AuthorBiteSized
DifficultyBeginner

Click to rate this post!

[Total: 0 Average: 0]

Yields6 Servings
Total Time1 hr 59 mins


Crispy Pork and Isaw








Sauce












Toppings


1

Clean pork isaw under running water until water is clear. Massage with salt in a bowl. Rinse under running water until water is clear. Boil together pork belly, cleaned pork isaw, garlic, bay leaf, black peppercorns, and salt. Cook until fork-tender, around 40 minutes to 1 hour.

2

Strain out and air-dry for 30 minutes to an hour. Chop into bite-sized pieces and deep fry until crispy. Set aside.

3

Heat some oil from the fried pork in a pot and sauté ginger, garlic, and onions.

4

Add the mashed blood, 3 cups of pork stock, and tanglad. Mix and allow to simmer.

5

Add vinegar next. Don’t mix for a few minutes to let acidity evaporate.

6

Once boiling, add more pork stock, about a cup. Season with sugar, salt or patis, and pepper. Mix in gata next. Simmer.

7

Mix in green chili. Add malagkit rice and rice. Boil until rice is tender and cooked. Add more water or stock as necessary until rice is cooked.

8

Top with crispy pork, isaw, and chicharon.

Ingredients



Crispy Pork and Isaw








Sauce












Toppings


Directions

1

Clean pork isaw under running water until water is clear. Massage with salt in a bowl. Rinse under running water until water is clear. Boil together pork belly, cleaned pork isaw, garlic, bay leaf, black peppercorns, and salt. Cook until fork-tender, around 40 minutes to 1 hour.

2

Strain out and air-dry for 30 minutes to an hour. Chop into bite-sized pieces and deep fry until crispy. Set aside.

3

Heat some oil from the fried pork in a pot and sauté ginger, garlic, and onions.

4

Add the mashed blood, 3 cups of pork stock, and tanglad. Mix and allow to simmer.

5

Add vinegar next. Don’t mix for a few minutes to let acidity evaporate.

6

Once boiling, add more pork stock, about a cup. Season with sugar, salt or patis, and pepper. Mix in gata next. Simmer.

7

Mix in green chili. Add malagkit rice and rice. Boil until rice is tender and cooked. Add more water or stock as necessary until rice is cooked.

8

Top with crispy pork, isaw, and chicharon.

Notes

Dinuguan Goto