The KaiKai Book

In this vdieo you will learn how to make CRISPY DINUGUAN

INGREDIENTS: * Cooking Oil, * Minced Garlic (4pcs clove), * ½ Cup Chopped White Onion, * 1 teaspoon Salt - Adjust according to your taste, * ¼ Cup Fish Sauce - Adjust according to your taste, * Ground Black Pepper, * 4pcs Bay Leaves, * 5pcs Shihito Peppers, * 1 Stem Cut Lemongrass - optional, * 1 tbsp Turmeric Powder - optional, * ¾ Cup White Vinegar - (add a lil bit of vinegar into the pig’s blood), * 2 Lbs Pork Belly Meat - cut into small pieces or bite size, * 3 Cups Pig’s Blood - if clotted, mash or blend it before cooking, * 2 Cups Water * Cooking time - 1 hour (medium heat) or 1 hour 20 min (low heat)

Dinuguan is a Filipino favorite dish and it goes well with hot steam rice or with Filipino rice cake known as Puto. INGREDIENTS: 2 tbsp cooking oil 1 medium onion chopped 3 cloves garlic chopped 2 thumb size ginger minced 2 lbs pork belly (or other cut) cut into small cubes 1 stem lemongrass cut into two 2 pieces bay leaves 1 tbsp sugar optional 1 tbsp fish sauce 2 cups water add more if needed 1/2 tsp salt add more if needed 2 pieces banana peppers 10 oz pork blood 1 cup vinegar COOKING METHOD: Heat and add cooking oil. Saute onion, garlic and ginger until aromatic. Add pork and cook for few minutes until pork turns light brown. Season with ground pepper and add lemongrass and bay leaves. Stir and cook for few minutes. Season with sugar and fish sauce. Stir and cook for a minute. Pour-in water and stir. Cover and simmer over medium-low heat for about 25 minutes or until meat is tender. Season with salt and add banana peppers. Cook for few minutes. Pour-in vinegar and let it boil without stirring. Add pork blood and stir constantly to prevent lumps. Add more water and salt if needed. Simmer in low heat while stirring occasionally for about 15 minutes. Simmer until sauce thickened. Turn off the heat and transfer in a serving bowl. Serve with hot steamed rice or rice cakes or pandesal. Enjoy! Source: https://lolakusinera.com/dinuguan-recipe/