• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Pork Recipes / Dinuguan Kapampangan (Tidtad)

Dinuguan Kapampangan (Tidtad)

March 12, 2018 by Manny 2 Comments

TweetPinShareYummly

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.

 

Dinuguan Kapampangan
Print Recipe
5 from 2 votes

How to Cook Dinuguan Kapampangan (Tidtad)

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Pork Recipe
Cuisine: Filipino
Servings: 8 servings
Author: Manny

Ingredients

  • 1 1/2 kilo pork mask or pork kasim
  • 3 cloves garlic crushed
  • 1 medium size onion chopped
  • 3 tsp. patis or fish sauce
  • 3/4 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

    Instructions

    How to cook Dinuguan Kapampangan (Tidtad):

    • 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.

     

    Dinuguan Kapampangan

    Try Other Delicious Recipes:

    • Kilawin Kapampangan (without Pork Lungs)
      Kilawin Kapampangan (without Pork Lungs)
      This is a simple pork dish called kilayin in Kapampangan…
    • Sizzling Fried Savory Pork
      Sizzling Fried Savory Pork
      I think this is one of the best sizzling pork…
    • Pata Hamonado
      Pata Hamonado
      This hamonado recipe is a whole pork pata version of…

    Filed Under: Pork Recipes Tagged With: dinuguan kapampangan, pork dinuguan, tidtad

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Pesang Manok
    Next Post: Pancit Molo »

    Reader Interactions

    Comments

    1. Julius

      March 26, 2018 at 7:12 pm

      5 stars
      I’m glad I found this tidtad recipe. The ingredients seems simple and there is a healthier option of using lean pork. Thanks again!

      Reply
      • Manny

        March 27, 2018 at 7:35 am

        5 stars
        Hi Julius, thanks also for visiting this blog and sharing your comment!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes