Filipino Food With Pork


Filipino Food With Pork. The Philippines is a beautiful country with a rich and distinctive culture. This country is located in Southeast Asia and has been greatly influenced by the Spanish, Chinese, American and Malay cultures. The result of this blend of cultures is reflected in the Filipino food and cuisine which is known for its amazing flavors, colorful presentation and extensive use of herbs and spices.


Filipino Food With Pork

Pork Adobo by forkspoonmanila

Pork Adobo is a classic Filipino dish that is easy to make and very delicious. With this recipe you can either use pork or chicken where the meat is sauteed in garlic and simmered in soy sauce-vinegar mixture until sauce thickens. You can add more ingredients or a little bit of chili to make it spicy . Some variations of this recipe is includes the use of chicken or combination of pork and chicken.

Pork Humba


Humba is a Visayan Braised Pork and a Filipino dish similar to Pork Adobo. Pork Humba is sweeter and cooked in fermented black beans also known as Tausi. The key to a perfect Pork Humba is the right measurement of the ingredients and of course it will all depend on your palate. We at Lutong Bahay really like this recipe because of the sweetness and saltiness combined in one recipe, just perfect for plain white rice. 

Pork Hamonado

lutong bahay recipe - pork-hamonado 1

This Pork Hamonado will give you a mouth-watering dish you’ll surely love. There are many versions of pork hamonado and the only ingredient that is consistent to all of them is the pineapple juice. Pork Hamonado dish are usually made of pork, pineapple, and sugar.

Pork Binagoongan


Pork Binagoongan is a Filipino recipe with a shrimp paste (Bagoong Alamang) that gives flavor to the sauteed dish. Shrimp paste is a  fermented made from very small shrimp or krill.

Pork Menudo


Pork Menudo is another dish adapted from the Spanish and Mexicans. Others cook it using tripes. We, Filipinos, however, use pork cubes and liver. Pork menudo is also a primary dish in Filipino gatherings, primarily because a lot of people can partake of it.  There are many versions of cooking Pork Menudo but this is our version.

Pork Afritada


Pork Afritada is one of my family’s favorite Filipino recipe that I’ve cooked over and over again. This Filipino dish is somewhat similar to caldereta, mechado and menudo recipe that are tomato sauce based stews which I believe was introduced by the Spaniards in the Philippines.

Pork Sisig


Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver.  It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). Pork Sisig dish is usually serves with alcoholic beverage here in the Philippines but it’s also a good meal together with steam rice.

Pork Barbecue


Pork Barbecue, an all time favorite dish. Your first bite actually determines how good is the marinade was and of course the tenderness of the meat. There’s nothing wrong if one adds Seven-up or Sprite, or just simply soy sauce plus spices and calamansi or lemon to the marinade. Others just do the simplest way of rubbing salt and pepper. But the important thing is that the meat must absorbed the marinade and your desired flavor must come out after barbecuing.

Pork Bistek

Pork Bistek by kramsuperstar

Pork Bistek – If you know how to cook beef steak or bistek tagalog, then you can easily cook this pork steak recipe. This is a lot easier to cook since pork has a shorter cooking time. To make the pork tender, make sure to marinate it for more than one hour.

Lechon Pork Belly


A whole pork belly stuffed with Filipino aromatics and flavors, and slow roasted to perfection with crisp golden skin on the outside and tender melt-in-your-mouth meat inside. The crispiness of its skin is one of the best features of lechon pork belly but the flavor and aroma are distinctive. You will distinctly taste spices and herbs particularly the combination of lemongrass, leeks, salt, pepper, and garlic as stuffing. The slow roasting method envelopes these flavors to the meat positioning it in a different ball game.


From grilled, deep fried, breaded or barbecued, if it’s pork you’re looking to cook we have these party-worthy top-rated Top Filipino Pork Recipes.

Gather your family and friends, these Filipino Pork Recipes will surely go fast. Take my word, make sure to save some for yourself when you cook these Pinoy Pork Dish.












Eight Filipino dishes to try that come recommended

  • Adam Liaw’s Bicol express (Adam Liaw)

Filipino food is underrepresented in Australia. Here are eight dishes that showcase the flavours of this Southeast Asian cuisine.

 — The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm or stream it free on SBS On Demand. Catch the Filipino Savoury episode with Luisa Brimble and Will Mahusay this Friday 16 July. — 

“Filipino cuisine is one of the most underrated in the world,” says Adam Liaw, author, food personality and host of The Cook Up. It’s the antithesis to the fussy and preachy individual serves of stuffy European restaurants. It’s a cuisine that’s all about fun, flavour and togetherness.”

The Philippines is comprised of 7,641 islands, so there are sub-cuisines and spins on dishes aplenty. If you’re not sure where to start, kick things off with these eight suggestions.



Bicol express

A fiery stew of pork belly, coconut and chilli, I prefer to keep my version a little more tame with large red and green chillies, and leave the heat of the bird’s eyes up to the individual.

Tortang talong

Food photographer Luisa Brimble grew up in the region of Bicol in the Philippines. She says there’s one main reason that Filipino food in Australia is underrepresented: Filipinos only began migrating relatively recently.

“Filipinos really didn’t travel until quite recently, until they were looking for a lot more nurses in the US,” says Brimble.

In Australia alone, by the end of 2009, the Federal Government had recorded about 175,000 Filipino-born people in the country. By the end of 2019, that number had grown by approximately 68% to nearly 300,000.

One of Brimble’s favourite Filipino dishes is tortang talong, which is an eggplant omelette that’s commonly enjoyed at breakfast or lunch. It’s made from grilled eggplant that is soaked in an egg mixture, then fried. 

Tortang talong

Luisa cooks the dish with Adam on The Cook Up

Tortang talong is best eaten with steamed rice and banana ketchup. “Tomato wasn’t really something that grew in the Philippines, so banana ketchup was a genius invention,” says Brimble. The sweet and sour sauce is now quite popular across the country.


James Meehan runs Hoy Pinoy, a Filipino food catering business, with his wife Regina. Inihaw, a sub-cuisine featuring barbecued meats and seafood that are basted and often skewered, is undoubtedly a favourite of his. 

“This is a big category when it comes to Filipino cuisine, every part of the Philippines has [its] own unique twist on inihaw,” says Meehan.

Chicken, pork belly, squid and fish are some popular inihaw items. Straight off the barbecue, the meats are usually served with a chilli and vinegar sauce.

Filipino chicken inasal

Chicken inihaw by Regina Meehan

Pork sisig 

Pork sisig is an iconic dish Filipino dish, traditionally combining different cuts of pork, which are chopped into small pieces, paired with onion and seasoned in soy, chilli and vinegar. Sisig is sometimes topped with an egg and commonly served sizzling on a hotplate.



Signature sisig: The duo satisfying the growing appetite for Filipino food

Most Australians have eaten Chinese, Thai, Japanese or Indian in the last few weeks, but it’s unlikely they’ve had Filipino.

The addition of pork crackling makes this one a standout, taking the texture to a whole other dimension. It’s one of those perfect all-occasion dishes; sisig can be shared around the table or simply eaten by one person. 

Garlic butter prawns

Garlic butter prawns are a must-try, and there’s more than meets the eye when it comes to its title.

A flavourful dish where prawns, traditionally still in their shell, are the hero. The twist? They’re marinated in fizzy lemonade which tenderises the prawn meat. 

The dish comes together by melting butter in a pan or a wok, which is used to saute chilli and garlic. The lemonade is drained from the prawns before being tossed in the hot butter mixture. 

Bistek Tagalog 

“My mother-in-law would cook this for me almost every day!” says Meehan, a big fan of bistek Tagalog.

It’s a hearty dish of thinly sliced beef that is marinated in soy and calamansi (a small native citrus) overnight.

The beef is first pan-fried, then braised using a combination of water and the citrus marinade for almost an hour. If you’re after a dish that’s tangy and loaded with umami, look no further.

Lechon kawali 

It’s a labour of love to make lechon kawali, which is thrice-cooked pork belly.

The pork is braised until tender, then cooled and dried. This process is repeated and the pork then fried to finish the dish, creating melting soft meat with a crispy exterior.

Meehan suggests eating lechon kawali with chilli sauce and yema, which is an egg yolk caramel.

Chicken humba 

Will Mahusay runs Sydney Cebu Lechon, one of Sydney’s most renowned Filipino restaurants. Mahusay says, “I’ve always personally believed that Filipino flavours are just as amazing as all the other Southeast Asian flavours, and I’ve made it my mission to really put Filipino cuisine [on the map] and make it part of mainstream Australia.”

“I’ve always personally believed that Filipino flavours are just as amazing as all the other Southeast Asian flavours”

One of Mahusay’s favourite things to cook is chicken humba, a dish his grandmother often used to prepare.

Pieces of chicken (usually the thighs or drumettes) are braised in dark soy sauce with brown sugar, black beans and plenty of aromatics such as star anise, five-spice, bay leaf and a generous helping of black peppercorns.

Chicken humba

Chicken humba

Serve with rice and this is comfort food at its finest.

Halo halo

Halo halo is the perfect solution for those who can’t choose which dessert to have. It boasts a bounty of flavours and textures, satisfying everything that a dessert stomach could demand.


Halo halo is the perfect dessert for the indecisive diner.

Halo halo is an iconic summertime treat, combining shaved ice, sweetened beans, fruits, ice-cream and evaporated milk. You can take it a level up with different jellies and sago.

Usually served in tall glasses or glass bowls, it’s a colourful and totally joyful treat, designed as much for the eyes as it is for the stomach.

15 Delicious Filipino Dishes To Eat

Learn about Filipino cuisine with these traditional dishes.

You might be wary of trying new foods, but experiencing new flavors and ingredients is a great way to learn about different cultures.

Pork Adobo or Adobong Baboy is filipino cuisine dish with braised pork belly

Challenging your palate can open you up to new worlds and new experiences. Not to mention finding new foods to love is an excellent motivator for future trips and travels!

I am not saying you’ll love every new dish you try, but at least you made an effort, which is more than most people can say!

I’ve made a list of the most popular Filipino foods I have tried and feel great about recommending them to others.

I believe that the unique food preparation found in the Philippines will delight your taste buds, and you will be able to savor ingredients you have never tried before.

Popular Filipino Foods

Try some of these Filipino dishes and experience a great new culture. Here is a quick look at each of these dishes.

Kare Kare

Kare Kare is traditionally prepared with oxtail, but you can also make it with beef tripe, pork hocks, calves feet, pig’s feet, ox trotters, and beef stew meat.

Once you have made your base by boiling the meat, add vegetables such as eggplant, Chinese cabbage, daikon, green beans, okra, or asparagus beans.

You flavor this tasty stew with peanuts, peanut butter, onions, and garlic. Thicken it with toasted or plain brown rice.


A pig is stuffed with lemongrass, tamarind, garlic, onion, and chives and then slow-roasted on a bamboo spit over an open fire. Lechon is served whole on a platter at large celebrations such as festivals and weddings.

People usually savor every part of the tender pork, and the crispy skin is especially favored. Lechon is served with a liver sauce made from sugar, fresh herbs, and vinegar.

And the leftovers don’t go to waste! Anything not eaten makes another tasty treat called Lechon slaw.


They often use tamarind as a souring agent, with other sour fruits and leaves coming in second. Sinigang is meat or seafood stewed with tamarind, tomatoes, garlic, and onions.

You can add okra, taro corms, white radish, water spinach, yardlong beans, and eggplant.

Traditional Filipino sinigang is made with long green peppers to spice up the stew. Filipinos love this stew and prepare it as a regular daily meal or for celebrating holidays and festivals.

Filipinos offer Sinigang to visitors as a traditional welcome meal.


Filipino adobo uses ingredients native to Southeast Asia, like vinegar, soy sauce, fish sauce, black peppercorns, and bay leaves.

Adobo is usually cooked with pork or chicken, and vegetables such as water-spinach and long green beans come into the mix for extra flavor.

Filipino adobo tastes very salty but sour at the same time. This adobo has some similarities to the Spanish adobo, but it has an entirely different preparation and cooking method.

Halo Halo

The bottom layer consists of fruit, beans, or other sweets. Various fruits are chosen for this layer of the dessert, such as sugar palm fruit, coconut sport, saba plantains, agar jellies, sweet potato, etc.

It is covered with shaved ice, and the shaved ice is topped with mashed purple yam or ice cream.

Evaporated or coconut milk is poured over the mixture when served, and the dessert is meant to be mixed before eating.

You can find various local varieties throughout the country, depending on the types of fruit used.


The cooking process uses vinegar and fruit juices to prepare the ingredients, and this method is also used to saute meat and vegetables.

Kinilaw dishes often serve as appetizers or finger foods that accompany alcoholic drinks.

The most popular kinilaw dish is prepared with raw fish cubes mixed with vinegar and a souring agent such as tamarind or mangoes.

Salt, pepper, ginger, onions, and chili peppers add flavor. Kinilaw is an excellent healthy option because a regular serving contains only 147 calories!


The length of the incubation depends on preference but usually lasts between 14 and 21 days, and duck eggs are the most popular. The eggs are incubated in the sun or buried in the sand.

The partially developed embryo bones are soft enough to chew and swallow. Balut is typical street food but also sold in stores and malls.

In the Philippines, Balut is considered haute cuisine, and it is popular because of its unique combination of texture and flavor.


The turon is fried until the wrapper is lightly crisp. Turon is also made with jackfruit, mango, sweet potato, and cheddar cheese.

Turons are sold along the streets along with banana cue, camote cue, and maruya. These are all great snacks to eat while you are on the go, and they are sweet, crunchy, and delicious.

Fresh turon makes an excellent afternoon snack in the Philippines, and this is a simple snack you can make at home.


The meat is stewed with vegetables and liver paste and often includes tomatoes, potatoes, olives, bell peppers, and hot peppers, and some variations will have tomato sauce.

Kaldereta is served during special occasions.

When using goat meat, the meat must be tenderized with vinegar, salt, and pepper for at least an hour, and the marination will eliminate the gamey flavor of the meat.

Kaldereta has a salty-sweet flavor that is uncommon in stews, and it has a thick, flavorful sauce that will have your mouth watering.

Bicol Express

Bicol Express serves most often with a side of rice.

This flavorful stew is made by dicing garlic, onion, and ginger. These ingredients are cooked for three minutes before adding the chunks of pork.

Once the pork has browned, the coconut cream or milk is added and simmered on low heat. Then the long chilies are added.

The Bicol express is not for the faint of heart; it is a spicy dish that will make your taste buds dance.


Lumpia is a variety of spring rolls containing sweet or savory fillings prepared for a snack or an appetizer, and the paper-thin wrapper distinguishes the Filipino lumpia.

They are stuffed with meat and vegetables, and lumpia can be served fresh or fried.

Lumpia is enjoyed best in one of the traditional sweet and sour sauces, vinegar-based sauces, banana ketchup, or sweet chili sauce.

Filipino lumpia has a delicious dessert variety, turôn, which will satisfy any sweet tooth as mentioned before.


Laing is served to complement meat or fish dishes, and boiled white rice comes as a side.

Laing is most commonly prepared with pork, shrimp, or fish flakes. The ingredients are wrapped in a taro leaf and then steamed in coconut milk.

Taro leaves must be cleaned because they contain calcium oxalate crystals which can cause itching and burning in the mouth. Leaves can also be dried to lessen the number of crystals.


There are many different types of pancit depending on the noodles, preparation, place of origin, and the ingredients.

Pancit is known for being served with calamansi, a citrus fruit native to the Philippines.

Pancit is an everyday meal, and it can be eaten alone or paired with white rice, bread, or steamed rice cakes.

Find Pancit around tables during festivals, gatherings, and religious ceremonies, since it is pretty easy to prepare pancit in large quantities.

Pancit is prepared by sautéeing ingredients with garlic, onions, vegetables, meat, or seafood. 


There are three steps to preparing a traditional sisig: boiling, broiling, and lastly, grilling.

The boiling process removes any hair on the pig’s head and tenderizes it. Parts of the head are cut and then grilled or boiled, and finished off with onions.

There are several variations to Sisig that include pork, ox brains, and pork cracklings. It is served as a main course or a snack, and Sisig is served on a heated plate so the pork fat will not congeal.


Pinakbet is a traditional Filipino dish native to the northern regions of the Philippines.

This dish is made by sautéeing vegetables in a fish or shrimp sauce. 

Pinakbet usually includes bitter melon. Other commonly used vegetables are eggplant, tomato, okra, string beans, chili peppers, or winged beans.

Vegetables are widely grown in backyard gardens, so they are easily accessible. Pinakbet is flavored with ginger, onions, and garlic.

Pinakbet is usually cooked until it is close to being dry and shriveled. The shrimp paste complements the flavors of the vegetables.

The Best Filipino Food to Try When Visiting the Philippines

Visiting the Philippines is an exciting experience. Like hitting two birds with one stone, soak in the beauty of its scenic attractions and relish the extensive food selection. Trying different types of Filipino foods isn’t just a handful. It is a mouthful and a delightful gustatory adventure in itself. To guide you in your search for top dishes that are unique, authentic, sweet, spicy, savory, and crispy,

Famous Filipino food to try that is hungry-worthy

Famous Filipino dishes to try that are hungry-worthy

1. Chicharon (Deep-Fried Pork Rinds)

Take a bite into one of the most popular Filipino appetizers called Chicharon. Spanish in origin, this is the Filipino version of Chicharrones. Chicharon is a deep-fried appetizer.

They are commonly used as chicharon is the pork rind. Another popular type of chicharon is Chicharon Bulaklak. (intestinal membrane). Deep-fried chicken skin is another form of chicharon that is crunchy and yummy.

How to prepare this food?

The pork rind or intestinal membrane is boiled, seasoned, and deep-fried. You can easily buy chicharon at stores and restaurants. Dip your chicharon in a spicy vinegar sauce and enjoy the crunch over a bottle of beer.

2. Balut (Boiled Duck Embryo)

Sampling Balut or duck embryo will bring out the adventurer in you! Eating this delicacy will give you a unique experience that you can flex to family and friends back home.

How to prepare this food?

To make Balut, you need duck eggs. Duck eggs are fertilized and incubated for several weeks. Once done with the process, these eggs are boiled and served.

How to eat it? Like eating a hard-boiled egg, crack it and peel off the shell. You may season it with salt and take a quick slurp of the duck embryo liquid and then eat the duck insides.

Some restaurants serve this delicacy by sautéing it with spices, served with vegetables in season. Nothing beats the experience of eating it straight from its shell. Give it a try!

3. Adobo


When in the Philippines, Adobo is a must-try for everyone, meat lovers and vegetarians alike. Adobo is a traditional Filipino dish that has found a spot in Filipino homes. It is considered the national dish in the Philippines and is known globally.

Its origin is debatable, though pointing to a Spanish influence. But one thing is for you. Hands down, you will fall in love with Adobo.

How to prepare this food?

The cooking process is simple. A lot of restaurant chefs have added their special touches to this dish. Marinade the meat (pork, chicken, or beef) in garlic, black pepper, soy sauce, and vinegar. Bayleaf is added. Let it simmer until tender and when the thicker sauce has been formed. Several home cooks add coconut milk and brown sugar to the Adobo for a slightly sweet and creamier taste.

There is also a vegetable version of the Adobo. You can use Kangkong (water spinach) or okra. Best enjoy Adobo is with steamed rice with a side dish of tomatoes or pickled papaya (atchara)

4. Lechon (Roasted Pig)

Having Lechon is the heart of a Filipino fiesta or party. Lechon is the country’s national pride, one of the top Filipino dishes served at celebrations and special occasions.

How to prepare this food?

An entire suckling pig is roasted while being turned on a spit. Before spit-roasting, the pig is marinated and stuffed with peppers, spring onions, garlic, different spices, and lemongrass.

The meat is flavorful and tender, while its skin has turned into the crispy golden brown that many people like. Others prefer a younger pig to be spit-roasted called Lechon de Leche.

You can eat Lechon with rice or eat it as an appetizer. Its dipping sauce, called Lechon sarsa (sauce), is a liver sauce fused with vinegar, garlic, black pepper, and breadcrumbs.

A chicken version of the Lechon is called Lechon Manok (grilled chicken). A whole chicken is marinated with spices and spit-roasted until done.

5. Crispy Pata

Crispy Pata

Crispy Pata is one of the most popular and well-loved Filipino dishes around. This crispy and tender pork knuckle is a staple in many Filipino celebrations, big or small.

How to prepare this food?

Cook the pork knuckle with black pepper, salt, and other spices until tender and then deep-fried until golden brown. Crispy Pata meat remains tender while the skin is golden crispy.

Enjoy the crunchy skin and tender meat of the Crispy Pata over freshly cooked rice. A dipping mixture of soy sauce and vinegar is a good match.

6. Sinigang na Baboy (Pork cooked in Tamarind Broth)

Sinigang na Baboy is a famous Filipino food that is an absolute must-try for anyone visiting the Philippines. One of the top Filipino recipes, Sinigang, is a Sunday meal where most Filipino families gather and eat together.

This soup is uniquely different from other Asian-inspired dishes in its distinct sourness. The tamarind flavoring adds a tangy taste making this dish more enjoyable.

How to prepare this food?

Boil your choice of pork, beef, or chicken together with crushed tomatoes and peeled onions until tender. Separately, boil tamarinds put in a filter, and crush until you get a tamarind base. Add the tamarind base to the boiled meat with green chilies and vegetables such as sliced radish, beans, okra, eggplant, and kangkong (water spinach). Add fish sauce to taste. For those who want a non-meat dish, substitute with fish.

Eating Sinigang na Baboy becomes more enjoyable with a bowl of freshly-cooked rice. A lot of Filipino households serve Sinigang with Adobo on the side. Try it!

7. Kare-Kare (Oxtail in Peanut Sauce Stew)

Kare-Kare (Oxtail in Peanut Sauce Stew)

Kare-Kare has been beautifully influenced by a curry dish called “Kari-Kaari,” created by Indian chefs. This tasty dish is curry-inspired. Instead of using spicy curries, peanut sauce is the main star of this delicious dish.

How to prepare this food?

The traditional way of preparing Kare-Kare is by using oxtail and pork trotters. Clean and boil these meat cuts with delicious peanut sauce until tender. Add vegetables like cut-up banana blossoms, beans, sliced eggplants, and water spinach to the peanut sauce and season with fish sauce. For a creamier Kare-Kare, some chefs add coconut milk. You can substitute oxtail with beef, pork cuts, chicken, or goat meat.

Though goat meat stewed in tomato sauce, liver, bell peppers, olives, and potatoes make Caldereta, another classic Filipino dish, perfect as an appetizer.

Vegetarians will be thrilled to know that there is a meatless but flavorful version. Simply add vegetables to the peanut sauce and let it simmer until done.

Enjoy this Filipino stew with mounds of rice like most locals do. Eat it together with bagoong or shrimp sauce. The salty bagoong balances out the rich flavor of the Kare-Kare.

8. Kinilaw (Filipino Ceviche)

Kinilaw is a Filipino type of Ceviche. Popular in many countries, Ceviche features raw fish cured in a vinegar and citrus juice mix.

Kinilaw does the same thing. Fresh tuna, salmon, Bangus (milkfish), or shellfish are often used and cured in the Filipino-style vinegar mix.

How to prepare this food?

Usually, tuna and mackerel are the fish choices for this dish. Cut fish into bite-size pieces. Cure the fish in a vinegar mix with calamansi (Philippine lime), sliced onions, garlic, green chilies, salt, and black pepper.

While enjoying the beautiful beach at dusk, have a bite of Kinilaw with your favorite drink.

9. Kilawin


Don’t be confused with the spelling. Kilawin is the meat version of the Kinilaw. Sometimes, goat meat is used. Strips of goat meat are marinated in a vinegar mix and cooked. You heard it right. This meat dish could be grilled or pan-fried.

How to prepare this food?

Cut up strips of meat and marinade in vinegar, calamansi (Philippine lime), black pepper, salt, and chilies.

10. Bulalo

Feast your eyes on a traditional Filipino cuisine called Bulalo, originating from the province of Batangas. Among Filipino dishes around, Bulalo is the only slow-cooked soup dish that uses beef shanks and bone marrow as its prime ingredients. Traditionally, Bulalo is slow-cooked on a wood-burning stove.

How to prepare this food?

Bulalo is slow cooking at its finest. Boil the beef shanks and bone marrow with onions and spices until tender. Add vegetables like string beans, cabbage, and potatoes. Eat this satisfying food with rice.

11. Bicol Express (Spicy Pork Stew)

Bicol Express (Spicy Pork Stew)

While typical Filipino cuisine is not famous for spiciness, unlike Asian neighbors India, Indonesia, and Malaysia, there is an exception to the rule with Bicol Express. Add Bicol Express to spice your taste buds.

Bicol Express is a savory stew from the Bicol region of the Philippines. In Bicol, this dish is popular as “sinilihan.”

Where did the dish get its name? Interestingly, this delicacy was named “Bicol Express” by Cely Kalaw, a Filipino resident who joined a Manila-based cooking competition in the 70s. She was inspired by the train route between Manila and Legaspi (Bicol).

This creamy Filipino stew in coconut milk with spicy chilies and shrimp paste is the crowning glory.

How to prepare this food?

Cut the pork belly into small strips and sautée with onions and garlic. Add chili peppers and coconut milk once the meat is brown, and let it simmer. If you prefer it spicier, add more chilis. Add shrimp paste for extra flavoring.

Other versions of Bicol Express substitute meat with fish, seafood, and even vegetables. The meal preparation is the same.

Freshly steamed rice goes very well with Bicol Express. You may also sample it as a spicy appetizer. Others prefer to test it as an appetizer with their favorite alcoholic drink.

12. Chicken Inasal

This Filipino grilled chicken dish should be in the number spot for chicken lovers! This dish is grilled, and juicy heaven sent from Bacolod, where it originated.

How to prepare this food?

To cook Chicken Inasal, marinate chicken in a Bacolod-style mix of calamansi (Philippine lime), black pepper, garlic cloves, vinegar, and annatto. While grilling the chicken, continue to baste it to seal the taste further. The grill will give its golden brown color.

Eat your chicken Inasal over a bed of garlic rice drenched with chicken oil. A side dish of atchara (pickled shreds of papaya) is perfect.

13. Inihaw Na Liempo (Grilled Pork Belly)

Inihaw Na Liempo (Grilled Pork Belly)

This one is a sure winner on the taste buds of pork belly lovers. Inihaw na Liempo is Filipino-style grilled pork belly and one of the most popular Filipino dishes in any Pinoy home.

How to prepare this food?

Preparing this delicious Filipino food is easy. Marinade pork belly in vinegar, black pepper, garlic, soy sauce, and chilis for several hours. Grill until brown.

Eating Inihaw na Liempo goes very well in a soy sauce and vinegar dipping sauce or simply crushed tomatoes. You will love eating rice with this delicious pork belly dish.

14. Inihaw na Bangus (Grilled Milkfish)

You will adore feasting on Inihaw na Bangus (Grilled Milkfish). Bangus, locally known as milkfish, is the national dish of the Philippines. Dagupan, a Philippines province, takes pride in having the newest catch of freshwater Bangus in that area.

You can cook this particular fish in several ways. Its milky white meat and pleasing taste are perfect for grilling. Grilling it is a must-try!

How to prepare this food?

Stuff the Bangus with chopped onions, garlic, tomatoes, ginger, salt, and black pepper. Grill the fish until done.

Enjoy your Inihaw na Bangus with a dipping sauce of vinegar, soy sauce, and calamansi (Philippine lime). Don’t forget to eat with a bowl of freshly-cooked rice.

Bangus is also prepared as a smoked fish. Fry the smoked bangus and eat with a spicy vinegar sauce.

15. La Paz Batchoy(Noodle Soup)

La Paz Batchoy(Noodle Soup)

Try a bowl of steamy and savory La Batchoy noodle soup. The dish points to its origin in La Paz, Iloilo.

This noodle soup dish is quite popular and served in many restaurants.

How to prepare this food?

Cook the egg noodles in a pork and beef broth. Add bits of pork, chopped pork liver, and some vegetables mixed with a raw egg to the noodles and serve it with toasted garlic.

A version of the La Paz Batchoy was created called Batchoy Tagalog. Instead of egg noodles, cook misua noodles (thin and stringy noodles) in a ginger-based pork broth. Add the pork bits.

Many guests enjoy La Paz Batchoy as either a breakfast entry or a late afternoon snack.

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