Meat

Meat in Philippine Cuisine. The commonly used Filipino word for “meat” is karne, from the Spanish carne.

Hamonado

Meat marinated and cooked in a sweet pineapple sauce.

Morcon

Morcon (Murkon in Tagalog orthography) is a holiday dish during the Christmas season in the Philippines. It is a meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.

Hamón

From the Spanish jamón, meaning “ham.” Fiesta Ham is the much-coveted centerpiece

Azucena (Dog Meat)

Some like to eat dogmeat raw, ony slightly seared on the skin, and with a sawsawan made out of uncooked liver mashed with vinegar, garlic and onions.

Others like their azucena fully cooked, adobo-style, with a handful of hot red peppers. Raw dogmeat is served with gin, and adobo dogmeat is served with beer.

Chorizo de Bilbao

Shrimps & Chorizo by Mayette M. Garcia.

Originating from the Iberian peninsula, chorizo refers to several types of pork sausages. In the Philippines, the most common type is called chorizo de bilbao.

Kare-Kare

Photo by Ma. Luisa Oblea of Kare-Kare, an ox-tail stew cooked with vegetables in a peanut sauce.

Kaldereta

Beef Calderata by Angie Pastor. For orders in the Metro Manila area,

Sisig

Sisig is parts of a pig’s head boiled, grilled, chopped, and served sizzling on a red-hot metal plate with onions, chilies, and vinegar.

Dinuguan is a Filipino stew distinguished for having pig’s blood as a base. The final dish is black or dark in color. Other iconic ingredients of dinuguan are offal (hearts, liver, kidney, pig’s ears, etc.), vinegar, garlic and onions.

Balunbalunan

Spicy Adobong Balunbalunan by Ahljhon Miranda The Tagalog word balunbalunan refers to

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