As if having binagoongang lechon kawali wasn’t deadly enough, when I spied the fat and bagoong left in the pan, I decided to heat it up again, then chopped and added some 10-15 large sour kamias, iba, belimbing (no, not balimbing) and added it to the pan to saute them for a minute or two with another tablespoon or two of bagoong. This was a bit oily, but it was utterly deicious. Sour, soft and salty at the same time. Some folks would treat this as “ulam” or a viand, but I thought it was a brilliant condiment or side dish to the pork. I’m not sure if this is a Visayan thing, but I recall it from my childhood somehow.
The next time I do this I would use less oil and it would SEEM healthier, I think… I also like raw kamias with bagoong or salt, but somehow in my advanced years, the flavor of sauteed kamias seems more palatable. Now if you are a true blue kamias lover, I should have succeeded in triggering your salivary glands by now… :)