Tinumis sa Sampaloc is a FIlipino dish made with pork and/or its offal slowly braised in pork blood and tamarind extract.
In most parts of the Philippines there is dinuguan, in Nueva Ecija and Bulacan there is Tinumis. Tinumis is a dish prepared with cubed pork pieces sautéed in garlic, ginger, onions and tomatoes cooked with a souring agent like kamias, tamarind, tamarind flower and/or tamarind leaves, most of the time it is cooked with pig’s blood but it can be prepared without.
The origins of this dish most probably came from dinuguan, and dinuguan came from sampayna which explains how pigs blood become a part of the Filipino cuisine. In Cagayan de Oro when they prepare lechon it is inevitable that sampayna (dinuguan served with offal cuts) will be prepared as well, it has been this case traditionally as it makes a lot of sense. When butchering a whole pig, blood is drained and internal organs are removed, and with the Filipino trait of making sure nothing ever goes to waste, the lungs, heart and intestines together with the blood becomes another beautiful dish in the form of sampanya.
The first time I had this dish I can forget as I was tricked into thinking it is a chocolate pork, until now some parents in the Philippines still tell their children that’s the case until you tasted it. Some kids do not bother as they will really think it’s made with chocolate only savoury but for me even at a young age I know what a cocoa taste like. Anyways I never mind because I like the dish regardless, how about you will you ever like this dish?