Crispy Dinuguan Filipino Recipe

Crispy Dinuguan is quite becoming a popular dish here in the Philippines. I first heard this dish via some friends tweet. I learned that crispy dinuguan is a specialty dish of Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. According to a blogger who experienced and tasted this dish; it tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.

Lechon Kawali Ingredients:

* 3/4 kilo pork pork belly (or liempo)
* 4 garlic cloves, crushed
* 2 bay leaves
* 1 teaspoon peppercorns
* salt
* water, for boiling
* oil (for deep fat frying)

Lechon Kawali Cooking Instruction:

1. Cut the pork belly into serving pieces.

2. Mix crushed garlic, peppercorn, bay leaf, salt and water in a sauce pan.

3. Boil and simmer until skin is tender, around 30 to 40 minutes.

4. Drain, cool and dry well before frying to minimize splatters.

5. Deep fry the pork belly pieces until golden brown and the blisters show on the skin. Set aside.

Crispy Dinuguan Ingredients:

* Cooked Lechon Kawali (see above)
* 1/4 kilo minced pork liver
* 2/3 cup native vinegar
* 1 large onion, chopped
* 1/2 teaspoon crushed peppercorn
* 1/2 cup pork blood (refrigerate until ready to use)
* 1 1/2 cups water
* 2 teaspoon sugar
* 1 tablespoon patis
* 2 large hot peppers (siling haba not labuyo)
* salt to taste

How To Make Crispy Dinuguan:

1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.

2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.

3. As soon as the mixture is boiling, add water, sugar and patis.

4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.

5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.

Best served with puto or plain rice.

Serves 6

NOTE: This Crispy Dinuguan Recipe is originally posted at Pinoy Food Blog. Big thanks and credits goes to them.

Crispy Dinuguan Image by Danielle Lingat Shared Via Flickr Under A Creative Commons License

Filipino Exotic Foods

There are so many Filipino exotic foods that are truly unique and delicious. Some of them really looks weird and some people find it not acceptable or not appropriate to eat. But let me tell you this, if you believe in the saying "don't judge the book by its cover", then you will able to eat it without any hassle. This saying really applies to exotic and unique Filipino recipes because their looks might not be that good but the taste, oh my, so delicious and sumptuous.

Below you will find some of the many Filipino exotic foods. Some of them are linked into their corresponding recipes and how-to-cook pages in case you want to try them at home.

Balut

A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Balut eggs are believed to be an aphrodisiac and considered a high-protein, hearty snack. Baluts are mostly sold by street vendors in the regions where they are available.

Soup #5

Soup Number Five, is a soup made from bull's testes or organ. Like balut, it is believed to have aphrodisiac that makes people to say it is better to eat this soup than spending money into some sexual performance enhancing drugs.

Ginataang Kuhol

The French call "kuhol" as "escargot". Kuhol or escargot is an edible snail. Guinataang Kuhol is a favorite appetizer in Filipino restaurants. It is also a popular pica-pica (finger food) that goes well with cold beer. Ginataang kuhol is a spicy dish.

Dinuguan

Dinuguan is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili , and vinegar.

More exotic foods can be found at this Filipino street foods blog post.

How about you? Any more exotic foods to add?