If Vietnam has its pho, Thailand its tom yum and Singapore its chicken rice, what does the Philippines have? Definitely much more than adobo and balut. This country of 7,107 islands offers a wealth of amazing flavors to be savored.
When people ask what Filipino food is, the answer is it is the best fusion cuisine in the world. It’s the sum total of our cultural influences: Chinese, Malay, Arabian, Spanish and Japanese. The cuisine also boasts extreme flavors: sour, sweet, salty, spicy, but not chili spicy. But adjectives don’t do the food justice. To know Filipino food you have to taste it. Here are some of the Philippines’ most exciting dishes:
Bagnet
Hometown: Ilocos Norte
Also known as chicharon or deep-fried pork meat, bagnet is a mouthwatering homegrown delicacy juicy crunch as well as its sky-high cholesterol content. Choice cuts of pork belly are submerged in oil inside a large iron pot or sinublan. When the oil starts boiling, the skin becomes crisp yet moist — this process is repeated until the perfect texture is achieved, and the result is a fabulously tasty friend treat. Laoag is one of the biggest producers of bagnet in Ilocos Norte, but do take a leisurely ride to the seaside resorts of Pagudpud: you can have your fill of bagnet is places such as Saud Beach Resort and Kapuluan Vista Resort. Bagnet makes a great pasalubong. And when stored in the fridge, it lasts up to a week.
Sardines
Hometown: Dipolog
Dipolog, on the western edge of Mindanao in the southern Philippines, is known for two things: beautiful orchids and bottled sardines. It is the “Bottled Sardines Capital of the Philippines” thanks to this growing industry. Sardines are pressure-cooked for an hour so the bones are soft enough to eat. They are then cooked in olive oil and tomatoes. Enjoy them with yesterday’s rice, cooked in a pan with oil, garlic and a bit of salt. To try to replicate this tasty experience, why not take home a few bottles of Montano sardines.
KBL
Hometown: Bacolod
It may be the acronym for the now defunct political party, but KBL actually stands for kadyos (pidgeon peas), baboy (pork), langka (jackfruit). It’s comfort food — a hearty broth that’s a complete meal in itself. Just add rice. The recipe had been in Ilonggo cookbooks dating back to the pre-war era. It’s iconic of this city in Negros because kadyos are only found in this area. Some variations of the recipe use chili or lemon grass. Corn can also substitute langka when the latter is not available.
Tuna
Hometown: General Santos
General Santos is the tuna capital of the country due to the fishing grounds in Sarangani Bay. And you can have tuna in so many ways here: raw as sashimi or grilled as tuna jaw or panga. You can also have kinilaw, tuna pickled in vinegar, red onions and chilies. The acids in the vinegar “cook” the tuna and you have a spicy-sour salad that goes well with beer. In certain restaurants in General Santos, Davao and Cebu, as for sinuglaw — the dish serves tuna kinilaw with a side order of grilled pork belly.
Lechon
Hometown: Cebu
The roasted suckling pig or lechon is the piece de resistance for every big event. Its lure is its crispy skin, achieved by slowly roasting the pig in its own oil over a charcoal fire. Anthony Bourdain calls it the best he has ever had. Time declared it to be the best in Asia. Now Cebu lays claim to the top lechon in the country. In Cebu, go to CnT lechon or you can order it online at http://lechoncebu.com to have it delivered to any airport in any city in the Philippines — just pick it up!
Laing
Hometown: Bicol
Take a trip to the Bicol region to taste the Pinoy brand of spice. Using a cooking style borrowed from Indonesia and Malaysia, Bicolanos make liberal use of coconut milk and chilies. Be sure to try laing — taro leaves, fresh shrimp, pork, coconut milk, and chili pepper boiled together to a lusciously creamy consistency. It also works as a salsa over tanigue fish. Take small bites — it’s spicy!
Binakol
Hometown: Iloilo
In Iloilo, binakol is chicken tinola with a twist. Over an open fire, the chicken is stewed in an aromatic broth of coconut water while sealed in a young bamboo tube. Iloilo locals stand by binakol as their iconic dish. Hotel del Rio serves a mean version.
Satti
Hometown: Zamboanga
Zamboanga’s proximity to Malaysia, has resulted in a Pinoy version of stay — satti pieces of beef, pork or lamb on small bamboo sticks that are popular roadside fare. Have satti for breakfast, with sticky rice slathered with a spicy sauce. Locals swear by Jimmi’s Satti.
Sisig
Hometown: Pampanga
A dish of sow’s ears boiled, chopped to bits, and then fried in chicken liver, sisig was a way to make use of the unwanted pork “bits” that came out of Clark US Air Base kitchens. There are many versions but a true sisig connoisseur will always return to the dish’s source in Pampanga. A good choice is Mely’s in San Fernando.
What are you waiting for? Look for these Pinoy food specials at the nearest Filipino restaurant!