Beer and Grilled Pulutan
The Filipinos’ love and passion for drinking has perhaps begun even before beer was invented.
Apparently, they need not wait for an occasion to drink; they create the occasion.
And drinking in the Philippines doesn’t only mean gulping one or two bottles per session. As long as there’s cold ‘golden’ liquor streaming down the throat, the session never ends.
Of course, whenever there is a drinking spree or inuman, regardless of the alcoholic drinks being set on the table, there will always be plates of pulutan. From the lowly isaw to the all-time favorite sisig, grilled fares, and the pampabatang crispy pata, bar chow experience is always exciting.
But sometimes people focus more on the beer and drinks that they hardly notice the pulutan – even failing to appreciate the culinary genius behind them. So what does one’s culinary genius got to do with pulutan which is simply a grilled stuff? “A lot,” explains Andrew Wijangco, owner of the Berting’s Grill. Actually, he doesn’t want to say much about himself, but he would rather let his culinary delights (and special pulutan) speak for themselves.
Strategically located at the Ortigas Home Depot Food Alley, often described as the hangout place, Berting’s Grill provides customers not only with the usual pulutan but also other Filipino dishes with a twist.
Take for example the typical Bicol Express, a Filipino dish of stewed siling haba, onion, pork, garlic, and shrimp paste in coconut milk. Instead of the common Bicolano ‘spicy’ dish, Berting’s Bicol Express is served with crispy yet tender lechon kawali on the side with a spicy kick that will keep one’s taste buds on fire.
Andrew also loves to combine two dishes to create one spectacular Pinoy fusion masterpiece. For example, there is the Crispy Kare-Kareng Pata which is a spin-off from two of the most popular Filipino favorites, crispy pata and kare-kare; or the Crispy Pork Kaldereta in Chicharon, a sumptuous kaldereta mixed with chicharon.
Because the grill is situated near Pasig, where goose production is prevalent, it is but fitting to serve a local dish called Kalderetang Itik, a succulent goose fix. For vegetable-lovers, they have Pinakbet and Adobong Kangkong to try.
With regard to street foods included in the pulutan tradition, Berting’s has Crispy Inihaw na Chicken Ass, Crispy Inihaw na Tenga, Crispy Chicharong Bulaklak, and Crispy Crablets especially unique to the restaurant.
Other grilled fare are Inihaw na Pinaputok na Pusit, Inihaw na Tiyan ng Tuna, Inihaw na Liempo, and Pork BBQ. Berting’s Crispy Dory is a must-try apt for either garlic or plain rice. The fish fillet is crispy on the outside, with a soft, moist texture in the center with hints of tanginess that tease the palate.
Don’t go to Berting’s without trying their Lechon Manok. Asked what sets it apart from the roasted chickens of other restaurants, Andrew has only this to say: “You just have to try it.”
Andrew shares a little secret, though, why his roasted chicken is so tasty one can eat it without the sauce. According to him, the chicken is marinated for 72 hours, before it is slowly cooked over a charcoal pit for 45 minutes to one hour. The slow cooking entails an even cooking for the chicken.
Don’t forget the resto’s version of Leche Flan – it has the right sweetness, a little compact, and really creamy.
A drinking session has never been this good. - Article courtesy of The Manila Bulletin
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