Cebu Street Food - Part 1

Cebu Street Food - Part 1


Cebu Street Food is largely influenced by Spanish Cuisine, and the Philippines has 3 distinct sub-regions when it comes to food. North Philippines is noted for its use of seafood, rice cakes and puddings, Central Philippines is noted for its use of chili and skill of roasting meats, while South Philippines is noted for flavouring food with spices. Being located in central Philippines, Cebu is noted for its heavy emphasis on pork and pork related dishes, distinct savoury tastes, and liking for grilled / barbecue / fried dishes.

Food in Cebu can be found in pushcarts along the streets, in cafes, mid-range eateries or fine restaurants. Fast food is extremely popular here, especially among office workers, and many mid-range eateries in Cebu are fast food outlets. Street food sold from pushcarts are often pastries or desserts which can be consumed on the go. Common ingredients used in the Philippines include pork, chicken, fish, ox, mango, pineapple, pandan leaves, rice, peanuts, plantains, yam / taro, tapioca and coconut.

Breakfast in Cebu quite often resembles a dessert course, with several sweet dishes / drinks. Snacking is common, and often involves a complete meal. There is very little finger food in Cebu. Food in Cebu tends to be more savoury and / or salty as compared to other cuisines. Their love of pork also means that a typical meal normally includes a pork-related dish. Textures loved by the Filipinos include crispy, juicy, and crunchy, so most foods feature some of these textures.


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Adobong Kang Kong is a simple vegetable dish that is commonly eaten at most meals as a staple in Cebu, but less so throughout the Philippines. This savoury dish features kang kong / water spinach leaves stir fried with light soy sauce, vinegar, toasted garlic, onions, and pork stock.

Adobong Kang Kong

Adobo Chicken And Pork from Cebu, which is similar to the version I ate previously. Adobo is a type of cooking method, which involves stewing / braising meats such as pork, chicken or a combination of both in a marinade / sauce made with pepper, garlic, vinegar, soy sauce and bay leaves. The resulting dish of Adobo Chicken And Pork is served with rice and a pickled salad, and is considered a national dish.

Adobo Chicken And Pork

Adobo Chicken And Pork

Adobo Chicken And Pork

Adobo Chicken And Pork

Adobo Chicken And Pork

Adobo Chicken And Pork

Adobo Chicken And Pork

Adobo Chicken And Pork

Atchara from Cebu, which is similar to the version I ate previously. Atchara is a popular condiment, made with julienned unripe papaya, carrot, ginger, bell pepper / capsicum, onion and garlic. These vegetables are pickled in a mixture of vinegar, salt, sugar, pepper and chili, then garnished with raisins or pineapple chunks. Atchara is served as a side dish with barbecue dishes such as Adobo, to cut through the savoury saltiness of the meat.

Atchara

Atchara

The Beer San Miguel Premium All-Malt is a bright golden brew, that has a malty aroma and pleasant hop notes, smooth in texture with a slightly sweet taste, and a low bitter finish.

Beer San Miguel Premium All-Malt

Beer San Miguel Premium All-Malt

Biko is classic Filipino dessert normally eaten as a mid-day snack in the Philippines, but the people of Cebu prefer having it during breakfast. It's made with sticky glutinous rice, that achieves its signature brown colour from being steamed with water, coconut milk, and brown sugar. Normally served topped with diced mango cubes, and a hot beverage on the side.

Biko

Buko Juice is a refreshing Filipino beverage that is commonly sold along the streets, and consists primarily of chilled young coconut juice sweetened with condensed milk. Some other versions include the young coconut meat as well, or even blend it with ice to make a milkshake.

Buko Juice

A popular cold weather dish, Bulalo is a beef shank and bone marrow soup / broth. Whole beef shanks are stewed in water until all the bone marrow and fat has melted and flavoured the soup / broth, and the beef meat has become incredibly tender. Normally, several hardy vegetables are stewed together to sweeten the soup / broth, such as cabbage, onions, corn, string beans, potatoes, and garlic. Fish sauce and chili are sometimes added as well.

Bulalo

Bulalo

Bulalo

Chicharon is a well-loved street snack in the Philippines, made from deep fried pork rinds or pork belly, seasoned with salt. In Cebu, it's normally eaten with a dipping sauce of soy sauce and vinegar, or with chopped garlic and chili.

Chicharon

Chicharon

There are several versions of Longaniza / Chorizo Sausage Filipino, all of which are sausages made with savoury cured pork meat flavoured with spices. The Guagua version has a salty, slightly sour taste, while the Hamonado version has a pronounced sweet taste.

Longaniza / Chorizo Sausage Filipino

Longaniza / Chorizo Sausage Filipino

Longaniza / Chorizo Sausage Filipino

The Daing Na Bangus / Marinated Milkfish In Vinegar And Garlic begins with a cleaned and deboned milkfish, butterfly style with the skin still on. The fish is then marinated with vinegar, salt, crushed garlic, and pepper overnight. It is then fried / grilled till the fish meat turns golden brown, and slightly crisp. Normally served along with white rice.

Daing Na Bangus / Marinated Milkfish In Vinegar And Garlic

Daing Na Bangus / Marinated Milkfish In Vinegar And Garlic

Dinuguan is a savoury Filipino stew of pig's offal (lungs, kidneys, intestines, ears, heart, snout), simmered in a rich dark gravy of pig's blood, garlic, vinegar, and chili. Normally served with white rice, this dish is an acquired taste... personally, I didn't quite like it!

Dinuguan

The Filipino love crispy textures, as such, Fried Chicken is very popular. The chicken meat is still moist and tender, but the chicken skin is normally flavoured with various spices, and fried till golden brown and crisp. Biting into it, the crunch of the skin is very satisfiying!

Fried Chicken

Fried Chicken

The dish of Kinilaw Na Tangigue / Kinilaw Na Tanigue is a raw fish salad, similar to the South American Ceviche. It features bite sized, deboned chunks of fresh tangigue / tanigue / sea bass fish fillets, marinated in vinegar, salt, pepper, and lime juice. Served chilled in a coconut milk gravy, it's usually garnished with diced tomatoes, onions, spring onions, lime, and ginger.

Kinilaw Na Tangigue / Kinilaw Na Tanigue

Kutsinta / Coconut Brown Rice Cake is a sticky, chewy dessert, made from glutinous rice flour, brown sugar, water, lye water, then steamed and topped with grated fresh coconut / dessicated coconut. Taste is a combination of savoury and sweet, and the dense texture makes it rather filling.

Kutsinta / Coconut Brown Rice Cake

The Chinese inspired Lauriet Chicken is a type of fast food set meal, featuring spiced fried chicken, fried rice, stir-fried noodles, crackers, a bean paste sesame seed dessert ball, and siomai pork.

Lauriet Chicken

Lauriet Chicken

Lauriet Chicken

Lauriet Chicken

The national dish of the Philippines, Lechon, or roast pork, is very commonly eaten in Cebu, more so than any other part of the country. As such, they're known for having the best Lechon around! There are 3 common types of Lechon; normal Lechon, Lechon De Leche, and Lechon Kawali.

The normal Lechon features roast pork meat from an adult pig. The meat is usually tender and moist, but with a slight gamey taste. The skin is incredibly crisp, with very little fat, and crunches beautifully when bit. Lechon is prepared by roasting a whole adult pig on skewers over charcoal.

Lechon

Lechon

Lechon

Lechon

Lechon

The Lechon De Leche, in contrast, uses pork meat from a suckling / baby pig / piglet. This means the meat is more tender, and also has less gamey taste. However, the skin may sometimes be more chewy than crisp.

Lechon De Leche

Lechon De Leche

Lechon De Leche

Lechon De Leche

Lechon De Leche

Lechon De Leche

Finally, the Lechon Kawali features pork belly that is seasoned, then deep fried. This results in a crispy, golden brown exterior, while locking in flavour and moisture to the pork belly meat. It usually has more fat than other versions.

Lechon Kawali

Lechon Kawali

Mamon is a type of Filipino dessert, a sweet, round sponge cake, made with all-purpose flour, sugar, baking powder, eggs, vanilla, and butter. It's usually flavoured with 1 additional ingredient. For example, Mamon Cheesy features grated cheddar cheese; Mamon Ube features purple yam / taro / ube; Mamon Caramel features lashings of thick caramel syrup; and Mamon Chocolate features chocolate fudge.

Mamon Cheesy

Mamon Ube

Pandan Tapioca is a Filipino chilled dessert, more commonly eaten in Cebu than in other parts of the Philippines. This decadent dessert is made with tapioca sago pearls, pandan / screwpine leaf jelly cubes, water, sugar, young coconut meat, dessicated coconut / grated coconut, heavy cream, and condensed milk. This sweet, creamy, fruity dessert is rather refreshing, but also very heavy on the stomach.

Pandan Tapioca

Pandan Tapioca

Puto Cheese are a steamed, savoury, Filipino mini rice cake. It's made with rice flour, baking powder, sugar, water, eggs, coconut milk, butter, and cheddar cheese. It's often eaten for breakfast, instead of as a dessert.

Puto Cheese

Root Beer Zest-O is a locally produced root beer. This fizzy soft drink has good root beer flavour, but a slightly chemical tasting finish, due to the use of artificial sweeteners instead of sugar.

Root Beer Zest-O

Sikwate is a type of Cebuano version of hot chocolate, and the beverage is like drinking pure, rich, deep, creamy chocolate. Made from roasted cocoa beans, sugar, milk, and flavoured with either orange or vanilla. This luxurious beverage is commonly drunk during breakfast, in small shots!

Sikwate

Sikwate

Sikwate

Sikwate

Sikwate

Sinigang Pork is a popular dish in both Cebu and throughout the Philippines. This tangy, sour Filipino soup / broth is made with chunks of pork belly, onions, water, fish sauce, kang kong / water spinach leaves, string beans, tomatoes, eggplant / aubergine, salt, ginger, tamarind pulp, orka / lady's fingers, and pepper. It's often served with white rice.

Sinigang Pork

Sinigang Pork

Sinigang Pork

Sinigang Pork

Tortang Baboy / Omelette Minced Pork is a classic Filipino egg omelette dish, where minced pork and onions are mixed into the egg omelette, then garnished with cilantro. Sometimes, tomatoes, bell peppers / capsicum, or chili is added. Served with a mild spicy chili sauce.

Tortang Baboy / Omelette Minced Pork

Tortang Talong / Omelette Eggplant is a unique egg omelette dish, made with eggs, onions, and baby eggplant / aubergine. The baby eggplant / aubergine, with stalks kept on, are smashed, then coated with the egg and onion mixture, before being fried. Closely resembles a Spanish tapas dish.

Tortang Talong / Omelette Eggplant

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