5 Traditional Philippine Food

If you ask me, there’s more to travelling than having new sights to feast your eyes on. Travelling can also introduce you to a whole world of delicacies and dishes you’ve never heard of. It’s always a good thing to tickle your tummy and challenge yourself with new dishes that may not be considered food in other parts of the world.

LECHON

Lechon baboy is one of the highlight of Filipino
festivities, birthdays, wedding, family reunion and christmas parties. the dish was introduced by the Spaniards centuries ago while some evidence link it to Chinese immigrants. the most favorite part of Lechon is its crispy skin then dip into a liver base sauce yum. Lechon is a very delicious dish but some wasn't cook right thats why the skin was not that yummy and crispy. and what i like the best about lechon is its left over and transformed into another dish called Lechon Paksiw. pig is not the only animal that can be roast other popular form of lechon are chicken and cow. chicken is very much affordable and can be bought almost in every corner of the country. La Loma the area between the boundary of Manila and Quezon City is the "Lechon Capital Of The Philippines" many restaurants sell lechon there and the best of them all Mila's Lechon . Lechon of Cebu City is among the best in the Country.

SISIG

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers.

ISAW

Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times. They are then either boiled, then grilled, or immediately grilled on sticks. They are usually dipped in kurat (Filipino term for especially made vinegar with onions and other flavour enhancers) then eaten. They are usually sold by vendors on the street corners in afternoons.

BALUT

A balut is a fertilized duck embryo that's boiled alive and eaten in the shell. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors in the regions where they are available. It is commonly sold as streetfood in the Philippines.

DINUGUAN

Dinuguan (in Visayan, also called dinardaraan in Ilocano, tid-tad in Pampanga, sinugaok in Batangas, rugodugo in Waray, and sampayna or champayna in Northern Mindanao. Possible translations include pork blood stew, blood pudding stew, and chocolate meat) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".
It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancientSpartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.
Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). Dinuguan is usually served with white rice or a Philippine rice cake called puto.