February 11, 2018

pebre



pebre - (peb-re; Caviteño sauce/condiment; dw Chilean (Chile, South America) pebre [salsa of assortment of chopped spices, tomatoes, and pepper] = Catalan (Catalonia region, Spain) pebre [pepper]) [n.] lechon sauce \dip sauce for roasted pig.

lechon sauce or sarsa ng litson in Tagalog
lechon sauce in Cebuano, Ilonggo, Ilocano, Capampangan, and other Philippine languages and dialects

This lechon sauce of Cavite City is used to be for lechon baboy only, but now it is served as dip sauce for litson manok and even for fried pork chop and pritong isda

It has paste of ground cooked liver of pig (or chicken), bread crumbs, water, brown sugar, onion, garlic, other spices, salt, and ground peppercorn. Named after the Chilean condiment of the same name but the foreign salsa is made with assortment of spices, ground or pureed spicy aji peppers, and chopped tomatoes, may vary in different regions of Chile. 

The word pebre in Catalan (Catalonia of the northeastern Spain and partly southern France) refers to pepper of any type. 

The Caviteño pebre is the combination of sweetness and sourness and the peppery piquancy of ground peppercorn. This is the origin of your fave Mang Tomas sauce.


See Index of Entries here.



For more about Pinoy foods, see also my OPEN & FREE food dictionary.


A wealth of information about Pinoy foods, etymology, history, nutrition, how to cook it, culinary tips, how it is served and eaten,  how it is called in other dialects, and more...

SEE ALSO EDGIE'S FORBIDDEN PAGES

SEE THIS OPEN & FREE food dictionary now:

SEE MORE PHOTOS AND READ MY BLOGS HERE

MY KIND OF COOKING

SUBSCRIBE Phil. Food Illustrated by email. No spam, promise.