150 Min
Intermediate
Dinardaraan
Dinardaraan, also known as "dinuguan sa gata," is a Filipino recipe featuring pork blood stew cooked in coconut milk. This unique combination showcases the Filipinos' creativity in combining rich and savory flavors, offering a creamy and flavorful dinuguan variation often enjoyed with rice.
Ingredients
6
ingredient_quantity
recipe ingredient
0.5
kg
Pork Cheek
2
pcs
Bay Leaf
0.5
kg
Pork Intestine
0.5
cup
White Vinegar
3
cups
Pork Blood
2
tbsp
Vegetable Oil
1
head
Toasted Garlic
2
pcs
Ginger
2
pcs
Red Onion
2
pcs
Green Finger Chili
2
sachets
0.5
tsp
Peppercorn
.
Nutrition Value
Carbohydrates
34.6 g
Energy
842.9 kcal
Fats
66.1 g
Protein
31 g
Information per serving
Instruction
150 Minutes
-
Step1
60 MinSimmer pork cheeks with bay leaf in water for 1hr. Strain pork and reserve 4 cups of broth. -
Step2
60 MinSimmer pork intestine separately in water until tender. Drain and discard cooking liquid. -
Step3
10 MinCut pork cheeks and intestine into bite-size pieces and set aside. -
Step4
1 MinMix ¼ cup of sukang Iloko into the pork blood. Set aside -
Step5
30 MinSauté garlic, ginger, onion and finger chili in oil. Add pork cheeks, pork intestine and remaining ¼ cup of vinegar. Cook for 5mins. Pour pork broth and simmer until pork is tender. -
Step6
10 MinStir in pork blood and vinegar mixture. Season with MAGGI® Magic Sarap® and pepper. Simmer for another 10mins. Transfer on a serving bowl and serve.
