Monday, November 21, 2011

BLOG 17: We Make Most Out of Our Pork and Chicken

If you would not believe, there is actually a dish in the Philippines that I have not heard of, but how it’s made does not really come as a shock to me, because Filipinos love to use most of the food they make. I had just heard of something called pork maskara. Maskara, meaning mask, it is basically a dish that contains mainly the parts of the pig’s head. Every part of the pig’s head is chopped, including the ears, cheeks, and pretty much everything one can get out of it until only the skull is left. Pork insides, such as intestines and tongue are also usually mixed into the dish. It is then boiled with garlic, onions and ginger, before it is cooked. It is cooked with more garlic, onion, and ginger, in addition to soy sauce and oyster sauce. Maskara is a dish that most people in the Philippines enjoy while pounding down a few beers. This pork head can be found in many local Asian markets, which they will even chop for you as you buy it.

I know what you’re thinking, dishes with pig’s blood and scraps from pig’s head? Needless to say, it is kind of the same situation with chickens, from chicken feet to even chicken esophagus (called chicken buchi but this may not be as popular). These are usually grilled and painted with BBQ sauce and sold on the streets. We really do try to get every single scrap, don’t we? I mean it is true, why throw away a piece when there are still many culinary opportunities? To what most would find disgusting, we just see it as resourceful.

Chicken Adidas or Chicken Feet

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