The Coño Boy 1 & 2: Love What You Will

Chapter Twelve: Comfort Food

Siguro mga 30 minutes din kami sa grocery before kami nakarating sa town house ni Auntie. The key to a good Pork Sinigang is not the sinigang powder mix gaya ng pinagsasabi ni Pambansang STD a.k.a. Kris Aquino. The secret is in the pork and it's preparation. A good balance of cuts of meat with fat and cuts of meat with the bone guisado then slow cooked till it falls off the bone. Okay, as a single child, natututo akong mag-luto because during weekends umuuwi kami sa lola. Recipe ito ni Lola and it never fails. Well, alam naman natin lahat na yung recipe ng mom or ng lola natin is always the best. And sa family namin, there's one more dish na paired with sinigang, and I decided to cook that too.

When we got to the town house, I start to prep the ingredients.

Joaquin: You need help with anything?

Me: No, ako na bahala dito. Just relax, you're my guest. You wanna watch tv? Wi-fi? Yun yung password oh, small letters ha and no spaces.

Sabay turo ko sa plaque na nakasabit sa wall ng kitchen that says "ego sum vitis".

By the way, my Aunt, na hindi pa yata nag-grand entrance sa story na ito is a linguist -she speaks three major languages and a few local dialects- also semi-retired college professor siya. Nagtuturo pa rin siya if she is less busy that semester. Ang alam ko she should be back by now pero baka nasa Cebu pa siya. That is why may mga language references yung mga display dito sa bahay sa Xavierville.

Joaquin: Sige, later. I'll be here lang.

Well, I don't wanna open the topic again kasi ayaw kong masira ang mood niya and sabi rin ng Lola, huwag pag-usapan yung mga uncomfortable stuff while cooking kasi papangit daw yung lasa ng food. Umupo si Joaquin sa bar stool sa counter and took out his phone. I could hear game sounds so at least he's distracted. I decided to cook the rice first because I will need yung wash nito pang-sabaw for my sinigang.

Me: Baka you're hungry na, slow cooking ito.

I ask Joaquin while binabanlawan ko yung rice grains.

Me: This may take a while.

Joaquin: Okay lang, we usually eat at 9:00pm at home.

I save the liquid na galing sa pag-rinse sa rice on a separate container while I watch Joaquin play his game.

I marinate the meat with salt and semi-ground pepper and a little patis, then sautéed it sa garlic, onions, and ripe tomatoes. One thing I experimented on pala a year ago, is habang ginigisa ko yung meat, I just added the sinigang powder after slightly mawala yung liquids habang ginigisa.

Joaquin: That's smelling good na ah.

Me: I'm just getting started ano.

Then I added the rice wash as broth para pagpakuluan ng pork. This is where patience and a low fire is key. This will probably take an hour and fifteen minutes to be super lambot.

Kumuha ako ng chips from the snack basket sa kitchen namin and got some ice in a glass and yung juice sa fridge. I set it at the bar near Joaquin at baka nahihiya lang siya magsabi. I know hindi pa siya nag-snack.

Joaquin: Thanks.

He gives off a short but sweet smile.

I start preparing my vegetables. I set the kang-kong aside since puwede naman siya tanggalan ng leaves later. I have to deal with the others that need slicing. Halfway through the slicing the okra, napansin ko si Joaquin na kinuha yung kang-kong and starts picking on the leaves.

Me: Hey, ako na dyan. This is my treat to you, remember?

Joaquin: Just let me do this, let me help.