Aired (November 10, 2024): Pinuneg o blood sausage ang isa sa mga ipinagmamalaking putahe ng mga taga-Benguet. Paano nga ba ito inihahanda? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00Kahwander, are you familiar with this dish?
00:05It's my style.
00:07It's my style.
00:12This is Pinuneg or Blood Sausage in English.
00:16It's made from pig's blood and intestines.
00:18It's usually found in the province of Benguet.
00:25The star of this dish is none other than our Kahwander, Dave.
00:31From the Kangkanei tribe.
00:35Their specialty is to cook traditional dishes such as Etag and Pinuneg.
00:42Cooking here in Cordillera, particularly here in Benguet,
00:46we've always loved it because we always have an occasion here.
00:51Cooking here in Benguet has become a part of our culture.
00:56Their dream is to make their tradition and culture prosper.
01:02Alright, KaSakMol. We have a stock here.
01:06To let others know about this dish, Dave decided to sell it.
01:11I can already smell the food.
01:14Dave's business is really booming.
01:19Because in every part of the Philippines,
01:21his Etag and Pinuneg is popular.
01:25Smoked Pinuneg, only from Benguet.
01:27Here it is, KaSakMol.
01:29I thought of making Pinuneg as a business
01:32because at least in every part of the Philippines,
01:35I can taste the Pinuneg that we make here in Benguet.
01:41In their day of gratitude, Dave's tribe performed a ritual
01:46called Lubon.
01:48This is a tradition of the Kankanay,
01:50where they pray for the chicken and the pork.
01:55We do this on Thanksgiving
01:59whenever there's an emergency.
02:04In their ritual, the fire or tiger grass is a must.
02:08It serves as a pin in the container
02:11that is needed for the ritual.
02:19KaWanderers, we're going to get some firewood.
02:22This is where we'll put the traditional Wot-Wot
02:26and of course, our Pinuneg.
02:38After getting the firewood, the ritual will start.
02:43After getting the firewood, the ritual will start.
02:46This is a tradition of the Kankanay,
02:49where they pray for the chicken and the pork.
02:52In their day of gratitude, Dave's tribe performed a ritual
02:56called Lubon.
02:58This is a tradition of the Kankanay,
03:00where they pray for the chicken and the pork.
03:03In their day of gratitude, Dave's tribe performs a ritual
03:06called Lubon.
03:12After the ritual, they'll start cooking the pork.
03:16In this ritual, the Pinuneg is a must.
03:21We'll set aside the pork's blood and bones
03:24and we'll clean it thoroughly.
03:26But just like the process,
03:28Dave's version is leveled up.
03:31Because it's a simple blood,
03:33he'll add flavoring like garlic, onion leeks,
03:38fat, and pork.
03:40Our Pinuneg is now ready.
03:43We'll now start stuffing it in the small intestine.
03:57We'll boil it with the other ingredients until it's cooked.
04:01This is how we check if our Pinuneg is cooked.
04:06We'll poke it when there's blood coming out.
04:09It's not cooked yet.
04:10Like this, it's not cooked yet.
04:12It's still a bit bloody.
04:13Another 5 to 10 minutes.
04:17It's been a few minutes.
04:20The star of Benguet, Pinuneg.
04:25This is what we value here in Benguet,
04:28the Pinuneg.
04:29I'm singing, Kawander!
04:37The taste is good.
04:38Somehow, it's similar to the sausages that I've tasted.
04:42It's delicious.
04:43It's not greasy.
04:45And in every bite, Dave's left.
04:47Their traditional dishes in Benguet
04:50are getting richer.
05:06www.tastyandeasy.it