Adobo: Considered the national dish of the Philippines, adobo is a flavorful dish made with meat (commonly pork or chicken) marinated in vinegar, soy sauce, garlic, and spices, then simmered until tender.
Sinigang: A sour soup that is a staple in Filipino cuisine, sinigang is made with tamarind as the main souring agent. It can be cooked with various meats such as pork, beef, shrimp, or fish, along with vegetables like kangkong (water spinach) and radishes.
Lechon: Lechon is a whole roasted pig that is often served during festive occasions. The pig is marinated, skewered, and slowly cooked over an open fire until the skin turns crispy and the meat becomes tender and succulent.
Kare-Kare: A hearty stew made with oxtail, tripe, or beef, kare-kare is cooked in a peanut-based sauce. It is often served with vegetables such as eggplant, string beans, and bok choy, and is best enjoyed with bagoong (fermented shrimp paste).
Pancit: Pancit refers to various noodle dishes in Filipino cuisine. Some popular variations include pancit bihon (rice noodles), pancit canton (egg noodles), and pancit palabok (noodles topped with shrimp sauce, crushed pork rinds, and other garnishes).
Lumpia: Similar to spring rolls, lumpia is a savory snack made with thin wrappers filled with a mixture of ground meat, vegetables, and sometimes shrimp. It is usually fried until golden and crispy.
Sinigang: A sour soup that is a staple in Filipino cuisine, sinigang is made with tamarind as the main souring agent. It can be cooked with various meats such as pork, beef, shrimp, or fish, along with vegetables like kangkong (water spinach) and radishes.
Chicken Adobo: Another variation of adobo, chicken adobo uses chicken as the main protein. It is prepared in a similar way to the traditional adobo, with chicken pieces marinated and braised in vinegar, soy sauce, garlic, and spices.
Sisig: Sisig is a popular dish made from parts of a pig’s head, including the ears and cheeks. The meat is boiled, grilled, or fried, then chopped into small pieces and seasoned with calamansi juice, onions, and chili peppers. It is often served sizzling on a hot plate.
Halo-Halo: A beloved Filipino dessert, halo-halo is a refreshing concoction made with a mix of crushed ice, sweetened fruits, jellies, beans, and leche flan (caramel custard). It is topped with evaporated milk and sometimes ice cream, creating a delightful medley of flavors and textures.
These are just a few examples of the many delicious traditional dishes you can find in the Philippines. Each region has its own specialties, showcasing the diverse and rich culinary heritage of the country.
