| Alternative names | pudpud,podpod |
|---|---|
| Course | main course,breakfast |
| Place of origin | Philippines |
| Region or state | Eastern Samar |
| Serving temperature | Hot or room temperature |
| Main ingredients | fish, salt,calamansi |
Pudpod is asmoked fish patty eaten by theWaray people inEastern Samar,Philippines. It is usually made frombolinaw (anchovies), but can also be made from larger types of fish liketuna andshark. The fish is first cleaned and boiled and then the fins and large bones are removed. It is mixed with salt andcalamansi juice and pounded flat into patties. The patties are thensmoked on bamboo platforms oversmoulderingcoconut husks for a few hours.[1][2][3]
They can be eaten as is, but are usuallybraised orfried. They are served (usually withdipping sauces) as an accompaniment to rice orlugaw (riceporridge). They can also be eaten with other boiledstarchy food likecamote (sweet potato),balanghoy (cassava), andsaba bananas.[1][2][3]
Pudpod inVisayan languages means "to pound" or "to grind". It can also refer tochorizo pudpud, a differentIlonggo dish fromNegros made from friedchorizo sausages without the casing.[4]
