Top 10 Food Delicacies in the Cordillera Administrative Region

Written By Pinoy Tourist

The Cordillera Administrative Region, located in the northern part of the Philippines, is known for its rich cultural heritage and unique cuisine. Its culinary scene features a diverse mix of indigenous and modern dishes, influenced by the region's highland environment and agricultural resources. Here are the top 10 food delicacies in CAR that you must try.

 

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Pinikpikan

Pinikpikan is a traditional chicken dish made by repeatedly hitting the chicken with a stick until it dies, which is said to make the meat more tender and flavorful. It's a unique and controversial dish that's popular in the Cordillera region. Although pinikpikan used to be served in a very simple form that is usually boiled with very few ingredients, it has evolved into a number of variations such as adobo, salad and tinola which you can see as you go down the list.

Ingredients:

  • 1 whole chicken

  • 2 tablespoons of salt

  • 2 tablespoons of vinegar

  • 2 tablespoons of cooking oil

  • Ginger, onion, and garlic for stuffing

Instructions:

  1. Prepare the chicken by removing the feathers, head, and feet.

  2. Lightly hit the chicken with a stick or bamboo to bruise the skin and make it easier to remove.

  3. Peel off the skin and remove the internal organs.

  4. Stuff the chicken with ginger, onion, and garlic.

  5. Rub the chicken with salt and vinegar.

  6. Grill or roast the chicken until fully cooked.

  7. Serve hot with rice.

Pinuneg

Pinuneg is a blood sausage made with pig's blood, innards, and spices. It's a savory and hearty dish that's perfect for breakfast or as a side dish.

Ingredients:

  • 1 cup of pig's blood

  • 1 cup of innards (liver, heart, and lungs), chopped

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1/4 cup of vinegar

  • 1/4 cup of water

  • Salt and pepper to taste

  • Pork intestine or casing

Instructions:

  1. In a bowl, mix the pig's blood, chopped innards, onion, and garlic.

  2. Add vinegar, water, salt, and pepper.

  3. Stuff the mixture into the pork intestine or casing.

  4. Tie both ends with a string.

  5. Boil the sausage for 30-40 minutes or until fully cooked.

  6. Slice and serve hot with rice.

Etag

Etag is a traditional smoked meat made from pork or beef, often used in stews or soups. It's a savory and smoky dish that's perfect for those who love bold flavors.

Ingredients:

  • 1 kilogram of pork or beef, cut into serving pieces

  • Salt and pepper to taste

  • Banana leaves for wrapping

  • Wood chips for smoking

Instructions:

  1. Rub the meat with salt and pepper.

  2. Wrap the meat in banana leaves.

  3. Smoke the meat over wood chips for 6-8 hours or until fully cooked and tender.

  4. Remove from heat and let it cool.

  5. Slice and serve with rice.

Pinikpikan Salad

Pinikpikan Salad is a unique salad made with pinikpikan meat, tomatoes, onions, and cucumbers. It's a healthy and flavorful dish that's perfect for those who want a lighter meal.

Ingredients:

  • 1/2 kilogram of pinikpikan meat, shredded

  • 2 tomatoes, chopped

  • 1 onion, chopped

  • 1 cucumber, sliced

  • 1/4 cup of vinegar

  • 1/4 cup of calamansi juice

  • Salt and pepper to taste

  • Lettuce leaves for serving

Instructions:

  1. In a bowl, mix the pinikpikan meat, tomatoes, onion, and cucumber.

  2. Add vinegar, calamansi juice, salt, and pepper.

  3. Chill in the refrigerator for at least 30 minutes.

  4. Serve on a bed of lettuce leaves.

Kiniing

Kiniing is a smoked meat made from beef, pork, or chicken. It's thinly sliced and usually served as an appetizer or snack. The meat is first marinated in a mixture of vinegar, salt, and spices before being smoked over wood chips.

Ingredients:

    • 1 kilogram of beef, pork, or chicken, thinly sliced

    • 1/2 cup of vinegar

    • 2 tablespoons of salt

    • 1/2 teaspoon of ground pepper

    • Banana leaves for wrapping

    • Wood chips for smoking

Instructions:

    1. In a bowl, mix the vinegar, salt, and ground pepper.

    2. Add the sliced meat and mix well.

    3. Marinate for at least 30 minutes.

    4. Wrap the marinated meat in banana leaves.

    5. Smoke the meat over wood chips for 1-2 hours or until fully cooked and lightly browned.

    6. Remove from heat and let it cool.

    7. Slice and serve as an appetizer or snack.

Chopsuey

Chopsuey is a vegetable stir-fry dish that's popular all over the Philippines, including the Cordillera region. It's made with a variety of vegetables such as carrots, cabbage, bell peppers, and snow peas, sautéed in a light sauce and served over rice. This may seem out of place since chapsuey did not originate from the region. However, the numerous vegetable farms in the different provinces have made the food a staple in the area and became a specialty in numerous restaurants serving both the locals and the visitors.

Ingredients:

    • 1/2 cup of sliced carrots

    • 1/2 cup of sliced cabbage

    • 1/2 cup of sliced bell peppers

    • 1/2 cup of snow peas

    • 1 onion, chopped

    • 2 cloves of garlic, minced

    • 1/4 cup of oyster sauce

    • 1/4 cup of water

    • 2 tablespoons of oil

    • Salt and pepper to taste

Instructions:

    1. In a wok or pan, heat the oil over high heat.

    2. Add the garlic and onion and sauté until fragrant.

    3. Add the sliced vegetables and stir-fry for 2-3 minutes.

    4. Add the oyster sauce and water.

    5. Stir-fry for another 2-3 minutes or until the vegetables are cooked but still crunchy.

    6. Season with salt and pepper.

    7. Serve hot over rice.

Pinikpikan Tinola

Pinikpikan Tinola is a traditional chicken soup made with pinikpikan meat, ginger, onions, and green papaya. It's a comforting and nourishing dish that's perfect for cold days.

Ingredients:

    • 1/2 kilogram of pinikpikan meat, cut into serving pieces

    • 2 thumbs-sized ginger, sliced thinly

    • 1 onion, chopped

    • 1 green papaya, peeled and sliced

    • 4 cups of water

    • 2 tablespoons of oil

    • Salt and pepper to taste

Instructions:

    1. In a pot, heat the oil over medium heat.

    2. Sauté the ginger and onion until fragrant.

    3. Add the pinikpikan meat and brown on all sides.

    4. Add the water and bring to a boil.

    5. Lower the heat and simmer for 30-40 minutes or until the meat is tender.

    6. Add the sliced green papaya and continue to simmer for another 10-15 minutes or until the papaya is cooked but still firm.

    7. Season with salt and pepper.

    8. Serve hot with rice.

Pinikpikan Adobo

Pinikpikan Adobo is a classic Filipino dish made with pinikpikanmeat, soy sauce, vinegar, and spices. It's a savory and tangy dish that's perfect for any meal.

Ingredients:

    • 1 kilogram of pinikpikan meat, cut into serving pieces

    • 1/2 cup of soy sauce

    • 1/2 cup of vinegar

    • 1 head of garlic, minced

    • 1 onion, chopped

    • 2 bay leaves

    • 1 teaspoon of black peppercorns

    • 2 tablespoons of oil

Instructions:

    1. In a pot, heat the oil over medium heat.

    2. Sauté the garlic and onion until fragrant.

    3. Add the pinikpikan meat and brown on all sides.

    4. Add the soy sauce, vinegar, bay leaves, and black peppercorns.

    5. Bring to a boil and then lower the heat.

    6. Simmer for 30-40 minutes or until the meat is tender and the sauce has thickened.

    7. Serve hot with rice.

Lang-ay

Lang-ay is a traditional Ifugao dish made with pork, chicken, or beef, cooked with garlic, onions, ginger, and tomatoes. It's a hearty and flavorful stew that's perfect for family gatherings.

Ingredients:

    • 1/2 kilogram of pork, chicken, or beef, cut into serving pieces

    • 1 head of garlic, minced

    • 1 onion, chopped

    • 2 thumbs-sized ginger, sliced thinly

    • 2 tomatoes, chopped

    • 2 cups of water

    • 2 tablespoons of oil

    • Salt and pepper to taste

Instructions:

    1. In a pot, heat the oil over medium heat.

    2. Sauté the garlic, onion, and ginger until fragrant.

    3. Add the chopped tomatoes and stir-fry for 2-3 minutes.

    4. Add the meat and stir-fry for another 5-7 minutes or until browned.

    5. Add the water and bring to a boil.

    6. Lower the heat and simmer for 30-40 minutes or until the meat is tender.

    7. Season with salt and pepper.

    8. Serve hot with rice.

Inabraw

Inabraw is a vegetable soup made with a variety of indigenous vegetables such as okra, eggplant, squash, and bitter gourd. It's a healthy and nutritious dish that's perfect for vegans and vegetarians.

Ingredients:

    • 1/2 cup of sliced okra

    • 1/2 cup of sliced eggplant

    • 1/2 cup of sliced squash

    • 1/2 cup of sliced bitter gourd

    • 1 onion, chopped

    • 2 cloves of garlic, minced

    • 2 cups of water

    • 2 tablespoons of oil

    • Salt and pepper to taste

Instructions:

    1. In a pot, heat the oil over medium heat.

    2. Sauté the garlic and onion until fragrant.

    3. Add the sliced vegetables and stir-fry for 2-3 minutes.

    4. Add the water and bring to a boil.

    5. Lower the heat and simmer for 15-20 minutes or until the vegetables are cooked but still firm.

    6. Season with salt and pepper.

    7. Serve hot with rice.

These top 10 food delicacies in the Cordillera Administrative Region showcase the unique flavors and cultural heritage of the region. Whether you're a meat lover or a vegetable enthusiast, there's a dish that will surely satisfy your taste buds. So the next time you're in the Cordillera region, be sure to try these delicious and authentic dishes.

Pinoy Tourist
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