Traveling is not complete without discovering local food and culinary traditions. For a foodie like me, learning about the recipe and the story behind it is a whole lot more tastier and fulfilling than tasting the food itself.
While spending my Holy Week in Sagada, I was luckily invited to a private Pinikpikan cookout with some of the Sagada tour operators. It was not my first time to try Pinikpikan but I was really interested to see how it’s prepared.
Pinikpikan is a native dish famous in the mountainous region of Cordillera. This dish is originally cooked and served during religious rituals in the highlands. The way the native chicken is prepared involves beating the wings with the use of a stick until it dies.
Traditionally after killing the chicken, the feathers are plucked and the whole chicken is roasted over an open fire until the chicken skin is burned.
Although Pinikpikan has several versions, the Sagada way of cooking it is simple. Their Pinikpikan recipe only uses native chicken, etag and pechay. Sagada’s favorite dish is not complete without “Etag” – Igorot’s version of smoked pork.
Etag is coated with salt before being smoked that’s why Pinikpikan is cooked with lots of broth to balance the saltiness of the smoked pork.
Some parts of the Mountain province also uses chayote, Baguio Beans and Potatoes to minimize the salty taste brought by Etag.