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Modern Pinikpikan Recipe

Modern Pinikpikan Recipe

Pinikpikan is an Igorot highland soup originating from the Cordillera region of the Philippines, featuring smoky charred chicken and cured pork simmered with highland vegetables in a rich, aromatic broth, traditionally prepared during sacred rituals but modernly adapted to preserve its distinctive flavors while embracing contemporary cooking methods.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 385 kcal
Difficulty Intermediate

Equipment

  • Hooded Charcoal Grill Essential for achieving the signature smoke flavor
  • Large Heavy-Bottom Pot (malaking kaldero) For even heat distribution during simmering
  • Sharp knife [Matalas na kutsilyo] For breaking down the chicken
  • Cutting board (Sangkalan) For ingredient preparation
  • Kitchen tongs (Sipit) For handling chicken during grilling
  • Measuring cups and spoons (Panukat) For precise ingredient portions

Ingredients
 

  • 1 whole free-range chicken manok na native, about 1.5 kg
  • 200 g speck or etag traditional Igorot smoked meat*
  • 1 large bunch bok choy pechay Baguio
  • 2 chayote sayote, sliced
  • 2 stalks celery kinchay, sliced
  • 1- inch ginger luya, thinly sliced
  • 2 red onions sibuyas, chopped
  • 4 cloves garlic bawang, smashed
  • ½ cup tapuy or rice wine alak ng bigas
  • Water as needed
  • Cooking oil
  • Salt to taste

Instructions
 

  • First prepare your grill. Light charcoal on one side only and wait until the coals turn gray with ash.
  • Cut your whole chicken in half lengthwise. Season both pieces well with salt. Place the chicken skin-side up on the cool side of your grill (the side without charcoal). Close the grill's lid and let it smoke for 15 minutes.
  • Turn up the heat by opening your grill vents fully. Move the chicken directly over the hot coals and grill both sides until they're nicely charred. Take the chicken off the grill and let it cool enough to handle. Once cool, cut it into smaller pieces.
  • Heat some oil in a large pot over medium heat. Add your celery, ginger, onions, and garlic. Cook these until the onions turn clear and everything smells fragrant, about 3-4 minutes.
  • Add your chopped chicken and speck (or etag if you have it) to the pot. Pour in the rice wine and add enough water to just cover the chicken. Bring everything to a boil, then lower the heat and let it simmer gently for 30 minutes.
  • Check that the chicken is getting tender, then add your sliced chayote. Let it cook for 8 minutes.
  • Add the bok choy last. Let it cook for just 2 minutes until the leaves are bright green but still crisp.
  • Taste the soup and add salt if needed.
  • Serve hot in bowls with steamed rice on the side. If you like spicy food, serve some fresh chilies on the side.
  • The soup will taste even better the next day after the flavors have had time to develop in the refrigerator.

Tips from Lola's Kitchen

  • Use native chicken (manok na native) for authentic texture and flavor
  • Don't rush the smoking process - this develops the signature taste
  • Keep grill temperature consistent for even cooking
  • Let the soup simmer slowly to extract maximum flavor
  • Add salt gradually and taste as you go
 

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 28gFat: 24gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 680mgPotassium: 187mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 10mgCalcium: 30mgIron: 0.4mg
Tried this recipe?Let us know how it was!