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A savory and crunchy delicacy from northern Philippines. Some people considered Ensaladang Bagnet (bagnet salad) as a healthy salad; with pork rind. Ensaladang bagnet is a pork crackling with tomato and seaweed salad with it. In this kind of salad, the crispy pork bellies sits on a bed of a local green salad made of lettuce, tomatoes, and shallots mixed with a calamansi-and-bagoong dressing. ensaladang-bagnet
We Filipinos love to eat fish bellies, it maybe of Salmon Belly or of any other fish. This is because we love to eat fatty portions and it is healthy because of its richness in omega-3 oil which is believed to be good to the heart. It is actually a byproduct of salmon fillets.   Salmon_Belly
Pork Sisig is an appetizer which is traditionally made from pig’s cheeks, ears and liver and has become every Filipino’s favorite accompaniment for beer and other alcoholic beverages. For many, it is also a very appetizing dish to go with rice. It is originated from the province of Pampanga where the word sisig means “to snack on something sour”, and is now used to refer to any dish made from chopped seafood or meat (like chicken and pork) seasoned with vinegar, calamansi juice, chopped onions and served in hot plates. Crispy-Pork-Sisig
Lechon kawali originates from Spain. Lechon literally means pork in the Spanish language. Even though it originates from Spain, it’s one of the most famous pork Dishes in the Philippines. Lechon Kawali is a dish that can be prepared anytime of the year but it’s often prepared during special occasions like birthdays, holidays or festival.  Lechon Kawali is a Filipino dish referring to twice-cooked pork belly: the belly is first boiled, and then air dried, and then quickly deep-fried. Lechon Kawali can also be served with cold beer and a side of Kamatis, Bagoong, and Lasona–also known as KBL, also known as tomatoes, fish sauce, and onionsFacts:Lechon is a roasted pork dish found in former Spanish colonial countries like Philippines and other Latin American Counties. The term lechon came from the word “leche” which means milk, now how is milk related to lechon? Traditionally they roast suckling pigs which are very young pigs still breastfeeding from mother pigs hence milk, but nowadays they also use a full mature pig so it can feed more people as this is usually served during special occasions such as wedding and fiestas. To prepare this one is a bit of a chore as you need to have a lot of charcoal and patience rolling the pig manually over a very hot spit, they take turns in rolling the pig for hours until the skin turn golden crispy brown. But with today’s technology there are a lot of automated devices to do this task. lechon-kawali
Chicharon Bulaklak or deep-fried ruffled fat is a popular Filipino appetizer. It is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar. Chicharon bulaklak is at its best form right after frying when it is still warm and the texture is extra crispy. Cicharon-Bulaklak
Steamed Maya-Maya, which is also known as red snapper in English, is a simple tasty steamed fish dish. You will be surprised how delicious this recipe is since the only cooking method is steaming the fish and pouring it with sautéed aromatics and condiments like soy sauce and rice wine. Great dish to serve after the holidays where most dishes cooked are high in fat and cholesterol. steam-maya-maya
Batangas Beef Bulalo, A beef soup comprised of shank with bone marrow still inside the bone, Bulalo is considered to be one of the most favorite main dishes in the Philippines.The original way of cooking this dish is to simply stew the beef shanks and bone marrow with added salt and pepper to season. Batangas-Beef-Bulalo
Kinilaw na Tanigue is a raw fish salad made of fresh tanigue mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish. kinilaw-na-tanigue
Kadayawan Fiesta Platter Kadayawan-Fiesta-Platter_ads_low
Ati-atihan Fiesta Platter Ati-atihan-Fiesta-Platter_ads_low
Panagbenga Fiesta Platter Panagbenga-Fiesta-Platter_low
Oct 21, 2014 | Posted by | 0 comments

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