There are two version of this Tinumis dish from Nueva Ecija. The first version requires pork blood which is more common to most. The second version is Boy Logro’s version – without Pork blood.
Tinumis is just like any Dinuguan recipe but the only difference is the sampaloc flower (usbong ng sampaloc). Sampaloc flower is used as a souring agent instead of vinegar. Just make sure to mince the sampaloc flower to get all the juice you need from the flower.
It’s better if you can use fresh ingredients. Instead of instant powder you may use Patis to enhance flavor and if there’s no sampaloc flower, vinegar is the best substitute. Happy cooking!
Two Recipe version below. Version #1:
Tinumis ng Nueva Ecija
(with Pork Blood)
½ kilo pork, cut into small cubes
10 oz. pork blood
2 tomatoes, diced
1 medium onion, diced
4 cloves garlic, crushed
4 pieces siling haba (long green pepper)
¼ kilo talbos o bulaklak ng sampaloc, minced (young tamarind leaves or shoots, flowers)
1 ½ cups water
3 tablespoons cooking oil
1-2 tsp Patis
Salt and ground black pepper to taste
1. In a pan, heat the oil. Sauté garlic, onion and tomatoes. Until onions are soft and tomatoes are mashed. Add in pork and fry until it becomes golden brown over medium to low heat for about 8 minutes.
2. Add the the minced bulaklak ng sampalok and stir well. Add the pork blood. Cover and cook for additional 15 to 20 minutes over low heat.3. Pour water. Stir. Continue to cook for 10 minutes. Season with patis, salt and pepper.
4. Simmer for additional 20 to 30 minutes.
Adjust water as needed and stir once in awhile.
5. Throw in the siling haba (long green peppers). Cook for 3 minutes more. Your tinumis is ready for serving.
Share and enjoy!
Tinumis sa Sampaloc ng Nueva Ecija
(No pork blood version)
2 tablespoons cooking oil
1 head garlic, peeled and mashed
1 large onion, sliced
1 kilo pork ear and cheeks, parboiled, cleaned thoroughly and diced
3 tablespoons fish sauce
750 ml water
6 pieces finger chili
1/4 kilo talbos o bulaklak ng sampaloc (young tamarind leaves or shoots, flowers)
1. In a large wok, heat the cooking oil and saute garlic, onions, pork ears and cheeks, one at a time, wait until the liquid of each ingredient evaporates and the oil appears.
2. Season with patis.
3. Add the water, boil, reduce heat, cover the wok, and simmer about 45 minutes or until the meat is tender.
4. Stir the chili and sampaloc shoots, correct seasoning and simmer another 5 minutes.
Ready to serve. Enjoy!
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Credits Elvie Rayo Malabanan
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