Pork Sinigang Quotes

Fifteen is an appropriate age to test for seasoning. It is not a complicated ritual, but it is an unusual rite of passage and not for the fastidious. It's a prick of a finger. It's five drops of blood. It's drizzling the blood onto sinigang- a heady soup of tamarind broth, with a savory sourness enhanced by spinach and okra, tomatoes and corms, green peppers for zest. Lola Simeon prefers stewed pork, and so that was chopped into the broth, a perfect medley of lean meat and fat.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Arroz caldo (ah-rohs cahl-doh)---A soothing rice porridge containing chicken, ginger, and green onions Halo-halo (hah-loh hah-loh)---Probably the Philippines's national dessert, this dish consists of shaved ice layered with sweet beans and preserved fruits, topped with evaporated milk and often a slice of leche flan (crème caramel) and ube halaya or ube ice cream. The name means "mix-mix" because it's a mix of many different things and you usually mix it all together to eat it. Lumpia (loom-pyah)---Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam (also known as "minatamis na bao") Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written as "pan de sal") Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Sinigang (sih-ni-gahng)---A light, tangy soup filled with vegetables such as long beans, tomatoes, onions, leafy greens, and taro, plus a protein such as pork or seafood Turon (tuh-rohn)---Sweet banana and jackfruit spring rolls, fried and rolled in caramelized sugar Ube (oo-beh)---Purple yam

Shrimp sinigang, nilaga, and lomi were among the soup offerings, along with two pancit dishes, fried rice, and a huge steaming bowl of lugaw with tokwa't baboy on the side. I was particularly happy to see the last offering since there are few things more comforting than savory rice porridge topped with the salty, spicy tofu and pork side dish.

Practice, Ami. There is no talent without practice." And practice you did. You hacked at livers and pig brains for sisig, spent hours over a hot stove for the perfect sourness to sinigang. You dug out intestines and wound them around bamboo sticks for grilled isaw, and monitored egg incubation times to make balut. Lola didn't frequent clean and well-lit farmers markets. Instead, you accompanied her to a Filipino palengke, a makeshift union of vendors who occasionally set up shop near Mandrake Bridge and fled at the first sight of a police uniform. Popular features of such a palengke included slippery floors slicked with unknown ichor; wet, shabby stalls piled high with entrails and meat underneath flickering light bulbs; and enough health code violations to chase away more gentrification in the area. Your grandmother ruled here like some dark sorceress and was treated by the vendors with the reverence of one. You learned how to make the crackled pork strips they called crispy pata, the pickled-sour raw kilawin fish, the perfect full-bodied peanuty sauce for the oxtail in your kare-kare. One day, after you have mastered them all, you will decide on a specialty of your own and conduct your own tests for the worthy. Asaprán witches have too much magic in their blood, and not all their meals are suitable for consumption. Like candy and heartbreak, moderation is key. And after all, recipes are much like spells, aren't they? Instead of eyes of newt and wings of bat they are now a quarter kilo of marrow and a pound of garlic, boiled for hours until the meat melts off their bones. Pots have replaced cauldrons, but the attention to detail remains constant.