We were all ecstatic about the successful Pinakbet in a Palayok effort, and the fire was still going, so the crew decided to boil several semi-ripe saba bananas in what must be one of the simplest yet most satisfying eats this side of the Pacific. In a large palayok, add water about halfway up and turn up the fire. Before the water gets to the boiling point, add several saba bananas and then cover and wait patiently for it to come to a boil, ours took near 20+ minutes. Then when the bananas are soft and cooked, remove them from the water, peel them and dunk them into a bowl with generous amounts of fish bagoong, vinegar and cut up siling labuyo. Excellent! The starchy sweetish banana with the salty, sour and spicy dipping sauce was wonderful. I’m not sure the palayok did anything for the overall flavor of this dish, but the experience of fanning the flames, the smoke, the long boil, the anticipation of peeling open a banana boiled over an open flame and the classic mingling of bagoong, suka and sili are simple Pinoy comfort food at its best!