Local Flavors

The Top 10 Pulutan of the Philippines

Choose Philippines
Choose Philippines | Oct 09, 2013

1) Sisig

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.

sisig
(Photo credits)

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.

bulaklak
(Photo by Sinjin Pineda)

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.

pata
(Photo credits)

4) Papaitan

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!

papaitan
(Photo credits)

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!

mani
(Photo credits)

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.

kinilaw
(Photo credits)

7) Chicharon

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.

chicharon
(Photo credits)

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.

tuna
(Photo credits)

9) Dinakdakan

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).

dinakdakan
(Photo credits)

10) Tokwa’t baboy

One of the best companions of lugaw (congee) during merienda is also a great partner of beer at night!

tb
(Photo credits)

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