Whole Pork Cooking in a Cordilleran Filipino Ritual (Etag, Kinuday, Tapuy)

We recently documented an unfiltered look into the Cañao ritual of the Cordillerans. It is a thanksgiving ceremony that is practiced by various indigenous communities in the Philippines that involves cooking a feast for the entire neighborhood.

On this second installment of this two-part series on the cañao, we highlight the sumptuous dishes that are served during the ritual. We devoured the best of Cordilleran cuisine—from cured meats (Etag, Kinuday), blood sausages (Pinuneg), and of course the revered rice wine (Tapuy), we cover it all!

Journey with us to the mountains of La Trinidad, Benguet and share this meal with our brothers and sisters during this sacred celebration of the cañao.

Special thanks to:
Joemar Molintas Mayomis
Cindy Catalino Mayomis
Agosto Placido Amoyong
Arthur Olchino

Maria Catbagan-Aplaten, Cultural Worker. Founder/ Exec Dir. Hapiyoh Mi Culture and Arts Center, Inc.
Chef Laarni Andam
Mr. Gaston P. Kibiten, Museum Curator, SLU Museum of Igorot Cultures and Arts

Chavi Romawac
Millie-Kesner Romawac
Pil-od Acop Ano

Other References:
Ibaloi Cañao: A Story Journal by Maila Buaquen-Alog, Published 2021
PhilRice, Department of Agriculture Philippine Rice Institute

For orders, contact Omar at 0966 260 3411

Jump to:
(0:00) Intro
(1:37) Watwat
(4:27) Tapuy, Pulutan
(5:33) Etag/Kinuday
(7:18) Pinuneg
(11:24) The Feast, Outro
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The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Patricia Beatrice Te Seng

Social Media:

[edwinabalde]

Isa akong mindanaoan natutuwa ako kpag nanonod ako Ng mga ibat ibang tradisyon sa pagluluto Ng ating mga kanunonunoan. Mabuhay cordellera👏

[atejbtv]

Thanks for letting us see this.
Ang sarap sa pakiramdam.
It really feels good being a Filipino po.

[jamescorpuz]

During the elementary days that was the 70's everytime may ganitong kasayahan sa lugar namin , kahit di kami ibaloy Peru they always invited us isang barangay kami. when they harvest vegetables, they call and give napakasarap po ang mga luto nila.... at napaka hospitable po sila...come guys and and experience with us you will love it ❤ 5:08

[laraM]

I love that they shot how people really prepare dishes like this, the rawness of this video is amazing, not like the ones that they showed with all the beautiful plating, when in reality when you go to events like this, this is how they serve or eat it.

[donfacundo]

So many memories of when we were Community Health Nursing Students in the Tocaba mountains attending a festivity in Kapangan, Benguet come flooding back. Along with the customary wine, kapuy, we also had pulpog, itag, and watwat. I appreciate you taking me back to some enjoyable memories from 12 years ago.

[thegagz]

I love these videos. It gives you a glimpse into what our culture might be like if we had never been colonized.

[jennelynl.anchong]

Grabe! Thank you FEATR for this video. Ang galing! 💙 Bukod sa informative, napakaganda pa ng pagkaka-present at nakaka-relax. Thank you so much po! Proud Cordilleran.

[rolandomanaligod]

I experienced this event when I was in college visited a generous Ifugao friend in Kiangan. Loved these golden memories.

[mgd]

very good documentary in showing the tradition to keep it alive...thank you so much.

[darioaquino]

in my opinion sila ang tunay na filipino..i admire how they help each other the closeness to each other families.tulong tulong sila sa mga gawain sa kanilang village.the government should help them and render whatever they need to have the community development.

[giilegaspi]

Thank FEATR! F for featuring our culture and great food... Cordillerans are very generous and growing up... I had a great memory of wat wat...

[jelodeguzman]

Nakaka pangilabot din alam mo yon napapanood mo pa rin yong mga sinaunang culture na Malabo mo ng makita sa lungsod..sarap panoorin yong buhay probinsya..❤❤❤

[khristomofficials]

the best ducomentary clip videos traditional filipino .very informative thank u poh

[faithvictor]

It's brilliant that Featr allows the locals to narrate the story themselves. It keeps it authentic and relatable. Well done!

[hagarragah]

Me and my friends sometimes jokingly call the thick slab of meat or watwat as "binalsig" or sliced using an axe like splitting chunks of firewood because of the meat because its portion size can't be eaten in one sitting. I heard a lowlander friend who experienced eating watwat during his field work describe the meat as "double the thickness of a tsinelas". I've also experienced eating watwat with some small burnt tough hair still on the skin which scraped my throat as it went in. It made the eating more memorable because I still remember that occasion to this day lol.

[makicow]

Wonderful. This is an easy word to pronounce. It's also a simple dish that we also miss back home. I'm happy it finally reached the mainstream.

[mcs]

I have a good friend who lives in Baguio that became an entrepreneur. He made his own products and one of them he called “.Suka Watwat” a native vinegar that became popular and successful until now. Surprisingly you can find some of it to some Oriental store here in the US. Unfortunately he passed a few years ago at a young age. RIP brother.

[gigicueno]

Oh wow! I would really love to try pinuneg. I didn't know, I would have tried it in Baguio if I had know about this foods.

I almost forgot but this reminded me when I was really young that they used to serve foods using banana trunks as plates during parties where everyone and anyone is invited.

[dixie_lane]

Thank you sir erwan ..there are still ..many people who doesn’t really know and understand what our tradition be like …thanks for your effort making this vid…
pinuneg is actually my fave dish ever since ..childhood days…😊

Proud ibaloi here…..

[ayrasanmiguel]

Thank you so much for this FEATR! ❤❤❤🎉🎉 It's so amazing to know the Cultures of the Cordillera 😊