Philippine Cuisines


Pulutan
Philippines Cuisine

Pulutan (from the Filipino word pulutin which literally means "something that is picked up") is a term roughly analogous to the English term "finger food". Originally, it was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig.

Deep fried pulutan include chicharrón (also spelled chicharon or tsitsaron), pork rinds that have been salted, dried, then fried; chicharong bituka, pig intestines that have been deep fried to a crisp; chicharong bulaklak, similar to chicharong bituka it is made from mesenteries of pig intestines and has a bulaklak or flower appearance; and chicharong manok, chicken skin that has been deep fried until crisp.

Chicharon

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Northern Philippine Cuisine

For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig.

More details at Northern Philippine Cuisine


History & influences, Characteristics, Common dishes, Breakfast, Merienda, Pulutan, Breads & pastries
Fiesta food, Regional specialties, Northern Philippine cuisine, Central Philippine cuisine, Southern Philippine cuisine
Main dishes, Side dishes and complements, Desserts, Dessert gallery, Street food and other snacks, Exotic dishes
Cooking methods, Beverage, Chilled drinks and shakes, Brewed Beverage, Alcoholic Beverage, References

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