User:Markoolio97/sandbox

Putok batok
Course	Main dish
Place of origin	Philippines
Invented	Late 2010's
Serving temperature	hot
Main ingredients	chicharon, pork lechon, chicharong bulaklak (fried pork mesentery)
Variations	Seafood putok-batok (crab roe, taba ng talangka), sisig, bone marrow (utak ng buto)

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Putok batok is a Filipino cuisine terminology for a preparation of food topped or served with food items excessively high in fat and cholesterol, which if eaten frequently, may induce high blood pressure to the diner which gives the feeling of numbness in the neck and nape area, hence the name. It is usually composed of fried items like chicharon, pork lechon, chicharong bulaklak (fried pork mesentery),

Putok batok has become popular in 2024 in part due to the amount of small to medium scale diners offering this manner of food preparation as gimmick items.

References

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