This dinuguan style recipe is from Northern Mindanao region 10. Unlike the usual dinuguan dish which uses dried oregano, this recipe uses olasiman or purslane and with the addition of banana heart which is not found on the usual dinuguan dish. With regard to purslane, it is a common wild plant which can be found almost anywhere in the Philippines. Also known as known as pigweed or wild portulaca in English and gulasiman or olasiman in Tagalog is a succulent plant with green oblong leaves and reddish stem. It’s a very nutritious plant and pack with omega 3 fatty acid.
To cook sampayna; Boil intestines and lungs until tender or for about 30 minutes. Sauté garlic, onion, ginger and tomatoes. Add intestines, lungs, liver and banana heart. Add well-mixed vinegar-blood mixture and bring to a boil without stirring for about 15 minutes. Add salt, stir and add olasiman. Cook 5 minutes longer.
How to Cook Sampayna (Dinuguan from Northern Mindanao)
Ingredients
- 1 cup cut pork's small intestines (cleaned, boiled and cut crosswise, 1 cm. Lengths)
- 1 cup cut pork's lung (cleaned, boiled and cut into small cubes)
- 2 tablespoons cooking fat
- 1 teaspoon crushed garlic
- 2 teaspoons sliced onion
- 1 teaspoons sliced ginger
- 2 tablespoons slice tomatoes
- 1/2 cup cut pork liver (cubes)
- 2 cups sliced banana heart
- 1 cup vinegar mixed with 2 cups pork's blood
- 2 1/2 teaspoons salt
- 1/2 cup olasiman stems and leaves
Instructions
How to make sampayna:
- Boil intestines and lungs until tender or for about 30 minutes.
- Sauté garlic, onion, ginger and tomatoes. Add intestines, lungs, liver and banana heart.
- Add well-mixed vinegar-blood mixture and bring to a boil without stirring for about 15 minutes.
- Add salt, stir and add olasiman. Cook 5 minutes longer. Serve hot. Six servings.
