Crispy Pork Dinuguan or Crispy Pork Blood Stew
Crispy Dinuguan? I first tasted Crispy Dinuguan in Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. It’s located near our country home, just after the Laguna Technopark, along the Santa Rosa road that leads up to Tagaytay. This is dinuguan with a twist and thought I’d recreate this dish for the family. Crispy Dinuguan tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.
So this entry will be divided into two parts, the preparation of Lechon Kawali and then the Dinuguan.
Please don’t cook this dish frequently. The dish is a sure-fire recipe to clogged arteries.
Let’s start with Lechon Kawali
3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)
Posted: July 1st, 2009 under Pork, Recipes.
Comments: 4