Meat

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

Hamonado

Meat marinated and cooked in a sweet pineapple sauce.

The word pitson is from the Spanish pichón. Below is an old

Fried Carabeef Tripe

Lucban longganisa by Mildred Cruz.

Pakam is a chicken dish from the province of Bulacan.

Photos by Jeric Travis of Boneless Crispy Pata.

What is pata? It’s literally the leg of a pig. ?

Fried Pork Knuckles!

Known as a regional specialty of Batangas province, taghilaw is mainly pig innards soaked in vinegar or the like.

Braised Beef Brisket

Filipino mechado is a hearty stew of slowly simmered meat in a