ABOUT FILIPINO FOOD

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