'Pwet ng manok' is the star of this Bulacan restaurant
'Pwet ng manok,' or colloquially referred to as "isol," is a part of a chicken that is usually ignored because of its fatty texture.
But in this restaurant in San Miguel, Bulacan, it is regarded as the star of the menu.
According to Olivia Buencamino, owner of Olivia's Bilao and Binalot Foods, she came up with this idea when her family ventured into roasted chicken business.
She told Biyahe Ni Drew, "Nag-start po siya no'ng nagkaroon kami ng business na litsong manok, ten years po naming business 'yon.
''Yung leeg po ng manok, usually, pinapamigay lang namin sa mga kapitbahay, so naisip ko last year, bakit 'di ko siya gawing business?
She, then, continued, "So, nag-create ako ng adobong leeg, then naglagay na rin ako ng adobong isaw ng manok.
"So naisip ko, bakit 'di ako maglabas ng adobong pwet ng manok, tutal sa isang manok, isang pwet lang 'yong ando'n, pinag-aagawan pa."
When her adobong pwet ng manok recipe became a hit, she added other 'pwet-malu' dishes in her restaurant's menu like barbecue pwet, chicken pwet sisig, fried pwet, and calderatang pwet.
To those who haven't tasted a chicken tail yet, Olivia described it as "parang meat na matigas, makukunat-kunat tapos meron siyang buto sa gitna."
Since it's a part of the bird's waste elimination system, it's best to clean it thoroughly, remove the feathers, de-bone it, and rub with salt to remove the unpleasant odor and taste.
Although it is delicious and a good source of protein, chef and registered nutritionist-dietitian Malou Caudal reminds the public to consume the tidbit in moderation for it is high in fat and calorie.
"One chicken tail contains 84 calories, 5g fat, 3g carbohydrates, and 7g protein," she shared in an email interview with GMANetwork.com.
"The part, however, contains no carcinogens or toxins" so the chances of getting cancer or other diseases from eating it is very low.
Now that you've got enlightened about isol, why not add it in your next food crawl?
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