6 responses

  1. jayneh
    July 2, 2009

    I love the real taste of this pork barbeque!just so perfect!


  2. mel
    July 3, 2009

    Dear Ms. Noemi,
    I’ll try your dinuguan with a twist. Can you please post a recipe on putong puti. I’ve tried to follow the recipe I’ve read here on the net, using rice flour but eventually the result is not putong puti, it came out to be tikoy instead. It’s wet and not fluffy and really sticky. LOL. Putong puti is best eaten with dinuguan. Thank you in advance.


  3. chili
    August 12, 2009

    Thanks for the recipe! I’ve been looking for months for a crispy dinuguan, I used to have this when I was a kid and was in region 2, but when I moved to manila, I never this type of dinuguan again, it’s also good if you mix it with fried bituka ng baboy..I’m excited to try your recipe! I plan to mix it with crispy pork ears and bituka, I’ll post a new message when I get to try it.=)

    Just a question, do you usually put liver on your usual dinuguan, or is it only for this type, to thicken the sauce?



    • lynn
      April 10, 2010

      thanks for the recipe, i think this will be the best fried dinuguan i ever tasted,


  4. Vic Suntay
    March 23, 2011

    first time I’ve heard of CRISPY DINUGUAN but it sure looks delicious! thank you for sharing this guys and yes, it does sound “DEADLY”arteries clogging cholesterols. Thank you for the warning…eat at your own risk.


  5. Edwin
    May 3, 2011

    I’m enjoying this dish at home right now, thanks to my auntie who took it home from one of the restaurants inside the Ayala Triangle park. It’s just OK for me, nothing great about it. I still very much prefer the regular version of dinuguan.


Leave a Reply




Back to top
mobile desktop