Friends and family who visit the Philippines, rave about their dining experience at a popular restaurant in Manila called Kanin Club. The restaurant is known for their modern take on Filipino dishes. One of the dishes that's wildly talked about is the Crispy Dinuguan. Dinuguan is a savory dish of pork belly mixed with pork blood simmered with vinegar which I posted here before. But it seems as though pork belly wasn't enough cholesterol booster so they had to put it a notch higher by deep frying it!
When I heard about the dish, I just knew that I had to try it... but yes with my cholesterol pill on the side LOL! They say that it's basically like a lechon kawali (crispy pork belly) with dinuguan so what I basically did was to marry them both and voila! Crispy Dinuguan indeed!
For the dinuguan recipe click here .
For the lechon kawali click here.
When the dinuguan is cooked, I mixed some lechon kawali bits, let it simmer for a few minutes just enough for the flavor from the fried pork to fuse with the dinuguan. Set aside some lechon kawali pieces for toppping, so that it would remain it's crispy-ness when eaten.
I haven't been to Kanin Club (it's in my bucket list when I go home to the Philippines) but this bowl of dinuguan goodness was the star of the dining table when we had it. YUM!
