Inihaw (pronounced[ɪˈni:haʊ]ee-NEE-how), also known assinugba orinasal, are various types ofgrilled or spit-roastedbarbecue dishes from thePhilippines. They are usually made frompork orchicken and are served on bamboo skewers or in small cubes with asoy sauce and vinegar-based dip. The term can also refer to any meat orseafood dish cooked and served in a similar way. Inihaw are commonly sold asstreet food and are eaten withwhite rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to asFilipino barbecue or (informally)Pinoy BBQ.[1][2][3]
Inihaw is a general term simply meaning "grilled" or "roasted" inTagalog, from theverbihaw ("to grill"). It is also known assinugba (verbsugba, "to grill") inCebuano,[2] andinasal (verbasal, "to roast in dry heat, to skewer") in both Cebuano andHiligaynon.[4][5] It may also be referred to simply by the English name "barbecue" (usually shortened to "BBQ"), especially for inihaw served in skewers.[6][7][8] In otherlanguages of the Philippines, inihaw is known asnangnang orningnang inKapampangan,[9]tinúno inIlocano,[10] andinkalot inPangasinense,[11] among others.
Inihaw are usually made with pork, chicken,beef, or seafood. Cheap versions can also be made withoffal.[1][12]
There are two general types of inihaw. The first are simply meat or seafood grilled directly overcharcoal. They are characterized by a charred smoky exterior while remaining moist on the inside. They are usually cubed before serving, and are dipped in various sauces made with a mixture ofsoy sauce (or salt) andvinegar withred onions,labuyo chilis,calamansi,tomatoes,ground black pepper, and/orsugar. The second type of inihaw are meat or seafood dishes cooked and/or served on a skewer. These include whole roasted animals or cubed meat. Both types may be marinated before cooking and may also be basted while cooking.[3][13]
The marinating sauce is usually similar to the sauce used for dipping. In skewered inihaw, they are also commonly marinated or basted in a sweet sauce which usesbanana ketchup andannatto (achuete) oil which turns them a bright red or orange color. More southern versions known assatti are also served with apeanut-based sauce, similar tosatay.[14][15]
InVisayan-speaking regions, a common combination is "sinuglaw", which combines pork inihaw (sinugba) andkinilaw (raw cubed fish in vinegar and citrus juices).[16][17]
Dishes which are types of inihaw but commonly considered to be distinct include the following:[3]
Lechón (sometimes specified as "lechon baboy") – spit-roasted wholepig, usually stuffed with spices andlemongrass.[3]
Chicken inasal – a version of lechon manok from theWestern Visayas, chicken marinated in a mixture ofcalamansi, pepper, coconut vinegar andannatto, then grilled over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce, chicken oil and vinegar (oftensinamak vinegar, apalm vinegar infused withgarlic, chili peppers andlangkawas).[18]
Lechon baka - whole cow slowly spit-roasted over hot coals. The term may also apply to roast beef in general, even when only using specific cuts.[19][20]
Lechon manok –spit-roasted chicken dish made with chicken marinated in a mixture of garlic,bay leaf, onion,black pepper, soy sauce, andpatis (fish sauce). The marinade may also be sweetened withmuscovado orbrown sugar. It is stuffed withtanglad (lemongrass) and roasted over charcoal. It is typically eaten dipped in atoyomansi orsilimansi mixture of soy sauce,calamansi, andlabuyo chilis. It is paired with white rice orpuso and commonly served withatchara pickles as a side dish. It is a very popular dish in the Philippines and is readily available at roadside restaurants.[21]
Satti – are usually grilled beef or chicken served on skewers fromMindanao. It is related to thesatay andsate ofIndonesia andMalaysia. They are usually eaten withta'mu (rice cooked in coconut leaves,pusô in other Philippine languages) and a bowlful of warm sauce which is usually peanut-based.[7][14]
Isaw – a type of very cheap skewered inihaw made from pig or chicken intestines. They are cooked and eaten in the same way as meat inihaw.[22] Other types of offal-based inihaw are also eaten, usually with humorous names due to their crude resemblance to various everyday objects. They include "walkman" (pig's ears), "betamax" (cubes of pork blood), "helmet" (chicken head), and "adidas" (chicken feet).[1]
^Office of the Vice Chancellor for Research and Development (1999)."The Perils of Isaw and Fishballs".Research Folio. University of the Philippines Diliman. RetrievedOctober 20, 2009.
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