Crispy Pork Dinuguan

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:

Crispy Pork Dinuguan - Lechon Kawali

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:

Crispy Pork Dinuguan - 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.



See other dinuguan Recipe:
Dinuguan, Black Pudding
Pork Dinuguan



See related lechon kawali and bagnet recipe;
Lechon Kawali
Vigan Bagnet

9 comments:

Cecilia MQ said...

OMG sarap siguro nitong Crispy Pork Dinuguan. I will give this a try next time. Thanks for sharing (again)

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Anonymous said...

wow..i think i would like to cook that next time haha

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Anonymous said...

i'll love to try this dish but dont know where to buy the pork blood....spinneys does only have blood pudding...i think this is not a good one to use..any advise..

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ut-man said...

If you are from Dubai or Abu Dhabi yes the blood pudding variety sold by Spineys on those places is good subtitute. If you realy want pork blood, kong may kakilala kang nag nagsusuply(sideline)ng pork meat at products meron mabibili sa kanila lalo na sa Dubai.

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Anonymous said...

Where to buy pork blood in Canberra?

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ut-man said...

Pork blood is usually available in some Vietnamese or Chinese meat shops in Australia. I hope our readers from Canberra could help you.

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Anonymous said...

ericrixz

i tried cooking it and it was awesome. yumyum!
thanks for the guide!

fyi u can use lemon grass to remove the stinky odor of the blood.

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ut-man said...

@ericrixz,
Thank you for the cooking tip.

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Eina Bonife said...

i will try this at home.. im sure my husband would love this.. heheh ganda points din to, :p

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