Ingredients Needed:
½ kilo pork belly chopped into small cubes
2 cups fresh pork blood strain
1 small pack pork rinds
1 onion chopped
1 thumb ginger chopped
2 long green pepper
1 pork broth cube
3 tbsp fish sauce
½ cup vinegar
3 cups water
Cooking oil for frying
Salt and ground pepper to taste
Directions:
Marinate the pork with fish sauce for 3 to 5 minutes. Deep fry the pork belly until it turns to golden brown. Set aside.
Saute onion and ginger in a pan. Pour water and let it boil. Put in the broth cube and the vinegar. Add the pork blood. Bring to boil. Stir occasionally. Add fish sauce and green pepper. Simmer for 5 to 8 minutes until it thickens. Add salt and pepper to taste.
Ready for plating, add the crispy pork and pork rinds, mix with dinuguan sauce. Best serve with rice cake or hot rice.
Share and enjoy!
