Our Cuisine: Filipino Ways to Serve Pork

The Filipino cuisine is one of the richest cuisines in the entire planet. This is partly due to the influence of other countries to Filipino food. Example of those influencers are the Spanish, American, Chinese, and Japanese.

Kindly note that the Philippines is divided into different regions and each region has their own influences, produce, and customs. Thus, these factors have contributed to the richness and uniqueness of the Filipino cuisine.

For today, I will be featuring two signature Filipino pork dishes, namely, embutido and bagnet.

Meet the mouth-watering embutido (top) and bagnet (bottom). Shoutout to the fresh salad and gulaman drink for extra visuals. lol

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Pinoy Embutido

EMBUTIDO. Known as the Filipino’s version of meatloaf, embutido is a well-known dish for holidays, parties, and other occasions. Embutido is usually made of ground pork combined with eggs, relish, chorizo, onions, and breadcrumbs. It is wrapped with aluminum foil and then steamed or baked — it can also be conveniently served cold or warm.

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The Crunchy Bagnet

BAGNET. Basically, bagnet is crispy fried pork belly. It seems that it’s a combination of Lechon Kawali and Chicharon since both the meat and pork skin are cooked to crunchy-crispy perfection. When served, the first thing that will you will notice is the smell of pork having cooked to a perfect crisp. And once you have a taste of it, dude, you’ll be wanting for more! I’m not even kidding.

These two dishes are legit Filipino favorites and are guilty pleasures. Eat with caution as we all know that pork is somehow an unhealthy meat with high fat content and low nutritional value. Anyway, this is just a friendly reminder. What’s important is that you enjoy eating these Filipino delicacies!

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My official entry for @tpkidkai’s Our Cousine contest.

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This is also an entry for @howtostartablog’s #dailyfoodphotography & @juliank’s #foodphotography contests. :)