DINUGUAN

Dinuguan











Ingredients:
1/2 kilo pork belly (liempo) (ask your butcher to cut your pork belly to 1” strips)
1/4 kilo pork heart
1/4 kilo pork liver
1/2 kilo pork intestine
3 cloves garlic, crushed
1 whole white onion, peeled and minced
3 cups of pork blood (strained)
3 pcs. bay leaf
1/2 cup sukang Iloco (you can use cane vinegar)
2 cups Knorr Pork broth (dilute 1 piece Knorr Pork Cube in 2 cups water)
10 pcs. finger chili
Knorr Liquid Seasoning
salt and pepper to taste

Procedure:
Boil pork heart, pork liver and pork intestine in a stock pot or a deep pan until cooked and tender, set aside pork intestine, discard remaining stock that you used for boiling.

Slice pork heart and pork liver into strips and set aside as well.

Saute garlic and onion in a pan until garlic is slightly brown and onions are translucent.

Add your pork belly and sauté briefly then add the pork heart and liver strips.

Pour Knorr Pork broth, sukang Iloco and bay leaves, simmer until pork belly is tender.

When the liquid has reduced to ¾ add pork blood until it thickens (add more Knorr pork broth if sauce is too thick).

Season with Knorr Liquid Seasoning, salt and pepper.

On a separate pan or wok deep fry pork intestine until golden brown and crispy.


Transfer on a serving plate, top it with the crispy pork intestine then serve.