How to Cook Dinuguan Kapampangan (Tidtad)
Tidtad is a Kapampangan culinary masterpiece, a saucy twist on the classic pork dinuguan, featuring browned pork mask, a choice between rich pig ears or lean pork shoulder, and a flavorful blend of aromatics, patis, vinegar, and pork blood, resulting in a harmonious dish that delights with its unique Kapampangan flair.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Pork Recipe
Cuisine: Filipino
Keyword: dinuguan kapampangan, tidtad
Servings: 8 servings
Calories: 383kcal
Author: Manny
- 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
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.
Cooking Tips of TidTad Recipe:
1. Choose the Right Pork Cut:
Selecting the appropriate pork cut is crucial in crafting the perfect Tidtad. Opt for the indulgent richness of pork mask, including pig ears, for a hearty and flavorful experience. Alternatively, lean towards a lighter version by using pork shoulder (kasim). This choice allows you to tailor the dish to your taste preferences, whether you desire a more robust or health-conscious meal.
2. Master the Browning Technique:
The distinctive flavor of Dinuguan Kapampangan hinges on the meticulous browning of pork mask. Instead of the conventional boiling method, brown the pork mask in its own rendered fat. This process not only enhances the visual appeal but also contributes to a more appetizing and nuanced flavor profile. The result is a Tidtad that stands out for its rich and savory depth.
3. Balancing Tanginess and Sweetness:
Achieving the perfect balance of sweet and tangy flavors is an art in Tidtad preparation. Carefully adjust the levels of vinegar to infuse a robust tanginess into the dish. Introduce a touch of sugar to counteract any excessive sourness, creating a harmonious blend. This attention to balancing the acidic and sweet elements ensures that your Dinuguan Kapampangan delights the palate with a nuanced and well-rounded taste.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Facts:
Amount per Serving:325g, Calories: 383kcal, From fat:213, Total fat:23.6g, Saturated Fat:8.3g, Trans Fat:0.2g, Cholesterol:118mg, Sodium: 301 Total Carbohydrate: 6g, Dietary Fiber: 1g, Sugars: 3g, Protein: 34g, Vitamin A: 8%, Vitamin C: 141%, Calcium: 17%, Iron: 15% 