Before I grow antenna and tail in my sleep, lets give the shrimp chronicle a little break. We're moving on to a shell-less but not less interesting topic.
Anyway, before I started drifting off again, I would like to express my respect and appreciation to the person who braved the unknown , looked at this creature and decided to make food out of it. The pig....
(Picture taken from scienceblogs.com)
I loooove pigs. I even adore Babe! If it could talk my talk or if I could squeak or snort like one, then we could even be best friends! Oh, I think George Clooney already did that! However, unlike him, I don't look at my best friend's behind thinking how good it looked and knowing it would look even better on a hot grill. Sorry George, after all I might love pigs but I love pork even more.
( picture taken from inkity.com)
I don't know if it is the Filipino blood that runs in my vein which makes me revere pigs so much. It's probably the same awed devotion vegetarians feel while looking at their carrots.
Back home on festive occasions, pigs have a special place on the spread. Usually put in the middle of the table ,like a throned King in a hall, it is served whole, glistering in its own fat and charcoal grilled. Yes I'm talking about the sinful, artery clotting Lechon. The very reason why a feast is called a feast. Since Filipinos value pigs so much, they make sure to use EVERY anatomical part of it. Yes, like innards and organs, its cartilage-y snout and ears .. everything. Hold on! Before showing any aversion, think again, that wonderful thick and fatty sausage you just had for dinner is basically made of the same stuff. ( hah! )
Let this picture tell you the rest of my story.
( Picture taken from blogs.westwood.com)
Don't worry, you won't be seeing any organs , tendons or cartilage in this post. What I cooked won't require you to go to the butcher on Friday at 7 in the morning when stocks are freshly slaughtered. It is something you could get at any supermarket at any given time.
Since I will sharing something about my homeland.What could be more fitting than an Adobo recipe? There is sadly no Filipino restaurant in this region which makes Filipino cuisine here almost non-existent BUT somehow, a lot foreigner already heard a thing or two about Adobo . Heard perhaps, but getting to try it might be a totally different story. So for those who already knew and cooked adobo, here is another version . To those who haven't got a clue what I am talking about, I guess it's about time to give it a try. They said 2012 will be the end of the world so why wait?( knock on woods!)
Hold that bone and never let go!!!
P.S. FF just told be I do snort.....sometimes. huh?!