Comments on: Lechon Dinuguan a la Marketman (Part 3 of 3)

By: bubblescalimbas

bubblescalimbas — Sat, 19 Nov 2011 22:51:13 +0000

OH! i forgot to tell you. DO NOT ADD WATER. since the liquid would be the blood. it will thicken and it will not be watery.//

By: bubblescalimbas

bubblescalimbas — Sat, 19 Nov 2011 22:47:17 +0000

hi MM, my mom cooks the best dinuguan. and she only use meat and fat of the pork, unlike other dinuguan reciped they use innards or laman loob. anyway, my mom told me thet you would know if the blood or the dinuguan is really cooked in vinegar already. it should be black and not brown or dark brown. here’s how my mom and i cooks the dinuguan. enjoy!

Ingredients:

pork maskara,boiled and cubed(small)
pork pigue, boiled and cubed (small)
pork blood
garlic, chopped
onions, chopped
red bellpeppers, chopped
white vinegar
salt and pepper to taste
sugar, just to balance the acidity og the vinegar.
chilis

procedure:

1. in big mixing bowl, put in the blood and add vinegar. strain blood to avoid lumps. set aside.
2. in a wok, heat oil and sautee onion,garlic and bellpeppers until soft.
3. add pork maskara and pork pigue. season w/ salt and pepper.
4.once meat are nicely brown add in the pork blood w/ vinegar.
5. simmer in med-low heat, once it starts to simmer
6. continously stirring the dish to avoid curdles.
7. season to taste, add sugar, add chilis.
8. STIR.STIR.STIR. until the color changes to BLACK.

FINISH! ENJOY!;)

tip:
if it does not reach the blask color it means it lacks vinger.:)

By: jennifer cole

jennifer cole — Sat, 08 Oct 2011 13:37:24 +0000

i love dinuguan im cooking some for lunch!

By: rox

rox — Wed, 09 Mar 2011 08:52:51 +0000

Oh my, nagugutom na ako. You should try the Ilocano version too. Dati takot din ako kumain ng dinuguan pero nung natry q Ilocano version, nahilig na rin ako.

By: JungMann

JungMann — Fri, 25 Feb 2011 02:44:26 +0000

The best dinuguan I’ve ever had was an Ilocano version made with bagnet. The extra crispy chunks of pork were smothered in a vinegary and spicy blood broth that was out of this world. I used to use liempo and ribs for dinuguan, but now it’s my go-to recipe for leftover lechon kawali.

By: anton

anton — Wed, 23 Feb 2011 08:51:41 +0000

Reminds me of Kanin Club’s Crispy Dinuguan : )

By: MMBB

MMBB — Mon, 21 Feb 2011 22:04:24 +0000

I tried cooking dinuguan once, but it ended up (ahm, not good). But looking at this makes me wanna try again! Now I have this stuck in my mind (and my gut will crave) the whole day. :)

By: una

una — Sat, 19 Feb 2011 01:11:52 +0000

Back in Balayan, Batangas we would eat Dinuguan with Puto—love the contrasting taste of savory and sweet.

By: Mari

Mari — Wed, 16 Feb 2011 13:48:32 +0000

MM, you just made dinuguan more endearing to my husband! He loves lechon and likes dinuguan…combined together, it would be heaven for him!

By: Rhea

Rhea — Wed, 16 Feb 2011 02:49:01 +0000

Hi MM!

Me & my family love dinuguan, we use to do the “innards” version but eversince everyone else got their Uric Acid elevated LOL, we stopped that and made the lean meat version. We also cook this when we see the pig itself na kinatay/slaughtered. We have a neighbor & a suki at a nearby palengke.

We’re going to Cebu on March and I can’t wait to eat some Zubochon!!!