Ingredients
- 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
Instructions
- Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.
- Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.
- As soon as the mixture is boiling, add water, sugar and patis.
- 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.
- Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.
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Do you have a better Crispy Pork Dinuguan recipe?
