Ahhh then that gives this sequel a wider latitude.

Correct me if I'm mistaken, but didn't Tony and Angela get married? If so, not having Judith Light would be a bit of a hole unless they kill off the character.

This gives me sinister Lumpia ideas using Sichuan peppercorns and Cheongyang peppers.

I was considering using Korean peppers but I don't know what their heat levels are. I want spicy but not painful levels of hotness.

Yes, and they have the seeds, not the powder. I'll just order it from Amazon or look for it in the US during a cross-border shopping trip.

I don't know what they call "siling haba" here. I've been wanting to get some to make my version of Dynamite Spring Rolls (I use longganisa meat instead of just regular minced pork) and multiple types of cheese.

I have plenty of Asian markets and I can get Annatto seeds easily, but the powder is difficult to come by. If I really want to bring out the redness in my Tocino or Longganisa, I can go through a 500 g container of Annatto powder very quickly.

Dammit, I'm hungry now and it is only 15:25 where I am.

Dammit, my mouth just involuntarily watered thinking about that.

Oooohhhh I've never had THAT. Now, I must have it.

I can't seem to find any Annatto powder anywhere (except on Amazon) and I much prefer that to the seeds since they work well when I make Longganisa and Tocino.

I prefer Beef Kare-Kare myself since I'm not a big Pork fan. Use the Beef ribs and shank with plenty of vegetables and Bagoong.

Yes I've tried it. I make Humba with Banana Blossoms (though I'm not a fan) and after I shut off the heat I add a couple of cans of Quail Eggs.

You can also make Paksiw na Pata using Pork Belly (and Pork Butt/Shoulder if you want more meat in it). I just broil it until the exterior is dark brown and then simmer it in water, soy sauce, sugar, vinegar, garlic, onions, ginger (optional), peppercorns, and bay leaves. You can do it like the way they make Turon and fry it in oil with sugar instead of broiling it to give it color before simmering in that mixture.

Properly made Lechon Kawali and Crispy Pata barely have the porky taste. That’s precisely why I like them. The spicy vinegar dip really works to cut that fatty mouth feel.

Kare Kare sauce (aka the savory Peanut sauce) is easy to make. I take a few cups of the stock I boiled the meat in and reduce it before adding smooth Peanut Butter and toasted ground rice. You get a fuller-tasting sauce than if you just used a bouillon cube.

That is the foreleg (the two front legs) of the pig up to the "shoulder". It is boiled in aromatics (garlic, ginger, onions, peppercorns, bay leaves), water, and vinegar (to neutralize the porky smell) until it is fork-tender. Then it is air-dried for hours before it is deep-fried. You eat that with a dip made from soy sauce, garlic, onions, chilis, sugar, and vinegar. The dip helps to cut through the unctuousness of the pork.

That, Lechon Kawali, and Pork Barbecue are the only 3 pork dishes I really like. The rest are okay to meh for me.