During a two-week adventure through Nueva Ecija last summer, I found myself in a small town where every morning began with the rhythmic sounds of cooking from my host family’s kitchen. One particularly memorable morning, I woke to an intriguing aroma that led me straight to Lola Elena’s kitchen. There she stood, stirring a dark, richly-colored stew that she called Tinumis sa Sampaloc.
“This is not dinuguan,” she said with a knowing smile, noticing my curious expression. As she explained the dish’s heritage in Nueva Ecija and Bulacan, she shared how her grandmother taught her the precise technique of adding the pork blood while continuously stirring to achieve that perfect, silky consistency.
That morning, watching Lola Elena prepare this dish with such care and precision, I learned that Tinumis sa Sampaloc is more than just a variation of dinuguan – it’s a testament to regional Filipino cooking, where subtle differences in technique and ingredients create something entirely unique. Now, every time I prepare this dish in my own kitchen, I remember Lola Elena’s careful instructions and the way she taught me to respect each step of the process.
This recipe is my attempt to capture the magic of that morning in her kitchen.
Why You’ll Love This Recipe
This authentic Filipino dish represents the ingenious way our ancestors transformed every part of an animal into something delicious. The combination of tender pork, rich blood, and sour tamarind creates a complex flavor profile that’s both bold and comforting. Unlike its cousin dinuguan, Tinumis sa Sampaloc has a distinctly tangy profile that cuts through the richness perfectly.
Tinumis sa Sampaloc (Filipino Pork Blood Stew with Tamarind)
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution and preventing burning
- Sharp Knife (Matatalas na Kutsilyo) For cutting meat into uniform pieces
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Cutting board (Sangkalan) For preparing ingredients
- Measuring cups and spoons (Panukat) For precise measurements
- Fine-mesh strainer (salaan) For straining tamarind pulp if using fresh tamarind
Ingredients
- 750 g pork belly liempo, cut into 1-inch cubes
- 1¼ cups pigs’ blood dugo ng baboy
- 3 cups water tubig
- 6 green finger chilies siling haba
- 1 ripe tomato kamatis, chopped
- 1 whole head garlic bawang, minced
- ½ thumb-sized ginger luya, minced
- 1 large onion sibuyas, finely chopped
- 20 g sinigang mix or 4-5 pieces fresh tamarind/sampaloc
- Salt asin to taste
- Freshly ground black pepper paminta to taste
Instructions
- Begin by heating your heavy-bottomed pot (kaldero) over medium-high heat (190°C/375°F). Add cooking oil and carefully place the cubed pork belly (liempo) pieces in a single layer. Brown the meat until golden on all sides, which takes approximately 8-10 minutes. This process, known as “pag-gisa ng karne,” creates a flavorful foundation for your Tinumis.
- Lower the heat to medium (175°C/350°F) and add the minced garlic (bawang), finely chopped onions (sibuyas), and minced ginger (luya). “Igisa hanggang maging malasado ang sibuyas” – sauté until the onions become translucent and aromatic, about 5-7 minutes, stirring occasionally to prevent burning.
- Introduce the green finger chilies (siling haba), chopped tomatoes (kamatis), sinigang mix or fresh tamarind (sampaloc), and water (tubig) to the pot. “Pakuluan hanggang lumambot ang karne” – bring the mixture to a boil, then reduce the heat to low (150°C/300°F) and let it simmer for 30 minutes, or until the pork becomes tender when pierced with a fork.
- Now comes the crucial step – “paglalagay ng dugo.” Slowly pour in the pig’s blood while continuously stirring in one direction (paisa-isang direksyon) to prevent curdling (pagbuo-buo). Maintain a gentle simmer at low heat (140°C/285°F) for 20 minutes. “Haluin paminsan-minsan upang hindi dumikit sa ilalim” – stir occasionally to prevent the sauce from sticking to the bottom of the pot.
- For the final seasoning (pampalasa), add salt (asin) and freshly ground black pepper (paminta) to taste. The sauce should be thick enough to coat the back of a spoon – “dapat malapot ang sarsa.” If the sauce is too thick, gradually add small amounts of water while stirring until you achieve the desired consistency.
- Let the Tinumis rest for 5 minutes before serving to allow the flavors to settle (“paghupuin”). This resting period, known as “pagpapahinga ng luto,” ensures the best possible taste and texture. Serve hot with steamed white rice (kanin), garnished with additional green chilies if desired.
- Remember to maintain low heat after adding the blood to ensure a smooth, velvety sauce without curdling.
Tips from Lola’s Kitchen
- Fresh pig’s blood should be mixed with vinegar right after collecting to prevent coagulation
- Cut pork into uniform sizes for even cooking
- If using fresh tamarind, soak in hot water and strain before using
- Stir blood mixture constantly to achieve smooth texture
Troubleshooting
- If sauce is too thick: Add water gradually while stirring
- If blood curdles: Lower heat immediately and whisk vigorously
- If too sour: Add a pinch of sugar to balance
- If not sour enough: Add more tamarind or a splash of native vinegar
Ingredient Alternatives
- Pork belly → Pork shoulder or mixed offal (liver, heart, intestines)
- Fresh tamarind → Sinigang mix or kamias
- Green chilies → Bird’s eye chilies (adjust amount for heat preference)
- Fresh blood → Frozen blood (thaw completely before using)
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze for up to 1 month
- Reheat slowly over low heat, stirring occasionally
- Add a splash of water if needed while reheating
Variations
- Tinumis na Kambing – Using goat meat instead of pork
- Tinumis na Manok – Using chicken and chicken blood
- Tinumis sa Kamias – Using kamias instead of tamarind
- Tinumis na Gulay – Adding vegetables like eggplant and string beans
FAQs
Q: Can I make this without pork blood? A: Yes, though it won’t be traditional Tinumis. You can make a sour pork stew version using just the tamarind base. Q: How do I know when the pork is properly cooked? A: The pork should be tender enough to easily pierce with a fork, usually after 30-35 minutes of simmering. Q: Can I make this in advance for a party? A: Yes, it actually tastes better the next day as the flavors develop further. Reheat gently before serving. Q: How spicy is this dish? A: The heat level is moderate but customizable. Adjust the number of chilies to your preference.
Nutrition
The Story Behind Tinumis sa Sampaloc
The story of Tinumis sa Sampaloc weaves through the rich tapestry of Filipino culinary history, particularly in the regions of Nueva Ecija and Bulacan. This distinctive blood stew represents the evolution of Filipino cooking practices, where regional variations gave birth to unique interpretations of traditional dishes. While many Filipinos are familiar with dinuguan, Tinumis emerged as a specialized preparation that showcases the ingenuity of local cooks in these provinces.
The dish’s origins can be traced back to the ancient practice of sampayna, a tradition that emerged from the Philippine practice of whole-animal butchery. During the preparation of lechon, butchers would carefully collect the pig’s blood, mixing it with vinegar to prevent coagulation – a technique that demonstrates our ancestors’ deep understanding of food preservation and preparation methods. This practice laid the foundation for both dinuguan and its regional cousin, Tinumis.
What sets Tinumis sa Sampaloc apart is its distinctive use of tamarind (sampaloc), a souring agent that gives the dish its characteristic tang. This choice of ingredient wasn’t arbitrary; it reflected the abundant availability of tamarind trees in the region and the local palate’s preference for more pronounced sour notes. The incorporation of tamarind also speaks to the Filipino culinary principle of balancing rich flavors with acidity, a cornerstone of our national cuisine.
In Nueva Ecija and Bulacan, Tinumis became more than just a dish – it evolved into a symbol of regional pride and culinary expertise. Local cooks developed specific techniques for achieving the perfect consistency of the sauce, timing the addition of blood, and balancing the interplay between richness and sourness. These techniques were passed down through generations, often taught by grandmothers to their grandchildren in the intimate setting of family kitchens.
Today, Tinumis sa Sampaloc stands as a testament to the diversity of Filipino cuisine. While modernization has introduced new cooking methods and ingredients, the fundamental preparation of Tinumis remains largely unchanged, preserving a piece of our culinary heritage. This adherence to tradition reflects the deep respect Filipinos hold for their food heritage and the importance of preserving regional specialties in an increasingly globalized world.
The dish also embodies the Filipino value of resourcefulness, transforming humble ingredients into a celebrated delicacy. By utilizing parts of the pig that might otherwise go to waste, our ancestors created not just a meal, but a sustainable cooking practice that resonates with modern concerns about food waste and responsible consumption. This aspect of Tinumis makes it particularly relevant in contemporary discussions about sustainable cooking and food heritage preservation.
As Filipino cuisine gains international recognition, dishes like Tinumis sa Sampaloc serve as perfect examples of the depth and sophistication of our regional cooking traditions. Each bowl tells a story of cultural preservation, family heritage, and the continuing evolution of Filipino flavors.
