Tag: bellyandsnout

Q&A WITH THE HEAD SNOUT, CHEF WARREN ALMEDA

Memories of youth, our mutual fascinations with fear, and doing Mom & Nanay proud. These are all of the things that make Belly & Snout’s owner, Chef Warren Alemda, tick. Read on to learn more! What is the background/significance of the name? The belly & snout of a pig are the two main ingredients we use in our most popular item – Sisig.… Read more →

Let’s get some tail…

Oxtail, like many other foreign (now regarded as “exotic”) cuts of meat, was considered undesirable by upper class citizens. Discarded and left for trash, It became a protein source for the poor. Frying the meat was very tough to do, especially with it’s bone-to-meat ratio. Thus, the best preparation for cooking the tail was to braise or slow-simmer. What resulted… Read more →