Crispy Dinuguan Recipe

click to rate
1 vote | 1361 views

A twist of our native recipe.

 
Tags:

Ingredients

Cost per recipe $5.83 view details
  • 1/2 Kilo pork meat and pork fat
  • 1/2 internal organs including heart and liver
  • 1/2 kilo intestine
  • 3 to 4 cups pork blood
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/2 cup vinegar
  • 4 cloves garlic, crushed
  • 1 chopped onion
  • 1 tsp black pepper
  • 2 to 3 pcs Green chili
  • Cooking oil for frying and sauteing

Directions

  1. After boiling the internal organs, slice into long strips. Separate the intestines.
  2. In a pan or wok, pour the cooking oil and put the intestines. Stir fry occasionally until it becomes crispy.
  3. Remove the crispy intestines from the wok and set aside.
  4. Remove also some of the cooking oil from the pan and leave only about 1 tablespoon.
  5. Saute the garlic, onion, pork fat and pork meat.
  6. After about 1 minute, put the internal organs except the crispy intestines.
  7. Then pour the vinegar, pepper, and a small amount of water and simmer until the meat is tender.
  8. When the liquid has evaporated and almost dry, pour the pork blood in the wok.
  9. Stir constantly until the bloods consistency becomes thick. Put the green chili peppers.
  10. Add sugar and salt to improve the taste and don’t forget to add the crispy intestines before serving.

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 713g
Calories 728  
Calories from Fat 231 32%
Total Fat 25.66g 32%
Saturated Fat 8.82g 35%
Trans Fat 0.0g  
Cholesterol 215mg 72%
Sodium 2519mg 105%
Potassium 2222mg 63%
Total Carbs 27.14g 7%
Dietary Fiber 3.7g 12%
Sugars 13.18g 9%
Protein 88.65g 142%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment