ABOUT FILIPINO FOOD

Leftover lechon simmered in tamarind broth!

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.

Photo: Almondigas Soup by Eva Argenos

Pakam is a chicken dish from the province of Bulacan.

Papaitan by Angie Pastor.

Also known as pinapaitan.

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

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

Bacolod City is particularly famous for Cansi.

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.

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 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 […]

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

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

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.