According to  www.dishesbypeh.com. Tinumis is a pork dish.Tinumis and Dinuguan are two different thing. Although both uses blood pork, they use different ingredient for making the dish sour. Tinumis uses tamarind leaves or usbong ng sampalok to enhance the taste and to give the dish its sour taste. Dinuguan on the other hand uses vinegar.Tinumis is a pork dish popular in Nueva Ecija that bears a few similarities to the more-recognized Dinuguan.


ginger: sliced
garlic: 2-3 cloves, crushed
onion: medium size, sliced
green peppers
1/2 kg pork: diced ( menudo cut)
1/4 kg tamarind leaves, minced

How To Cook Tinumis:
Mix the minced leaves and the pork and let it stand.
Saute the ginger, garlic and onion, add a tablespoon of fish sauce.
Add the pork and reduce heat tot he lowest, cover and leave for about 20 minutes.
Then add the blood (yeah),from a freshly slaughtered pig (which is available on almost every wet market) about a cup
Increase heat to boil. Reduce heat and simmer until it turns black or dark (about 10 minutes). Add water if it dries out.
Add the green pepper and serve.

I love it with steaming rice and a dip of fish sauce with lots of Chili on it. Makes me wanna go home to our province. Tamarind leaves are not common here in the Metro. Have you tried eating Dinuguan or Tinumis?

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