Litsooner
I had a really bad stomach at six in the morning yesterday that I had to get out of bed and get the crap in my intestines out in the toilet. It must have been something I ate from saturday night, I had my usual dinner at home but peter called me up later to join him for some beers because he was with two clients from bacolod city who were getting him to sell their cars, his wife couldn’t join him though because she’s having chicken pox which she got from peter who was sick the week there before. I was first planning to have some beers with ariel but he still hadn’t recovered from his sprained knee he got from kuala lumpur, besides I’d like to see what chicken pox did to peter’s face too.
Anyway the only thing I ate that saturday night with peter was this dish he ordered to go with our beers, I forgot what the hell they call it, it wasn’t sisig but I remember peter telling me it was made from a pig’s mask, a more convenient way of telling you that you’re eating the ears, snout, eyes, lips and everything in between them in a pig, its like the staked carcass totem in the lord of the flies being chopped to bits and served on a plate, and yet they tell you its pork. The whole thing though was served in thick mayonnaise, I don’t enjoy mayonnaise but it also came with bits of chopped pepper that I just ate it and forgot about mayonnaise.
I’m not sure if it was the pig’s mask dish that gave me a bad stomach yesterday morning because I didn’t ask peter if he had a bad stomach too. My stomach ache left me awake and thinking about pork dishes for almost an hour in bed. You’d probably be wondering why here we eat those parts of a pig in the first place, because in pursuit of an identity in this country the people claim that roasted pig is their culinary expertise, I don’t see anything distinctive or a third world touch in it since anybody around the globe can impale a pig and roast and they’d all taste the same. But what is distinctive here is how they make the roasted pig, no part of the pig gets wasted, everything in flesh from entrails, liver, heart to the drops of blood all end up in the dinner table, including the whole stretch of skin on a pig’s face which I still doubt did make me start this post.
By the way a roasted pig in this country is called a litson, traditional celebrations in this country always calls upon a whole liston on the household table as a symbol for the magnitude of the celebration, notwithstanding that their closest neighbors in this country are muslims whom their religion forbade them pork consumption. Litson itself too has become a gerund in the local vocabulary which also means to roast, in particular to roast a human being by accident, because on my way to work in the morning I’d always stop by new stands to glance at the headlines and I always see the local tabloids quoting folks being litsooned in freakfire accidents, less being eaten anyway.
I should have wrote this post a litsooner than a month ago in time for the turnover of the chinese zodiac year of the pig.
Anyway the only thing I ate that saturday night with peter was this dish he ordered to go with our beers, I forgot what the hell they call it, it wasn’t sisig but I remember peter telling me it was made from a pig’s mask, a more convenient way of telling you that you’re eating the ears, snout, eyes, lips and everything in between them in a pig, its like the staked carcass totem in the lord of the flies being chopped to bits and served on a plate, and yet they tell you its pork. The whole thing though was served in thick mayonnaise, I don’t enjoy mayonnaise but it also came with bits of chopped pepper that I just ate it and forgot about mayonnaise.
I’m not sure if it was the pig’s mask dish that gave me a bad stomach yesterday morning because I didn’t ask peter if he had a bad stomach too. My stomach ache left me awake and thinking about pork dishes for almost an hour in bed. You’d probably be wondering why here we eat those parts of a pig in the first place, because in pursuit of an identity in this country the people claim that roasted pig is their culinary expertise, I don’t see anything distinctive or a third world touch in it since anybody around the globe can impale a pig and roast and they’d all taste the same. But what is distinctive here is how they make the roasted pig, no part of the pig gets wasted, everything in flesh from entrails, liver, heart to the drops of blood all end up in the dinner table, including the whole stretch of skin on a pig’s face which I still doubt did make me start this post.
By the way a roasted pig in this country is called a litson, traditional celebrations in this country always calls upon a whole liston on the household table as a symbol for the magnitude of the celebration, notwithstanding that their closest neighbors in this country are muslims whom their religion forbade them pork consumption. Litson itself too has become a gerund in the local vocabulary which also means to roast, in particular to roast a human being by accident, because on my way to work in the morning I’d always stop by new stands to glance at the headlines and I always see the local tabloids quoting folks being litsooned in freakfire accidents, less being eaten anyway.
I should have wrote this post a litsooner than a month ago in time for the turnover of the chinese zodiac year of the pig.
