Pork: It's what's for the Filipino dinner
Food culture is one of the top reasons why I travel. Each country presents its own style of food and flavor and its often full of surprise. For starters, let me just say the most important phrase I've learned so far is "busog ako" meaning I'm full. Like Italians, the Filipinos like to make sure their guests are well fed, even if that means putting more food on your plate when you're not looking.
That said, the food (pagkain) of the Philippines has been very unique. Here, rice is a staple and is served with every meal almost as much as pork it seems. Yes, there is plenty of fish (isda) here in the Philippines, but by far, it seems like the consensus favorite it pork. From pork skin, chips, stew, roast, and barbecue, it often feels like there are more ways to cook a pig in the Philippines than there are islands here. Growing up with primarily cow meat and chicken, I've never grown too fond of the pig, but here, its a way of life. Lumpia, although not served too often is essentially the Filipino taquito. Its a rolled shell with vegetable or meat inside, similar to an egg roll but much more tasty. So far, lumpia makes my list of best tasting here in the Philippines. Chicken Adobo, a moist chicken dish in a sauce over rice, comes to a close second.
Up to now, all the food I've tried has been made here in Davao city on Mindanao island. Tomorrow i fly to Manila, the capital city in hopes of sampling a different type and style of Filipino food.















Drinking Tuba, a sweet coconut wine.