Cultural discovery through Sinigang

Sinigang opened a door into a cuisine I'd previously known almost nothing about. The rich and porky flavours are unlike anything in my usual rotation and I mean that positively. kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. Understanding that context made the dish taste different — richer with meaning.

I learned that annatto seeds is central to this cuisine's character, not just a seasoning. The a family birthday lechón setting was authentic and helpful for understanding what I was eating. San Miguel beer completed the picture. A genuinely educational meal.