
- 6 cloves garlic crushed
- 1 piece onion chopped
- 6 pieces dried bay leaves
- 3 tablespoons salt
- 1 tablespoon whole peppercorn
- 1 1/2 teaspoons granulated white sugar
- 1/2 teaspoon ground black pepper
- 6 cups water
- 3 tablespoons cooking oil
Instructions
- Combine pork ears, intestines, 4 pieces of bay leaves, salt, whole peppercorn, and water in a cooking pot. Boil for 20 minutes. Remove ears and intestines. Let it cool down, and then slice into serving pieces. Set aside.
- Heat oil in a pan. Saute garlic and onion until the onion softens.
- Add sliced pork ears and intestine. Saute for 15 minutes or until the fat renders. Note: Try to remove excess oil.
- Pour fish sauce and vinegar. Let it boil. Stir and cook for 3 minutes.
- Add water. Let it boil. Cover the pan and cook using low to medium heat for 40 minutes or until the pork parts tenderizes.
- Pour the pork blood into the pan. Stir immediately. Add Serrano pepper. Continue cooking for 12 to 15 minutes. Note: add more water if needed.
- Season with ground black pepper. You can adjust the flavor by adding more vinegar and fish sauce as needed.
- Serve hot. Share and enjoy.
Nutrition
Calories: 736kcal | Carbohydrates: 14g | Protein: 28g | Fat: 62g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 5987mg | Potassium: 726mg | Fiber: 3g | Sugar: 8g | Vitamin A: 232IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 3mg