Focused recipe
Crispy Dinuguan
Deep-fried crispy pork belly with blood stew sauce.
Filipino Updated 10/3/2019
Ingredients
Measured from the catalog payload.
- 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 ginger crushed
- 4 cloves garlic minced
- 2 teaspoons peppercorn
- 5 pieces dried bay leaf
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons sugar
- 3 pieces long pepper
- 6 cups water
- 3 cups cooking oil
Instructions
11 cooking steps
- 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!
Catalog details
Useful for browsing and sync.
Main Course, Pork blood stew Public recipe Revision 1