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Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire.
It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved.
MOST ICONIC Lechon
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Lechon kawali is the Filipino version of deep-fried pork belly. Primarily boiled in plain or seasoned water, the meat is rubbed with salt, cut into chunks, then deep-fried until it develops a golden-brown, crispy skin, but remains juicy and tender on the inside.
It is one of the most famous Filipino dishes eaten throughout the country. Always served hot, lechon kawali is usually accompanied by spicy vinegar sauce or a traditional lechon liver sauce on the side.
MOST ICONIC Lechon kawali
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Bicol express is a popular Filipino dish consisting of sliced pork that is doused in a creamy coconut-based sauce and seasoned with shrimp paste and spicy chili peppers. According to popular belief, Cely Kalaw invented the dish in her Manila restaurant.
She was inspired by the traditional Bicolano coconut-infused dishes and named the new invention after a Filipino train service operating from Manila to the Bicol region. Creamy and spicy Bicol express is usually served with plain steamed rice on the side.
MOST ICONIC Bicol Express
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Adobong baboy is a traditional stew originating from the Philippines. This type of Filipino adobo is made with a combination of pork belly, garlic, soy sauce, vinegar, sugar, bay leaves, peppercorns, and salt. The pork is marinated in a combination of garlic and soy sauce, and it's then browned in a pan over high heat.
The rest of the ingredients are added to the pan (except the vinegar), and the dish is simmered for a few minutes before the vinegar, salt, and water or soy sauce are added to the pan. Once fully cooked, this pork stew is served hot with the thick sauce and white rice on the side.
MAIN INGREDIENTS
Sisig is a popular Filipino dish made by boiling, chopping, and grilling parts of pig's head such as ears, cheeks, and jowls, which are then seasoned with salt, pepper, and vinegar. The meat is combined with fried onions, sili, and chicken livers, and the whole concoction is traditionally topped with a raw egg.
Some cooks like to add mayonnaise or pork cracklings into the dish for extra flavor. Originally, sisig had no meat in it, and was first described in a 1732 Kapampangan dictionary by Fr. Diego Bergano as a salad consisting of guava or green papaya.
The name of the dish is believed to derive from the word sisigan, meaning to make sour.
MOST ICONIC Sisig
View moreInihaw na liempo is a traditional dish consisting of grilled pork belly. Although there are many variations on the dish, it's usually preapred with pork belly that's marinated in soy sauce, lemon juice, salt, pepper, and garlic. When the pork belly is placed on the grill, it's often basted with a combination of leftover marinade, banana ketchup, and oil.
Once done, the dish is usually served with white rice, spiced vinegar, or toyomansi dipping sauce (soy sauce, vinegar, and chopped onions). Inihaw na liempo can be served as an appetizer or main dish.
MAIN INGREDIENTS
Binagoongan is a traditional dish and a technique of preparing food originating from the Philippines. It consists of protein (usually pork belly) that's cooked with shrimp paste. Vegetables such as water spinach or meat such as beef or chicken can be used instead of pork, which is sautéed or braised with shrimp paste and additional ingredients such as bay leaves, peppercorns, garlic, chili peppers, eggplant, or pineapple chunks.
Once prepared, binagoongan should be very salty and it's usually served with steamed white rice. In order to subdue the saltiness, vinegar and sugar are often added to binagoongan.
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Crispy pata is one of the most common Filipino dishes served on special occasions. It consists of a whole pork leg that is cooked until tender. It is then dried and deep-fried until golden brown and crispy. The leg is usually cooked alongside various spices such as bay leaves and peppercorns.
It is traditionally rubbed with a spice mixture before it is fried. Served sliced, it is often accompanied by pickled papaya and a tart sauce which combines vinegar, soy sauce, and a variety of spices.
MOST ICONIC Crispy Pata
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Pata tim is a traditional dish with Chinese influences, made with a combination of pata (pork leg), seasoning cube, bok choy, shiitake mushrooms, brown sugar, soy sauce, sesame oil, cornstarch, peppercorns, and star anise. The pork leg is broiled, boiled, drained, washed, then arranged in a cooking pot with soy sauce, sesame oil, water, and peppercorns.
The combination is simmered until the pata becomes tender. The other ingredients are then added to the pot and cooked a bit more until the sauce thickens. The sauce should be mild and slightly sweet, while the pork leg should be as tender as possible.
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