Tidtad (Kapampangan Dinuguan). Photo taken by Angie Pastor at Apag Marangle. For orders in Manila, 09369815475.
What differentiates Pampanga’s tidtad from the more widely known Filipino dish dinuguan is that the blood used is not the thick liquid form, but solid coagulated chunks!
The chunks of blood in the dish look like pieces of liver.
How To Make Tidtad
Here is one version:
1. Sautee garlic and onions.
2. Add pork innards, some water and other ingredients.
3. Wait till the whole mixture boils and the pork becomes slightly soft.
4. Add vinegar and salt.
5. Then add the diced blood chunks last. This is so the chunks won’t disintegrate when you mix.
The fact that there are solid chunks of blood reminds one of the street food called betamax.