AuthorBiteSizedTidtad, a true Kapampangan delicacy, is a dish that showcases the region's bold flavors and culinary heritage. This savory stew is made from fresh pig's blood, slow-cooked with tender cuts of pork, liver, and a medley of spices that create a rich, hearty flavor profile. Each spoonful is a celebration of depth and intensity, with the blood thickening the broth into a luxurious sauce that clings to every bite. The dish is often spiked with vinegar, adding a tangy edge that balances the richness, while garlic, onions, and bay leaves bring an aromatic touch. Tidtad is more than just a meal—it's a taste of Kapampangan tradition, often enjoyed during festive gatherings or as a comforting dish on a cool day. Served with steaming rice, it’s a dish that warms both the body and soul, embodying the Kapampangan's love for bold, unapologetic flavors. Whether you're a seasoned foodie or new to Filipino cuisine, Tidtad invites you to experience a taste of the Philippines that’s as authentic as it is unforgettable. Dive into this Kapampangan classic, and let its robust flavors tell the story of a region that’s passionate about its food.
Boil pork face and ears in water twice. You may opt to add salt, pepper, garlic, onion, and bay leaf to the second boil. Set aside pork stock and chop pork face.
In a pot, heat a tablespoon of cooking oil in medium heat and saute the garlic until fragrant. Add the onion and saute until soft.
Let it simmer for a few seconds. Put the chopped pork in the pot. Increase the heat and start stirring the pork.
Stir fry until the pork is brown and has rendered some of the fat. Remove excess fat from the pot and leave just a small amount for the dish.
Pour the vinegar into the pot and let it simmer for 2 minutes without stirring. Pour the pork stock (from the second boil) into the pot and bring it to a boil.
Let it simmer until the pork is tender. Add in the patis, pepper, panutsa, and finger chilies. Simmer again for 2 minutes. Adjust the taste if necessary.
Pour the pork blood and bring it to a boil for 10 minutes without mixing. Mix then serve hot.
Ingredients
Directions
Boil pork face and ears in water twice. You may opt to add salt, pepper, garlic, onion, and bay leaf to the second boil. Set aside pork stock and chop pork face.
In a pot, heat a tablespoon of cooking oil in medium heat and saute the garlic until fragrant. Add the onion and saute until soft.
Let it simmer for a few seconds. Put the chopped pork in the pot. Increase the heat and start stirring the pork.
Stir fry until the pork is brown and has rendered some of the fat. Remove excess fat from the pot and leave just a small amount for the dish.
Pour the vinegar into the pot and let it simmer for 2 minutes without stirring. Pour the pork stock (from the second boil) into the pot and bring it to a boil.
Let it simmer until the pork is tender. Add in the patis, pepper, panutsa, and finger chilies. Simmer again for 2 minutes. Adjust the taste if necessary.
Pour the pork blood and bring it to a boil for 10 minutes without mixing. Mix then serve hot.
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