Category: Meat

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

Adobong Baboy

Pork Adobo with Achuete by Eva Argenos

Sisig

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.

Putsero (Pochero)

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.

Taghilaw

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

Pindang Damulag

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.

Kare-Kare

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

Isaw

Photo by Kaycel Corral of Isaw (barbecued intestines)

Hamonadong Longganisa

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

Garlic Longganisa

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

Pork Menudo with Peas

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