Crispy Dinuguan Recipe
1 tbsp cookiil
1 tbsp garlic, minced
1 pc white onion, chopped
1/2 cup pork stock (made with pork cube)
3 cups pork blood
1cup coconut milk
1/2 cup vinegar
1 tsp sugar
1/4 tsp salt & pepper, to taste
green chili, for garnish
chicharon, chopped (optional, but highly recommended)
Heat the oil in pan and sauté garlic and onions.
Add the mashed blood and allow to simmer.
Add the pork stock, coconut milk and boil.
Add vinegar. Don’t mix and just wait for it to boil together.
Once boiling, season with sugar, salt, and pepper. Taste seasoning to check.
Turn off the fire and toss in fired pork belly and chicharon.
Garnish with green chili and serve immediately.