Joanna James
From the bustling streets of Manila to the serene coastal villages, Filipino food is a celebration of bold spices, unique ingredients, and innovative cooking techniques. Prepare to be tantalized by a symphony of sweet, savoury, and spicy sensations, as you explore the extraordinary and often unconventional delights that make Filipino gastronomy a truly unforgettable experience - where flavours dance on the taste buds, and every dish tells a story of rich cultural heritage.
Commencing our exploration of exotic Filipino delicacies, we inevitably spotlight balut, an iconic and somewhat infamous dish renowned throughout the Philippines. Balut involves consuming a fertilized duck egg embryo directly from its shell. The eggs are meticulously boiled and then savored directly from the shells, often accompanied by salt or a dipping sauce comprising vinegar, bird’s eye chilli, and garlic. Such is the notoriety of balut that it has become a cultural rite of passage for foreigners experiencing the Philippines for the first time - and not something you'll find on an inasal menu like those at Mang Inasal Philippines.
This savoury delight involves diced pork immersed in a luscious, dark stew crafted from a delectable combination of pork blood, garlic, chilli peppers, and vinegar. The name "dinuguan" finds its origin in the Filipino word "dugo," translating to "blood." Often paired with small steamed Filipino rice cakes known as puto, dinuguan offers a symphony of flavours. While typically prepared with diced pork, the true connoisseur should seek out variations incorporating organ meats like intestines, lungs, heart, ears, and snout, each contributing unique textures that elevate the dining experience.
This distinct delicacy involves the preparation of chicharon using pork mesentery, lending it a unique and appealing flavour profile. Unlike the Spanish-speaking definition, where chicharon typically denotes deep-fried pork rinds, the term takes on a broader meaning in the Philippines. Here, chicharon encompasses a delightful array of crispy textures, ranging from deep-fried pig intestines to chicken intestines and chicken skin. For many, the crispy indulgence of chicharon bulaklak stands out as an unparalleled favourite, offering a savoury experience that truly tantalizes the taste buds.
Hailing from Pampanga, this Filipino speciality involves the preparation of mole crickets in adobo style, a method commonly applied to the national dish of the Philippines, adobo. While adobo traditionally features pork and/or chicken, adobong kamaru showcases the unique twist of mole crickets cooked with vinegar, garlic, onions, chilli peppers, and tomatoes. This intriguing dish pairs exceptionally well with a refreshing cold beer, offering a distinct culinary experience for those willing to explore unconventional flavours.
Maskara, derived from the Filipino word for "mask," offers a whimsical yet fitting description of the following dish. This term encapsulates the essence of a culinary creation featuring a whole pig's head, meticulously boiled and subsequently deep-fried. Serving as a novelty bar chow, Maskara is ideally savoured alongside a cold beer. While the entire head boasts a delightful crispiness, the highlight of this distinctive dish lies in its gums, a highly-sought after part of the head.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
