Pro Tips
Clean the intestines thoroughly by rubbing with salt and vinegar, then rinsing multiple times until the water runs clear. Use a combination of pork liver for richness and pork heart for texture — all one type gets monotonous. Add the leafy vegetables like repolyo at the very end so they stay bright and slightly crisp.
Cooking Tips
For the best results with this pork, ensure your ingredients are fresh. Pay close attention to the heat levels during the simmering phase to allow the flavors to meld perfectly without overcooking the main components.
Ingredient Substitutions
If the primary protein is unavailable, you can substitute with a similar cut of meat or firm tofu for a vegetarian twist. For souring agents, calamansi can often be replaced with lemon or white vinegar depending on your preference.
Storage & Reheating
Allow the dish to cool completely before transferring to an airtight container. It stays fresh in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, adding a splash of water if the sauce has thickened too much.
Tunsoy
Tunsoy is a rustic pork offal soup from the Ilocos region, beloved for its deep, garlicky broth and comforting warmth. This humble dish transforms inexpensive cuts like liver, heart, and intestines into something deeply satisfying with local herbs and a touch of vinegar. Often served with steamed rice on cool Ilocano evenings.
Instructions
- Clean the pork intestines thoroughly by rubbing with salt and vinegar, then rinsing with fresh water several times until clean. Cut into bite-sized pieces.
- Clean the pork intestines thoroughly by rubbing with salt and vinegar, then rinsing with fresh water several times until clean. Cut into bite-sized pieces.
- Cut the pork liver and heart into thin slices, about half a centimeter thick. Set aside.
- Cut the pork liver and heart into thin slices about half a centimeter thick. Set aside.
- In a large pot, bring 12 cups of water to a boil. Add the cleaned intestines and cook for about 30 minutes until tender. Skim off any foam that rises to the surface.
- In a large pot, bring 12 cups of water to a boil. Add the cleaned intestines and cook for about 30 minutes until tender. Skim off any foam that rises.
- Saute the minced garlic and sliced onion in a separate pan until fragrant and lightly golden, about 3 minutes. Transfer to the pot with the intestines.
- Saute the minced garlic and sliced onion in a separate pan until fragrant and lightly golden, about 3 minutes. Transfer to the pot with the intestines.
- Add the sliced pork liver and heart to the broth. Cook for another 10 to 15 minutes until the liver is cooked through but still tender.
- Add the sliced pork liver and heart to the broth. Cook for another 10 to 15 minutes until the liver is cooked through but still tender.
- Stir in the quartered tomatoes, vinegar, fish sauce, salt, and pepper. Simmer for 5 more minutes to let the flavors meld together.
- Stir in the quartered tomatoes, vinegar, fish sauce, salt, and pepper. Simmer for 5 more minutes to let the flavors meld together.
- Add the shredded cabbage at the end and cook just until it softens, about 2 minutes. Serve hot with steamed rice.
- Add the shredded cabbage at the end and cook just until it softens, about 2 minutes. Serve hot with steamed rice.
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