Dinardaraan, Ilocano Dinuguan. The Ilocano dinuguan is dry and normally oily, that is for the Vigan version which. There is also a crispy dinuguan version made up of either crispy bagnet; or fried isaw or bituka. The Dinardaraan, Ilocano Dinuguan has generous amount of pork blood that is almost chocolatey in consistency.
For my Dinardaraan, Ilocano Dinuguan, I used pork face and some pork belly. The pork face and belly cut into cubes and stir cooked until tender. The pork should be tender but crisp, this could be done by stir cooking the pork until it start to render fat.
The pork blood is mixed with vinegar, it should be free from coagulated blood. This could be done in two ways either the blood I blitz in a blender or the blood is pass or filtered using a vegetable strainer, the coagulated blood is mashed the hand.
Here is the recipe of my version of Dinardaraan, Ilocano Dinuguan.
1 kilo pork face, cut into medium sized cubes
1/2 kilo pork belly, cut into medium sized cubes
2 liters pork blood
1 1/2 cup vinegar
1 head garlic, peeled, crushed, chopped
2 medium size onion, peeled, chopped
3-4 green long chili
1/4 cup fish sauce
1 tsp cracked peppercorns
2-3 bay leaves
1/2 cup dried oregano
In a large plastic container mix the pork blood and 1 cup of vinegar. To remove the coagulated blood blitz in a blender. Keep aside. Place the pork in a large sauce pan. Add in about 1 to 1 1/2 cup of water, the crushed peppercorn and bay leaf, bring to a boil and simmer for 15 to 20 minutes or until the liquid has evaporated. Add in some cooking oil and stir cook for 10 to 15 minutes until the pork start to render fats. Add in the garlic and stir cook for about 1 minute then add in the onion, stir cook for another 1 minute. Add in the fish sauce and continue to stir cook for another 1 minute. Now add in the pork blood and vinegar mixture, add in also the green long chili and dried oregano. Let simmer for 10 to 15 minutes and continuously stirring to get a uniform consistency. Correct saltines if required. Serve hot with a lot of rice.
See other dinuguan recipe;