The 20 Most Popular Filipino Foods + Recipes

As true food enthusiasts, Filipinos have built up an impressive resume of recipes and dishes over the years that are served throughout the world. These dishes are continuing to rise in popularity, and for good reason. When looking at style and variety, Filipino cuisines are very flexible since every region has its own versions which makes it more thrilling to experience.

The sweet, sour, salty, and umami flavors of these cuisines are hard to resist, regardless if you’re a first-time eater or a veteran of cuisine. These dishes offer unique experiences and you can taste how Filipinos put their time, love, and effort into making them.

Without further ado, here is an extensive list of the most popular Filipino foods out there. These different dishes not only warm the soul and remind you of home, but create a lasting impact due to the amount of love put into each one.

The Most Popular Filipino Foods

1. Chicken Adobo  

Most of the time, when you will ask a Filipino about what his favorite viand is, the well-known and delicious Adobo dish would be one of his top answers. It could be pork, chicken, or a combination of the two. 

Adobo came from the Spanish term “adobar”. This term means “marinate, sauce or seasoning”, and is a popular Filipino dish usually marinated in vinegar, soy sauce, and garlic. 

Adding chili helps to enrich its flavor and make the dish more savory.

Enjoy this flavorful classic adobo with a bowl of freshly cooked rice and you won’t be disappointed.

What is a popular Adobo recipe?

While there are many types of adobo recipes out there, here is one of the more popular ones.

Keep in mind that many Filipinos don’t use exact measurements, which adds to the unique elements of the dish. Being able to enjoy a dish that’s handed down from previous generations and made from pure memory enhances the experience.

Ingredients:

• 1 lb chicken or pork
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 5 cloves of garlic, minced
• 1 onion, sliced
• 1 bay leaf
• 1/4 tsp black peppercorns
• Salt, to taste
• Vegetable oil

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken or pork and brown on all sides.
3. Remove the meat from the pot and set it aside.
4. In the same pot, sauté the garlic and onion until softened.
5. Add the soy sauce, vinegar, bay leaf, peppercorns, and salt. Bring the mixture to a boil.
6. Add the meat back into the pot and reduce the heat to low.
7. Cover and simmer for about 30-40 minutes, or until the meat is tender.
8. Remove the bay leaf and transfer the adobo to a serving dish.
9. Serve with steamed rice and enjoy!

2. Tinola

Being in a tropical country, Filipinos have this so-called Tinola as their comfort food in cold weather. 

A historical Tinola is a chicken soup dish, traditionally cooked with papaya or chayote slices in a ginger broth. Adding some green chili or malunggay leaves will make this dish more aromatic and flavorful. 

Usually, putting fish sauce is preferred to amplify its flavor and balance out its spices. It is a perfect dish, especially with a bowl of warm rice.

What is a popular Tinola recipe?

Ingredients:

• 1 lb chicken, cut into serving pieces
• 2 cups of sliced ginger
• 1/2 cup sliced onions
• 3 cloves of garlic, minced
• 2 cups of sliced chayote (sayote)
• 2 cups of sliced papaya (optional)
• 1/4 cup of fish sauce (patis)
• Salt and pepper, to taste
• 6 cups of water
• 2-3 cups of sliced green papaya leaves (dahon ng saging) or any green leafy vegetable

Instructions:

1. In a large pot, bring the water to a boil.
2. Add the chicken and bring the water back to a boil. Skim off any foam that rises to the surface.
3. Add the ginger, onions, and garlic. Season with fish sauce and pepper.
4. Reduce the heat to medium-low and let the chicken simmer for about 20 minutes, or until cooked through.
5. Add the chayote, papaya, and green papaya leaves. Simmer for another 10 minutes.
6. Season with salt and pepper to taste.
7. Transfer to a serving dish and serve with steamed rice.

3. Balut

Balut is a popular street food here in the Philippines. It is a boiled incubated duck egg, perfectly served when hot along with spicy vinegar and salt. 

The exotic taste of balut makes it more popular and exciting especially for foreigners who want to try it for the experience. If you are new in the Philippines, it is like an initiation if you get to try this unusual delicacy. 

It is very affordable and always available. Just look around the street and you will see a man carrying a Styrofoam box with a bottle of vinegar hanging on its side. That is ‘Manong Magbabalut’ and all night you can hear them shouting – ‘Balooooooot!’

How do you prepare Balut?

Balut is definitely an acquired taste. For those that aim to try or already have, we salute you! Here’s a step-by-step guide on how to prepare it:

1. Start by boiling the balut for 15-20 minutes, depending on the size of the egg.
2. Carefully crack the top of the egg with a sharp object, such as a knife or a pair of scissors.
3. Drain the liquid and season with salt, pepper, or a combination of other spices.
4. Peel away the top of the eggshell and enjoy the broth and the fertilized egg white and yolk.
5. You can also eat the embryo if you like.

It’s important to note that the consumption of balut is not recommended for pregnant women or young children.

4. Barbeque (BBQ) Pork

Pork Barbecue is a pork dish that is always present in every Filipino celebration.

Traditionally, this dish is grilled and has thinly sliced pork pieces marinated with a mixture of soy sauce, vinegar, ketchup, calamansi, and some other special spices.

It’s the ultimate go-to food, for convenience and just because it’s so tasty.

What is a popular Pork Barbecue recipe?

• 2 lbs pork shoulder or pork belly, sliced into 1-inch thick strips
• 1 cup soy sauce
• 1/2 cup calamansi juice (or substitute with lemon or lime juice)
• 1/4 cup brown sugar
• 6 cloves garlic, minced
• 2 tsp ground black pepper
• bamboo skewers, soaked in water for at least 30 minutes
• Salt (optional)

Instructions:

1. In a large bowl, mix together the soy sauce, calamansi juice, brown sugar, garlic, and black pepper.
2. Add the pork strips to the marinade and toss to coat well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat a grill to medium-high heat.
4. Remove the pork from the marinade and thread the strips onto the bamboo skewers.
5. Grill the skewers for about 5-7 minutes on each side, or until the pork is cooked through and slightly charred on the outside.
6. If you want to add salt, you can sprinkle a pinch of salt over the grilled pork skewers before serving
7. Serve with a dipping sauce made from a mixture of soy sauce, vinegar, and chili peppers, if desired.

Keep in mind that the sugar in the marinade can cause the pork to burn quickly, so keep an eye on them when cooking.

5. Pork Sinigang 

Pork Sinigang is a go-to dish for every Filipino who loves that sour taste. A classic pork sinigang has pork ribs, vegetables, and tamarind-flavored broth. 

This dish is simple to prepare and frequently served as a regular meal in the Philippines. For the most flavor and sourness from the tamarind, serve it with white rice and spicy fish sauce on the side.

What is a popular Pork Sinigang recipe?

• 2 lbs pork belly or pork shoulder, cut into 2-inch cubes
• 2 cups tamarind broth (can be made by mixing tamarind paste with water and straining)
• 2 cups water
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 2 tbsp fish sauce (patis)
• 2 cups green beans, trimmed
• 2 cups baby bok choy, washed and trimmed
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, add the pork, tamarind broth, water, onion, garlic, ginger, and fish sauce. Bring to a boil, then reduce the heat to low and let simmer for about 45 minutes, or until the pork is tender.
2. Add the green beans and baby bok choy to the pot and continue to simmer for another 10 minutes, or until the vegetables are tender.
3. Season with salt and pepper to taste.
4. Serve hot with steamed rice.

Tamarind broth can be found in most Asian grocery stores. You can substitute it with a mix of lime juice and brown sugar if not available.

6. Bicol Express

Bicol Express is an easy-to-prepare dish made of pork, chilis, coconut milk, sautéed shrimp paste, onion, and garlic. 

It offers a creamy and spicy savory taste which will comfort you in every type of weather. This dish is one of the best “pulutan” in a drinking session with friends and is perfect for birthdays or other gatherings.

What is a popular Bicol Express recipe?

• 2 lbs pork belly, sliced into 1/2-inch thick strips
• 2 cups coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 thumb-sized ginger, minced
• 2-3 bird’s eye chili (siling labuyo), chopped (or more to taste)
• 2 tbsp shrimp paste (bagoong alamang)
• 2 cups sliced bamboo shoots (Labong)
• 2 cups chopped eggplant
• Salt and pepper, to taste
• Oil for sautéing

Instructions:

1. Heat some oil in a large pot or Dutch oven over medium heat.
2. Add the pork and sauté until browned on all sides. Remove the pork from the pot and set aside.
3. In the same pot, sauté the onion, garlic, ginger and bird’s eye chili until fragrant.
4. Add the shrimp paste and stir until well combined.
5. Add the pork back into the pot and stir until well coated with the shrimp paste mixture.
6. Pour in the coconut milk and bring to a boil.
7. Add the bamboo shoots, and eggplant and let it simmer for about 15-20 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.

Bicol express is a relatively spicy dish, depending on how many chilis you use. I’m a huge fan of the spice so I’ll tend to add a bit more. You can also use other meat like chicken or beef instead of pork.

7. Pinakbet

Pinakbet is a popular and healthy Filipino vegetable dish with pork or prawns. It is made with mixed vegetables sautéed with fish or shrimp paste that enhances its appetizing taste. 

What is a popular Pinakbet recipe?

Ingredients:

• 2 lbs mixed vegetables (e.g. eggplant, bitter melon, okra, tomatoes, onions, etc.), sliced or chopped
• 1 lb pork, sliced into small pieces
• 4 cloves of garlic, minced
• 1 onion, chopped
• 2 cups water
• 2 tbsp fish sauce (patis) or shrimp paste (bagoong alamang)
• Salt and pepper, to taste
• Oil for sautéing

Instructions:

1. Heat some oil in a large pot or Dutch oven over medium heat.
2. Sauté the garlic and onions until fragrant.
3. Add the pork and sauté until browned on all sides.
4. Add the vegetables and stir-fry for a few minutes until they start to soften.
5. Add the water, fish sauce or shrimp paste, and bring to a boil.
6. Reduce heat to low and let simmer for about 15-20 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.

Keep in mind that different vegetables have different cooking times, so you want to have your timing right with this.

8. Lumpiang Shanghai

Lumpiang Shanghai is an appetizer that is made with a mixture of ground pork, onions, carrots, and bell peppers wrapped in a thin crepe called lumpia wrappers, and then deep-fried to perfection. 

They’re basically Filipino egg rolls.

What is a popular Lumpiang Shaghai recipe?

Ingredients:

• 1 lb ground pork
• 1 cup finely minced onions
• 1 cup finely minced carrots
• 1 cup finely minced green onions
• 1 cup finely minced cabbage
• 2 cloves of garlic, minced
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Wonton wrappers
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the ground pork, onions, carrots, green onions, cabbage, garlic, soy sauce, salt, and pepper. Mix well.
2. Lay a wonton wrapper on a flat surface and place a small spoonful of the filling in the center.
3. Roll the wrapper tightly around the filling, tucking in the sides as you roll. Repeat with the remaining wrappers and filling.
4. Heat oil in a deep pan or wok over medium-high heat.
5. Fry the spring rolls in small batches, until golden brown and crispy, about 3-4 minutes.
6. Drain on paper towels to remove excess oil.
7. Serve hot with your favorite dipping sauce.

If you’re preparing for a large party or gathering, you should make them ahead of time and just pop them in the freezer since making them can get tedious and messy. Just make sure to thaw them a bit before frying.

9. Crispy Pata

Crispy pata is a sought-after pork dish in the Philippines. Cooking crispy pata needs perfection from boiling to deep-frying. Conventionally, this dish can be seen at a circular table with people talking along with the presence of alcohol. 

It is also dipped in a savory sauce paired with not-so-warm rice. The crunch that you will hear in every bite is very satisfying. Every bite of Crispy Pata is special and we think that anyone can devour every tiny piece until they finish the whole thing off.

What is a popular Crispy Pata recipe?

Ingredients:

• 1 pork hock (pata), about 3-4 lbs
• Salt and pepper, to taste
• 2 cups water
• 2 cups soy sauce
• 2 cups pineapple juice
• 6 cloves of garlic, minced
• 1 onion, chopped
• Oil for deep-frying

Instructions:

1. Rinse the pork hock and pat dry.
2. Season with salt and pepper.
3. In a large pot or Dutch oven, add the water, soy sauce, pineapple juice, garlic, and onion. Bring to a boil.
4. Once boiling, add the pork and let it simmer for about 2-3 hours or until the meat is tender and the skin is soft.
5. Remove the pork from the pot and let it cool.
6. Once cooled, cut the pork into serving-size pieces.
7. Heat oil in a deep pot or wok over medium-high heat.
8. Carefully add the pork pieces to the hot oil and deep-fry for about 10-15 minutes or until the skin is golden brown and crispy.
9. Drain on paper towels to remove excess oil.
10. Serve hot with a dipping sauce made from a mixture of soy sauce, vinegar, and chili peppers.

Make sure to use a thermometer to monitor the temperature of the oil, as overheating the oil can cause the meat to burn before it is cooked through.

10. Beef Tapa (Tapsilog)

Beef Tapa is a popular Filipino dish commonly paired with a fried egg and garlic rice. It is a pan-fried or grilled slice of beef marinated in soy sauce, vinegar, garlic, and sugar. 

Having this for breakfast, lunch, dinner, or midnight snack is common for Filipinos as it offers a richly sweet and sour taste. The feeling is incomparable if you get to eat this for breakfast perfectly paired with a cup of rice and a bowl of steaming sour soup. Beef Tapa is also often the best remedy for people with hangovers.

What is a popular Beef Tapa recipe?

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1 onion, sliced (optional)
• White rice, for serving

Instructions:

1. In a large bowl, combine the soy sauce, vinegar, garlic, black pepper, and brown sugar.
2. Add the beef slices to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Heat the olive oil in a pan over medium-high heat. Add the onion slices (if using) and sauté until softened.
4. Add the marinated beef to the pan and cook, stirring occasionally, until browned and cooked through about 5-7 minutes.
5. Serve the beef tapa over white rice.

11. Pancit Guisado

Pancit guisado is an all-time favorite of every Filipino household. It is a noodle dish that is made from a noodle known as “Bihon” sautéed with vegetables, shrimp, and shredded chicken or pork. 

It is believed that this dish brings long life, so it is a typical menu on occasions such as birthdays and anniversaries. Since it is flavorsome, it is also a perfect snack paired with refreshing soft drinks and long chats.

What is a popular Pancit Guisado recipe?

Ingredients:

• 1 pound dried rice noodles (bihon or canton)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 pound chicken or pork, thinly sliced
• 2 cups sliced cabbage
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup sliced green beans
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 cups chicken broth
• Salt and pepper, to taste
• Green onions, sliced (for garnish)

Instructions:

1. Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
2. Heat the oil in a large pan or wok over medium-high heat. Add the garlic and onion and cook until softened.
3. Add the chicken or pork and cook until browned.
4. Add the cabbage, carrots, celery, and green beans and cook until slightly softened.
5. Stir in the soy sauce and oyster sauce and cook for 1-2 minutes.
6. Pour in the chicken broth and bring to a boil.
7. Add the drained rice noodles and stir to combine. Cook until the noodles are heated through and the liquid has been absorbed.
8. Season with salt and pepper to taste.
9. Garnish with green onions before serving.

12. Dinuguan

Dinuguan is a very notable pork dish because of its unique flavor and taste. It is made from pork slices, pig’s blood, and some special spices. 

Yes, pig’s blood.

While this dish definitely does require an acquired taste, it is one of the most famous Filipino dishes in the Philippines and around the world.

Normally, it is indulged with a couple of pieces of “puto”, a famous round kakanin with cheese on top. 

Before you knock it, be sure to try. You may be surprised.

What is a popular Dinuguan recipe?

Ingredients:

• 2 lbs pork shoulder or pork belly, cut into bite-sized pieces
• 1 cup pork blood
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 cup chicken broth
• 1/4 cup vinegar
• 2 tablespoons fish sauce (patis)
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 cup diced green onions or leeks (optional)

Instructions:

1. In a large pot or casserole, combine the pork, pork blood, onion, garlic, tomatoes, chicken broth, vinegar, fish sauce, and sugar.
2. Bring to a boil, then reduce the heat to low and simmer for about an hour, or until the pork is tender.
3. Season with salt and pepper to taste.
4. Add in the diced green onions or leeks (if using) and cook for another 5 minutes.
5. Serve hot with steamed rice.

It’s important to use fresh and clean pork blood for safety reasons. You can get this properly packaged from any Filipino store, including Seafood City.

13. Arroz Caldo

Ah, Arroz Caldo. One of my favorite Filipino dishes ever. It’s warm, hearty, and pretty easy to make.

Arroz Caldo is a rice-based soup dish, typically topped with a hardboiled egg, toasted garlic, and chopped onion leaves, commonly consumed for breakfast. 

While being a popular breakfast food, it’s also ideal for when you’re feeling under the weather and need to get something in your system.

Perfection.

What is a popular Arroz Caldo recipe?

Ingredients:

• 2 cups glutinous rice (malagkit)
• 1 lb chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 inches ginger, peeled and minced
• 6 cups chicken broth
• 1/2 cup fish sauce (patis)
• 1/4 cup sliced green onions
• 2 hard-boiled eggs, sliced (optional)
• Salt and pepper, to taste
• Fried garlic and sliced scallions for garnish

Instructions:

1. Rinse the rice and soak it in water for 30 minutes.
2. In a large pot or casserole, sauté the onion, garlic, and ginger until fragrant.
3. Add the chicken and cook until browned.
4. Pour in the chicken broth and bring to a boil.
5. Drain the rice and add it to the pot. Stir well.
6. Reduce the heat to low and simmer for about 20-25 minutes or until the rice is cooked and tender.
7. Stir in the fish sauce and adjust the seasoning with salt and pepper.
8. Add the green onions and hard-boiled eggs (if using) and cook for another 5 minutes.
9. Serve hot and garnish with fried garlic and sliced scallions.

14. Pancit Palabok

Pancit Palabok is an extremely popular Filipino rice noodle dish typically served with hardboiled eggs, shrimp, squid, smoked fish shavings, and calamansi on the side. This dish can be mistaken for Pancit Malabon, but the difference is in the noodles used. The noodles differ in terms of overall thickness.

One reason why this dish is so popular is that the long strands of noodles represent a long life. That’s why you’ll see this dish, along with other pancit dishes at gatherings, birthdays, and events. It symbolizes positivity and longevity.

What is a popular Pancit Palabok recipe?

Ingredients:

• 1 lb dried rice noodles (pancit bihon)
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 2 cups chicken broth
• 1/4 cup annatto powder (atsuete) diluted in 1/4 cup water
• 1/4 cup fish sauce (patis)
• 2 tablespoons flour dissolved in 1/4 cup water
• 1 cup crushed chicharron (optional)
• 1 cup sliced green onions
• 1 cup chopped cilantro
• Hard-boiled eggs, sliced (optional)

Instructions:

1. Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
2. Heat the oil in a pan or wok over medium heat. Add the onion and garlic and sauté until softened.
3. Add the shrimp and cook until pink.
4. Add the chicken broth, annatto water, and fish sauce. Bring to a boil.
5. Add the flour mixture, stirring constantly, until the sauce thickens.
6. Add the chicharron and stir to combine.
7. Add the cooked rice noodles and toss to coat evenly. Cook for about 2-3 minutes or until heated through.
8. Garnish with green onions, cilantro, and hard-boiled eggs (if using).

15. Bulalo

Bulalo is a famous Filipino beef soup consisting of beef shanks with napa cabbage, long green beans, and corn. There are many different versions depending on the Province. Some argue that it originated in Batangas, while others say it originated in Tagaytay.

Regardless, it’s an amazing dish that holds a special place in the hearts of many Filipinos.

What is a popular Bulalo recipe?

Ingredients:

• 2 lbs beef shank with bone marrow, cut into chunks
• 6 cups beef broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 thumb-sized ginger, peeled and sliced
• 2 cups sliced cabbage
• 1 cup sliced carrots
• 1 cup sliced corn on the cob
• 1 cup sliced green beans
• 2 tablespoons fish sauce (patis)
• Salt and pepper, to taste
• Green onions, sliced (for garnish)

Instructions:

1. In a large pot or casserole, bring the beef broth, onion, garlic, and ginger to a boil.
2. Add the beef shank and bring to a boil again, then reduce the heat to low and simmer for 2-3 hours or until the beef is tender and the bone marrow is cooked through.
3. Add the vegetables, fish sauce, salt, and pepper, and bring to a boil again. Then reduce the heat to low and simmer for another 15-20 minutes or until the vegetables are cooked through.
4. Serve hot and garnish with green onions.

This dish is best served with steamed rice, as with most dishes.

16. Rellenong Bangus

Rellenong bangus (stuffed milkfish) is a fried fish dish served with vegetables that is typically served on special occasions, because of the time and resources needed to make it.

Super delicious, but be prepared to put in some effort to make it right.

Regular types of Bangus (or milkfish) do have a lot of bones, so eating it is usually a task that can take a while. With Rellenong Bangus, you don’t need to worry about the bones.

What is a popular Rellenong Bangus recipe?

Ingredients:

• 1 large milkfish (bangus), cleaned and scaled
• 1 cup cooked and mashed white sweet potato (kamote)
• 1/2 cup cooked and mashed mung beans (monggo)
• 1/2 cup diced carrots
• 1/2 cup diced green beans
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 2 cloves garlic, minced
• 1 tablespoon fish sauce (patis)
• 1/4 teaspoon ground black pepper
• 2 tablespoons oil
• 1 cup tomato sauce
• 1/4 cup soy sauce
• 1/4 cup white sugar

Instructions:

1. Make a deep slit on one side of the fish and remove the bones and the head. Reserve the bones for the broth.
2. In a mixing bowl, combine the sweet potato, mung beans, carrots, green beans, onions, tomatoes, garlic, fish sauce, and black pepper. Mix well.
3. Stuff the mixture into the cavity of the fish and secure it with toothpicks.
4. Heat the oil in a large skillet or pan and fry the fish until golden brown.
5. In a separate pot, make the broth by boiling the reserved fish bones with enough water to cover them.
6. In another saucepan, mix the tomato sauce, soy sauce, and sugar. Bring to a simmer and stir until the sugar is dissolved.
7. Place the fried fish in a serving plate and pour the tomato sauce mixture over it.
8. Serve with steamed rice.

17. Chicken Inasal

Chicken Inasal is a popular Filipino chicken dish that originated in Bacolod City. It gives the right balance of smoky, peppery, and citrus-flavored chicken legs that are marinated to perfection.

This chicken dish is normally served with steamed rice, soy sauce, and calamansi dipping sauce.

Forgot El Pollo Loco – if you want amazing grilled chicken, you need to try this one out.

What is a popular Chicken Inasal recipe?

Ingredients:

• 2 lbs chicken legs and thighs
• 1/2 cup soy sauce
• 1/2 cup lemon juice or calamansi juice
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon annatto powder (atsuete)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• skewers (if grilling)

Instructions:

1. In a large bowl, mix together the soy sauce, lemon juice or calamansi juice, brown sugar, vegetable oil, garlic, black pepper, smoked paprika, annatto powder, turmeric, and ginger.
2. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken onto skewers (if using) and grill for about 8-10 minutes per side or until cooked through.
5. Serve with steamed rice and your favorite dipping sauce.

18. Sisig

Pork Sisig is a popular dish from the culinary capital of the Philippines, Pampanga. It is made from pig’s parts such as the ears and face, as well as chicken liver, onions, and chili peppers, and then thoroughly mixed with mayonnaise and spices. 

As you can tell, nothing goes to waste around here.

Whenever Sisig is served, its mouthwatering aroma and spectacle are similar to that of fajitas. The taste is very comforting and reminiscent of home, and it really goes well with a bottle of beer.

Ingredients:

• 2 lbs pork face, ears, or jowls, boiled and chopped
• 1 cup chopped onions
• 1/2 cup chopped chicken liver
• 1/4 cup lemon or calamansi juice
• 2 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• sliced jalapeno or siling labuyo (optional)
• sliced green onions or red onions (optional)
• steamed rice (optional)

Instructions:

1. In a pan, heat the oil over medium-high heat. Add the onions, and garlic and cook until softened.
2. Add the pork and chicken liver and cook for about 5-7 minutes or until browned.
3. Add the lemon or calamansi juice, soy sauce, mayonnaise, sugar, and pepper. Mix well.
4. Cook for an additional 3-5 minutes or until the sauce is thickened.
5. Serve hot, topped with sliced jalapeno or siling labuyo, sliced green onions, or red onions.

19. Pork Kilawin

This is a very popular cold dish (typically as a main dish, but sometimes as a side dish) made from pork, including a lot of spices, herbs, and vegetables.

It’s very reminiscent of ceviche, where the fish is basically cooked in a marinade of vinegar, lime juice, and other sauces.

However, when it comes to pork, that needs to be cooked well before adding protein to the mix.

What is a popular Pork Kilawin recipe?

Ingredients:

• 2 lbs pork belly or pork loin, thinly sliced
• 1 cup white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 teaspoon grated ginger
• 1/2 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup diced cucumber
• 2 tablespoons chopped cilantro
• 2 red chili peppers, sliced (optional)

Instructions:

1. In a large bowl, mix together the vinegar, soy sauce, garlic, black pepper, sugar, and ginger.
2. Add the pork and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Drain the pork and discard the marinade.
4. In a separate bowl, combine the onions, tomatoes, cucumber, cilantro, and chili peppers (if using).
5. Add the pork to the vegetables and toss to combine.
6. Serve chilled, with rice or as a side dish.

20. Pinoy Chicken Curry

Pinoy chicken curry is a Filipino version of the famous Indian curry dish. This dish consists of chicken meat sautéed with garlic, onions, and potato slices and poured with coconut milk and curry powder. 

This is not a commonly served dish, but more a spin on the super popular meal. The addition of various Filipino spices and seasonings gives this dish a familiar aroma and taste.

What is a popular Chicken Curry recipe?

Ingredients:

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup coconut milk
• 1 cup chicken broth
• Salt and pepper, to taste
• Chopped cilantro, for garnish

Instructions:

1. In a large pan or pot, heat the oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the chicken and cook until browned.
3. Stir in the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using), and cook for 2-3 minutes.
4. Pour in the coconut milk and chicken broth and bring to a simmer.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro before serving.

What Have We Learned?

The Philippines will give you a colorful experience in trying this list of popular food. Filipino food has a distinct taste that you can easily notice if served beside any other cuisine. The comforting factor brought by its flavorful and rich taste is indeed remarkable. Some of these dishes are popular in certain areas, where they speak different languages and dialects.

While these dishes are typically made at home, they can be enjoyed anywhere from the beach to a road trip. Some of these dishes are definitely messier than others, but it’s worth traveling with them if you need that familiar meal fix on the spot.

You can taste home by just smelling its signature aroma that fills your hungry stomach. Looking at how perfectly these dishes are served, your mouth will water with just the sight of it. It gives you a glimpse of Filipino culture and sees the beauty of hard work and effort exerted in making these delicacies that satisfies your cravings irresistibly.