Pork Tinumis
Savory and slightly tart, Pork Tinumis is a Filipino pork stew with a twist! This dish uses tamarind instead of vinegar for a unique sourness.
Servings: 8
Calories: 432kcal
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!
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.
Nutrition
Calories: 432kcal | Carbohydrates: 41.1g | Protein: 14.9g | Fat: 25.4g | Saturated Fat: 5.9g | Cholesterol: 38mg | Sodium: 8301mg | Potassium: 363mg | Fiber: 8.1g | Sugar: 13.2g | Calcium: 242mg | Iron: 12mg
