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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

Cooking Tips:

Handle the Blood Mixture Properly

When adding the vinegar and blood mixture to your Sampayna, always let it boil without stirring for at least 10 to 15 minutes. This allows the blood to set smoothly and prevents a grainy or curdled texture. Stirring too early is a common mistake that can ruin the consistency of the sauce.

Prep the Banana Heart to Remove Bitterness

Slice the banana heart thinly and soak it in water before adding it to the Sampayna. This helps draw out its natural sap, which can cause bitterness if left untreated. Properly prepped banana heart will taste mild and absorb the flavors of the dish better.

Don’t Overcook the Olasiman

Add the olasiman only in the final minutes of cooking your Sampayna. Cooking it for about five minutes keeps its slight crunch and fresh, tangy flavor intact. Overcooking will make it too soft and dull, losing the contrast it brings to the dish.