ABOUT FILIPINO FOOD

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! 🙂

Lucban longganisa by Mildred Cruz.

Classic chicken dish of the Tausug people of southern Mindanao.

Grilled chicken cooked in coconut milk flavored with a special spice mixture that includes burnt coconut.

Photo by Kaycel Corral.

Vigan Longganisa is known for being saltier than most Philippine sausages — that’s why it is best enjoyed with Sukang Iloko (the local vinegar).

Classic Filipino Menudo by by Mommy Shelette.

Photo by Leslie Bernarte of Tokwa’t Bagnet .

Bagnet is crispy-fried pork belly associated with the Ilocos region. It is sort of like a cross between Chicharon and Lechon Kawali.

“Super tender pork salpicao with chorizo slices and lots of garlic” by Mayette M. Garcia. Salpicao is usually beef. Here it is pork! 🙂

Photo of hardinera by Mildred Cruz. Hardinera (from the Spanish jardinera) is a famous meatloaf dish from Quezon Province. It is traditionally prepared in a llanera (oval-shaped tin mold). Recipe and more information about this Filipino specialty dish after the website upgrade. Please do check back. Salamat!

Featured Photo is Pork Steak bistek style by Mayette M. Garcia.

This is the pork version of the popular bistek (Filipino beefsteak).

Photo by Mayette Garcia of Dinuguan at Puto.

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

Chicken Afritada with Hotdog Slices by Mommy Shelette

Leftover lechon simmered in tamarind broth!

Paklay by Angie Pastor.

Intestines, heart and lungs of a pig — those are among the internal organs that are the ingredients in the somewhat sour and salty soup of paklay, a Visayan dish most associated with Davao on the southern island of Mindanao.

Photo: Almondigas Soup by Eva Argenos

Papaitan by Angie Pastor.

Also known as pinapaitan.

From the Tagalog word pait, which means “bitter.”

Pininyahang Manok (Pineappled Chicken) by Mommy Shelette.

Filipino language lesson!

pinya = pineapple (from the Spanish piña)
manok = chicken

The name of dish can be literally translated as “pineappled chicken” from Tagalog.

Igado by Angie Pastor. This is an Ilocano dish that’s popular not only in the Ilocos provinces, but in other parts of the Philippines and overseas Filipino communities as well. The main ingredients of igado are strips of meat, liver, and other animal organs cooked with garlic, onions, and bell peppers.