My breakfast dish was Tocino, a sweet soft pork tidbits.
But is the Tocino a food to eat for person without a gallbladder? Or a food to avoid for person with no gallbladder?
According to WikiPilipinas:
Tocino is a sweetened cured pork dish that is traditionally served for breakfast by the Filipinos. A native delicacy that is similar to the cured hams, commonly reddish in color and tastes sweet. There were some versions of tocino that used chicken meat. It’s name came from the Spanish word, tocino, which is used to describe cured meat.
In preparing Tocino, it needs a thin strips of sliced meat, preferably pork chops or red loin with fat or ham shoulder. The spicing and curing of the meat varies per one’s preference. But the basic ingredients are a mixture of saltpeter, annatto water, salt, sugar, and some red wine or anise wine. Then each pork strip is evenly sprinkled with the mixture, stacked and covered in a container, and refrigerated for about 3 days to cure the pork.
But we did not do the preparation, we only bought a ready-to-cook tocino.
I was thinking of eating the other dish in the table since the Tocino is coated with oil, not to mention its fat content. It might trigger stomach discomfort since I no longer have a gallbladder.
But on the second thought, it’s worth a try and a test.
There was no problems at the first few take. But when I was about to finish my meal, I felt some gases in my stomach and then some pain. After I ate, I drank more water thinking it would mellow the pain. And yes it did, the pain subsided. But few minutes later, the abdominal pain – stomach pain resurfaced and I end up drinking Buscupan Plus.
So, will I eat Tocino again? Of course, I will. I can’t figure out if the Tocino was the cause of the stomach pain, or the too much oil, or the preparation of the Tocino since it was bought from the market. But it’s a delicious dish that I will definitely eat again to know my body’ reaction.