Fry the bacon in a pan on medium high heat until crispy. Put aside on a plate. Leave the rendered fat in the pan. Fry onion and garlic in butter in the same pan, until soft. …
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This is where the “twist” of Crispy Dinuguan comes in! After boiling the meat, drain the water a little bit then deep fry it in a pan with hot oil. Keep on frying the pork intestine and belly until it becomes crispy golden brown.
Instead of the usual pork innards, crispy lechon kawali is used to make this special version of dinuguan. Prepare the lechon kawali: Mix together garlic, peppercorns, bay leaves, salt, and water in a saucepan. Add pork, making sure that it is completely submerged in water. Simmer until pork skin is tender, about 30 to 40 minutes.
Dinuguan is best served with a freshly cooked cup of rice with a piece of green chili (siling haba) on top. The unique sour and salty taste of Dinuguan is perfectly complemented with the rice and mildly spicy flavor of the green chili.
If you're specifically looking for Low carb Indian Vegetarian Recipes, they will be the ones made with Paneer ( Indian firm cottage cheese cubes ). Paneer is the king of protein in low-carb Indian vegetarian food. You can find an easy recipe to make Paneer from scratch below: