https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFilipino_cuisine%2F64%2Fen Translations:Filipino cuisine/64/en - Revision history 2026-08-21T03:26:49Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Filipino_cuisine/64/en&diff=159341&oldid=prev FuzzyBot: Importing a new version from external source 2025-06-27T06:27:16Z <p>Importing a new version from external source</p> <p><b>New page</b></p><div>In &#039;&#039;crispy pata&#039;&#039;, [[pork]] knuckles (known as &#039;&#039;pata&#039;&#039;) are marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, with other parts of the pork leg prepared in the same way. &#039;&#039;Lechon manok&#039;&#039; is the Filipino take on [[rotisserie]] chicken. Available in many hole-in-the-wall stands or restaurant chains (e.g. Andok&#039;s, Baliwag, Toto&#039;s Sr. Pedro&#039;s, G.S. Pagtakhan&#039;s), it is typically a specially seasoned chicken roasted over a charcoal flame served with &quot;&#039;&#039;sarsa&#039;&#039;&quot; or &#039;&#039;lechon&#039;&#039; sauce made from mashed pork liver, starch, sugar, and spices.</div> FuzzyBot