Esta es una exhibición prevé de cómo se va ver la receta de 'Crispy Dinuguan/crispy pork dinuguan' imprimido.

Receta Crispy Dinuguan/crispy pork dinuguan
by Jessica Kristine (Jekay) they call me Miss.apple

Crispy Dinuguan/crispy pork dinuguan

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.

Calificación: 3.8/5
Avg. 3.8/5 2 votos
Tiempo de Prep: Filipinas Filipino
Tiempo para Cocinar: Raciónes: 6 Servings

Ingredientes

  • 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
  • salt
  • 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

Direcciones

  1. Lechon Kawali Cooking Instruction:
  2. Cut the pork belly into serving pieces.
  3. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.
  4. Boil and simmer until skin is tender, around 30 to 40 minutes.
  5. Drain, cool and dry well before frying to minimize splatters.
  6. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.
  7. Crispy Dinuguan Cooking Instruction:
  8. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.
  9. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.
  10. As soon as the mixture is boiling, add water, sugar and patis.
  11. 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.
  12. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.
  13. Best served with puto or plain rice.