Go Back
Sampayna Pin It!
Print Recipe

How to Cook Sampayna (Dinuguan from Northern Mindanao)

Sampayna is a Northern Mindanao version of dinuguan made with pork offal, banana heart, and olasiman, giving it a rich yet slightly tangy and earthy flavor.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: dinuguan recipe, pork dinuguan, sampayna
Servings: 4 to 6 servings
Calories: 274kcal
Author: Manny

Ingredients

  • 1 cup pork's small intestines (cleaned, boiled and cut crosswise, 1 cm. Lengths)
  • 1 cup 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. Clean and boil and cut crosswise, 1 cm. Lengths.
  • Sauté garlic, onion, ginger and tomatoes. Add intestines, lungs, liver and sliced 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.

Notes

Frequently Asked Questions:

Can I substitute olasiman in Sampayna?

Yes, you can substitute olasiman if it’s not available in your area. Some people use spinach or kangkong, but the flavor will be milder and less tangy. Olasiman has a distinct slight sourness that really helps balance the richness of Sampayna.

How do I prevent Sampayna from tasting too sour?

The sourness in Sampayna mainly comes from the vinegar and olasiman. Make sure to measure the vinegar properly and avoid adding too much at once. You can also balance the flavor by adjusting salt after cooking rather than diluting it with water.

Can I make Sampayna ahead of time?

Yes, Sampayna actually tastes better after a few hours as the flavors continue to develop. Store it in the refrigerator and reheat gently when ready to serve. Just add a little water while reheating if the sauce becomes too thick.