Hint
|
Answer
|
The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
|
Lechon
|
Turn the pork’s cheeks, head and liver into a sizzling dish.
|
Sisig
|
Pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior.
|
Crispy pata
|
The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard boiled eggs, shrimps, chicharon (pork rinds) and sometimes oysters and squid.
|
Palabok
|
Soup made with from freshly slaughtered beef.
|
Bulalo
|
A thick chicken rice porridge. Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions.
|
Arroz Caldo
|
This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts. Banana blossom, eggplants and string beans add more interesting textures, to make it a complete meal on its own.
|
Kare-kare
|
A stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes.
|
Sinigang
|
Thin slices of dried marinated beef. It is served with fried egg and garlic rice.
|
Tapa
|
Black dish of pork and pig innards stewed in fresh pig blood seasoned with garlic, onion and oregano.
|
Dinuguan
|
This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol. Morsels of meat and chili are added to give punch.
|
Laing
|
Common ingredients are vegetable dish of okra, eggplant, bitter gourd, squash, tomatoes and bagoong (shrimp or fish paste).
|
Pinakbet
|
17-day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with beer.
|
Balut
|
Fresh catch fish is dressed in palm coconut vinegar, ginger, chili and spices.
|
kinilaw
|
A chocolate rice porridge.
|
Champorado
|