Crispy Dinuguan Recipe

Adding crispy pork intestine to your favorite dinuguan dish will give you a new and delicious experience! This is perfect for lunchtime with the family or as pulutan with the barkada!

Crispy Dinuguan Recipe


  • 1/2 kg pork meat and pork fat
  • 1/2 kg pig internal organs including heart and liver
  • 1/2 kg pork intestine
  • 3 to 4 cups pork blood
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 to 3 pcs green chili
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup vinegar
  • Cooking oil for frying and sauteing

Cooking Instructions:

  1. Boil the internal organs and intestines.
  2. After boiling, slice them into long strips. Separate the intestines.
  3. In a pan or wok, pour the cooking oil and put the intestines. Stir fry occasionally until it becomes crispy.
  4. Remove the crispy intestines from the wok and set them aside.
  5. Remove also some of the cooking oil from the pan and leave only about 1 tablespoon.
  6. Sauté the garlic, onion, pork fat, and pork meat.
  7. After about 1 minute, put the internal organs except for the crispy intestines.
  8. Pour the vinegar, pepper, and a small amount of water and simmer until the meat is tender.
  9. When the liquid has evaporated and is almost dry, pour the pork blood into the wok.
  10. Stir constantly until the blood’s consistency becomes thick. Put the green chili peppers.
  11. Add sugar and salt to improve the taste.
  12. Mix in the crispy intestines before serving. Enjoy your crispy dinuguan!

You might like this recipe too: Coke Pork Adobo Recipe