Kinalas is a Bicol dish consisting of noodles (pancit) garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional.

The name originates from the Bicolano verb kalas, an alternate form of hinglas, meaning "to remove the meat from the bones" usually in preparation for preserving it in salt or brine. The term is attested in the 16th century Vocabulario de la lengua Bicol by Maŕcos de Lisboa.