Not included in this recipe
Servings
-
6
+
1/2 kilogram pork cheeks, blanched
Pork Cheek
2 pieces bay leaf
Bay Leaf
1/2 kilogram pork large intestine, blanched twice
Pork Intestine
1/2 cup sukang Iloko
White Vinegar
3 cups fresh pork blood
Pork Blood
2 tablespoons vegetable oil
Vegetable Oil
1 head native garlic, minced
Toasted Garlic
2 pieces thumb-size ginger, minced
Ginger
2 pieces red onion, cut into strips
Red Onion
2 pieces green finger chili
Green Finger Chili
2 sachets 8g MAGGI® Magic Sarap®
MAGGI® Magic Sarap® 8g
1/2 teaspoon freshly ground pepper
Peppercorn
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Instructions
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.
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