• Special Crispy Dinuguan

    1 vote
    Special Crispy Dinuguan
    Prep: 20 min Cook: 40 min Servings: 1
    by ShaleeDP
    1124 recipes
    I like this version of the pork dinuguan recipe. Very delish!


    • 1 kilo pork belly, cut into cubes
    • 350 g pork liver
    • 4 cup of pig’s blood
    • 3 chili peppers (siling haba)
    • 1 head garlic (crushed and minced)
    • 1 thumb-sized piece of ginger (sliced)
    • 3 med onions (sliced thinly)
    • 1 cup of vinegar
    • 1 bay leaf (optional)
    • Fresh Ginger slices
    • pinch of salt and pepper
    • 1 tbsp. Canola oil


    1. Sauté the garlic and onion in a pan
    2. Add the pork and sauté for about 5 mins.
    3. Stir fry the pork cubes and cook over high heat until the edges of the pork starts to become golden brown
    4. Add the broth or water Simmer until the water is almost dried and meat is tender
    5. Add the pork blood and mix well stirring occasionally to avoid lumps.
    6. Let this simmer for 10 minutes on low heat.
    7. Add the vinegar. Simmer for 20 more minutes.
    8. Put the ginger slices in followed by the long green pepper and simmer for 5 minutes until it's done and the blood broth is all black.
    9. Serve hot with steamed rice or puto.
    10. *At some occasions I add chopped 'Lechon Kawali' cubes into the dish before serving for a crispier touch

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