AuthorBiteSizedDive into a bold fusion with Dinuguan Ramen with Bagnet. This dish pairs the rich, savory flavors of pork blood stew with crispy bagnet and the comforting warmth of ramen noodles.
Season pork cubes with salt. Place in a pot with boiling water. Add the bay leaves, peppercorn, red onion, and pork broth cube. Let it boil until the pork is cooked then reduce to a simmer.
Add the pork broth cube and simmer for another 20 minutes. Set aside to cool.
Heat cooking oil in a pot over medium. Saute onion, garlic, and ginger until fragrant.
Add the pork stock and the meat. Stir in the pork blood and allow to boil. Continuously stir until incorporated. Mix in the tanglad, siling haba, and vinegar. Let it boil until the vinegar's acidity is reduced. Season the broth with sugar, salt, and pepper. Set aside.
Remove the tanglad and siling haba.
Cook the noodles in a pot with boiling water for only a minute. Drain in cold water.
In a bowl, add the dinuguan soup and noodles. Top with the cooked bagnet, spring onions, and quail eggs.
Ingredients
Directions
Season pork cubes with salt. Place in a pot with boiling water. Add the bay leaves, peppercorn, red onion, and pork broth cube. Let it boil until the pork is cooked then reduce to a simmer.
Add the pork broth cube and simmer for another 20 minutes. Set aside to cool.
Heat cooking oil in a pot over medium. Saute onion, garlic, and ginger until fragrant.
Add the pork stock and the meat. Stir in the pork blood and allow to boil. Continuously stir until incorporated. Mix in the tanglad, siling haba, and vinegar. Let it boil until the vinegar's acidity is reduced. Season the broth with sugar, salt, and pepper. Set aside.
Remove the tanglad and siling haba.
Cook the noodles in a pot with boiling water for only a minute. Drain in cold water.
In a bowl, add the dinuguan soup and noodles. Top with the cooked bagnet, spring onions, and quail eggs.
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