Crispy Pork Dinuguan

Pork

800 g pork belly

saltto taste

2 tbsp rice wineoptional

2 red onionhalved

8 garlic clovessmashed

2 bay leaves

½ tbsp peppercorn

oilfor frying

Dinuguan Sauce

2 tbsp butter

1 tbsp oil

4 tbsp gingerminced

2 tbsp garlicminced

1 red onionminced

2 siling haba

2 cups pork stock

2 ½ cups pork blood

2 bundles tangladbulbs smashed

½ cup vinegar

1 tsp sugar

1 cup coconut cream

saltto taste

ground black pepperto taste

spring onionschopped, for garnish

Boil pork belly

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.

Add aromatics

Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.

Deep fry

Score skin and deep fry in oil until golden and crispy.

Cook pork blood

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.

Add vinegar

Add vinegar and boil off acidity for a few minutes without stirring.

Let simmer

Add coconut cream, sugar, salt, and pepper. Simmer until slightly reduced.

Assemble

Slice pork belly and drizzle over sauce. Garnish with spring onions.

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