Skip to main content

Bino-ug nga baboy at Camiña Balay nga Kawayan in Guimaras

Lunch was so wonderful today as I had it across the sea on the island that fits our taste - Guimaras. About 17 kilometers away, (from the Jordan wharf?) is the Camiña Balay nga Kawayan inside the Springbloom Farms in Sibunag. Our hosts prepared a simple yet very delectable fare that includes this "hot off the grill" bino-ug nga baboy.
 Bino-ug is a vernacular term for grilling over charcoal that results into a crisp outside and juicy inside inside as the high heat cooks the outside faster than the inside. This is the specialty of the house which will soon be opened to the public showcasing its acres of pineapple and papaya farm, among others.
We arrived today just in time as these pork were on the "grill" and just the aroma alone made my hungrier than I was. Its the kind of grilled pork I prefer - just seasoned with salt and grilled. Then it's up to the sawsawan to make it even more delicious. But I didn't bother to dipped it as it was very tasty on it's own and went well with the other dishes on our menu that made my trip in Guimaras today another wonderful gastronomic experience.
I wonder why what's inside this kaldero? Hmmm ...

The Camiña Balay nga Kawayan in Guimaras and Springbloom Farms are set to open to the public soon where guests can "pick and pay" for the produce of choice like pineapples and papaya. They can also enjoy the specialties of the house like the bino-ug nga baboy, native chicken with labog (a local souring ingredient) and a whole lot more.  

Here's a "preview" of the Camiña Balay nga Kawayan in Guimaras and Springbloom Farms. 
Follow Camiña Balay nga Kawayan in Guimaras and Springbloom Farms on Facebook for more updates.

Popular posts from this blog

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially  KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.