ABOUT FILIPINO FOOD

Pork Adobo with Achuete by Eva Argenos

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.

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.

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

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.

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

Photo by Kaycel Corral of Isaw (barbecued intestines)

Featured Photo of Hamonadong Longganisa taken by Jeric Travis at the Rose & Grace Restaurant in Batangas

Photo by by Jojo Pajo of the Making of Garlic Longganisa in the town of Baggao in the province of Cagayan

Lovely photo by Mildred Cruz and delicious recipe by her mom of Pork Menudo with cheese and peas! 🙂