Filipino cuisine is full of iconic exotic foods which sparked interest from people all over the world. One great example is the ever-famous Balut, which has been tried by countless personalities from the mainstream and social media over and over again. In fact, several content creators on Facebook, Youtube, and Instagram never miss the chance to include Balut in their content. Balut, as we know it, is a developing duck embryo that is boiled and eaten straight from the shell. It is best paired with a pinch of salt and a drizzle of vinegar in every bite! Many people freak out when they see Balut, but eventually fall in love with its weird but great tasting flavor and texture.
There are also other popular exotic foods in the Philippines such as Betute Tugak (Deep Fried Stuffed Frogs), Adobong Sawa (Python), Chicharon Bulaklak, Isaw (Grilled Pork or Chicken Intestines), Betamax, and many more! However, one of the most popular exotic foods in the country which then turned into a classic Filipino dish is the Dinuguan.
Dinuguan is a pork stew made with pork intestines, pork meat, and pork blood, hence the word “dugo” in Dinuguan. This classic Filipino dish was created as a result of the Filipinos’ creativity and resourcefulness. It is a huge no-no for a Filipino to waste food, so as long as we determine a way to cook something, we do it.
Dinuguan is best served with a freshly cooked cup of rice with a piece of green chili (siling haba) on top. The unique sour and salty taste of Dinuguan is perfectly complemented with the rice and mildly spicy flavor of the green chili. For merienda, Dinuguan is also popularly paired with the classic Puto or even pandesal.
Just like any other dish in Filipino cuisine, there have been many attempts to innovate and transform the flavor and texture of Dinuguan. One of the most prominent ones that succeeded is the Crispy Dinuguan! The additional texture offered by the Crispy Dinuguan is a classic way for Filipinos to enjoy their foods even more. We fell in love with the Crispy Pata, Lechon Kawali, Crispy Pork Sisig, Chicharon, and many more. So, why not try it on the all-time favorite Dinuguan, right?
If you haven’t tried it yet, then you’re quite intrigued for sure. On the other hand, I’m also certain that you can’t wait to make your own version at home. So, let’s get started because today, Panlasang Pinoy Recipes will teach you How to Cook Crispy Dinuguan at home!
The preparation for Crispy Dinuguan is almost the same as the procedure and recipe for the classic Dinuguan. You also don’t have to worry because all of the ingredients we need can be easily found at your local market and grocery store. So, are you ready? Then let’s begin!
For the ingredients, we’ll need onion, garlic, green chili, vinegar, salt, pepper, sugar, seasoning granules, oil, pork belly, pork intestines, and the star of the show, pork blood!
To begin the process, it is important that we cut the pork intestine and pork belly into bite sizes for easy consumption. After that, simply throw the meat into a pot, add a pinch of salt into the mix, and let it boil until the pork becomes soft and tender.
This is where the “twist” of Crispy Dinuguan comes in! After boiling the meat, drain the water a little bit then deep fry it in a pan with hot oil. Keep on frying the pork intestine and belly until it becomes crispy golden brown. The boiling and frying process ensures that the pork meat becomes crispy on the outside while juicy and tender on the inside.
After frying the pork meat, remove a little bit of excess oil from the pan then saute the garlic for about 1 minute on that same pan. This allows the garlic to savor all of the pork flavor left on the pan. After that, saute the onions, fried pork, and chili altogether. Season them with salt, pepper, seasoning granules, and vinegar for the best taste. Make sure to stir well to avoid burning.
Finally, add the pork blood! Make sure to stir continuously until it becomes thick and reduced. Just let it cook for a while then adjust the seasonings according to your preference. And voila! Just like that, you’ve successfully cooked your own version of Crispy Dinuguan! Serve it with a cup of freshly cooked rice and a piece of green chili, and you’re good to go. Enjoy!
Easy, huh? You can always adjust the seasonings based on your preferred taste and flavor. Personally, I love the Crispy Dinuguan with a bit more spicy kick! That’s why I always have a couple or more of red chilis (siling labuyo) and green chilis. Other than the spicy flavor it offers, adding the extra chilis always makes me go for a couple more cups of extra rice!
You know what to do, for more quick and amazing recipes of your favorite Filipino dishes, follow Panlasang Pinoy Recipes!
- ¼ kilo Pork belly (Boiled and Cut into Bite size)
- ¼ kilo Pork Intestine ( Boiled And Cut into bite size)
- 2 cups pork blood
- 1 pc onion
- 5 Cloves garlic
- 1 pc green chili
- ¼ cup vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp seasoning granules
- 1 tbsp sugar
- Oil for frying and saute
- Boil the Pork and pork intestine with salt until it becomes soft. Cut into bite size
- Dip fry the pork until crispy brown.
- In the same pan remove some oil and saute garlic for 1 minute.
- Add the onion, fried pork, pork intestine and chili,
- Seasoned with salt, pepper, seasoning granules and vinegar. Stir well.
- Add the pork blood and stir until it becomes thick and reduce.
- Adjust the seasoned according to your taste.
- Served while hot and enjoy