Dinardaraan (pork blood stew with crispy pork belly)
If you don't have access to bagnet, home cooked crispy pork belly (see my air fryer recipe) may be substituted. But because bagnet is lighter and crispier, there will be a difference in texture of the cooked dish. The recipe below simply says "crispy pork belly" so you have the freedom to use which version you want to use.Sukang Iloko (Ilocano vinegar) is the traditional sour component of dinardaraan. We're not Ilocanos, we didn't grow up with sukang Iloko so we find it too strong both in aroma and level of acidity. We prefer tamarind extract (made by boiling fresh tamarind and pressing the pulp) for a more aromatic and milder souring agent.