Meat

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

Estofado

Estopadong Pata ng Baboy Magtimpla ng suka at tubig. Ilagay

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! 🙂

Pianggang

Classic chicken dish of the Tausug people of southern Mindanao.

Grilled chicken cooked in coconut milk flavored with a special spice mixture that includes burnt coconut.

Vigan Longganisa

Photo by Kaycel Corral.

Vigan Longganisa is known for being saltier than most Philippine sausages — that’s why it is best enjoyed with Sukang Iloko (the local vinegar).

Bagnet

Photo by Leslie Bernarte of Tokwa’t Bagnet .

Bagnet is crispy-fried pork belly associated with the Ilocos region. It is sort of like a cross between Chicharon and Lechon Kawali.

Hardinera

Photo of hardinera by Mildred Cruz. Hardinera (from the Spanish jardinera) is

Pork Steak

Featured Photo is Pork Steak bistek style by Mayette M. Garcia.

This is the pork version of the popular bistek (Filipino beefsteak).

Dinuguan at Puto

Photo by Mayette Garcia of Dinuguan at Puto.

Dinuguan is a Filipino stew distinguished for having pig’s blood as a base. Other iconic ingredients of dinuguan are offal (hearts, liver, kidney, pig’s ears, etc.), vinegar, garlic and onions.

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