Crispy Dinuguan

Crispy Dinuguan is a popular version of Filipino blood charcoal. Instead of boiling pork with blood sauce, this recipe requires cooking meat and sauce separately. The result is amazingly good. Twist in the shower is a must try.

Paano magluto ng Crispy Dinuguan

The first thing to do is crispy pork belly. The process is similar to making a lechon pan. There are two methods involved, boiling and frying.

Boil pork belly in water with whole pepper, bay leaf, and salt until tender. It 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 the salt all over the pork and let it rest for 10 minutes. It will give you enough time to get the flavor

Time to fry the pork until tender. You can use either a deep fryer or deep pot. I like to use deep fryers for ease and safety. I usually double fry the pork to get the crisp texture. At first fry for 8 minutes and then remove from fryer. Let it rest for 5 minutes. Return the pork and deep fry for 3 minutes or until crispy. Separate the serving pieces and set aside.

Make the blood sauce by sautéing onion, ginger, and garlic in a pot. Pout the pork stock as soon as the onion softens. Let it boil and then add the lemongrass. This ingredient along with ginger helps reduce the blood’s delicate taste and helps the aroma smell. Boil for 8 minutes. Remove lemongrass and ginger from the pot.

Pour the blood into the pot and then continue to stir. Doing so prevents blood clots from forming. When the sauce is boiling, add the Knorr Pork Cube. It gives the sauce a solid pig flavor. Next vinegar and sugar. Cook the sauce over medium heat until reduced to half. Add a long green chili or Jalapeno afterwards.

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