A Kapampangan term which means “to snack on something sour.” But in inuman-speak, this is one of the Filipinos’ favorite pulutans. It’s made from parts of pig’s head and liver and is usually seasoned with calamansi and chili peppers.
2) Chicharon Bulaklak
Deep fried pork innards sprinkled with salt. Too exotic for you? Well, partner this with beer and the rest is history. Your tummy will thank you for it. Disclaimer: eat moderately. Your heart will thank you for it.
3) Crispy Pata
A famous Filipino pork dish that uses a whole pig’s leg. The meat is tender & full-seasoned, while the skin is deep-fried to heavenly crunchiness.
Panlasang Pinoy describes papaitan as a famous Ilocano soup dish mostly composed of cow or goat innards. The bitter taste of this soup comes from the bile. But don’t let the bitter taste turn you off — this tastes awesome with beer!
5) Adobong Mani
Table pica-pica found in every drinking session in the Philippines — deep fried peanuts mix with garlic and salt, sometimes with chili added for the spice!
6) Kinilaw na isda
Popular versions of kinilaw na isda are tuna and tanigue. Any will do, you just need to add vinegar, garlic, onion, ginger, calamansi juice, salt, and pepper. Make sure the fish is fresh, because the taste of kinilaw depends on it.
This appetizer, viand, or snack isn’t the same without its juicy fat. Some of the famous chicharon shops are in Bulacan (with its solid and humongous chicharon dip in their classic suka (vinegar) dip) and Cebu’s Chicharon Carcar.
8) Grilled Tuna Belly
One of the most expensive cuts of tuna can be cooked in many ways. The grilled version goes well with beer with toyomansi & sili dip.
As Pinoy Chow explains, dinakdakan is the pride of Ilocano cuisine It’s somewhat similar to sisig; the difference lies in dinakdakan being cut into small cubes (sisig is finely chopped).
10) Tokwa’t baboy
One of the best companions of lugaw (congee) during merienda is also a great partner of beer at night!