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.