Dinundunan
Dinundunan is a sour and savory pork stew from Samar in the Eastern Visayas, where pork belly is braised in a tangy broth of coconut milk and tamarind. The dish gets its name from the sour, almost tangy profile ("dinundunan" relates to sourness), achieved through tamarind water that cuts through the richness of the coconut milk. It's a comforting, deeply flavorful dish that's often prepared during family gatherings in Samar.
Instructions
Prepare the tamarind by removing the pods from their strings, then mash them in the 300 ml of warm water with your hands. Squeeze well to extract all the sour juice, then strain through a fine sieve to remove the fibers and seeds. You should have about a cup of sour tamarind water — set aside.
In a pot, sear the pork belly pieces in the cooking oil over medium-high heat until browned on all sides. This step is crucial — it renders some of the fat and gives the pork a nice color. Remove the pork and set aside, leaving the rendered fat in the pot.
Lower the heat to medium. Sauté the garlic and onions in the pork fat until fragrant and softened, about 3 minutes. Add the tomatoes and cook until they start to break down, releasing their juices.
Return the pork to the pot. Pour in the tamarind water and bring to a boil. Once boiling, reduce to low heat, cover, and simmer for 30 minutes until the pork starts becoming tender.
After 30 minutes, pour in the coconut milk and add the fish sauce and salt. Stir gently. Add the sliced red chilies and continue simmering with the lid partially on for another 25–30 minutes until the pork is fork-tender and falling apart. The broth should be thick, sour, and rich.
Taste the broth and adjust the sourness — if it's not sour enough, add more tamarind water. If it's too sour, add a splash of coconut milk. Serve hot with plenty of steamed rice, as the tangy broth is irresistible poured over grains.
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