@FilipinoFood on Twitter since 2008       

Meat

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

  • Paklay: Filipino Dish
    Paklay
    Posted in: Meat

    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.

  • chicken freshly killed
    Pakam
    Posted in: Meat, Recipes

    Pakam is a chicken dish from the province of Bulacan.

  • papaitan
    Papaitan
    Posted in: Meat

    Papaitan by Angie Pastor.

    Also known as pinapaitan.

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

  • Cansi
    Cansi
    Posted in: Meat

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

    Bacolod City is particularly famous for Cansi.

  • Pininyahang Manok (Pineappled Chicken)
    Pininyahang Manok
    Posted in: Meat

    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.

  • Filipino Dish Igado
    Igado
    Posted in: Meat, Recipes

    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.

  • Bopis: Filipino Food
    Bopis
    Posted in: Meat, Recipes

    Bopis is a spicy Filipino dish made of small pieces of offal such as pork lungs, spleen and heart that are sautéed in onions and garlic, then simmered in vinegar. It is good pulutan, which is eaten while drinking liquor. BOPIS NA MAY GATA MGA SANGKAP 1 buong baga ng baboy 1 puswelong kakang gata […]

  • Filipino Dish Patatim
    Patatim
    Posted in: Meat

    Patatim by Angie Pastor… It’s a whole pork leg cooked low and slow in a sweet and salty sauce.

  • Lechon Paksiw
    Lechon Paksiw
    Posted in: Meat

    Photo by Ahljhon Miranda of Lechon Paksiw. What to do with leftover lechon (roasted pig)? You can try making it into lechon paksiw!

  • Filipino Food: Dinuguan
    Dinuguan
    Posted in: Meat

    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.