fpr Lasang Pinoy 6, this time around hosted by ting-aling of world class cuiscene, the theme is pulutan,
literally “pickings”, from the verb “pulot” to pick up. or food traditionally served with alcoholic beverages or cocktails.
“Pulutan is a kind of food that is served as accompaniment to a drink. It comes in different kinds like meat, fish, nuts, chips. It’s prepared in different ways…raw, fried, steamed. Basically, it is anything that makes drinking enjoyable…. ”
husband tells me of his Peace Corps experience “bonding” with the men of the barangay with a roast pig head and rounds of Manila beer.
others might pick barbecued or salty meat or seafood.
for me i associate these with the innards of animals, at least in the down-to-earth drinking circles i used to hang out in. they are usually cheap and aplenty.
nothing defines sinfulness or falling off the wagon of dieting graces as much as a bite of pork intestines.
once (maybe twice! no more) a year.
chitterlings boiled then dipped in frank’s red hot sauce, as described in the latest Saveur. stuffed with long hot green chili peppers then fried. then dipped in garlic vinegar.
and then this classic Pinoy beer food “pulutan” of chicharong bulaklak, literally flowery pork intestines. i wish i knew why they are called thus, i wish i knew what part of the piggy they are from, but i am satisfied just to have them
i have had this in the freezer, like stocks and bonds for investment.
cashing them in now for this special LP6. i had to call my ma and ask her how to make these.
she said, boil them till tender and air dry then deep fry.
boiled them in a lot of sea salt, peppercorns, a thin slice of ginger, bay leaves, and dried thyme, until tender.
i was surprised that they were still all in one big ruffly piece, i somehow thought they’d be in little pieces already.
so they got dried in a rack over a paper lined cookie sheet, over night.
then deep fried in a heavy deep casserole with a tight fitting lid (i secured the lid with a heavy mortar to prevent a big oil splatter).
my second entry is my dad’s favorite pulutan, when he was still allowed to eat exotic meats.
tokwa’t tenga’t baboy… bean curd, ear and pork meat.
it is fried bean curd with boiled-till-tender-pork ears and pork belly, dressed up in soy, vinegar, sugar, shallots and crushed garlic, with shredded green papaya.
whatever they are to eat, with whichever drink doesn’t seem to matter as much as the camaraderie or occasion for celebration. it can be the humblest of ingredients paired with the noblest of wines or spirits. the point is to partake from one table and to pass the dish around (and not drink on an empty stomach i think).