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

  • Bopis: Filipino Food
    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
    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
    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.

  • Bistek Tagalog
    Posted in: Meat

    Bistek is beefsteak marinated in calamansi (citrus) before frying.

    In a thin sauce of its own juices, it is served with onions, potatoes, and steamed white rice.

  • Pitson
    Posted in: Meat

    Maglagay ng mantika sa isang balanga o kawali. Kapag mainit na ay hulugan ng dalawa o tatlong butil na bawang at ilang pirasong tinapay. Kapag nagtataglay na ng mabuting hitsura ay hanguin. Isunod ang pitsong buo o piraso, pamulahin sa mantika, haluan ng kaunting paminta at katiting na “clavo de comer” at saka sabawan ng […]

  • Batute: Stuffed Frogs
    Posted in: Meat

    A culinary delicacy of Pampanga province, batute (or betute) is a frog that is stuffed with beef and then deep-fried. The frogs are plumply stuffed with beef, usually. More information after the website update. Please check back, and thank you for your patience. 🙂

  • Bulalo variation with thick slices of corn cobs
    Posted in: Meat

    The word bulalo literally means “kneecap.”

  • Pork Liempo Sinigang
    Pork Liempo Sinigang
    Posted in: Meat

    Pork Liempo Sinigang by Mommy Shelette.

    Sinigang is a sour broth with the prominent ingredient usually being fish, shrimp, or a cut of meat. In the case of the featured photo, it’s pork liempo, which is pork belly.

  • Boneless Crispy Pata - Closeup
    Boneless Crispy Pata
    Posted in: Meat

    Photos by Jeric Travis of Boneless Crispy Pata.

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

  • Litson (Filipino lechon)
    Posted in: Meat

    Photo by Kaycel Corral of Litson (Filipino lechon) More to come…

  • Talunang Manok
    Talunang Manok
    Posted in: Meat, Recipes

    The Filipino likes cockfights. When his rooster loses, it is called talunan and goes into a pot. A special recipe is needed to make it tender. A talunan is tougher than a coop-bred chicken but tastes better. After all, being a spoiled fighting cock, it was fed particularly well and massaged and deloused by its […]

  • Beef Salpicao: Stir-Fried Garlic Beef
    Beef Salpicao
    Posted in: Meat

    Beef Salpicao: Stir-Fried Garlic Beef This dish very likely came from the Iberian peninsula.

  • Lechon Manok
    Lechon Manok
    Posted in: Meat

    Lechon Manok from Uling Roasters. Photo by LadieGrace.

  • Filipino Meat Dish
    Posted in: Meat

    Ang karne ay mahal na pinagkukunan ng protina. Bakit hindi kayo gumamit sa halip nito ng tokwa, utaw, itlog, o mga buto ng munggo?

  • Asusena: Filipino Dog Meat Dish
    Azucena (Dog Meat)
    Posted in: Hot Topics, Meat

    Some like to eat dogmeat raw, ony slightly seared on the skin, and with a sawsawan made out of uncooked liver mashed with vinegar, garlic and onions.

    Others like their azucena fully cooked, adobo-style, with a handful of hot red peppers. Raw dogmeat is served with gin, and adobo dogmeat is served with beer.

  • Laguna specialty: Afritadang Itik.
    Posted in: Meat

    In Mindoro, the Mangyans have a Philippine version of Beggar’s Chicken. When wild ducks migrate to China in April and May, they are hunted with bow and arrow. The intestines of the downed duck are cleaned out and a stuffing of sour leaves replaces them. Mud fetched from the lake is packed all over the […]