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6 na Pagkaing Pinoy kabilang sa 100 Best Pork Dishes sa Buong Mundo

Lechon Kawali

Siguradong hanap-hanapin ng mga Pinoy sa Hong Kong ang napiling anim na Pagkaing Pinoy mula sa 100 Best Pork Dishes base sa international ng Taste Atlas.

  1. Mula sa anim na pagkaing Pinoy, No. 20 ang Lechon Kawali.

Ayon sa TasteAtlas:

Lechon kawali is the Filipino version of deep-fried pork belly. Primarily boiled in plain or seasoned water, the meat is rubbed with salt, cut into chunks, then deep-fried until it develops a golden-brown, crispy skin, but remains juicy and tender on the inside.

It is one of the most famous Filipino dishes eaten throughout the country. Always served hot, lechon kawali is usually accompanied by spicy vinegar sauce or a traditional lechon liver sauce on the side.

  1. Pumasok naman sa No. 20 ang Lechon, at paliwanag ng TasteAtlas:

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved.

3.Kilalang pagkain ng taga-Bicol region, Bicol Express ang No. 34.


Mula sa TasteAtlas, ang ulam na ito ay inbento umano ni Cely Kalaw:

Bicol express is a popular Filipino dish consisting of sliced pork that is doused in a creamy coconut-based sauce and seasoned with shrimp paste and spicy chili peppers. According to popular belief, Cely Kalaw invented the dish in her Manila restaurant. She was inspired by the traditional Bicolano coconut-infused dishes and named the new invention after a Filipino train service operating from Manila to the Bicol region. Creamy and spicy Bicol express is usually served with plain steamed rice on the side.

  1. Ang pang-pulutan at pang-ulam din na Sisig ang pumason naman na No. 43.

Na ayon sa nagbigay ng pagkilala na isa sa pinakamasarap ng lutong gamit ang karne ng baboy:

Sisig is a popular Filipino dish made by boiling, chopping, and grilling parts of pig’s head such as ears, cheeks, and jowls, which are then seasoned with salt, pepper, and vinegar. The meat is combined with fried onions, sili, and chicken livers, and the whole concoction is traditionally topped with a raw egg. Some cooks like to add mayonnaise or pork cracklings into the dish for extra flavor. Originally, sisig had no meat in it, and was first described in a 1732 Kapampangan dictionary by Fr. Diego Bergano as a salad consisting of guava or green papaya.

  1. Pagdating naman sa lutong inihaw, pang No. 55 ang Inihaw na Liempo.
Inihaw na Liempo

At base pa rin sa paliwanag ng TaseteAtlas ay:

Inihaw na liempo is a traditional Filipino dish consisting of grilled pork belly. Although there are many variations on the dish, it’s usually preapred with pork belly that’s marinated in soy sauce, lemon juice, salt, pepper, and garlic. When the pork belly is placed on the grill, it’s often basted with a combination of leftover marinade, banana ketchup, and oil. Once done, the dish is usually served with white rice, spiced vinegar, or toyomansi dipping sauce (soy sauce, vinegar, and chopped onions). Inihaw na liempo can be served as an appetizer or main dish.

  1. Sinundan ng Adobong Baboy na No. 55 sa pinakamasarap na lutong-baboy.
Adobong Baboy

At paliwanag ng TasteAtlas sa ulam na ito ay:

Adobong baboy is a traditional stew originating from the Philippines. This type of Filipino adobo is made with a combination of pork belly, garlic, soy sauce, vinegar, sugar, bay leaves, peppercorns, and salt. The pork is marinated in a combination of garlic and soy sauce, and it’s then browned in a pan over high heat. The rest of the ingredients are added to the pan (except the vinegar), and the dish is simmered for a few minutes before the vinegar, salt, and water or soy sauce are added to the pan. Once fully cooked, this pork stew is served hot with the thick sauce and white rice on the side.

Ano ang TasteAtlas:

TasteAtlas is an encyclopedia of flavors, a world atlas of traditional dishes, local ingredients, and authentic restaurants.

We have cataloged over 10,000 foods and drinks, and there are dozens of thousands yet to be researched and mapped. The popular ones, as well as the forgotten tastes and aromas of every city, region, and village in the world.

Travel, explore, eat, and drink. Discover and appreciate local foods, and respect the people making it.