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Popular Filipino Dishes

Beef Pares

Beef Pares are cubed beef briskets cooked with spices and tenderized to perfection. The aroma of this dish alone is enticing. The taste is captivating. You will surely ask for more after tasting it.

Bicol Express

The mild sweetness of coconut milk brings a sense of delight to the sharp notes of chili pepper and bagoong in the classic Bicol Express recipe. this has helped make it arguably one of the most popular Filipino dishes.

Lechon

The name “lechon” is said to have come from the Spanish word “lechona” which means “suckling pig.” This indicates that the first version of this dish is what is locally called lechon de leche.

Crispy Pata

Crispy Pata or crispy pork leg is a popular Filipino pork dish. This dish can be eaten as a main dish along with rice and atcharang papaya. People also consume it as beer food or pulutan.

Skinless Longganisa

Skinless longganisa is a version of the native Filipino sausage usually made of ground pork, garlic, and spices.It is also known as naked sausage. Filipino Longganisa can either be sweet or garlicky.

Pork Barbecue

Pork barbecue in bamboo skewers is what Filipino Style Pork BBQ is all about. It is composed of thinly sliced pork pieces that are marinated in a special mixture of seasonings and spices.

Lumpiang Shanghai

Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper.It is often served as an appetizer or snack.

Bulalo

It’s a well known fact that Filipinos love stew and soup dishes. From the sour sinigang to the sweet tinola, there’s guaranteed to be a soup dish for every flavor palate preference all great to sip and enjoy, especially during long, cool nights.

Tinola

Chicken Tinola is a Filipino soup dish. It involves cooking chicken pieces in ginger broth. It is a popular cold weather dish. This Filipino Chicken Soup is best enjoyed with fish sauce as dipping sauce, and a cup of warm white rice.

Instructions

Place garlic, cilantro, oregano, salt, pepper, cumin, and 1/2 cup of the oil in a blender. Slowly add orange and lime juice, and pulse until smooth, 10 to 12 times. Remove 1 cup marinade mixture, and reserve for later use.

Place pig in a container that is large enough to accommodate its size. Thoroughly coat with remaining marinade mixture, rubbing all over pig. Cover container, and chill 8 to 24 hours, basting occasionally.

Preheat oven to 275°F. Place a wire rack in a large, aluminum foil-lined rimmed baking sheet or roasting pan. Remove pig from marinade, and place on rack, discarding marinade.

Inject pig all over with reserved 1 cup marinade mixture, and rub with remaining 1 cup oil. Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160°F, about 4 hours, rotating pan, if necessary. Increase oven temperature to 425°F, and roast until skin is golden brown and crispy, about 1 hour. Let rest 20 minutes. Serve immediately.

Ingredients

20 garlic cloves

1 bunch cilantro, trimmed

1 cup loosely packed fresh oregano leaves

5 tablespoons kosher salt

2 tablespoons black pepper

2 tablespoons ground cumin

1 ½ cups olive oil, divided

4 cups fresh orange juice (about 8 oranges)

4 cups fresh lime juice (about 10 limes)

1 (15- to 18-lb.) whole suckling pig

Instructions

Pour water in a cooking pot then let boil.

Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.

Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).

Remove the tender leg from the cooking pot and set aside until the temperature goes down.

Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.

Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.

When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.

Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.

Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

Share and enjoy!

Ingredients

1 piece whole pig leg cleaned

6 pieces dried bay leaves

2 tablespoons whole peppercorn

4 pieces star anise optional

6 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons garlic powder

12 cups water

6 cups cooking oil

Instructions

Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.

In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.

Cover the bowl. Refrigerate for 2 hours.

Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

Refrigerate overnight.

Cook and serve for breakfast. Share and enjoy!

Ingredients

1 ¾ lbs. ground pork

9 tablespoons dark brown sugar

1 tablespoon smoked paprika

3 tablespoons vegetable oil

1 ¼ tablespoons coarse salt

1 teaspoon ground black pepper

2 head garlic