The pig is stuffed with a mixture of vegetables, lemongrass, spices, and seasoning and then skewered with a bamboo pole. Then it’s put over a fire, usually of wood or charcoal. The pole is slowly rotated for hours until all sides of the pig is cooked and the skin—which is the most coveted part—turns crunchy and golden-brown.
Kinilaw, similar to ceviche, is usually served as an appetizer. Chunks of raw fish (internal parts removed), meat, squid, or shrimp are cured in vinegar or lemon juice and seasoned with sliced cucumber, onions, ginger, spices, chili, and red pepper. When marinated for a few hours, the acetic acid in the vinegar and citric acid in the lemon juice somehow slowly cook the raw meat or seafood. Kinilaw leaves a spicy and tangy taste and aroma.
Sinugbang Isda
Sinugba means grilled in Cebuano and since fish is abundant in the region, it is one of Cebu’s most common grilled foods. Raw fish is sprinkled with salt and cooked over burning wood or charcoal. Some grilled fish are stuffed with tomatoes and onions. This is a local favorite because it is easy to prepare.
Barbecue, Isaw, Betamax, Adidas
Definitely one of the most popular and affordable food in the Philippines is barbecue. It is either chopped pork or chicken on skewers that are usually grilled outdoors on charcoal or wood fire. The grilled meat is marinated in a mixture of soy sauce, sweet banana ketchup, onions, garlic, black pepper, brown sugar, and lemon juice.
The awesome part about this is that there are other kinds of barbecue that make use of the entire chicken or pig. There’s also isaw, or the intestines of either the pig or chicken. Grilled chicken feet is called adidas. Betamax, on the other hand, is made of coagulated chicken or pork blood.
Chicharon
Chicharon is made from deep-fried pork skin or entrails. It’s best when dipped in vinegar, which neutralizes the taste of the fat.
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