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Similar to other lechon in the country, but Lechon de Abra has a more crispy skin and seasoned with loads of garlic, salt and pepper.
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Palileng is actually a name of a species of fish that grow in the rivers of Tineg. It is cooked by frying or simply poached with a small amount of vinegar, garlic, peppercorns and salt.
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What differs Abreños’-style pancit miki from the other miki in the Ilocos Region is that its broth is not as thick. It is usually orangey in color and topped with pork, chicharon and boiled egg.
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A popular snack in the province is the soft biscuit-like delicacy called masa. It so soft that it easily crumbles; made from ground glutinous rice with strips of young coconuts as fillings.
(c) @vhyne030688 / instagram.com