Meat

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

Kaldereta

Beef Calderata by Angie Pastor. For orders in the Metro Manila area,

Hamonado

Meat marinated and cooked in a sweet pineapple sauce.

Kare-Kare

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

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.

Arroz Caldo

Featured photo by Leslie Bernarte of Filipino Arroz Caldo: “Breakfast of Champions”

KBL (Ilonggo Style)

KBL (Kadyos + Baboy + Langka). Photo by Mommy Shelette. Kadios refers

Tapang Usa

Tapang usa is cured deer meat. The native Aetas who live in

Adidas

Adidas + Saluyot by Mommy Shelette.

In the Philippines, adidas refers to chicken feet.

The usage derives from the fact that the chicken’s three claws are reminiscent of the trefoil logo of the German shoe company Adidas.

Atay (Liver)

Liver Steak by Mary Rizale. Atay is the Tagalog word for liver.

Inihaw

Inihaw na Baboy at Inihaw na Isaw. Photo by Angie Pastor. For

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