Crispy Dinuguan is quite becoming a popular dish here in the Philippines. I first heard this dish via some friends tweet. I learned that crispy dinuguan is a specialty dish of Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. According to a blogger who experienced and tasted this dish; it tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.
- So for the recipe and cooking instruction, here we go.
- Lechon Kawali Ingredients:
- 3/4 kilo pork pork belly (or liempo)
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- water, for boiling
- oil (for deep fat frying)
- Crispy Dinuguan Recipe:
- Cooked Lechon Kawali (see above)
- 1/4 kilo minced pork liver
- 2/3 cup native vinegar
- 1 large onion, chopped
- 1/2 teaspoon crushed peppercorn
- 1 small garlic, minced
- 1/2 cup pork blood (refrigerate until ready to use)
- 1 1/2 cups water
- 2 teaspoon sugar
- 1 tablespoon patis
- 2 large hot peppers (siling haba not labuyo)
- salt to taste
- Lechon Kawali Cooking Instruction:
- 1. Cut the pork belly into serving pieces.
- 2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.
- 3. Boil and simmer until skin is tender, around 30 to 40 minutes.
- 4. Drain, cool and dry well before frying to minimize splatters.
- 5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.
- Crispy Dinuguan Cooking Instruction:
- 1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.
- 2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.
- 3. As soon as the mixture is boiling, add water, sugar and patis.
- 4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Donât overcook or the crispiness will be gone.
- 5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.
- Best served with puto or plain rice.
|Amount Per Serving||%DV|
|Serving Size 248g|
|Recipe makes 6 servings|
|Calories from Fat 570||84%|
|Total Fat 63.2g||79%|
|Saturated Fat 22.98g||92%|
|Trans Fat 0.0g|
|Total Carbs 5.59g||1%|
|Dietary Fiber 0.6g||2%|