Introducing Phlavor Profiles! A New Podcast About Filipino Food

Pig Parts and Beer presents a new podcast Phlavor Profiles, a podcast hosted by Karena Higgins of Pig Parts and Beer Blog. Karena connects with Filipina and Filipino entrepreneurs, restauranteurs and innovators in today’s food spaces. Karena and her guests will have lively, in depth conversations, about how Filipino culture is influencing food and food spaces.

We are just getting started, take listen to the season preview, Episode 1 preview, and our very first full length episode where Karena sits down the Ginger Dimapasok, owner of Cafe 86.

You can find the podcast on all major podcasting platforms


Or listen to it here:

Season 1 Introduction

Episode 1 Teaser

Episode 1: Karena Talks with Ginger Dimapasok, Owner and Founder of Cafe 86

Karena sits down with Ginger Dimapasok the owner and founder of Cafe 86. They talk about the beginnings of Cafe 86, the growing Filipino Food movement, entreprenuership, and so much more.

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Ginger Spice & Er’ting Nice; Filipino Soup Series-Tinola

Fall’s here y’all! The temps are going down, sweaters coming out and soon, those lbs start creeping up. But do not fear, the Filipino Soup Series is here! Soup or sabaw  is a great meal option and an ideal way to  prevent those unwanted holiday pounds. “Soup can be a wonderfully delicious way to achieve fullness and get disease-fighting antioxidants and phytochemicals. Vegetable and broth-based soups provide a big bang for their buck because of the high water content mixed with the carbs, fiber and protein from the ingredients. It’s a high-volume meal, so you’ll feel full longer as compared to a dense, low-volume food such as a protein bar, for example, according to Lisa Brown and Jennifer Medina of Brown & Medina Nutrition in New York”. 

Ingredients for Chicken Tinola

Ingredients for Chicken Tinola

Our first post in the series focused on one of my favorite hearty bowls of goodness, Nilaga, a beef based soup, full of cabbage and sprinkled with patis. Today we will feature Lola’s sore throat antidote,  Tinola, a chicken based soup, filled with chunks of sayote and spiced up with fresh ginger. The ingredient that makes this liquid concoction so delicious and nutritious is the sautéed ginger. Spicy, peppery and slightly sweet, this ancient wonder adds another level of fragrance and flavor. Ginger also has several health benefits; improves the absorption and assimilation of essential nutrients in the body, clears the ‘microcirculatory channels’ of the body, including clearing your sinuses which can flare up seasonally or during colder months, anti-inflammatory and it can reduce flatulence. Toots be gone!  Sayote aka chayote, a squash-like-fruit packed with vitamin C, is the other superstar of this meal. They are high in fiber and low in calories. Tinolang Manok (chicken)  is a nice, simple, healthy addition to your souping repertoire. Check out this fun YouTube video and this recipe we borrowed and adjusted from Pickled Plum.

Bowl of Chicken Tinola

Bowl of Chicken Tinola

TINOLANG MANOK (Tinola  Soup with Chicken)

  • 2 tablespoons canola oil
  • 1 small white onion, finely sliced into half moon
  • 2 thumb size ginger, peeled and finely sliced into sticks (julienned)
  • 1½ pound chicken thighs
  • ½ cup fish sauce
  • 3 small chayote squash, chopped into bite size chunks
  • 2 baby bok choy, sliced in half lengthwise (optional)
  • green chili (optional)
  1. In a large pot over medium heat, add oil, onions and ginger and sautee for 3-5 minutes, until onions are translucent. Make sure onion and ginger cover the bottom of the pot.
  2. Place chicken thighs on top and add fish sauce – do not stir.
  3. Cover and cook for 5 minutes.
  4. Add enough water to just cover the chicken and bring to a boil. Lower heat and simmer for 20 minutes, or until chicken’s internal temperature reaches 170-175 degrees.
  5. Add chopped chayote squash. Cover and cook for 5 minutes, until zucchini is tender.
  6. Add sliced bok choy, cover and cook for 3-5, until tender.
  7. The chicken is ready to eat once the internal temperature reaches 180º.
  8. Serve chicken and vegetables with broth




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Souping is the New Juicing; Filipino Soup Series-Beef Nilaga

Summer’s over and so is “juicing”, Thank The Lawd. Juicing, albeit, super good for your guts, is super hard to do. I tried it a couple of years ago, and yes, I lost a little weight, my eyes were clearer and my skin looked good, but I was dizzy and damn near starving. I was really hungry both,  mentally and physically. I threw in the organic yoga towel on the 4rth day. Don’t get confused,  giving your digestive system a break from time to time is totally awesome and sometimes recommended by GI doctors, but juicing, especially with its lack of fiber, isn’t for someone like me, who suffers from IBS-constipation(overshare). Souping or souping+animal protein, on the other hand, seems attainable, not for an extreme amount of time, but maybe,  for a specific goal i.e. more energy, clearer skin, better sleep etc. Souping is a cleanse, featuring soup made from wholesome ingredients. It’s  meant to detoxify and nourish your body while reducing inflammation and promoting circulation. Unlike juicing, souping has a lower glycemic index, which stabilizes your blood sugar….and it happens to be  the perfect time to start souping. Chilly weather is a comin’, the Halloween decor is up and pumpkin spice lattes are being served. Before you know it, your summertime bikini body will transform into a heavy winter coat. Let’s prevent this heartache all together!  Let’s SOUP, the PP&B way!

Ingredients/Nilagang Baca

Ingredients/Nilagang Baca

Our series kicks off with  Nilagang Baca or Boiled Beef Soup. The ingredients are so simple that you’re not going to believe the delicious, yet complex flavor. PP&B’s  version is a slight variation of a recipe we borrowed from Panlasang Pinoy. For you vegetarians, omit the beef, add hard tofu and more of your favorite vegetables, ie. green beans and bok choy. In case you were wondering, we do not have a pressure cooker.  We  used a Le Creuset stock pot.


  • 2 lbs. grass fed beef short rib
  • 1 medium cabbage, chopped
  • 2 medium sweet potatoes or yams, quartered
  • 1 large white onion, halved
  • 1/2 cup Patis aka fish sauce
  • 4 garlic cloves crushed
  • 4 cups beef broth
  • 4 cups water
  • 2 tablespoons coconut oil
  • Salt and pepper to taste
In large stockpot, on medium heat, add coconut oil. When oil is hot, add garlic and onions. Let brown and become fragrant.
Add water and broth, fish sauce, salt and pepper and bring to boil. Add beef short ribs to boiling water. cover and bring to boil. reduce boil to simmer. Let simmer for 1 hour or until meat is tender and bones are falling off.
Remove short rib bones. Use skimmer to clean floating bone residue.
Add quartered yams.  Add additional water if necessary to cover yams. Bring water back to boil, then add quartered cabbage. Add additional salt, pepper and fish sauce to taste. Bring back to boil.
Reduce heat.
Nutrition Information
Serving size: 6
Bonus Info on these wholesome ingredients, according to Wellness Mamma:
Bone Broth is easy to digest, contains collagen which supports hair, nail and skin health and glucosamine for joint health. It also contains important amino acids such as proline, glycine and glutamine.
Cabbage is high in fiber, which is great for colon health. It is also high in vitamin K, sulforaphane, keratin, potassium, which is great for blood pressure and helps lower blood sugar.
*PLEASE CONSULT W/ YOUR DOCTOR, PSYCHIATRIST, BOO, BAE and MAMMA before you do any diet or new meal plan. 
Good Luck, Send Us Updates and Tag Us on Instagram.
Glad to be back,


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Filipino Food Game Strong

leche flan atop use cake

leche flan atop UBE cake

We’re back and Filipino food has blown the f*ck up! YAS! 2016 is the year of Filipino food. If I see another damn picture of leche flan atop some sort of ube concoction, I’m going to poke my eyes out. Ok, maybe I won’t be that dramatic, but you get what I’m saying. There’s so much love for Filipino food on the Gram that I almost can’t take it, almost. We here at Pig Parts & Beer started promoting our love and passion for Filipino food long ago in 2009. This is when our first and oh so popular “Pork, The Filipino Way” design was conceived (eh hem, now available on Amazon). Our pretty piggy blog started oinking its way into your hearts in 2011. That same year, we hosted the first Filipino food and beer pairing event, The Pleasure of Pig Parts & Beer.  Much has changed in the Filipino food scene since then, most notably, closeted Filipino food lovers have come out! Let your flag fly. Thanks to the OG’s, the pioneers of Filipino food, this generation of foodtrepreneurs get to bask in the spotlight like a pig in sh*t. Bad Saint in DC, Maharlika in NY and Rice Bar in LA are all examples of this new advocacy for Filipino food.

I truly believe this generation of Filipinos and Filipinas aren’t seeking the approval of other cultures anymore. We’ve done it for so long and in terms of food, it’s not gotten us very far, so we, just started to say f*ck it. I’m not apologizing, nor will I be embarrassed or ashamed about my food anymore”. My experience, the experience of my parents and grandparents is as valuable as yours and I’m gonna stand behind it, loud and proud.

So happy to be back.

Pig Part & Beer

Pig Parts & Beer “Pork, The Filipino Way” Tee Shirt

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Filipino Food Tour Part Deux; Creme Caramel LA

We’ve told you over and over that our homie, Kristine De La Cruz, makes the best leche flan. Its super smooth, ultra creamy and de-freagn-licious. Her company, Creme Caramel LA, has become a So Cal farmers market must-have. I decided to introduce my blogging buddy Amy Shuster of Backyard Bite for the low down on all things custard. Check it out:

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Filipino Food Tour with Backyard Bite Part I

Karena & Amy Eating Turon


It’s been a hot minute since we posted up a video, like 2 freagin years! It’s only because we like to get shit  right and we did.  With the help of uber blogger Amy Shuster aka Backyard Bite, we’ve got a hot one for you.  Pig Parts took Backyard on a tour of some of our favorite spots for Filipino grub and goodies. First, we hit up United Bakery in Silverlake. Owner Andrea De Guzman drops some old school 411 about her “hood”, what Filipinos eat and why she’s not “playing around”. Check out the video and watch us throw down like dainty beasts.

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Meet Mark, The Filipino Half Of Kogi BBQ

Mark chats with PP&B

Mark Manguera chats with Karena Higgins of Pig Parts & Beer

Mark Manguera prefers to stay under the radar and out of the spotlight when it comes to many things KOGI BBQ. That’s right, this Filipino dude is the other half of the bulgogi-kalbi-taco empire. We had a chance to catch up with Mark at Cafe 101 in Hollywood. He dropped some serious food for thought. Check out why Mark thanks the recession, gives drinking props and advises all entrepreneurs to do this before they start.

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Watermelon Salad with Calamansi-Patis Dressing

Watermelon Salad with  Patis

Watermelon Salad with Patis

Many of you are getting summer started this Memorial Day Weekend. Any of you rollin to a picnic or barbecue?  If so, we’ve got the bomb ass pot-luck dish, Watermelon Salad with Sprinkles of Patis. Imagine sweet, juicy watermelon tossed in rich salty fish sauce, sharp lime and sour calamansi juice, peppery cilantro, honey and thinly sliced red onion.WTW! This recipe is so freagin easy, there really is no excuse. The hardest thing is cutting that annoying watermelon rind. This side dish is super fresh.

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Caldereta; Filipino Stew With Beer & Bay Leaf


Filipino Style Stew

Filipino Style Stew
Photo: The Little Things Blog


By Allan Reyes

One of the strongest memories I have of my grandmother’s kitchen (or Lola, as we Filipinos affectionately call our matriarchs) is the hot blue flame of her stove while she made Caldereta . I remember the stove’s sound, how it carefully hissed, exploded into blue fire, and hummed its little song. The stewing of the meats gave the kitchen a comfortably humid and cavernous air and I remember how I loved spending time in there, sitting atop the giant rice drums, watching her glasses fog up from the steam. This is when the bubbling of the stewing meat, the rhythmic separating of the rice skillfully done by a relative nearby, the grinding of coconuts, and the humming of my Lola produced a unique orchestra of its own. Cooking music. In her memory I have saved many recipes from her song book that I’d love to share, starting with Caldereta.

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Halo Halo 2.0; Filipino Sundae


Filipino Sundae w/ Banana Chips and Creme Brulee

Filipino Sundae w/ Banana Chips and Creme Brulee

Did any of you catch Parts Unknown with Anthony Bourdain in Koreatown? Tony and Roy Choi made a brief stop at Jollibee for some “Filipino representation”. Among the fast food goodies The Kogi King nudged the Tonester to try,  was the mix mix drink/dessert aka Halo Halo. Halo Halo is a Filipino version of a sundae, just more tricked out.  It’s got everything: ube ice cream, plantains, corn and cheese ice cream, shaved ice, sweet beans and leche flan, yes flan. Bourdain seemed to enjoy the “oddly beautiful and very tasty” frozen treat. Good Times.

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