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!
- 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
- Boil the internal organs and intestines.
- After boiling, slice them 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 them aside.
- Remove also some of the cooking oil from the pan and leave only about 1 tablespoon.
- Sauté the garlic, onion, pork fat, and pork meat.
- After about 1 minute, put the internal organs except for the crispy intestines.
- Pour the vinegar, pepper, and a small amount of water and simmer until the meat is tender.
- When the liquid has evaporated and is almost dry, pour the pork blood into the wok.
- Stir constantly until the blood’s consistency becomes thick. Put the green chili peppers.
- Add sugar and salt to improve the taste.
- Mix in the crispy intestines before serving. Enjoy your crispy dinuguan!
You might like this recipe too: Coke Pork Adobo Recipe