Crispy Dinuguan

When we came home for a visit last year, I had a taste of Crispy Dinuguan at Kanin Club at the Technohub.

The taste was nothing spectacular. It was really plain dinuguan with the pork served lechon kawali-style. Admittedly, plain old dinuguan is a temptation in itself - but the crunch of the blistered pork skin was heaven. I knew I was going to replicate this dish when the need (or greed) arises.

So here -  my version of Crispy Dinuguan.

Ingredients:
1 Kilo of Pork Belly, boiled until tender and then refrigerated - preferably overnight.
3 cloves garlic, crushed
1 medium onion, minced
2-3 cups of pork blood jelly,  run through a sieve or use a blender
1/2 cup of vinegar ( I used cider)
1 1/2 cups water or pork stock
green banana chillies
1 pork cube
fish sauce
3 pieces dry bay leaves
black pepper

1. Deep fry the pork belly in hot oil. I cut mine into 2x3 inch pieces just to make deep-frying more manageable. Watch out for oil splatters. Set aside.

Notice the Fried Chicken pieces - I had to utilize all those oil to the max :P

2. Saute garlic and onion gently. Add the vinegar, bay leaves and water (or pork stock)  and let it simmer to eliminate the raw vinegar taste. About 5 minutes.
3. Add the blood jelly  until it thickens.( Add more water is sauce is too thick)
4. Adjust taste with fish sauce and pepper.

To serve: Slice crispy pork lechon-kawali style and serve with dinuguan sauce.

This dish was very successful. Rya ate four servings of it throughout the day.

I think the secret would be in getting that perfect melding of sour, salty and savory flavors in the dinuguan sauce. I had to add the pork bullion the last minute because the meat flavor was just not there. Remember in cooking the traditional dinuguan, you actually saute and simmer the pork thereby getting that robust pork flavor. My take: If your best still results to something bland, don't be afraid to use bullions or even Maggi Magicsarap - sparingly.


I told Rya this dish would have to be enjoyed bi-annually because deep frying the pork was just too much trouble. I know you can always blot out as much moisture as you can before frying but - It's pork. It splats. That's what its meant to do.

And besides, these very rich dishes are meant to tease and elicit memories of home.  Special occasions if you ask me.

Needless to say, the tender meat with the perfectly crisped blistered skin was enough for me  to want to do it all over again.

It would be great served with puto. But the earthier Pinoy wouldn't have it any other way - on top of hot (or cold) white rice.

Enjoy! (the pictures. I know. Torture)