No gallbladder and eating Dinuguan

Yesterday, I ate another favorite food – dinuguan. Its been a while after my Lap Chole (Laparoscopic Cholecystectomy) operation last October 1, 2009. For more than 6 months, I wasn’t able to eat and taste the dinuguan.

Dinuguan (blood stew) is a Filipino dish that is composed of pig’s inner parts like stomach, intestines, liver, ears, and snout – mixed with its main ingredient – the pig’s blood. It is usually cooked with vinegar, fish sauce or soy sauce, garlic, and chili to make it spicy.

It so happened that when I went to my mother’s hometown – San Remigio, Cebu, my uncle-in-law’s family celebrated the death anniversary of his sister, Susan Green.
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My wife asked me yesterday what I wanted for lunch and I said lechon baboy.

Lechón is a pork dish, refers to a suckling pig that is roasted. The dish features a whole roasted pig cooked over charcoal.
-wikipedia

But when she returned from the market, she only brought a lechon manok (roasted chicken cooked over charcoal).

So I asked where was the lechon baboy and she replied that there was no one selling lechon baboy. Maybe because it was sold out already as she went to the market around 11 noon.
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