Today We Hacked Kanin Club’s Bloody Good Crispy Dinuguan

October 24, 2019

This food hack was originally posted on January 8, 2015, but was re-published with a video.

Not everyone can stomach food that is made from blood. I, for one, can eat dozens of morcilla links and betamax sticks, but dinuguan is an entirely different story. Despite the numerous versions of it across the country, I can’t get myself to enjoy the watery kind that’s found in most turo-turos in Metro Manila. One day, that all changed after a trip to Ilocos where I tried their take on the bloody porcine dish—they call it dinardaraan, with the pork cooked shatteringly-crisp and the sauce thick, rich, and creamy. Forget the puto, you’d want to enjoy this with heaping plates of garlic rice.

Bloody delicious.

Where to find this in Manila? Why, good ‘ole Kanin Club, of course! I secretly enjoy having meals here alone, specifically at their Ayala Triangle branch after meetings in Makati—a plate of their Crispy Dinuguan and Sinigang Rice, please. I don’t care who’s watching me devour this on my own. I could smile for the freaking camera with the creamy blood sauce staining my teeth and lips for all I care. And now, I don’t need to wait for Makati meetings to enjoy this bloody good dish because we hacked the recipe and we’re sharing it with you today.

Kanin Club Crispy Dinuguan

Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

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