Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tinumis
Made with pork, pork blood, medium plum tomato and medium yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat the oil in a pan.
- Sauté the garlic until it turns medium brown.
- Add the onion. Sauté, and then add the tomato. Cook until both onion and tomato gets soft.
- Stir-in the pork and then cook until the pork gets light brown. Continue to cook in low to medium heat while constantly stirring for 5 to 7 minutes. Add the Sinigang sa Sampaloc mix. Stir.
- Pour in the pork blood in the pan. Stir and cook for 10 to 15 minutes.
- Pour water. Stir. Continue to cook for 5 minutes.
- Add the Knorr pork cube. Stir. Cover the pot. Cook in low heat for 15 to 25 minutes. Add more water if needed.
- Sprinkle some salt and ground black pepper and add the long green peppers. Stir and cook for 3 minutes.
- Transfer to a serving bowl, Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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