Crispy pork belly in a thick, lightly tangy dinuguan sauce with chicharon.
1 hour 30 minutes · Serves 6
Ingredients for Crispy Dinuguan
1 kg pork belly, in one whole piece
1 whole head garlic, crushed
1 tbsp peppercorns
4 bay leaves
1/4 cup soy sauce
1 can lemonade soda, such as 7-Up or Sprite
Sea salt
Water
Oil, for deep-frying
1 1/2 cups pork blood
3 cups pork stock
6 green finger chillies
1 whole head garlic, chopped
1/2 thumb-sized piece ginger, chopped
1 large onion, finely chopped
1 small packet sinigang mix
3 tbsp white vinegar
Salt
Freshly ground pepper
Chicharon, roughly chopped
How to cook Crispy Dinuguan
1.Rub the pork belly generously with sea salt, wrap it, and refrigerate for at least one day. Rinse thoroughly.
2.Pressure-cook the pork with the crushed garlic, peppercorns, bay leaves, soy sauce, soda, and enough water to cover for 20–30 minutes after it whistles.
3.Dry the tender pork and chill for at least 12 hours. Deep-fry while cold, skin-side down, until golden and crisp, then slice.
4.Using a little frying oil, sauté the chopped garlic, onion, and ginger until the onion softens.
5.Add the chillies, sinigang mix, vinegar, and pork stock; bring to a boil, then simmer for 10 minutes. Stir in the blood and simmer for 20 minutes.
6.Season with salt and pepper, add the crispy pork, and top with chicharon before serving.
