I used to think my mom just made a weird version of dinuguan. She swapped the vinegar for sampaloc, and I never thought much of it. Then I found out that dish had its own name, its own regional roots, and a whole story behind it. That dish is pork tinumis - and it might just be the better version.
Rich, savory, and just a little tangy, this Filipino pork blood stew uses tamarind instead of vinegar for a flavor that's slightly sweeter and more complex. It’s one of those Filipino classic recipes that deserves more love, especially when you eat it with Filipino puto to mellow out the richness.
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What is Tinumis?
Pork tinumis is a Filipino pork stew made with pork blood and tamarind as the souring agent. It comes from the Central Luzon provinces of Nueva Ecija and Bulacan, where it's been a beloved home dish for generations.
The name itself is Tagalog in origin, and while every family seems to have a slightly different version, the tamarind is always what sets it apart. Some cooks use fresh tamarind leaves or flowers (bulaklak ng sampaloc) when they can find them. For everyday cooking, a packet of sinigang mix works perfectly.
If you've ever been at a Filipino gathering and spotted a dark, thick stew that made you pause - this is probably what it was.
Why You'll Love This Recipe
- Bold and unique - There's nothing else quite like it. It's savory, tangy, and deeply satisfying.
- Easy to make - No special technique required. If you can sauté and simmer, you can make this.
- A real conversation starter - Serve it to curious friends or bring it to a potluck and watch it disappear.
- Customizable - Adjust the heat, swap the cut of pork, or leave out the blood entirely for a no-blood version.
- Freezes beautifully - Make a big batch and you've got dinner sorted for weeks.
The "Chocolate Stew" Story
If a non-Filipino ever asks what's in the pot, there's a good chance a Filipino in the room will call it "chocolate stew." It's a very real thing - and it works, because the color really does look like a rich chocolate sauce.
Honestly, it’s not even a lie. The color is deep, dark, and glossy. It just happens to be made with pork blood instead of chocolate. Once you taste it, you’ll understand why people keep coming back for more, regardless of what’s in it.
Ingredients
- Pork Shoulder or Pork Butt – The perfect cut for tender, flavorful meat. It has just the right amount of fat.
- Pork Blood (Dugo) – This is what thickens the stew and gives it that deep, dark color. Stir it in slowly and keep the heat low.
- Garlic and Onions – Essential aromatics that form the flavor base for the stew.
- Tamarind Soup Packet (Sinigang Mix) – Adds a tangy flavor to the stew, replacing the usual vinegar in traditional dinuguan.
- Dry Bay Leaves – Adds a layer of earthy flavor to the stew.
- Long Chili or Finger Chili (Siling Haba) – For a hint of spice, but you can adjust it to your liking.
See recipe card for quantities.
Substitutions and Additions
- Fresh tamarind leaves or flowers - If you can find bulaklak ng sampaloc at a Filipino market, use them instead of the sinigang mix for a more traditional flavor.
- Vinegar - Swap the tamarind for vinegar and you've got dinuguan. Both are great.
- Ginger - Add a few slices of fresh ginger with the aromatics for extra warmth and depth. Traditional in some regional versions.
- Beef Blood – Swap pork blood with beef blood if that's more accessible in your area.
- Pork Belly – If you prefer a fattier cut of pork, pork belly can be used instead.
- Calamansi – Squeeze fresh calamansi for a zesty kick.
How to Cook Pork Tinumis
- In a large pot or deep pan, heat a bit of oil over medium heat. Once the oil is hot, sauté the chopped onion until it becomes translucent. Then, add the minced garlic and cook until it becomes fragrant.
- Add the pork pieces to the pot and cook them until they are browned on all sides.
- Once the pork is browned, sprinkle in the beef powder and stir to combine. Add the bay leaves. Next, pour in the water and the tamarind soup packet, stirring well to dissolve the tamarind. Bring the mixture to a simmer and cook until the pork is tender, which should take about 20 minutes.
- Slowly pour in the pork blood while stirring continuously to prevent it from curdling. Continue to simmer the stew, stirring occasionally, until the blood thickens and the flavors meld together, about 10-15 minutes.
- Taste the stew and add sugar as needed to balance the tanginess and enhance the overall flavor. Adjust the seasoning with salt and pepper if necessary.
- Before serving, remove the bay leaves. Serve hot with steamed rice.
Variation Ideas
- Vinegar Version: Replace tamarind with vinegar for a more traditional dinuguan flavor.
- Spicy Tinumis: Add more chilies or a spoonful of chili garlic oil for a fiery kick.
- Beef Tinumis: Swap out the pork for beef chunks if you prefer a different meat option.
What to Serve With Tinumis
- Steamed Rice: The classic accompaniment to Tinumis, steamed rice absorbs the rich sauce and balances the flavors, making each bite satisfying.
- Garlic Fried Rice: For an extra layer of flavor, serve Tinumis with garlic fried rice. The aromatic garlic adds a delicious twist to the meal.
- Pickled Vegetables: Serve with atchara (Filipino pickled papaya) or other pickled vegetables to add a tangy, crunchy element that complements the richness of Tinumis.
- Puto (Steamed Rice Cakes): Soft rice cakes can be used to soak up the flavorful sauce.
Storage, Freezing, and Reheating
- Refrigerator: Let the stew cool to room temperature, then transfer to an airtight container. It keeps well in the fridge for up to 3 days. The flavor actually gets better the next day.
- Freezer: This dish freezes really well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Label with the date so you know what you have.
- Reheating: Thaw overnight in the fridge if frozen, then reheat on the stovetop over low heat. Add a splash of water if the sauce has thickened too much. Stir gently while warming through.
Rose's Top Tips
- Stir the blood continuously when adding it - Pour slowly and keep stirring. This is the most important step for a smooth, lump-free sauce.
- Don't boil after adding the blood - Keep it at a gentle simmer. Hard boiling can make the blood grainy and separate.
- Taste as you go - The tamarind mix is salty, so taste before adding any extra salt. Balance the sourness with a little sugar until it feels right to you.
- Brown the pork properly - Don't skip the sangkutya step. That caramelization is where most of the flavor lives.
- Let it rest before serving - Five minutes off the heat makes a difference. The sauce settles and thickens a bit more.
Recipe FAQs
Tinumis comes from Central Luzon - specifically the provinces of Nueva Ecija and Bulacan. Both regions claim it as their own, and honestly both are right. Regional variations exist even within each province, which is part of what makes Filipino food so interesting.
On its own, pork blood has a mild, earthy, iron-rich flavor - similar to liver but more subtle. Once it's cooked into the stew with aromatics and tamarind, it blends into the sauce and becomes more savory than anything else. Most people who try dinuguan or tinumis for the first time are surprised by how much they like it.
Yes. Skip the blood and add a bit more water. You'll get a tangy tamarind pork stew that's still really flavorful - just lighter in color and texture. Some families in the Philippines make it this way too.
Check Filipino grocery stores first - they almost always have it in the refrigerated or frozen section. Asian supermarkets like H Mart or 99 Ranch also carry it. If you can't find it, ask a local butcher with a day's notice.
Sinigang mix is a powdered tamarind souring agent used in Filipino cooking. The most common brand is Knorr Sinigang sa Sampaloc. You can find it at any Filipino or Asian grocery store, and increasingly at larger supermarkets in the international aisle. Here's a full guide to sinigang mix if you want to learn more about how it's used.
They're closely related but not the same. Both are Filipino pork blood stews, but dinuguan uses vinegar for sourness while tinumis uses tamarind. The flavor profiles are noticeably different - tinumis is softer and slightly sweeter on the finish, while dinuguan is sharper and more acidic.
Because the color really does look like chocolate sauce - deep, dark, and glossy. Some Filipinos use that nickname when introducing the dish to non-Filipinos who might be hesitant about pork blood. It's a time-honored tradition, and honestly not a bad description of how it looks.
More Pork Recipes
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Pork Tinumis
Equipment
- 1 large pot or Sauce Pan
Ingredients
- 2 pounds pork cut into bite-sized pieces
- 2 ¾ cups pork blood dugo
- 1 cup onion chopped
- 6 cloves garlic minced
- 2 teaspoon beef powder
- ¾ cup water
- 20 grams tamarind soup mix (half of the content of tamarind soup mix packet) Add more if you wanted it more sour
- 2 pieces bay leaves
- 1 tablespoon Oil for sautéing
- Siling haba or long chili chili peppers, to taste
- 1 tablespoon Sugar
- Salt (This is optional as tamarind soup mix is already quite salty)
Instructions
- First, prepare the ingredients by chopping the onion and mincing the garlic. Cut the pork into bite-sized pieces.
- In a large pot or deep pan, heat a bit of oil over medium heat. Once the oil is hot, sauté the chopped onion until it becomes translucent. Then, add the minced garlic and cook until it becomes fragrant.
- Add the pork pieces to the pot and cook them until they are browned on all sides. Once the pork is browned, sprinkle in the beef powder and stir to combine. Add the bay leaves and sili (chili peppers) to taste.
- Next, pour in the water and the tamarind soup packet, stirring well to dissolve the tamarind. Bring the mixture to a simmer and cook until the pork is tender, which should take about 20-25 minutes.
- Slowly pour in the pork blood while stirring continuously to prevent it from curdling. Continue to simmer the stew, stirring occasionally, until the blood thickens and the flavors meld together, about 10-15 minutes.
- Taste the stew and add sugar as needed to balance the tanginess and enhance the overall flavor. Adjust the seasoning with salt and pepper if necessary.
- Before serving, remove the bay leaves. Serve hot with steamed rice. Enjoy your delicious and authentic Pork Tinumis!
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Notes
- Mix the Blood Well: When adding pork blood, stir it continuously to avoid clumping and to ensure a smooth sauce.
- Don’t Overcook the Blood: Simmer the blood just until it thickens, as overcooking can result in a grainy texture.
- Taste as You Go: Adjust the seasoning as needed, especially when balancing the sourness and saltiness.
