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Post by Romy Ocon on Dec 12, 2010 14:51:10 GMT
Any Ilocano birdnuts around? You should be familiar with what was filmed here. This piece is shared as a documentary info, and I'd request that we refrain from commenting adversely on traditional ways of ethnic folks. I'm Ilocano, BTW.  _________________________________________ "Impulpog" means "grilled" in Ilocano, the language of the majority ethnic group in Northern Luzon, Philippines. This short film features the traditional Ilocano way of slaughtering a pig and grilling its meat.
"Impulpog" is simply pork from a freshly slaughtered pig, grilled over hot coals and dipped in uncooked pig's blood which was whisked with salt and vinegar. WARNING - this contains graphic scenes of a pig being slaughtered in the Ilocano traditional way. If you find such scenes offensive, please refrain from watching the film.This was shot on location somewhere in La Union province, Philippines, in December 2010. All clips were captured in available light with a hand held Canon 7D + Sigma 18-200 OS. |
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Post by Clemn A. Macasiano Jr. on Dec 12, 2010 15:06:55 GMT
Love grill pork but half cook blood not for me . But curios how it taste. Unique food culture.
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Post by Romy Ocon on Dec 13, 2010 0:48:35 GMT
Love grill pork but half cook blood not for me . But curios how it taste. Unique food culture. Thanks for viewing, Boy! Raw blood whisked with salt and native cane vinegar into the consistency of mayonnaise has a distinctive tang that we older Ilocanos (born perhaps earlier than 1970s) had grown to appreciate as dip for grilled pork. It's tough to describe it in words, but the unique taste is somewhat close to that of cooked dinuguan. It's surely an acquired taste (like eating balut), and I'd understand that it's tough to appreciate if one isn't taught to eat it since childhood. Perhaps it's more of a psychological taste really, as the ritual of slaughtering the pig and preparing "impulpog" reminds us of our younger days, when life was much simpler.... way before the advent of cable TV, SMS and internet.  Many younger Ilocanos might have lost the taste for it, though. It seems that the appreciation of our cultural food has not been passed very well to the younger generations. I actually took great effort to teach Pogito to appreciate Ilocano cooking, and he now digs dinengdeng (vegetables boiled with bagoong), dinakdakan ( sisig Ilocos-style), papaitan (the authentic, bitter kind), fish kilawin, etc. At least I've done my share of passing on appreciation of our traditional food, it's up to Pogito if he'll do the same to his future kids. |
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Post by Bobby Kintanar on Dec 13, 2010 12:20:18 GMT
Now you have me craving for Pork "Sinugba"! I'll have to wait till the week-end for that. Hehehe. Great documentary, Ka Romy!
(Personally, I'd blur that part where the pigs blood is oozing out from it's neck :-))
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Post by alainpascua on Dec 13, 2010 14:21:29 GMT
Just watching the film makes me hungry already... I'm craving actually!
Reminds of "kinigtot," another Ilokano pulutan!
Agbiag 'ti Ilokano!
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Post by Ely Teehankee on Dec 13, 2010 22:33:38 GMT
Bravo Romy for the video portraying the making of "Impulpog". I would love to try it one day. The "Butcher" sure knows what he is doing and cleans the pig very thorough. I have eaten a live octopus where it was chop to smaller pieces. After putting it in your mouth the tentacles would still wiggle and the suckers sticking to your tongue or gum. I can just imagine how tasty your tradition of eating the pig with fresh blood would be. Mabuhay.
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Post by Romy Ocon on Dec 14, 2010 0:02:13 GMT
Thanks, Bobby! Your Lechon Cebu is equally great, and if it's served on the table at the same time as impulpog, I'd have a major dilemma. Easy to solve though, I'd gorge on both!!! ;D Now you have me craving for Pork "Sinugba"! I'll have to wait till the week-end for that. Hehehe. Great documentary, Ka Romy! (Personally, I'd blur that part where the pigs blood is oozing out from it's neck :-)) I was tempted to blur it out, or even omit the slitting scene altogether. But considering that this is a short docu on a vanishing culinary practice, I opted to leave the scene as is. I just shortened it and put many warnings. If shown on public broadcast, I wouldn't mind the scene being blurred. |
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Post by Romy Ocon on Dec 14, 2010 0:12:26 GMT
Thanks, Alain..... I know of many Ilocanos with your surname, are you GI too? Kinigtot, whether beef, carabeef or goat meat, is also one of my all-time favorites. For the non-Ilocanos, kinigtot literally means to startle, surprise or shock. It's descriptive of the way the dish is cooked - meat and/or innards are sauteed rare on a pan with garlic, onions, ginger and pepper, then papait (contents of the small intestines, sometimes laced with bile to boost the bitter-sweet taste) is added. If and when I get to eat my last meal, I'd surely ask that kinigtot be on the menu. Just watching the film makes me hungry already... I'm craving actually! Reminds of "kinigtot," another Ilokano pulutan! Agbiag 'ti Ilokano! |
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Post by Romy Ocon on Dec 14, 2010 0:52:42 GMT
Bravo Romy for the video portraying the making of "Impulpog". I would love to try it one day. The "Butcher" sure knows what he is doing and cleans the pig very thorough. I have eaten a live octopus where it was chop to smaller pieces. After putting it in your mouth the tentacles would still wiggle and the suckers sticking to your tongue or gum. I can just imagine how tasty your tradition of eating the pig with fresh blood would be. Mabuhay. Thanks, Ely! The butcher in the film is a master of his craft...... probably the best I've seen first hand. He single-handedly butchered the pig (about 30 kg live weight) and cut the meat to ready-to-cook pieces in about 2 hours (based on the time stamp of the video EXIF). If ever there's an Acme Butchering Company, he'll make a great brand ambassador. ;D Next time my old folks send me some stuff for impulpog, I'll ask you to try it. The dip stores well in the fridge, and it can last for weeks with taste and texture intact. |
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Post by alainpascua on Dec 14, 2010 2:18:55 GMT
Wen, Apo! GI daytoy, FBI pay!
(Yes sir, Me's a Genuine Ilocano, and a Full Blooded-Ilocano at that!)
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Post by Romy Ocon on Dec 14, 2010 3:47:21 GMT
Wen, Apo! GI daytoy, FBI pay! (Yes sir, Me's a Genuine Ilocano, and a Full Blooded-Ilocano at that!)Good to know that you're a fellow saluyot, Alain! |
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Post by Romy Ocon on Dec 14, 2010 3:48:46 GMT
Meantime, here's a 30-second version of "Impulpog." It simulates a TV commercial. Hopefully, it can induce mouth watering in fellow Ilocanos and make them visit Ilocos more often. This is for general patronage, no graphic/gory scenes included. |
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Post by Nilo Arribas Jr. on Dec 15, 2010 1:41:44 GMT
It would be interesting to try this Romy. It's good that you were able to document this in high quality video for us to appreciate. Thanks for sharing.
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Post by Romy Ocon on Dec 15, 2010 2:32:13 GMT
It would be interesting to try this Romy. It's good that you were able to document this in high quality video for us to appreciate. Thanks for sharing. Thanks, Nilo! I'm amazed at the quality of footage we can get now with VDSLRs plus a consumer ultrazoom. Looking at the out of camera clips, the VQ is so good that it's viewable even on a big cinema screen. No wonder many indie film makers are churning out great new materials - film making has become affordable and is limited only by one's imagination and creativity. A stabilized ultrazoom (like the 18-200 OS used here) can be used hand held while filming, and this allows one to be agile enough to follow the action without interfering with the normal course of the activity (like shouting "cut" and resuming action once the camera+ tripod is repositioned). The only instructions I gave to the folks in the film are (1) act as natural as they can and (2) don't look into the camera, just imagine that I wasn't there at all. There are many ethnic activities all over our islands that can be documented well in cinema quality with say a 60D + an ultra zoom, or even with just an 18-55 IS kit lens. Many of these ethnic practices are already vanishing, hence it's about time these are recorded in HDV for posterity. Youtube and other free video hosting sites provide the convenient media for sharing and distribution. |
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