Dinuguan sa Kamias. Some of our readers may remember our Dinuguan sa Sampalok post, I would say that was one of the best Dinuguan Recipe that we had. The sourness was not acidic , it was definitely sour but you could taste the difference , it was mellow but still sour as we wanted.
Today I would like to share another dinuguan version, Dinuguan sa Kamias. Just reading the word kamias make every sourly fruit loving Pinoy droll. The idea came about after having a lot of extra kamias from my previous Binagoongan Kamias at Baboy.
Before I give you the recipe you may as well check out my other dinuguan post in the archives. Just click on the link list below to see the recipes.
Okey making our Dinuguan sa Kamia is of course basically the same with our Dinuguan sa Sampalok , more or less it should be jus similar except that the souring fruit is kamias lot of kamias instead of sampalok.
Here is the recipe of today’s version of dinuguan, the Dinuguan sa Kamias.
1/2 medium size pork head, bone intact cut into 4 sections
1/2 kilo pork intestine
2-3 litters fresh pork blood
1 whole garlic
1 thumb size ginger, crushed
1 head garlic, peeled, chopped
2 medium size onions, peeled, chopped
1 big bowl fresh kamias, trimmed, cut crosswise about 1/2 inches thick
1/2 cup fish sauce or patis
1/3 cup soy sauce
4-6 long green sili
2-3 red hot chili
4-6 bay leaf
2-3 stalk tanglad, trimmed, crushed, tied into knot
1 tbsp. crushed peppercorns
In a large sauce pan, put head and intestine and add enough water to cover pork, add the whole garlic, 2 bay leaf and crushed ginger. Let boil and simmer for 30 to 45 minutes or until tender but firm. Drain and rinse pork. Debone head and cut meat into 1/2“cubes, keep aside. Cut the intestine into 1/2” crosswise, Wash thoroughly, rinse and drain, keep aside.
Using the same sauce pan, sauté the garlic and onions. Add in pork including the intestines, soy sauce, patis, bay leaf, tanglad and crushed peppercorns stir cook for 5 to 8 minutes. Lower heat and simmer, add about 1 cup of water if necessary for 10 to 15 minutes or until most of the liquid has evaporated. Add in the pork blood. Simmer and keep stirring continuously for 10 to 15 minutes or until blood is cooked, colour turn to chocolate brown and thickens. Correct saltines if required. Add in the kamias, long green sili and red chili and simmer for another 5 to 10 minutes. Serve hot with a lot of rice.