Are you for your trip to the Philippines? Of course, you must not forget to try the local food in the Philippines. There are more than 7, 000 islands in the country and with the diverse culture, every island has delicious dishes of its own. To make it easier for you, we have listed some of the best food that you must in the Philippines.
1. Adobo
No rundown of Filipino food would be finished without adobo.
A universal dish in each family in the Philippines, it’s Mexican in origin.
Yet, Filipinos found that cooking meat (regularly chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and different flavors was a useful method to safeguard it without refrigeration. This cooking style can be applied to various meats or even fish.
2. Lechon (Roast Pig)
The lechon is the most welcomed party visitor in the Philippines. The whole pig is spit-roasted over coals, with the fresh, brilliant earthy colored skin presented with liver sauce, the most desired part. In Cebu, the stomach of the pig is loaded down with star anise, pepper, spring onions, shrub leaves and lemongrass bringing about an amazingly delicious lechon, which needs no sauce.
3. Sisig
Nothing goes to squander 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 surface of this tidbit is an ideal counterpart for a cool brew. Present with hot sauce and Knorr preparing to suit the inclination of you and your mates.
4. Firm pata
Not for the effectively frightened, this pork knuckle is stewed, depleted and pan fried until fresh.
The meat is delicate and succulent inside, with a fresh, popping outside.
Presented with vinegar, soy sauce and stew.
5. Chicken inasal
Indeed, it’s barbecued chicken. Be that as it may, in Bacolod, this is no conventional flame broiled chicken. The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil. All aspects of the chicken are barbecued here from the paa (drumstick), pecho (bosom), baticulon (gizzard), atay (liver), pakpak (wings) and corazon (heart). It must be eaten with a liberal serving of garlic rice, with a portion of the orange oil used to marinade the chicken poured over the rice.