Tinumis
Tinumis
Ingredients
- 1 pound pork belly, sliced into 1/2-inch pieces
- 20 fluid ounces pork blood, from two 10-ounce packs, stirred to prevent coagulation
- 1 onion, medium, chopped
- 4 garlic, cloves, minced
- 2 long green chilies, sliced diagonally, seeds removed for less heat if desired
- 1 tablespoon fish sauce, to 2 tablespoons, to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup fresh tamarind pods, shelled and deseeded, or 1/4 cup tamarind paste
- 3 1/2 cups water, divided
- 3 tablespoons young tamarind leaves, fresh, roughly chopped
- 1 tablespoon cooking oil, as needed
Instructions
- 1
Prepare the tamarind broth: In a small saucepan, combine the shelled and deseeded fresh tamarind pods with 3 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the tamarind is very soft. Mash the tamarind with a fork or potato masher to extract the pulp. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. You should have approximately 3 cups of tamarind broth. If using tamarind paste, dissolve 1/4 cup of paste in 3 cups of hot water and stir until smooth.
⏱️ 15 min
- 2
In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the sliced pork belly and cook until browned and some of the fat has rendered, about 8-10 minutes. Remove excess rendered fat, leaving about 1-2 tablespoons in the pot.
⏱️ 10 min
- 3
Add the chopped onion to the pot and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 7 min
- 4
Pour in the prepared tamarind broth, fish sauce, salt, and black pepper. Bring the mixture to a gentle simmer. Add the sliced long green chilies. Cover and let it simmer for 15-20 minutes, or until the pork belly is tender.
⏱️ 20 min
- 5
While the pork is simmering, prepare the pork blood. If it has coagulated, stir it vigorously with a fork or whisk until smooth. In a separate small bowl, mix the pork blood with the remaining 1/2 cup of water to thin it slightly.
⏱️ 3 min
- 6
Once the pork is tender, reduce the heat to low. Slowly pour the thinned pork blood into the simmering mixture, stirring constantly to prevent it from curdling. Continue to stir gently until the blood thickens and the sauce darkens, about 5-7 minutes. Do not boil the mixture once the blood is added, as this can cause it to curdle.
⏱️ 7 min
- 7
Stir in the young tamarind leaves. Cook for another 1-2 minutes, just until the leaves are slightly wilted. Taste and adjust seasoning with more fish sauce, salt, or pepper if needed.
⏱️ 2 min
- 8
Serve Tinumis hot with steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tinumis
- 1 pound pork belly, sliced into 1/2-inch pieces
- 20 fluid ounces pork blood, from two 10-ounce packs, stirred to prevent coagulation
- 1 onion, medium, chopped
- 4 garlic, cloves, minced
- 2 long green chilies, sliced diagonally, seeds removed for less heat if desired
- 1 tablespoon fish sauce, to 2 tablespoons, to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup fresh tamarind pods, shelled and deseeded, or 1/4 cup tamarind paste
- 3 1/2 cups water, divided
- 3 tablespoons young tamarind leaves, fresh, roughly chopped
- 1 tablespoon cooking oil, as needed
Instructions
- 1
Prepare the tamarind broth: In a small saucepan, combine the shelled and deseeded fresh tamarind pods with 3 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the tamarind is very soft. Mash the tamarind with a fork or potato masher to extract the pulp. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. You should have approximately 3 cups of tamarind broth. If using tamarind paste, dissolve 1/4 cup of paste in 3 cups of hot water and stir until smooth.
⏱️ 15 min - 2
In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the sliced pork belly and cook until browned and some of the fat has rendered, about 8-10 minutes. Remove excess rendered fat, leaving about 1-2 tablespoons in the pot.
⏱️ 10 min - 3
Add the chopped onion to the pot and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 7 min - 4
Pour in the prepared tamarind broth, fish sauce, salt, and black pepper. Bring the mixture to a gentle simmer. Add the sliced long green chilies. Cover and let it simmer for 15-20 minutes, or until the pork belly is tender.
⏱️ 20 min - 5
While the pork is simmering, prepare the pork blood. If it has coagulated, stir it vigorously with a fork or whisk until smooth. In a separate small bowl, mix the pork blood with the remaining 1/2 cup of water to thin it slightly.
⏱️ 3 min - 6
Once the pork is tender, reduce the heat to low. Slowly pour the thinned pork blood into the simmering mixture, stirring constantly to prevent it from curdling. Continue to stir gently until the blood thickens and the sauce darkens, about 5-7 minutes. Do not boil the mixture once the blood is added, as this can cause it to curdle.
⏱️ 7 min - 7
Stir in the young tamarind leaves. Cook for another 1-2 minutes, just until the leaves are slightly wilted. Taste and adjust seasoning with more fish sauce, salt, or pepper if needed.
⏱️ 2 min - 8
Serve Tinumis hot with steamed white rice.
⏱️ 1 min