Tidtad is an exquisite Kapampangan recipe that shares the same components with the well-known Dinuguan. Using ingredients and methods not usually seen in its mainstream cousin, this Tidtad recipe will be a surprising experience that could have you liking Dinuguan as a whole.
Tidtad is a unique dish that makes use of pork blood. Its flavor profile has a somewhat iron-like hint that is integrated beautifully into the dish. Despite the varying opinions regarding this dish and the use of blood in general, it is undeniable that it delights the palate of many people.
Tidtad
Ingredients
Parboil:
- Water, for boiling
- 500 g. pork intestine
- 250 g. pork stomach
- 250 g. pork mask
- Salt and aromatics
For Sautéing:
- Oil, for sautéing
- 6 cloves garlic, minced
- 1/2 cup onions, minced
- 1/2 kg. kasim or pigue, diced
- Season with salt
- 10 pcs. laurel leaf
- 1/2 cup vinegar
- 1/4 cup fish sauce
- 2 cups water
- 3 -4 stems dried oregano
- 6 - 8 pcs. green chili
- 3 cups pork blood, curdled
- Black pepper
Instructions
- In a pan, heat the oil. Sauté the garlic, onion, and kasim. Season with salt. Toss.
- Parboil the pork stomach, pork intestine, and pork mask in boiling water seasoned with vinegar, salt, and aromatics.
- Add the parboiled pork stomach, pork intestine, and pork mask to the pan. Toss.
- Season with bay leaves. Add the vinegar and patis. Cover and leave it to simmer until all the pork has softened.
- After leaving it to simmer, check the tenderness of the pork. Add water. Cover and leave it to simmer for a few more minutes.
- Once all the pork has become tender, add the dried oregano. Mix.
- Remove the stalk of the green chilies and add it to the pan.
- Rinse the pork blood several times and strain it. Add the curdled pork blood to the pan. Season with black pepper. Make sure not to mix it. Cover and let it cook.
- When the curdled pork blood has been given time to cook, remove the cover and mix.
Similar, yet different from the Dinuguan, the pork blood in Tidtad is an accompaniment in the vinegary sauce rather than a part of the sauce. It is not dark in color, but clear, yet equally as delicious. With this recipe, not a single part of the pork goes to waste.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
•••