Countryside Philippines | Buhay Probinsya | Rural Living | Provincial Life | Slow Living | Simple Life
Filipino cuisine’s foundations lie in how Filipinos preserved and prepared their food over the ages. There’s kinilaw and kilawin, the paksiws, adobos, and atsaras… all prepared with vinegar or some other form of acidic preservation. And then you have preservation via smoke as done for tinapa or daing via sun at the Philippine coastline. Upwards toward the heavens however, there is etag of the mountain tops.
Etag is cured, then smoked or sun-dried pork, particularly pork neck or pork belly. Before smoking, it is rubbed with rock salt and then smoked for one to two weeks. Despite the abundance of pine trees in the Cordillera mountain range where this is made, pine is the last choice for smoking. Instead, alnos, guava wood, or rosewood are preferred.
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Негізгі бет Have you tasted this unique delicacy of the mountain people?
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