Wednesday, 23 October 2013

Kusina Master Recipe- CRISPY DINUGUAN

Here's Kusina Master Recipe- CRISPY DINUGUAN.

INGREDIENTS:
  • 500g. Crispy Pork Belly 
  • 1kilo Pork Blood
  • 300g. Cleaned Pork Intestine 
  • 300g. Crispy Pork Ears 
  • 4pcs. Siling Haba (Chopped) 
  • 1cup Chopped Red Onion 
  • 50g. Chopped Garlic 
  • 50g. Chopped Ginger
  • 1/4 cup Cooking Oil 
  • 2 cups Vinegar 
  • 5 stalk of Lemon Grass (Tanglad)
  • 30g. Local Oregano 
  • 30g. Fresh Basil 
Photo and recipe credit: Kusina Master

COOKING PROCEDURE:

* Sauté the garlic and onion in a cooking pot.

* Add the pork intestine, pork ears, salt, ginger, oregano and stir fry for about 10 minutes under medium heat then add lemon grass.

* Followed by a cup of water.

* Simmer for 10 minutes or until the water is almost gone to tenderize the meat.

* Add the pork blood, vinegar, chili and mix well. Let this simmer for 10-15 minutes or until sauce is dry.

* Prepare your pan for deep frying. Heat the oil until just before it starts to smoke.

* fry pork belly until golden brown on the outside.

* Once the meat has cooled a bit, slice the crispy pork belly and top with dinuguan.

* Put chopped fresh basil on top.

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