Though frogs' legs are considered a delicacy in other parts of the world, frog dishes are made slightly differently in the Philippines. The most common way of preparing frog is to fry it (prito), or to turn it into adobo (a kind of stew where the meat is cooked in garlic, oil, vinegar, and laurel leaves). However, in Pampanga, there is a dish called betute tugak, which are deep-fried field frogs stuffed with minced pork.
credit: travelbook
