Parkulta

Parkulta is a traditional Filipino dish originating from the Visayas region, particularly in the province of Cebu. The name "parkulta" comes from the Cebuano word *pukot*, meaning "to cut" or "to slice," which refers to the method of preparing the dish. It is a simple yet flavorful dish made primarily from fish, typically *tulot* (a type of mackerel), though other fish such as *galunggong* (sardine) or *tuyo* (dried fish) may also be used. The fish is cleaned, deboned, and cut into small, bite-sized pieces.

The dish is cooked in a rich, savory broth made from a combination of ingredients such as shrimp paste (*bagoong*), coconut milk, tomatoes, onions, garlic, ginger, and chili peppers. The mixture is simmered until the fish is tender and fully cooked, allowing the flavors to meld together. Some variations include the addition of potatoes, eggplant, or other vegetables to enhance the dish’s texture and nutritional value.

Parkulta is often served as a *lechon* (roast pig) accompaniment during festive occasions, particularly during Christmas and other celebrations. Its bold, umami-rich taste makes it a popular choice among Filipinos, both locally and in Filipino communities abroad. The dish is also known for its versatility—it can be enjoyed as a standalone meal or paired with steamed rice. While preparation methods may vary slightly depending on regional preferences, the core ingredients and cooking technique remain consistent, preserving its authentic flavor.

Beyond its culinary appeal, parkulta reflects the resourcefulness and simplicity of Filipino cuisine, often utilizing locally available ingredients to create a satisfying and comforting dish. Its preparation is relatively straightforward, making it accessible for home cooks to recreate at home.