Getting Bloody with Dinuguan

Since you know my favorite dish, let me introduce you to my second most favorite dish. Dinuguan.It is called pork stew in English and consists of the blood and meat of a pig.

Yeah i know it sounded kinda gross when i describe it like that but let me tell you that it tasted like chicken? heck no , no it will taste delicious that i can promise you. When i usually request it to be cooked here at home, i would want to taste the vinegar that they laced it with because if it doesn't, it will very much like look and taste like batchoy. Some would like it to be partnered with rice cakes while i like to eat it with my rice whether it is lunch, dinner or even breakfast.

Some of the places that served cheap but good dinuguan meals are located in the malls. My most favorite is Kamay Kainan located at the Food Court of SM Malls, you have the option to either have the dinuguan meal with rice and vegetables or just the dinuguan served in a bowl.

I would recommend the one with rice already so it will only cost you just 100 pesos including the large iced tea that you will be getting.

My next fave is Tropical Hut which also serve this dish .The cost for this including the drinks will be less than 100 pesos. It will be served in a small bowl enough to satisfy your cravings plus with rice and drinks of course.

The next option that you have would be to go to Goldilocks.They also serve this dish though the price tag is not that cheap unlike the other two I've mentioned. It will probably cost you more than a hundred pesos but if you're so hungry and this is the only place that you can think of then go. Rice and drinks are sold separately on this one.

I have also heard a different kind of dinuguan which i have been longing to taste ever sine i saw it on TV . They call it crispy dinuguan wherein instead of the pork being soft as it is on the typical dinuguan meal, it will be crispy just like Lechon Kawali.

Since the place serving it is located in Santa Rosa Laguna and i'm here in caloocan sigh. I think i may have to think of a way to recreate this dish at home.By searching the net, i found the recipe

Let’s start with Lechon Kawali

3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)

Instructions for cooking Lechon Kawali

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.

Let’s now prepare for the Dinuguan

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

Puto as side dish

Let’s cook the dinuguan

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. Don’t 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.

Note that the dinuguan consistency depends on your preference. For Crispy Dinuguan, I prefer it to have a thick consistency like the photo shown above.

Best served with puto or plain rice.

Serves 6

Source of recipe came from
http://pinoyfoodblog.com/recipes/crispy-dinuguan/#ixzz0aBvWwEQu