PIG-HEADED infidels and lesser mortals often savor this silly notion: You are what you eat. Thus, they pig out on delicious drippings off so-called pork barrel to the consternation of dirt-poor and pigsty-dwelling folks grubbing on less than P50 a day. Some are wont to bring home the bacon and relish crisp-fried morsels lavished on such staples as carbonara or finger-suckin’ goodness of Boston baked beans. Some would like to ham it up in showmanship, go for such rare delight at $80 a pound as bellota jamon Iberico — produced from free-ranging swine foraging on cork acorns that infuse the meat with an opulent nutty flavor and tender texture. Cordillera natives take pride in their inasin —salted chunks of pork hung upon the hearth to amass a symphony of flavors from whatever’s cooking, why, even a frugal slice added to broth or brew can whip up a bit of ambrosia, transform frugal fare into a feast. We can go easy on pig knuckles culled off pata negra —ah, the meat off those mountain-dwel...
Prizewinning Filipino writer's musings, written in English and Tagalog-based Filipino.