Filipino food may not be as famous as that of its Thai and Vietnamese neighbors.But with more than 7,000 islands and a colorful history, this archipelago has some delicious dishes of its own.
1. Adobo
No list of Filipino food would be complete without adobo.A ubiquitous dish in every household in the Philippines, it's Mexican in origin.But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices was a practical way to preserve it without refrigeration.This cooking style can be applied to different meats or even seafood.It's best sample it in a Filipino home, but the garlicky version of the lamb adobo can be found at Abe restaurant in Taguig.
2. Lechon
Llechon is the most invited party guest in the Philippines.The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce. In Manila, folks can get their piggy from Elar's Lechon, while in Cebu, the best is CnT Lechon.
3. Sisig
Nothing goes to waste in Filipino food.In the culinary capital of Pampanga, they turn the pork's cheeks, head and liver into a sizzling dish called Sisig.The crunchy and chewy texture of this appetizer is a perfect match for a cold beer.
4. Crispy pata
Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior. Served with vinegar, soy sauce and chili.
5. Chicken Inasal
Yes, it's grilled chicken. But in Bacolod, this is no ordinary grilled chicken.The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), baticulon (gizzard), atay (liver), pakpak (wings) and corazon (heart).It must be eaten with a generous serving of garlic rice, with some of the orange oil used to marinade the chicken poured over the rice. You can go chicken crazy at Manokan Country where there is a row of authentic Inasal restaurants.
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