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Cook the Silky Dinuguan Sauce

Prepare the Pickled Chilies and Onions

  • Cane Vinegar 200.0 ml
  • Water 50.0 ml
  • Fish Sauce 45.0 ml
  • White Sugar 150.0 g
  • Salt 10.0 g
  • Herbs Dried - Bay Leaf 1.0 pc
  • Peppercorns 1.0 g
  • Red Bell Pepper 80.0 g
  • Green Finger Chilies, whole 80.0 g
  • Red Shallots 80.0 pc

Assemble the Dinuguan Pancit

  • Crispy Pancit Canton
  • Lechon Kawali, chopped
  • Spring Onions, chopped

Experience the fusion of two fiesta favorites in this innovative dish! Crispy pancit canton meets silky dinuguan sauce, topped with lechon kawali and pickled chilies and onions. It’s a culinary experience your guests won’t forget.



  1. Cook the Silky Dinuguan Sauce

    30 minutes
    • Heat a wok or pot and add oil.
    • Sauté onions, garlic, and ginger until cooked.
    • Add fish sauce and sauté until liquid is reduced to half.
    • Add water, lemongrass, vinegar, Knorr Pork Broth Paste, and Knorr Beef Broth Paste. Bring to a boil. Lower heat and simmer.
    • Gradually add the pork blood, continuously mixing to avoid clumping. Continue stirring until mixture is smooth.
    • Strain or remove aromatics. Season with sugar and pepper. Set aside.
  2. Prepare the Pickled Chilies and Onions

    30 minutes
    • Combine vinegar, water, fish sauce, sugar, salt, bay leaf, and peppercorns in a pot. Bring to a boil. Strain and discard aromatics.
    • Add bell peppers, chilies, and shallots to the pickling solution.
    • Let stand for at least 30 to 45 minutes. Set aside.
  3. Assemble the Dinuguan Pancit

    15 minutes
    • Add some of the hot dinuguan sauce to a shallow plate or bowl.
    • Top sauce with crispy pancit canton, lechon kawali, pickled chilies and onions, and spring onions.
    • Upon serving, drizzle hot dinuguan sauce on top of the noodles and mix.