I always get excited when I meet someone who just freshly arrived from the Philippines, why? Because I haven’t been back since 2003 and I don’t know what Philippines do look right now compared to when I left. Thirteen years is quite a long time and in a country where its fast paced like the Philippines just in a couple of years many will have changed. One of those changes are related to culinary things and knowing Philippines has this obsession with fad, definitely there are lots to offer on that space.
When I left my home country most of the Filipino dishes were the traditional ones but after I spoke with friend who just came back from Manila I discovered a lot of things and one of those is this kanin club. I heard good raves about it and most of the dishes were a fusion of two traditional Filipino dishes like their turon which is a combination of Halo Halo and the classic turon, their Sinangag na Sinigang another interesting combination of sinigang and sinangag and this post of ours today the crispy dinuguan and like what the name suggests this is a combination of crispy pork (probably lechon kawali and dinuguan.
It’s really a fresh idea usually we fuse two cuisines together but why not a different dish from a single cuisine type, brilliant! I had read Kanin Club menu and it’s a treasure trove of amazing dishes in fact it sparked some ideas for my blog so watch this space and see what fusion I can make as well. Thank You Kanin Club for the idea, though I haven’t tried your food in real life I can sort of try it by your inspiration and as confirmed by my friends tested my recipe, hopefully in the near future I can try the real thing.
- 1 kg pork belly, (1 big piece, do not slice)
- 1 whole garlic, crushed
- 1 tbsp peppercorns
- 4 pcs bay leaves
- ¼ cup soy sauce
- 1 can lemonade soda (7-Up or Sprite)
- sea salt
- oil for deep frying
- Crispy Pork
- 1½ cups pigs’ blood
- 3 cups pork stock
- 6 green finger chillies
- 1 whole garlic, minced
- ½ thumb sized ginger, minced
- 1 large onion, finely chopped
- 1 small packet sinigang mix
- 3 tbsp white vinegar
- freshly ground pepper
- Chicharon, roughly sliced
- Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
- Rinse pork in running water making sure all salt has been cleared from the meat.
- Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.
- Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
- Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
- Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.
- Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, skin side down, be really careful as it will splatter.
- Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked.
- Once cooked, slice into cubes.
- In a pot heat oil used in cooking the pork, add garlic, onion and ginger and cook until onions turn soft.
- Add the chillies, sinigang mix, vinegar and pork stock, bring to a boil then simmer for 10 minutes.
- Add pork blood then, slowly simmer for 20 minutes.
- Season with salt and freshly ground black pepper.
- Add the crispy pork into the dinuguan sauce, mix it well.
- Place crispy dinuguan into serving bowls then top it with chicharon