Sabado (Saturday) night is the best time of the week to unwind. It is the time to be with family and friends – to eat, drink, and be merry. Shrug-off all the stress that accumulated during the past week and prepare for new challenges ahead, recharged.
Whether you are throwing a big party or a simple private get together, it is important to always serve the best pulutan. So, what is the best pulutan? It all depends on you. It can as simple as adobong mani, or something fiery like spicy chicken feet. Some might like grilled squid and chicharon bulaklak.
If you will ask me, the best pulutan (sometimes called finger food, beer food, or appetizer) is always a combination of meat and seafood. For example: baked tahong and grilled liempo (inihaw na liempo). If I want to have the combination in one dish, I’ll make sinuglaw.
Let’s talk about grilled pork belly at the moment. In my opinion, grilled pork belly has always been the favorite pulutan. Why? Simply because it tastes great; it is easy to prepare; and it is readily available everywhere – you can even have it as a main dish.