Filipinos know pig

The sizzling sisig at Grill 21 (in Manhattan!). The meal I had at Karihan Ni Tata Bino (RIP — it has since become a pretty good Burmese restaurant, and may even have morphed into something else at this point; I’m behind on my Jackson Heights eating) more than three years ago apparently lives so vividly in my memory that I knew right away that we should get this dish, an unctuous combination of chopped up pig ears and belly. With a raw egg mixed in. Because hey, what the hell. The pleasingly mouth-coating, saucy consistency most likely comes from the egg mixed with the belly as it renders on the scorchingly hot plate.

I also remembered to get the lovely, lovely laing, which is taro leaves cooked down in coconut milk. Both dishes make great leftovers. In fact, I went to bed dreaming about having them over rice for breakfast.

Strangely bland: the kare kare, an oxtail stew. Which we left mostly untouched.

Strangely good: halo halo. With purple yam ice cream and all sorts of funny little jujubes, chickpeas, and gummy treats buried inside.

Can’t wait to go again. Can’t believe Marisa and Vero live a BLOCK from this joint. I would go once a week. And also order takeout ALL THE TIME. And I would get real fat, because they do pork belly at least eight different ways.

About these ads

1 Response to “Filipinos know pig”


  1. 1 jhoanna January 8, 2011 at 1:16 pm

    i just discovered ur blog..and yes we filipinos know how to cook pork… like french used to say, ” tout est bon dans le cochon”..
    (all is good in a pig:-).
    “Strangely bland: the kare kare, an oxtail stew. Which we left mostly untouched.” for this kare kare, did the waiter give you the sauce to eat with this??? normally,kare kare is eaten with the alamang, salty shrimp paste, so that it will reveal the flavor of this dish..?
    and yes, halo halo is my all time favourite..!!
    more power to your blog..:-)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Follow me on Twitter and Instagram

Categories

Winstagram

Testing food mills this week. Round 2: 13lbs of apple sauce. Chopped liver and onion jam. Two great tastes that taste great together. Not very pretty though. Pink-a-boo, they call it.

Flickr Photos







More Photos

Archives


Follow

Get every new post delivered to your Inbox.

Join 42 other followers

%d bloggers like this: