Tinumis is a traditional Filipino pork blood stew that's perfect for adventurous eaters. This unique dish blends savory pork with a tangy sampaloc (tamarind) twist, making it a must-try for any Filipino cuisine enthusiast.
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Pork Tinumis, also known as pork blood stew, is not for the faint of heart! Its key ingredient, pork blood 🧛, makes it a perfect dish for Halloween with its dark, rich appearance. You can even pair it with squid ink pasta, red or black-colored puto, or grass jelly gulaman for a spooky meal! 🎃
If a non-Filipino sees dinuguan and asks what it is, a Filipino might sometimes call it "chocolate stew" to avoid scaring them.
Growing up, I always thought my mom's version of Dinuguan, where she sometimes replaced vinegar with sampaloc, was just a variation. Turns out, it's actually called tinumis! My mom still calls it Dinuguan, which confused me.
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Why You'll Love This Recipe?
- Unique and adventurous – Perfect for those who love trying bold, authentic Filipino dishes.
- Rich and savory – The tangy tamarind, savory pork, and earthy pork blood create a flavor explosion.
- Halloween-perfect – Its dark color and rich texture make it an ideal spooky-season meal!
- Easy to make – You don’t need to be a pro to cook this Filipino comfort food.
- Customizable – Adjust the level of heat or tweak the ingredients to suit your taste.
What is Pork Blood?
Pork blood is the blood collected from pigs, commonly used in various culinary traditions around the world. The Vietnamese include it in Bun Bo Hue (a very popular soup), the Spanish incorporate it in Morcilla, and the French use it in Boudin Noir!
What is Tinumis?
Tinumis (Filipino Pork Stew with Tamarind) is a delicious Filipino pork stew closely related to Dinuguan. It is a beloved dish from Nueva Ecija in the Philippines where it is believed to have originated.
Tinumis Versus Dinuguan
While Dinuguan uses vinegar for its sour flavor, Tinumis features tamarind (sampaloc) instead. This gives Tinumis a slightly sweeter and more complex tang compared to Dinuguan. Both dishes are enjoyed with rice and known for their bold, savory flavors.
What is Tinumis Made Of?
- Pork Shoulder or Pork Butt – The perfect cut for tender, flavorful meat. It has just the right amount of fat.
- Pork Blood (Dugo) – Bought in liquid form from the butcher or Asian store. It thickens and adds depth to the dish.
- 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
- Vinegar – Use vinegar instead of tamarind mix for a more traditional dinuguan flavor.
- 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.
- Sautéed Vegetables: Lightly sautéed or steamed vegetables like bok choy, spinach, or green beans provide a fresh contrast to the hearty stew.
- 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 and Freezing Instruction
To store Tinumis, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
This freezes well! For longer storage, place the cooled Tinumis in a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating on the stove over low heat until warmed through.
Top Tip
- 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.
Recipe FAQs
Most Asian markets, particularly those specializing in Filipino ingredients, will carry pork blood. It might be in the refrigerated section or frozen.
Pork blood has a rich, earthy flavor with a slightly metallic taste, often described as similar to iron-rich liver. Once cooked, pork blood has a savory, slightly gamey flavor with a dense, pudding-like texture.
Pork blood is used in various culinary traditions to make dishes like blood sausages, soups, stews, and puddings, adding a rich and unique flavor.
Tinumis is a regional dish that hails from Bulacan, a province in the Philippines.
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Recipe
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.
Thank you for your feedback 😊