Kulawong Talong

My first introduction to the concept of a kulawo was in 2003, when I visited Ugu Bigyan’s home and pottery studio in Tiaong, Quezon (see this page). Visitors could call ahead and arrange to have lunch in one of his beautiful gazebos, where they would savor his signature dish, the banana-heart kulawo. In Laguna, a neighboring province north of Quezon, it is the kulawong talong that stirs many nostalgic food memories among the locals. Both versions are tart because vinegar, instead of water,