FilipinoFood

NY Times Lays it on Thick Because it's Diniguan

Written on 06/03/2018
By Sarap Team

JUNE 1--Ligaya Mishan of The New York Times knows how to lay it on thick--only because she's talking about diniguan (pork blood stew). 

Sample this prose:  "First, slabs of pork belly are fried until they’re half crackle, half wobble. Then they’re dropped in a black lagoon of pork blood simmered with vinegar and long green peppers like witches’ fingers.

"At Lahi in Elmhurst, Queens, this is called crispy dinuguan, a marriage of two Filipino dishes: dinuguan (pork-blood stew), in which the meat is traditionally braised and submerged in dark gravy, and lechon kawali, pork belly gilded from the fryer, skin primed to shatter.

"Filipino parents sometimes try to pass off dinuguan as “chocolate meat,” to coax — con, really — their children into eating it. Here, it’s served without the usual innards (lung, intestine, heart) and the blood is gently cooked down until it’s more coat of paint than sauce, its metallic tang subdued."

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https://nyti.ms/2OVIwUf