Tinumis is a popular dish in Nueva Ecija and its nearby neighbors. It is composed of pork slices with a souring agent such as tamarind leaves or tamarind flower. It can be prepared with or without pork blood, but it is more common to cook this dish using this ingredient.
Tinumis resembles another famous Filipino dish known as Dinuguan, which is also known as blood stew. The main difference between the two dishes has something to do with the ingredient that makes the dishes taste sour. Vinegar is used to make dinuguan, while tinumis uses either: tamarind leaves, tamarind flower, or tamarind mix.
This recipe for tinumis involves the use of “Sinigang sa Sampaloc Mix”. It provides the dish the sour flavor of tamarind and it also makes tinumis taste better. It is the same ingredient that I use to cook Sinigang dishes. I also added chopped tomato, but this is an optional ingredient.
It is important to bring out the flavor from the ingredients before adding the pork blood and souring agent. This method is known as “sangkutya” in Filipino. It involves cooking in low to medium heat while stirring the ingredients constantly. This brings out the flavor of garlic, onion, tomato, and pork while making the pork tender at the same time.
What do you eat this with? I usually eat this with rice. Sometimes I have it along with puto, which is a good side for dinuguan.
Try this Tinumis Recipe. Enjoy!
Watch the Video on How to Cook Tinumis
Tinumis Recipe
Ingredients
- 1 lb. pork cut into small cubes
- 10 oz. pork blood
- 1 medium plum tomato diced
- 1 medium yellow onion diced
- 4 cloves garlic crushed
- 4 pieces long green pepper
- 1 20 g pack Knorr Sinigang na Sampaloc Mix
- 1 Knorr Pork Cube
- 1 ½ cups water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- Heat the oil in a pan.
- Sauté the garlic until it turns medium brown.
- Add the onion. Sauté, and then add the tomato. Cook until both onion and tomato gets soft.
- Stir-in the pork and then cook until the pork gets light brown. Continue to cook in low to medium heat while constantly stirring for 5 to 7 minutes. Add the Sinigang sa Sampaloc mix. Stir.
- Pour the pork blood in the pan. Stir and cook for 10 to 15 minutes.
- Pour water. Stir. Continue to cook for 5 minutes.
- Add the Knorr pork cube. Stir. Cover the pot. Cook in low heat for 15 to 25 minutes. Add more water if needed.
- Sprinkle some salt and ground black pepper and add the long green peppers. Stir and cook for 3 minutes.
- Transfer to a serving bowl, Serve.
- Share and enjoy!
Diana says
Hi Mr. Vango, okay lang din po ba instead of tamarind mix, vinegar ang ilagay?
Vanjo Merano says
Dinuguan na ang kakalabasan ng dish mo at hindi tinumis. Please check this dinuguan recipe insted.
Candy Guess says
This is an amazing recipe very easy and few ingredients, it’s better than diniguan recipe..very yummy. Thanks Banjo.
Vanjo Merano says
You are welcome.
felix says
puede bang malaman kung papaano mag gawa ng sorbetes .ano ang mga ingredients at gaano katagal ito gawin.
kenzo says
nakapauseful tlga ng site na ito,,, thnks PANLASANG PINOY !!
Ina says
Thanks for posting easy to follow recipes online!
I just have a question, one of the ingredients is 1 Knorr pork cube. The recipe stated “Add the Knorr beef cube. Stir. Cover the pot. Cook in low heat for 15 to 25 minutes. Add more water if needed.”
Did you mean Knorr pork cube here? I should still stick with pork right?
Thank you 🙂
Vanjo Merano says
You are welcome. it should have been the pork cube. Thanks for getting this to my attention.
Maricel says
My father used to cook this! He is from Bulacan, and its one my fave. He also puts pechay in it.