About this time, the older folks were laughing at the sour face I made. Then they said that what I just ate is actually called Pindang Damulag. I had no idea what that was so they had to explain that this particular dish from Pampanga is made from thinly sliced carabao meat, cured with vinegar and a host of other seasonings. Best served with sliced tomatoes on the side.
I admit that I didn’t like it at first, possibly because I was looking for the taste of tocino when I had my first bite and was met with gooey sourness instead. Eventually, the taste of the sour Pindang Damulag grew on me and I thought it went well with steaming white rice and sliced fresh tomatoes.
Latest posts by bacontunamelt (see all)
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