When it comes to food, not all glitters, are good. Taking for example my lunch for the day. Pork humba. Humba is one hell of an appetite motivator. Yes! For a food slave like me, its like an everyday GAAADDD!!!!! The sumptous decadence of each alluring shiny bite would spin my head like a crazy abominable swine, tempt me to abandon my goddamn DIET and would threat me to eternal obesity.
Who could resist a meal that has eyes that would pierce through your very soul and would constantly call you in whispers seeking oral and gastronomical justice? So, let justice be served. EAT! TASTE! DIE! (the last part was kind of an exageration?) But mind me, every gastric opportunity is a gift. Not all of us has the privilige to feast (cause some don’t have teeth) on such a glorious meal.
This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Although this dish finds its local roots in the Eastern provinces of Samar and Leyte, just by casually perusing the ingredients listed below, it is clear that this “local” dish has origins beyond our own shores.
Believe me, food is good. It only becomes bad when consumed improperly. As they say too much is nevertheless unbenificial. We eat to sustain our body’s needs. We eat to satisfy not just our cravings but also our nutritional requirments. Eat. Live. Love.
Bon appetit!!
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