Go Back
Crispy Dinuguan
Print Recipe

How to Cook Crispy Dinuguan

Crispy Dinuguan is a rich and savory Filipino pork blood stew, enhanced with tender meat and crispy fried intestines for a delightful contrast of textures and bold flavors.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pork Recipe
Cuisine: Filipino
Keyword: crispy dinuguan, dinuguan recipe, pork blood stew
Servings: 8 servings
Calories: 376kcal
Author: Manny

Ingredients

  • 1/2 kilo pork meat and pork fat
  • 1/2 kilo internal organs including heart and liver
  • 1/2 kilo intestines
  • 3 to 4 cups pork blood
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/2 cup vinegar
  • 4 cloves garlic crushed
  • 1 pc chopped onion
  • 1 tsp black pepper
  • 2 to 3 pcs green chili
  • cooking oil for frying and sauteing

Instructions

How to cook Crispy Dinuguan Recipe

  • After boiling the internal organs, slice into long strips. Separate the intestines.
  • In a pan or wok, pour the cooking oil and put the intestines. Stir fry occasionally until it becomes crispy.
  • Remove the crispy intestines from the wok and set aside.
  • Remove also some of the cooking oil from the pan and leave only about 1 tablespoon.
  • Saute the garlic, onion, pork fat and pork meat.
  • After about 1 minute, put the internal organs except the crispy intestines.
  • Then pour the vinegar, pepper, and a small amount of water and simmer until the meat is tender.
  • When the liquid has evaporated and almost dry, pour the pork blood in the wok.
  • Stir constantly until the bloods consistency becomes thick. Put the green chili peppers.
  • Add sugar and salt to improve the taste and don't forget to add the crispy intestines before serving.

Notes

Cooking Tips:

Properly Clean and Boil the Intestines

Before frying the pork intestines, make sure to clean them thoroughly to remove any unwanted odor. Boiling them not only helps with cleanliness but also tenderizes the intestines, making them easier to fry to a perfect crisp. This step is crucial for achieving that signature crunchy texture that sets Crispy Dinuguan apart.

Let the Vinegar Simmer Unstirred

When you add vinegar to the stew, allow it to boil without stirring to avoid a harsh, sour taste. This technique allows the vinegar to mellow and blend well with the other ingredients. Stirring too soon can lock in the raw vinegar flavor, which may overpower the dish.

Stir Constantly When Adding Pork Blood

Once you pour in the pork blood, make sure to stir continuously to prevent it from clumping. Consistent stirring helps achieve a smooth, thick consistency that will coat the meat evenly. This step is key to getting the rich, velvety sauce that makes the dish so delicious.