Dinuguan sa Sampalok
Dinuguan sa Sampalok. I have finally had a chance to cook Dinuguan sa Sampalok, no this is not Tinumis. Tinumis uses sampalok leaves instead of the unripe fresh sampalok fruits that I used in my Dinuguan sa Sampalok.
To highlight my sampalok ingredient in my Dinuguan sa Sampalok, I included same whole un-crushed sampalok in my photos. The sampalok paasim should be cooked separately, crushed and pass thru a sieve to extract the juices of the sampalok fruit as paasim for my Dinuguan sa Sampalok.
Cooking is basically the same with my other dinuguan recipes, except perhaps of some variations on some ingredients, and of course the use of sampalok as our souring ingredient. Click the link list below to check our other dinuguan recipes in the archives.
Here is the recipe of my version of Dinuguan sa Sampalok, try it.
1/2 medium size pork head, bone intact cut into 4 sections
1/2 kilo pork intestine
2-3 litters fresh pork blood
1 whole garlic
1 thumb size ginger, crushed
1 head garlic, peeled, chopped
2 medium size onions, peeled, chopped
1 bunch unripe fresh tamarind
1/2 cup fish sauce or patis
1/3 cup soy sauce
4-6 long green sili
4-6 bay leaf
1 small bunch dried oregano
2-3 stalk tanglad, trimmed, crushed
1 tbsp. crushed peppercorns
In a small saucepan, boil the unripe tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp. Set aside liquid, discard seeds and skin. In a large sauce pan, put head and intestine and add enough water to cover pork, add the whole garlic, 2 bay leaf and crushed ginger. Let boil and simmer for 25 to 30 minutes or until tender but firm. Drain and rinse pork. Debone head and cut meat into 1/2“ cubes, keep aside. Cut intestine into 1/2” crosswise, Wash thoroughly, rinse and drain, keep aside. In same sauce sauté garlic and onions. Add pork including the intestines, soy sauce, patis, bay leaf and crushed peppercorns cook for 5 to 8 minutes. Add in the tamarind extract, lower heat and simmer, add water if necessary for 5 to 10 minutes. Add in the pork blood and oregano. Simmer and keep stirring for 10 to 15 minutes or until blood is cooked, colour turn to chocolate brown and thickens. Correct saltines if required. Add long green sili and simmer for another 2 to 3 minute. Serve hot with a lot of rice.