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Crispy Dinuguan Recipe

The addition of crispy fried pork to this classic dinuguan dish is both innovative and daring. Go on and try this unique recipe with Knorr Pork Cube and Knorr Liquid Seasoning and see how a timeless dish can be elevated to fit these modern times.
  • Cook

    mins
  • Difficulty

  • Prep

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  • Serves

    People

  • 1/2 kilo pork belly (liempo) (ask your butcher to cut your pork belly to 1” strips)
  • 1/4 kilo pork heart
  • 1/4 kilo pork liver
  • 1/2 kilo pork intestine
  • 3 cloves garlic, crushed
  • 1 whole white onion, peeled and minced
  • 3 cups of pork blood (strained)
  • 3 pcs. bay leaf
  • 1/2 cup sukang Iloco (you can use cane vinegar)
  • 2 cups Knorr Pork broth (dilute 1 piece Knorr Pork Cube in 2 cups water)
  • 10 pcs. finger chili
  • Knorr Liquid Seasoning
  • salt and pepper to taste

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

2797kcal

Energy (kJ)

11700kJ

Protein (g)

98.5g

Carbohydrate incl. fibre (g)

18.5g

Carbohydrate excl. fibre (g)

16.5g

Sugar (g)

4.3g

Fibre (g)

2.0g

Fat (g)

255.8g

Saturated fat (g)

92.9g

Unsaturated fat (g)

144.7g

Monounsaturated fat (g)

116.2g

Polyunsaturated fat (g)

28.5g

Trans fat (g)

0.0g

Cholesterol (mg)

1087mg

Sodium (mg)

372mg

Salt (g)

0.92g

Vitamin A (IU)

54211IU

Vitamin C (mg)

74.7mg

Calcium (mg)

88mg

Iron (mg)

61.27mg

Potassium (mg)

1722mg

Total

2797kcal

11700kJ

98.5g

18.5g

16.5g

4.3g

2.0g

255.8g

92.9g

144.7g

116.2g

28.5g

0.0g

1087mg

372mg

0.92g

54211IU

74.7mg

88mg

61.27mg

1722mg


  • 1 Let’s begin by boiling the pork heart, pork liver and pork intestine in a stockpot or deep pan filled with water. You then have to cook the meat until they are tender. Remove the pork intestine and discard the stock used for boiling.
  • 2 Now, slice the pork heart and pork liver into strips. Set this aside after.
  • 3 Next, grab a pan and pour some oil. Make this nice and hot over medium high heat. Bring the garlic and onion into the pan and sauté. When the garlic turns slightly brown and the onions are translucent, throw in the pork belly followed by the pork heart and liver strips. Sauté briefly before adding the Knorr Pork broth, sukang iloco and bay leaves. Bring this to a simmer until the pork belly is tender.
  • 4 Now when the liquid has reduced to ¾, gently add the pork blood in and continue simmering until it thickens (add more Knorr pork broth if sauce is too thick). Then, season with Knorr Liquid Seasoning, salt and pepper.
  • 5 When you deep fry the pork intestine to a crisp, golden brown color, this dish is done! Be careful, though, because the crispy pork intestine topped on your dinuguan will cause you to eat more!