Not included in this recipe
Servings
-
6
+
1/2 kilogram pork cheek, blanched
pork cheek, blanched
2 pieces Bay Leaf
Bay Leaf
1/2 kilogram pork large intestine, blanched twice
pork large intestine, blanched twice
1/2 cup sukang Iloco
sukang Iloco
3 cups fresh pork blood
fresh pork blood
2 tablespoons vegetable oil
vegetable oil
1 head native garlic, minced
native garlic, minced
2 pieces thumb-sized ginger, minced
thumb-sized ginger, minced
2 pieces red onion, cut into strips
red onion, cut into strips
2 pieces Siling Panigang
Siling Panigang
2 sachets 8g MAGGI® Magic Sarap®
8g MAGGI® Magic Sarap®
1/2 teaspoon Freshly ground pepper
Freshly ground pepper
Nutrients
| Energy | 842.92 kcal |
| Fat | 66.09 g |
| Saturated Fat | 2.18 g |
| Carbohydrates | 34.6 g |
| Fiber | 5.8 g |
| Protein | 30.95 g |
Instructions
Do you have all the needed tools?
Pan
Measuring cup
ALTERNATE INGREDIENT
Pork cheeks may be replaced with pork belly in cooking Dinardaraan.
EASIER STEPS
Dinardaraanmay be prepared in big batch cooking to make cooking time worthwhile.
SIMPLY GOOD TIP
Adding vinegar to fresh pork blood with prevent coagulation and will result to smooth and thick sauce in cooking Dinardaraan.
Share a yummy picture!
Have you made this recipe? Would like to share the results with others? Upload your picture here.
From the community
Rating
What did you think of the recipe?
Be the first to rate it!
Comments
Questions, comments or praises?
Leave them here.