Dinuguan Kapampangan (Tidtad)
This is a recipe of tidtad, a Kapampangan version of the famous pork dinuguan. But unlike the regular dinuguan, this one is saucy and not very thick because it uses less pork blood. In this recipe, we used pork mask which includes the pig ears. But it contains a lot of fat so there is an option of using leaner parts of the pig like the kasim (pork shoulder). Also you will notice the way this dinuguan is cooked where the pork mask is brown on its own rendered fat to make the dish more appetizing compared with just boiling the pork. It also reduces the fat rendered from the pork mask to make the dish healthier.
- 1½ kilo pork mask or pork kasim
- 3 cloves garlic, crushed
- 1 medium size onion, chopped
- 3 tsp. patis or fish sauce
- ¾ cup vinegar
- 4 cups water
- 5 pcs siling haba or finger chilies
- 1 cup pork blood
- cooking oil for sauteing
- salt and pepper to taste
- sugar to taste
- In a pot, heat a tablespoon of cooking oil in medium heat and saute the garlic until fragrant. Then add the onion and saute until soft. You can also season the onion and garlic with pepper but this is optional.
- Then pour the patis and let it simmer for half a minute then put the pork in the pot. Increase the heat and start stirring the pork.
- Stir fry until the pork is brown and render some of the fat. Remove the fat from the pot and leave just a small amount for the dish.
- Then pour the vinegar in the pot and let it simmer for 2 minutes without stirring. Next is pour the water in the pot and bring to a boil.
- Let it simmer until the pork is tender. Add in the pepper and finger chilies. Simmer again for 2 minutes. Adjust the taste if necessary.
- Then pour the pork blood and bring to a boil without the lid. Add the sugar if the broth is too sour.
- Sugar is for balancing the taste of the vinegar. Cook for another 3 minutes or until the blood is cooked as per your preference. Serve hot with rice or puto.