Tagudin Begnas Dinengdeng: Dried Fish, Chicken and Pork on Three Cooking Clocks

Pork, chicken, dried fish, sitaw and patola need different amounts of cooking. A dinengdeng inspired by Tagudin’s Begnas festival pot works best when the meat becomes tender before the delicate gourd is added. Dried fish and bagoong also share the seasoning job, so taste before adding more salt. Source 3

What makes this preparation distinctive

At Begnas di Ilocos Sur in October 2026, Tagudin cook Leila Leal described dinengdeng made with dried fish, pork, chicken, sitaw, ginger, patola and bagoong. This home pot uses that reported combination in its own quantities. It is a specific festival-inspired version of a dish whose ingredients vary widely between households. Source 3

Ingredients and equipment

For four modest bowls with rice, use 150 g pork shoulder cut into 1 cm pieces, 150 g boneless chicken in 2 cm pieces, 25 g properly stored dried fish, 150 g sitaw, 200 g patola, 15 g ginger, one small onion, 900 ml water and up to 2 tsp ready-cooked bagoong. Have a thermometer and separate raw-meat and vegetable tools.

Preparation, step by step

1. Prepare vegetables first: cut sitaw into short lengths and peeled patola into substantial slices. Keep them away from the raw meat station.
2. Simmer pork, onion and ginger in the water for about 30–45 minutes, until the small pork pieces approach tenderness. Add water if needed.
3. Add chicken and dried fish, then continue simmering until the chicken centre reaches 74°C and pork is tender, often another 10–15 minutes for small boneless pieces.
4. Remove dried-fish bones with clean utensils before serving. If necessary, lift out the meat briefly and strain the broth.
5. Add sitaw and simmer for about 4–6 minutes, then patola for about 3–5 minutes, until both are tender but still recognisable.
6. Taste the fully cooked broth. Add ready-cooked bagoong ½ tsp at a time and simmer for a final 1–2 minutes; dried fish may already supply enough salt.
7. Serve promptly with plain rice. Keep the pork, chicken and fish ingredients clear to anyone with dietary restrictions or allergies.

Texture and troubleshooting

If the patola disappears, add it later or cut it more thickly next time. If the broth is too salty, dilute with unsalted hot water or broth before adding more seasoning. The dried fish can vary markedly in saltiness, so weigh it and taste before the bagoong.

• Patola becomes mush: Add only when beans are nearly tender. Soft gourds cook more quickly than meat.
• Broth tastes too salty: Measure bagoong after tasting dried-fish broth. Two preserved ingredients amplify sodium.
• Chicken appears cooked but not verified: Use a clean thermometer. Colour is not a reliable safety check.

Portions and value

The meat portions are modest and the recipe is intended for four bowls with rice. Omitting one meat makes a simpler household version; keep enough vegetables for satisfying portions. Dried fish and bagoong count toward the food cost and should not be treated as unlimited seasoning.

Handling and storage

Chicken must reach 74°C; verify all meat is fully cooked. The broth contains pork even after pieces are removed, and fish or shrimp-based bagoong introduces the corresponding allergen. Refrigerate leftovers in shallow containers within two hours, or within one hour when the surroundings are above 32°C. Keep the refrigerator at 4°C or colder. Source 1 Source 2