Pulutan is a type of snack which we Filipinos often incorporate with liquor or beer, but has since found its way as part of the main meals as appetizers, or even as main dishes, as in the case of sisig. The word pulutan is derived from pulutin which means to pick up, so pulutan roughly connotes Filipino finger food.
Chicharon is a deep friend pulutan that comes in different variations: salted pork rinds, salted and fried; chicharong bituka or chibab, pig intestines that have been deep fried to a crisp; chicharong bulaklak or chilak, similar to chicharong bituka it is made of pig intestines and has a bulaklak or flower appearance; and chicharong manok or chink, chicken skin that has been deep fried until crispy. Chicharon is often paired with chili vinegar.
From the description of pulutan above, it is obvious that this delicious fare is also unhealthy that it leads to obesity, hypertension and other serious ailments. Therefore, when engaging in such food trip, exercise caution and be aware of the health hazards of indulging excessively.
Pulutan also comes in the form of grilled foods. They include barbecue isaw, chicken or pig intestines marinated and skewered; barbecue tenga, pig ears that have been marinated and skewered; pork barbecue which is skewered pork marinated in a usually sweet blend; betamax, salted solidified pork or chicken blood which is skewered; adidas which is grilled or sautéed chicken feet.
Sisig a popular pulutan made from the pig’s cheek skin, ears and liver that is initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.
Smaller snacks such as mani (peanuts) are often sold boiled in the shell, salted, spiced or flavored with garlic by street vendors in the Philippines. Another snack is kropeck which is fish crackers and cornic (fried corn in garlic).