Makes: 4 servings
Preparation and cooking time: 3 hours 45 minutes


800g pork belly
Salt, to taste
2 tablespoons rice wine (OPTIONAL)
2 pieces red onion, halved
8 pieces garlic cloves, smashed
2 pieces bay leaves
½ tablespoon peppercorn
Oil, for frying

Dinuguan Sauce:
2 tablespoons butter
1 tablespoon oil
4 tablespoons ginger, minced
2 tablespoons garlic, minced
1 piece red onion, minced
2 pieces siling haba
2 cups pork stock
2½ cups pork blood
2 bundles tanglad, bulbs smashed
½ cup vinegar
1 teaspoon sugar
1 cup coconut cream
Salt, to taste
Ground black pepper, to taste
Spring onions, chopped, for garnish

Procedure:Roast pork:
1. In a pot over medium heat, place pork belly (and optionally, rice wine) in cold water and bring to a boil to remove impurities. Strain and place back in the pot with fresh water.
2. Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.
3. Score skin and deep fry in oil until golden and crispy

Dinuguan sauce:
1. In a pan over medium heat, saute the ginger, garlic, and onion in oil and butter until aromatic. Add the pork stock, tanglad, siling haba, and pork blood. Lower temperature to medium-low heat and simmer with occasional stirring.
2. Add vinegar and boil off acidity for a few minutes without stirring.
3. Add coconut cream, sugar, salt, and pepper. Simmer until slightly reduced.
4. Slice pork belly and drizzle over sauce. Garnish with spring onions.

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