Meat Recipes

Dinakdakan Recipe

Dinakdakan is a grilled pig's head parts (e.g. ear, nape, face) and offal (e.g. tongue, liver, intestines) blended with pig's brain. It is a very popular dish in Ilocos region. For the Ilocanos, this Dinakdakan dish is an epitome when it comes to "finger food" (pulutan) to accompany beer, liquor,...

Dinuguan Pork Recipe

Dinuguan is a pork blood stew basically made from blood, meat, and internal organs of pig. It was derived from the Tagalog term "dugo" which is translated as "blood". There is no clear indication as to the origins of this dish. However, study of the Philippine cuisine shows that it was the Ilocanos...

Embutido Pork Recipe

The origin of Filipino Style Embutido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes of their sausages such as Chorizo, Longaniza, and Embutido. It's for this...

Goat Caldereta Filipino Recipe

Originally, during the Spanish colonial period, when you say "Caldereta" or "Kaldereta", what immediately comes to mind is "goat meat" stewed in tomato sauce and spices. Indeed it is, because I believe that "Caldereta" or "Kaldereta" was derived from the Ilocano word "Kalding", which literally...

Humba Pork Recipe

Humba is a stewed pork dish with similarities to Filipino Adobo. Although the two dishes resembles in terms of appearance, Humba is "sweet, sour, and salty" all at once in taste while Adobo is "sour and salty". Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted...

Ilocano Igado Recipe

Igado is a popular Ilocano dish made from strips of meat, liver, and other internal organs such as kidney, heart, and intestines. This dish reflects the influence of the Spanish cuisine as the name "Igado" was derived from the Spanish term "higado" which means "liver". A tell-tale story was once...

Insarabasab / Sarabasab

A long long time ago when the Austronesians, people from the islands of Southeast Asia and Oceanic, migrated to the island of the Philippines circa 3200 BCE, they brought with them the one of the most common and age-old way of cooking by directly roasting the meat of their hunted animals to an...

Kare Kare

Kare Kare is a Filipino beef oxtail stew based on peanut sauce. It is a very traditional dish and often served at parties, festivals, holiday meals, get-togethers with family and friends, and other special occasions. Traditionally, a beef oxtail is stewed to tenderness before creating a savory...

Kilawing Bituka ng Baboy

Kilawing Bituka ng Baboy is a boiled , then sauted pork intestine blended with soy sauce, vinegar, and pepper. Pulutan recipe, usually served with liquor. Kilawing Bituka Ingredients Large Intestines of pork (bituka ng baboy) Garlic; minced Onion; sliced Ginger; crushed Long green chili peppers (...

Kilawing Kambing Recipe

When we hear of the word Kinilaw or Kilawin, what usually comes to mind is a dish made of raw or uncooked meat, seafood, or vegetable soured in vinegar or citrus fruit juice. However in the Philippines, depending on what region and what meat are you cooking, "Kinilaw" or "Kilawin" can, sometimes...

Lechon Kawali Recipe

Lechon Kawali is a crispy deep fried pork belly. This Spanish-influenced dish is a version of the original Lechon introduced by the Spaniards during their colony. The original Lechon skews the whole pig using a bamboo to be roasted over the heat of flamed charcoal, while Lechon Kawali uses a method...

Lechon Liempo Recipe

Lechon Liempo is a crispy slow roasted pork belly. Lechon Liempo Ingredients Pork meat (liempo); 12 -16 inches long Garlic; pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing Lechon Liempo Cooking Instructions Wash and dry meat with paper towel. Rub inner layer of...