Despite what appears to be a tremendous amount of food that we must go through in Marketmanâ€™s household in order to keep feeding this blog, we actually eat rather simply most of the time. We return to pinoy favorites such as tinola, sinigang, fried daing na bangus, bistek tagalog, pinakbet, adobo and of course, inihaw anythingâ€¦but most commonly, inihaw na baboy. Whether in a sweetish barbecue format or just salted and soy-sauced marinated pork liempo or ribs, inihaw has that fantastic combination of taste, flavor, texture, smell, etc. that makes it an absolute favorite around these parts. And with the inihaw na baboy we must have spiced vinegar and either or both of two favorite saladsâ€¦ grilled talong and/or a simple tomato with red egg saladâ€¦
There could be nothing simpler to make. Chop up some ripe red tomatoes, add some chopped red egg (which are essentially boiled eggs marinated in heavily salted water for days and daysâ€¦I have never made them but itâ€™s supposed to be really easy and you can even avoid the wickedly red food coloring that is traditionally used to differentiate this from regular eggs) and sprinkle with some chopped green onion if you have it. I sometimes put a touch of vinegar to get the flavors mixing together and some freshly cracked black pepper. Yum. And it is a perfect match with the grilled pork and the heaps of white rice that finds its way onto my plate!