Pork Tinumis (Pork Blood Stew) Recipe
My Nanay’s Tinumis tastes the best. Well, for us her children – we always request her to cook this favorite pork dish whenever we have gatherings at home. Once I featured her recipe here in this post about my Nanay’s Tinumis, and the post gathered considerable amount of traffic as seen on my Google Analytics.
Now, it’s my turn to cook her recipe. Accompanied by my ever beautiful sister, I prepared the ingredients she purchased from a local market very early in the morning. She made sure she got the right pork blood and pork meat and liver from her favorite store I assumed. It must be noted that the purchased pork blood already contained salt in it – I guess to prevent curdling – so we must only season what we cook in the end when the right amount of pork blood was added.
This recipe is best served with hot rice or rice cake (puto). Commonly called as pork dinuguan, this dish is a pork blood stew in a sour soup. But this recipe is called as tinumis in Central Luzon, the Philippines particularly in Nueva Ecija. The difference of tinumis from dinuguan is that tinumis uses more pork meat and lesser pork innards like liver.
- 1 kg Pork Meat
- ¼ kg Pork Liver
- about 1-2 cups Pork Blood (has salt in it purchased from the local wet market)
- 5 cloves Garlic
- 2 small Onions
- about a cup of Young Tamarind Leaves, shredded
- about 5-10 Young Tamarind Fruit, boiled in just right amount of water and strained
- Sauté garlic and onions in moderate amount of oil.
- Add the minced pork meat and liver. Allow to cook until dry and lightly brown. The meat must be tender at this time.
- For this recipe, add the pork blood. Add as per your preferred consistency and color.
- When the pork blood turns darker in color, you will know that it is cooking and you can adjust the color – the more blood added, the darker it will become.
- Now, simmer for a few minutes and add the young tamarind leaves. Let it cook for just 1-2 minutes.
- Add the young tamarind juice, and ample amount of water.
- Let simmer and season according to taste.