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Food & Drink

Top 10 Filipino Pulutan Favorites for Your Next Inuman Sessions

Top 10 Filipino Pulutan Favorites for Your Next Inuman Sessions

Introduction

Let’s get real. No inuman is complete without pulutan. Imagine the scene: a cold bucket of beer on the table, kwentuhan heating up, and the smell of sizzling sisig wafting in the air. It’s the kind of magic na only Filipinos truly understand. Pulutan is more than just food—it’s the soul of our drinking sessions. So if you’re hosting an inuman soon, I’ve got you covered with this list of must-have Filipino pulutan na siguradong panalo sa lasa.

1. Sisig

pulutan sa inuman sizzling sisig

First on the list is, of course, the queen of pulutan—sisig. Originating from Pampanga, this sizzling dish of chopped pig’s face, ears, and liver mixed with calamansi, chili, and onions is unbeatable. Bonus points if it’s served on a sizzling plate, giving you that signature sizzle and aroma that’s simply irresistible. Whether you’re team crispy or team creamy (hello, mayonnaise lovers!), this dish has something for everyone. Add in a raw egg on top to mix in for that luscious texture. Pair it with an ice-cold beer like San Miguel Pale Pilsen or Red Horse, and you’ve got yourself a match made in heaven.

Pro Tip: Add a raw egg on top for extra creaminess. Kain tayo!

Best With: Ice-cold San Miguel Pale Pilsen or Red Horse Beer.

2. Chicharon Bulaklak

chicharon bulaklak with spicy sauce

Crunchy, savory, and insanely addictive, chicharon bulaklak is a fan favorite that hits all the right notes. It’s deep-fried pork mesentery, fried to crispy perfection, and best enjoyed with a dipping sauce of spiced vinegar that cuts through the richness. Each bite delivers a satisfying crunch followed by a burst of flavor that’s both salty and tangy. Warning: It’s so good, baka hindi mo ma-share sa barkada—but hey, sharing is caring, right? Make sure you prepare a big batch because this one’s guaranteed to disappear fast.

Best With: A bottle of Ginebra San Miguel or lambanog for that perfect pairing.

3. Crispy Pata

3. Crispy Pata

If you’re feeling fancy, crispy pata is the way to go. This deep-fried masterpiece takes pork knuckles to a whole new level of indulgence, with that golden-brown skin so crispy it practically crackles at every bite. Inside, the meat is juicy, tender, and bursting with flavor, making it both a main dish and a superstar pulutan. It’s best served with a tangy soy-vinegar dipping sauce to balance the richness. Pair this showstopper with a classic mix of Tanduay Rum and Coke or an ice-cold San Miguel Beer, and watch your barkada go wild. Trust me, walang matitira sa plato nito!

Best With: Tanduay Rum mixed with Coke or ice-cold SMB.

4. Kinilaw na Isda

Kinilaw na Isda

For the seafood lovers, kinilaw na isda hits the spot. Think fresh tuna or tanigue cubes marinated in vinegar, calamansi, onions, ginger, and chili. It’s light, zesty, and a refreshing break from all the fried options. The key to this dish is the freshness of the fish, which brings out the natural sweetness that perfectly complements the tanginess of the vinegar and calamansi. To take it up a notch, some regions even add coconut milk, giving it a creamy twist that’s downright luxurious. Serve it chilled for the ultimate refreshment during those humid drinking nights. Pair this with a chilled bottle of White Castle Whiskey, a calamansi-infused cocktail, or even a dry white wine for an elevated experience.

Pro Tip: Serve it super fresh para maximum sarap.

Best With: A chilled bottle of White Castle Whiskey or a citrusy cocktail with calamansi.

5. Inihaw na Liempo

Inihaw na Liempo

Grilled pork belly is a no-brainer. Marinate it in soy sauce, calamansi, garlic, and pepper, letting the flavors seep in overnight for the best results. Then grill it over charcoal to achieve that smoky aroma and beautifully caramelized crust. Perfect with rice, but let’s be honest, you’ll be munching on this sans utensils because it’s just that good. The juiciness of the pork belly combined with its crisp edges makes every bite a burst of flavor. Pair it with an ice-cold San Miguel Light or a refreshing Mojito with local lime to cut through the richness and keep your inuman session perfectly balanced.

Best With: Ice-cold San Miguel Light or a refreshing Mojito with local lime.

6. Tokwa’t Baboy

 Tokwa’t Baboy

This tofu-and-pork combo is a staple and an absolute classic in Filipino gatherings. Picture this: crispy fried tokwa paired with tender, boiled pork cuts like ears and belly, all drenched in a tangy soy-vinegar sauce that’s packed with garlic and chili for that extra kick. The interplay of textures—the crunch of the tokwa, the chewiness of the pork—creates a satisfying experience with every bite. Whether served warm or at room temperature, tokwa’t baboy has a way of bringing comfort and nostalgia to the table. For maximum enjoyment, pair this dish with a shot of Ginebra Gin Pomelo, or go for a refreshing gin and tonic if you’re feeling fancy.

Pairing Tip: Best enjoyed with a shot of gin.

Best With: Ginebra Gin Pomelo or a simple gin and tonic.

7. Calamares

calamares

Deep-fried squid rings are pulutan royalty. Crispy on the outside, tender on the inside, and perfectly paired with a spicy vinegar or garlic mayo dip, calamares is a dish that never fails to impress. The secret lies in the light, golden batter that locks in the squid’s tenderness without being greasy. It’s a perfect mix of crunch and chew, making it a standout dish on any inuman table. Add a sprinkle of freshly ground pepper or chili flakes for an extra kick, and you’ve got yourself an irresistible snack. Pair it with a crisp San Miguel Apple for a fruity contrast or a chilled glass of lambanog to amplify the flavors. Whether it’s served as an appetizer or a centerpiece, calamares is guaranteed to keep everyone reaching for more.

Best With: A crisp San Miguel Apple or a chilled glass of lambanog.

8. Lumpiang Shanghai

Lumpiang Shanghai

Who doesn’t love these bite-sized rolls of goodness? Lumpiang Shanghai, filled with ground pork, minced vegetables, and spices, is a must-have in any gathering. These crispy spring rolls are golden perfection, with each bite delivering a satisfying crunch followed by the savory richness of the filling. Best served with a classic sweet-and-sour sauce, Lumpiang Shanghai is the kind of dish that’s always the first to disappear on the table. Whether it’s a barkada inuman or a full-blown fiesta, these rolls never fail to impress. For the ultimate pairing, enjoy it with a refreshing glass of Tanduay Ice or a fruity cocktail to balance out the flavors.

Pro Tip: Always make extra. These go fast.

Best With: A refreshing glass of Tanduay Ice or a fruity cocktail.

9. Adobong Mani

Adobong Mani

Sometimes, you just need something simple yet absolutely satisfying. Enter adobong mani, the ultimate Filipino bar chow. These deep-fried peanuts, generously tossed with crispy garlic and just the right amount of salt, are the kind of snack that keeps your hands busy and your taste buds happy. The garlic adds a punch of umami, while the crunchy texture makes it impossible to stop munching. Feeling adventurous? Throw in some chopped sili for an extra fiery kick that pairs perfectly with a cold drink. Serve it freshly cooked for that warm, nutty aroma, and pair it with an ice-cold San Miguel Beer or a refreshing gin cocktail with calamansi for the full inuman vibe.

Best With: San Miguel Beer or a gin cocktail with calamansi.

10. Isaw

Isaw

Last but definitely not the least, isaw! Grilled chicken or pork intestines on skewers, basted with a savory marinade made from soy sauce, calamansi, garlic, and a touch of sugar for a perfect balance of salty and sweet. Each skewer is grilled to perfection over hot charcoal, giving it that smoky, charred flavor that’s utterly irresistible. The chewiness of the intestines combined with the caramelized edges makes it a crowd-pleasing classic. Dip it in spicy vinegar for an extra kick or even a barbecue sauce if you prefer a sweeter touch. Whether you’re eating it fresh off the grill or savoring it slowly, isaw is the ultimate street food turned pulutan superstar. Pair it with a bottle of Ginebra San Miguel or a cold Red Horse Beer for that perfect inuman experience.

Pro Tip: Eat it fresh off the grill for the best experience.

Best With: Ginebra San Miguel or ice-cold Red Horse Beer.

FAQs About Pulutan

Q: What drinks pair best with pulutan? A: Beer is the classic choice, but gin, rum, or even whiskey work just as well, depending on your taste.

Q: Can I make pulutan healthier? A: Sure! Opt for grilled or boiled options like kinilaw, inihaw, or tokwa’t baboy instead of fried dishes.

Q: What’s the best pulutan for a big group? A: Go for crowd-pleasers like lumpiang shanghai, crispy pata, or sisig—these are guaranteed hits.

Q: How do I prepare pulutan in advance? A: Many pulutan dishes like lumpiang shanghai or adobong mani can be prepped the night before. Just store them properly and fry or reheat right before serving to keep them fresh and tasty.

Q: Are there vegetarian options for pulutan? A: Absolutely! You can serve dishes like fried tokwa with spicy vinegar dip, grilled eggplant (torta or ensalada style), or even vegetable lumpia for your vegetarian guests.

Conclusion

Pulutan is not just food; it’s an experience that defines our love for good company and great flavors. Whether you’re chilling with your barkada, celebrating a milestone, or simply enjoying the night, these Filipino favorites bring everyone together in ways that no other cuisine can. The laughter, the clinking of glasses, and the irresistible aroma of freshly cooked dishes create moments that linger long after the last drink.

So next time you plan an inuman, make sure to include some (or all!) of these dishes. Each one is guaranteed to elevate your gathering from ordinary to unforgettable. Trust me, your guests will not only thank you—they’ll be asking for a repeat. Cheers to good food, great drinks, and even better company!

Read next: Inuman Sa Kanto: Top 5 Drinks With The Perfect Pulutan Pairing

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