the markets in Naga do sell shark meat, but i’ve never acquired the taste for kinunot.

Lato is also called arorosip. BTW high-quality brined and vacuum-packed lato is available here in the US at various Asian groceries. In Chicago, I get it from Tai Nam in the Argyle area. An excellent treat when simply dipped in sukang Paombong, or alternatively, in a simple olive oil/key lime dressing.

Richard
Opplicario@aol.com

Gonzo,

I couldn’t find your email so I will post my mother’s celphone number here. Her name is Cora Pacion and her number is 0920-221 7162. You may also contact her through my Dad’s email rodypacion (@)yahoo.com Please take out the ( and ) when you type in the email. Their business is called Pacion Foods and they produce the ff.:
tocino
longganisa
tapa
fish lumpia
embutido
custard bread
pineapple upsidedown cake

I think there’s more but I lost track. Just to give more history on my parent’s business, my mother has been making tocino/tapa/longganisa for more than 15 years now. She comes from a long line of Cavitena cooks who are know for our fiesta cooking. Hope you get a chance to try out her stuff. I miss it so much – it’s been almost 3 years since I had them.

Doddie

boil the pagi with a little salt. flake it. boil some malunggay leaves in coconut cream until reduced to about half. add the flaked pagi meat. reduce liquid some more. add coco cream and some sili (you can slice it first or drop it whole). salt to taste. boil until you achieve the creamy texture.

the skin of the pagi is delicious in kinunot as it becomes jelly-like. however, some parts of the skin has some “sandy” particles which is not very pleasant to eat. you can scrape it off after you’ve boiled it. some boil it separately from the reast of the meat so the grains don’t get into the meat. i just dump it all and then scrape it when i’m flaking the meat. some also cubed the boild meat. i like it flaked as it’s softer and goes very well with the gata