Meat in Philippine Cuisine. The commonly used Filipino word for “meat” is karne, from the Spanish carne.
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.
Leftover lechon simmered in tamarind broth!
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.
