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Crispy pata [1] is a Filipino dish consisting of deep fried pig trotters or knuckles [2] served with a soy-vinegar dip. [3] It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Crispy pata: Nationwide Meat dish Deep fried portions of pork legs including knuckles often served with a chili and calamansi flavored dipping soy sauce or chili flavored vinegar for dipping. Crispy tadyang ng baka: Meat dish Crispy beef ribs often served with a chili and calamansi flavored soy sauce or chili flavored vinegar for dipping. Curacha
Kare-kare is a Philippine curry (kare derives from "curry") that features a thick savory peanut sauce.It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal.
The charred skin is then peeled off, although the stalk is retained. The flesh is mashed flat with a fork and dipped into a beaten egg mixture seasoned with a salt and spices to taste. The eggplant is then pan-fried until the outside is golden brown and crispy, while the core remains soft and creamy. [6] [7] [8] [9]
Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms .
Sisig (/ ˈ s iː s ɪ ɡ / [2] Tagalog pronunciation:) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers.
Luke added a couple more spoonfuls of mayo, mustard and crème fraîche to the tartar sauce, then gave that a mix and threw in a few douses of hot sauce for a kick.
Bagnet a pork belly boiled and deep fried until crispy. Pinakbet remains a straightforward healthy vegetable dish containing no meat. [9] [10] In Ilocano cuisine, meats are typically prepared separately on its own such as adobo or dinuguan (dinárdaraan) which contains no vegetables (or very few). [11]