Central Philippine Cuisine
Bicol is noted for its gastronomic appetite for the fiery or chili-hot dishes. Perhaps the most well-known Bicolano dish is the very spicy Bicol express. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves).
Bacolod is the capital of Negros Occidental. Much of its cuisine is shared with Panay, a neighboring island. There are a plethora of restaurants in Bacolod that serve delicious local dishes which visitors shouldn’t miss when they travel Bacolod. It is known for "inasal" which means “cooked over fire”. This is a local version of pork or chicken barbecue. It is cooked with red achuete or annatto seeds giving it a reddish color and brushed on oil and cooked over the fire.
Iloilo is home of the Batchoy, derived from “Ba-chui” meaning pieces of meat in Chinese. The authentic Batchoy contains fresh egg noodles called miki, buto-buto broth slow-cooked for hours, and beef, pork and bulalo mixed with the local guinamos (shrimp paste). Toppings include generous amounts of fried garlic, crushed chicharon,scallions, slices of pork intestines and liver.
Cebu is known for its lechón variant. Lechon prepared "Cebu style" is characterized by a crisp outer skin and a moist juicy meat with a unique taste given by a blend of spices. Cebu is also known for sweets like dried mangoes and caramel tarts.