iskedyul

Iskedyul is a traditional Filipino dish originating from the Visayas region, particularly Cebu. The name "iskedyul" is derived from the Cebuano language, where "isked" means "to cut" and "yul" means "small." The dish consists of small, thinly sliced pieces of pork, typically the belly or shoulder, which are marinated in a mixture of vinegar, soy sauce, garlic, and other spices. These marinated pork slices are then deep-fried until crispy and golden brown.

Iskedyul is often served as a snack or appetizer, accompanied by a side of vinegar or a spicy dipping sauce. It is also a popular ingredient in various Cebuano dishes, such as pancit, a noodle dish, and inihaw, a grilled meat dish. The dish is known for its crispy texture and savory flavor, making it a favorite among locals and visitors alike.

The preparation of iskedyul involves several steps. First, the pork is marinated in the vinegar and soy sauce mixture for several hours or overnight to allow the flavors to penetrate the meat. The pork is then sliced into thin, even pieces and deep-fried until crispy. The frying process is crucial as it ensures the pork becomes crispy and golden, enhancing the overall taste and texture of the dish.

Iskedyul is not only a culinary delight but also a reflection of Cebuano culture and heritage. It is a dish that brings people together, whether enjoyed as a snack, a side dish, or an ingredient in other meals. Its popularity continues to grow, not only within the Philippines but also among international food enthusiasts who appreciate its unique flavors and textures.