Daludal
Pork intestine served in vinegar, salt, and onions
Filipinos have peculiar dishes that are as varied as the laguages/dialects spoken in the archipelago. Being truly proud of my roots, I would like to share some of these which were prepared from our own gas stove.
The first dish is called daludal, young taro shoots cooked in bagoong (the juice of salted anchovies) and spiced white vinegar. It is truly Ilocano because of the strong bagoong flavor. When cooked, it becomes slimy, which other people find disgusting. Even so, I just love it!
The second dish is like kinilaw (meat served raw) but you can't really chew raw intestines with all its gooey contents, can you? We only call it kinilaw because it copies the kinilaw marinade (vinegar and calamansi juice with chopped onions, garlic, and a dash of pepper, salt and/or patis) in which the pork intestines are eventually placed after cooking in low heat with some water. Pork intestines can also be used for adobo.
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