Mom served our favorite tinumis today with a very wet weather at the backdrop. Can there be anything more soothing than having your best comfort food in the middle of a chilly-rainy-sleep-encouraging day?
Tinumis is a favorite dish among Nueva Ecijanos where it is believed to have originated. It is closely similar to dinuguan, only it uses ground pork (as far as my Mom’s version is concerned) as opposed to dinuguan’s pork that is cut in chunks.
Growing up, I always looked forward to having this on our dining table. The distinct taste of pork blood, combined with the gratifying flavor of ground meat and the zing of the peppers and vinegar just left me pleasantly stuffed each and everytime I had it on my table then.
Now, fast forward to 2009, Mommy had me go back to those days. Her tinumis for lunch just made my day. Great weather, fantastic comfort food, good company, life is great.
To do tinumis, you will need:
1 kilo ground pork (whole skin included, separated from meat)
200 gms Pork liver , chunked
3 cups pork blood
1 cup vinegar
1 tali tanglad (lemon grass)
8 pangsigang peppers
3 cloves of garlic, chopped
1 medium-sized onion, chopped
salt and pepper to taste
1. Season pork and the pork balat with salt and pepper. Add garlic, onion and vinegar. Dump everything in a casserole. Don’t stir for the first 2 minutes or until vinegar is cooked. Bring to a simmer until vinegar seeps into the meat ensemble. Add water when necessary until the meat is cooked.
2. Midway into cooking, add liver, tanglad and peppers. Remove pork balat and cut into fine cubes. Throw back into the mixture.
3. Meantime, strain in pork blood onto the mixture. Coarsely chunk the blood left on the strainer and throw back into the mixture again. Continue simmering until meat is cooked. Serve hot.