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

  • Adidas + Saluyot
    Posted in: Meat

    Adidas + Saluyot by Mommy Shelette.

    In the Philippines, adidas refers to chicken feet.

    The usage derives from the fact that the chicken’s three claws are reminiscent of the trefoil logo of the German shoe company Adidas.

  • Crispy Liempo
    Crispy Liempo
    Posted in: Meat

    Photo of Crispy Liempo by Leslie Bernarte. Goes well with beer 🙂

  • Shrimp & Chorizo
    Chorizo de Bilbao
    Posted in: Meat

    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.

  • Filipino hotdogs in giniling
    Filipino Hotdogs
    Posted in: Meat

    Giniling na baboy (ground pork) with sliced Filipino hotdogs by John Braza… What distinguishes Filipino hotdogs? Most prominently perhaps it’s the bright red color. And yes, it’s artificial color! Popular brands: San Miguel Purefoods Tender Juicy Hotdogs and RFM Swift Mighty Meaty Hotdogs.

  • Chicken adobo with rice, and salted egg on banana leaf.
    Chicken Adobo
    Posted in: Meat

    Photo by Jeric Travis of chicken adobo with rice and salted egg on banana leaf. Adobong manok na may kasamang itlog na maalat at kanin. Nakahain sa dahon ng saging. Recipe to be posted soon!

  • Galantina
    Posted in: Meat

    Galantina is boned poultry, sometimes meat, stuffed and shaped into a roll and cooked in a gelatin stock.

  • Filipino Morcon from Bataan
    Posted in: Meat, Recipes

    Featured photo is of Morcon made in Bataan in February 2016.

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

  • Cansi
    Posted in: Meat

    Cansi is the Ilonggo version of bulalo or boiled bone-in beef shank.

    Bacolod City is particularly famous for Cansi.

  • chicken freshly killed
    Posted in: Meat, Recipes

    Pakam is a chicken dish from the province of Bulacan.

  • Pustero (Pochero)
    Putsero (Pochero)
    Posted in: Meat, Recipes

    Known as Cocido madrileño by the Spaniards, pochero had been until recent decades a traditional Sunday dinner for Filipinos. It is a meat stew with lots of vegetables.

  • Taghilaw
    Posted in: Meat

    Known as a regional specialty of Batangas province, taghilaw is mainly pig innards.

  • Pampanga's Best: Pindang Damulag
    Pindang Damulag
    Posted in: Meat

    Photo by Angie Pastor.

    Note that this brand is not the one of the OMGpeke company in the USA… This is the ORIGINAL Pampanga’s Best of the Philippines, in business since 1967.

    Pindang Damulag is a Kapampangan delicacy… what the Tagalogs might refer to as Tosinong Kalabaw… Tocino is the Filipino term for any cured meat.

  • Kare-Kare
    Posted in: Meat, Recipes

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