If Adobo is the unofficial national dish of the Philippines, Pinakbet (to me) is its equivalent in the Ilocano cuisine. With a myriad of vegetables that represent the bounty of the north’s fertile soil, this dish definitely speaks what Ilocos region has to offer. The name originated from the word pinakebbet which means “shriveled” or …
If there’s one characteristic of a really good Lechon Kawali, it’s that crunch factor. And this recipe delivers more than that! The crackling skin shatters as you munch into it….it’s that kind of crunch! This (of course) is a “sometimes food” for obvious reasons. Lechon de Carajay, as my lola (grandmother) called it, is pork …
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