The blend of sweet, salty, and sour flavors in Filipino dishes is the result of years of home cooking and the exchange of cultures. These 13 easy recipes capture the love of a Filipino family’s dinner table, and the best part is, you’ll find all the ingredients in a regular supermarket, and the flavors are as authentic and satisfying as you would want.
1. Chicken Adobo
The best and most popular dish in all of Filipino cuisine is Adobo.
A recipe that is so simple, and does braising in a savory, tangy sauce that is a true delight to prep in advance, as it is best when made a few days in advance.
Ingredients
For the chicken:
- 2 pounds chicken thighs (bone-in, skin-on preferred)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic (about 10-12 cloves), cloves peeled and smashed with the side of a knife
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon brown sugar
- 1 cup water
- 2 tablespoons cooking oil (vegetable or canola)
Instructions
Step 1: Marinate the chicken.
In a large bowl, combine the chicken thighs, soy sauce, vinegar, smashed garlic cloves, bay leaves, peppercorns, and brown sugar.
Use your hands or a spoon to mix everything so the chicken is well coated.
Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes.
If you have time, marinate it overnight for even deeper flavor. The longer it sits, the more flavorful your adobo will be.
Step 2: Sear the chicken for color.
When you are ready to cook, pour 2 tablespoons of oil into a large, heavy-bottomed pot or Dutch oven and set it to medium-high heat.
While the oil heats, remove the chicken from the marinade by using tongs or a slotted spoon.
Don’t throw the marinade away; set it aside!
When the oil is shimmering and hot, add the chicken pieces to the pot, skin side down.
Don’t touch them for 3 to 4 minutes, until the skin is a deep, golden brown; then flip and brown the other side for another 3 to 4 minutes.
This is the most basic step for developing flavor in your dish.
Step 3: Braise for a long time at a low temperature
After the chicken is browned on both sides, add the saved marinade (all the garlic, bay leaves, and peppercorns) and 1 cup of water.
Turn the burner to high and boil the entire mixture.
There should be large bubbles breaking the surface, which lets you know it’s boiling.
After boiling, turn the burner to low so it is gently simmering, which is just small bubbles on the surface.
Please cover the pot with a lid and cook it for 30-40 minutes.
It is important to check it occasionally and stir it. It is finished when the chicken is cooked and fork-tender.
Step 4: Thicken the sauce
Once the chicken is tender, remove the lid and turn the burner to medium for another 10-15 minutes.
This time should thicken and concentrate the sauce so it is glossy.
While it cooks, turn the chicken pieces to get the glossy dark sauce evenly distributed. The sauce is ready when it coats the back of a spoon.
Final Step: Enjoy while hot.
Place the chicken on a serving plate and pour a generous amount of the beautiful sauce on top.
Enjoy right away with a side of steamed white rice.
2. Pork Sinigang
The ultimate Filipino comfort soup. Its tamarind-based soup is savory, tangy, and filled with an abundance of vegetables, and it is like a warm hug in a bowl.
Ingredients
For the Soup
- 1.5 Pounds Pork Belly or Pork Ribs, Cut Into 2-Inch Chunks
- 8 Cups Water
- 1 Large Onion, Cut Into Quarters
- 2 Medium Tomatoes, Cut Into Quarters
- 1 Packet (About 1.4 Oz) Tamarind Soup Base (Brand Like Knorr Sinigang Mix)
- 1 Daikon Radish (About 8 Inches Long), Peeled And Sliced Into 1/2 Inch Rounds
- 1 Bunch Kangkong (Water Spinach) Or Regular Spinach, Stems Separated From Leaves
- 2 Long Green Chilies (Finger Peppers)
- 3 Tablespoons Fish Sauce
- Salt To Taste
Instructions
Step 1: Boil The Pork
Pour 8 Cups Of Water Into A Large Pot And Bring It To A Boil Over High Heat.
Once Boiling, Carefully Add The Pork Chunks.
Let The Pork Boil For About 5 Minutes-You’ll Notice Some Gray Foam Rising To The Surface.
Use A Ladle Or a Large Spoon To Skim Off And Discard This Foam.
This Step Removes Impurities And Keeps Your Soup Clear And Clean.
Step 2: Add aromatics and let it simmer
After skimming the foam, add the quartered onion and the tomatoes to the pot.
Reduce the heat to medium-low to keep the soup simmering gently (small bubbles should be visible).
Cover the pot with the lid slightly ajar and let it simmer for 30-40 minutes.
You’ll know the pork is done when it is tender and can be easily pierced with a fork.
Step 3: Add the tang
When the pork is tender, add the tamarind soup base and the 3 tablespoons of fish sauce to the pot.
Stir until the soup base powder dissolves completely, then let it simmer for another 5 minutes to allow the tamarind flavor to infuse.
At this point, taste the broth; it should be pleasantly tart and savory.
Step 4: Add firmer vegetables
To the pot, add the sliced daikon radish and whole green chilies.
The radish takes a bit of time to cook, so let it simmer for about 5-7 minutes.
You want the radish to be tender but still have a slight bite to it; it shouldn’t be mushy.
You can test it by poking a piece with a fork.
Step 5: Finish with the greens
Place the kangkong or spinach in the pot.
For the thicker stems of the kangkong, wait 1 minute before adding the leaves.
Turn the heat off completely.
Allow the greens to sit in the heat for 2 to 3 minutes. They should be soft and bright green.
Step 6: Final seasoning and serve.
The final taste of the soup should be checked one last time.
Add more tamarind mix or a squeeze of lemon if it is lacking in sourness.
If it is lacking in salt, more fish sauce should be added.
Ladle the hot soup into bowls, and be sure to give each bowl enough of the pork, vegetables, and broth.
Serve with steamed rice on the side.
3. Pancit Canton
This dish is a must for all Filipino celebrations.
Again, stir-fried canton noodles with vegetables, meat, so tasty, you wouldn’t just stop at one serving.
Ingredients
For the pancit:
- 1 pound pancit canton noodles (or thick egg noodles/lo-mein noodles)
- 1/2 pound chicken breast, sliced into thin strips
- 1/2 pound shrimp, peeled and deveined
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small onion, sliced thin
- 2 cups cabbage, shredded or roughly chopped
- 1 large carrot, peeled and cut into thin matchsticks (julienned)
- 1/2 cup snap peas or snow peas, ends trimmed
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 cups chicken broth (or water with 1 bouillon cube)
- 3 tablespoons cooking oil
- Salt and pepper to taste
- 2 lemons, cut into wedges for serving
Instructions
Step 1: Prep the noodles
Soak the pancit canton noodles in warm water in a large bowl for about 5 minutes, so they soften a bit but don’t completely cook.
Drain the noodles in a colander and set aside. This prevents the noodles from breaking when being stir-fried.
Step 2: Cooking the Chicken
Heat 1 tablespoon of oil in a large wok or the largest pan you have over high heat.
Then the oil should be very hot (it should shimmer) before you add the sliced chicken.
Spread it in a single layer and let it cook for 2 minutes without stirring to attain a sear.
Then stir for another 3 minutes until the chicken is cooked.
Once cooked and there is no chicken that is pink, transfer it to a plate and set it aside.
Step 3: Now, Cook the Shrimp
There should be enough oil in the same wok to cook the shrimp, and add more if necessary.
Shrimp should be added in a single layer and cooked on each side for 1 to 2 minutes until pink and opaque, making sure not to overcook.
This’ll make it rubbery. Once done, transfer to the plate that has the chicken.
Step 4: Build the Flavor Base
Add the last tablespoon of oil to the wok and the minced garlic and sliced onion.
It should be stir-fried for 1 minute to allow it to be fragrant and the onion to have some softness.
You should smell the garlic, which is an indicator that the flavor is forming and that it is time to build on it.
Step 5: Incorporate the vegetables
Toss the julienned carrots and snap peas into the wok. Stir-fry for about 2-3 minutes.
The vegetables should still be crisp and bright in color; you don’t want them mushy.
Season with a pinch of salt and pepper.
Step 6: Everything together
Now it’s time to bring it all together.
Return the cooked chicken and shrimp to the wok.
Add the drained noodles.
Pour in the soy sauce, oyster sauce, and chicken broth.
Using tongs or two spatulas, toss everything together for about 3-4 minutes.
The noodles will absorb the liquid and soften completely. If the noodles seem dry, add a splash more broth.
Toss in the shredded cabbage and stir-fry for just 1 minute until it’s slightly wilted but still has some crunch.
The cabbage should still be bright green.
Step 8: Serving with lemon
Transfer the pancit to a large serving platter.
Serve immediately with lemon wedges on the side.
Squeezing fresh lemon juice over the noodles right before eating adds a bright, fresh flavor that really makes the dish pop.
4. Beef Kaldereta
An extra big portion of Filipino beef stew is what this is.
A tomato-based stew is what this dish is. Kaldereta is heavily rich in flavor and spicy. It’s great for Sunday lunches.
Kaldereta Ingredients
- 2 lb. beef chuck, 1 1/2” cubes
- 1 14 oz. Can tomato sauce
- 1 6 oz. can tomato paste
- 1 cup liver spread (can be found in Asian grocery stores, or use 1/4 cup smooth peanut butter as a substitute)
- 3 medium potatoes, peeled and quartered
- 2 carrots, peeled and sliced into 1/2” rounds
- 1 red bell pepper, sliced
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 cups beef broth (or water with 2 beef bouillon cubes)
- 3 tablespoons soy sauce
- 2 bay leaves
- 1/4 cup oil
- Salt and pepper to taste
Instructions
Browning the beef. To get a good brown, first dry the cubed beef with paper towels.
Brown all sides and season with salt and pepper.
Heat 1/4 cup of bt oil in a large, heavy pot (Dutch oven works great) over medium-high heat.
When the oil is hot, put in the beef cubes in a single layer and season.
Don’t overcrowd the pot, or they’ll steam instead of brown.
You might need to work in batches.
Each side should cook for about 2 minutes without moving the pieces, and should total to about 8-10 minutes to get a good brown.
The beef should be a deep golden brown. Transfer the browned beef to a plate.
Step 2: Sauté the aromatics
In the same pot (with all those delicious browned bits at the bottom), add the chopped onion and minced garlic.
If the pot looks dry, add a tiny splash of oil.
Sauté for about 3 minutes, scraping up the browned bits from the bottom of the pot with a wooden spoon.
This is where tons of flavor live. The onions should become soft and translucent.
Step 3: Build the sauce base
Pour in the entire can of tomato sauce and tomato paste along with soy sauce and bay leaves.
Stir everything together until well combined.
Return the browned beef (and any juices that collected on the plate) back to the pot and add 2 cups of beef broth.
Step 4: Simmer low and slow
First, turn the heat to high until the mixture boils and there are big bubbles.
Then, lower the heat until it is a low simmer, with tiny bubbles.
Leave the lid on the pot and let it cook like that for 1.5 to 2 hours.
Check it every 30 minutes to stir it. The beef is done when you can pull it apart with a fork.
Add a little water if the sauce is too thick, and if it is too thin, leave the lid off for the last 30 minutes.
Step 5: Add the Vegetables
When the beef is fork-tender, add the cubed potatoes and sliced carrots.
Make sure to stir, so the vegetables are submerged in the sauce.
Then, let everything simmer for about 15 minutes until the carrots and potatoes are fork-tender.
After that, add the bell pepper strips and cook for 5 more minutes. The bell pepper should still have a slight crunch.
Add the liver spread (or peanut butter) to the pot.
Stir again until it is evenly integrated into the sauce.
Simmer for 5 more minutes for the sauce to thicken and enrich in flavor.
Taste the sauce and add more salt to enhance the flavor.
Step 7: Enjoy
Serve the kaldereta on a bed of steamed, white rice, ensuring that each serving is garnished with a generous portion of the thick, lustrous sauce.
5. Chicken Tinola
This is a ginger-forward chicken soup that is light but deeply satisfying. Tinola is what Filipinos turn to for a healing soup for body and soul.
Ingredients
For the tinola:
- 2 pounds chicken pieces (thighs and drumsticks work best)
- 1 thumb-sized piece of fresh ginger (about 2 inches long), peeled and sliced into thin coins
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 green papayas (or 2 chayote squash), peeled, seeded, and cubed into 1-inch pieces
- 1 bunch chili leaves (or substitute with spinach)
- 6 cups water or chicken broth
- 3 tablespoons fish sauce (plus more for seasoning)
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
Step 1: Sauté the aromatics
Heat 2 tablespoons of oil in a large pot over medium heat.
When the oil is warm, add the sliced ginger and let it sizzle for about 30 seconds.
Add the minced garlic and sliced onion.
Cook, stirring frequently for about 3 minutes until the onion softens and turns translucent, and everything is fragrant.
Step 2: Brown the chicken
Add the chicken pieces to the pot.
Turn the heat up slightly to medium-high.
Stir the chicken around with the aromatics, letting each piece cook for about 5-6 minutes.
The chicken should be lightly browned on the outside, but it doesn’t need to be cooked through yet.
The browning adds extra flavor to your soup.
Step 3: Add the liquid and simmer
Pour in 6 cups of water or chicken broth and add the 3 tablespoons of fish sauce.
Stir everything together. Turn the heat to high and bring the soup to a boil.
Once it’s boiling with large bubbles, reduce the heat to medium-low so it’s gently simmering.
Let the soup simmer uncovered for 25-30 minutes.
The chicken is done when the meat is cooked through and easily pulls away from the bone.
You can check by cutting into the thickest part; there should be no pink.
Step 4: Add the papaya or chayote
Add the cubed green papaya (or chayote) to the pot.
Continue simmering for about 10 minutes.
The papaya should be tender when pierced with a fork, but not falling apart. It should still hold its shape.
Step 5: Wilt the greens
The chili leaves (or spinach) you added to the soup are cooked.
The heat is turned off, and the residual heat from the soup will wilt the greens perfectly in about 2-3 minutes, so be sure to stir them in.
The leaves should be soft, but still bright green.
Add fish sauce to the soup, 1 tablespoon at a time, to taste and balance the saltiness.
The soup should be savorily warm and have ginger.
Step 7: Serve immediately
The soup consists of a large portion of chicken, vegetables, ginger broth, and is served with steamed rice, which many people like to put directly in the soup.
6. Lechon Kawali (Crispy Pork Belly)
This deep-fried pork belly is a legend in many households.
The skin is crunchy, and the belly is melt-in-the-mouth soft.
Ingredients
- Pork
- 2 pounds pork belly, skin on (find a balance on thickness with your butcher)
- 8 cups of water
- 5 Garlic Cloves, smashed with the side of the knife
- 3 Bay leaves
- 1 T whole peppercorns
- 2 T salt
- 4 cups of Oil (for deep frying)
For Serving
- Available at Asian Grocery stores, Lechon sauce.
- For spiced vinegar, mix 1/4 cup vinegar, minced Garlic, and black pepper.
Instructions
Step 1: Boil the pork belly
For this, use a large pot.
Add the pork, 8 cups of water, smashed Garlic, Bay leaves, whole Pepper corns, and your salt.
Bring the pot to high heat until it boils.
Once it boils, lower to medium heat and let it gently simmer for 45-60 mins.
The pork is done when it feels tender and is easy to pierce with a fork. This step is to cook the pork and infuse it with flavor.
Step 2: Ensure thorough drying
This is key to obtaining crispy skin. Using tongs, lift the pork out of the pot and place it on a plate.
Using paper towels, fully dry the entire surface, focusing on the skin side.
If needed, use several paper towels to achieve a dry feel.
Transfer the pork to a wire rack with a baking sheet and refrigerate it uncovered for 2 hours.
For the best skin, refrigerate overnight. The cold air will dry it further.
Step 3: Get ready to fry
Take the pork from the refrigerator.
With the skin side up, use a fork to perforate it, making about 20 to 30 holes.
This will help it bubble and crisp while it is fried.
Finally, pat the skin with a paper towel to absorb moisture.
Step 4: Heat the oil carefully
For this, pour oil into a large deep pot or wok, 3 to 4 inches.
Heat the oil at medium-high until the oil reaches 350°F.
For a rough guide, a small piece of bread dropped into the oil will help.
It should sizzle and become golden in about a minute.
A deep pot will help, as the oil should only be half full, and it will bubble when the pork is added.
Step 5: Fry with caution
For this step, you will need to be the most careful.
Using tongs, very slowly and carefully lower the pork belly, skin-side down.
It is recommended that you step back as the oil will splatter.
If you have a splatter screen, you may want to use it at this point.
Let the pork fry without moving it for 8 to 10 minutes. It should be deep golden, crispy, and bubbly.
Flip the pork belly with tongs and a spatula.
Fry the other side for about 5 minutes.
It should be golden and crispy, and the whole piece should be deeply golden and crispy all over.
Carefully take the lechon kawali off the oil and put it on the wire rack set on a baking sheet, or put it on a plate lined with a few layers of paper towels.
Let it rest for 5 minutes, and this will also help the skin get even crispier as it will cool slightly.
Step 8: Chop and serve.
Put the pork on the cutting board.
With a sharp knife or cleaver, chop the pork into giant bite-sized pieces.
Put it on a serving platter and serve immediately.
You should also serve lechon sauce or spiced vinegar for dipping.
7. Bicol Express
This dish offers a combination of spicy and creamy, with added coconut milk for an added depth of flavor for the pork.
Like the train that travels to the Bicol region, this dish provides both heat and comfort.
Ingredients
For the dish:
- 1 pound pork belly, sliced into thin strips (about 1/4 inch thick) 1 can (14 oz) coconut milk
- 1 cup coconut cream (the thick part from a can of coconut milk, or buy separately)
- 6-8 Thai chilies (bird’s eye chilies), stems removed (adjust based on your heat preference)
- 5 long green chilies (finger peppers), sliced into rings
- 1 medium onion, sliced thin
- 4 cloves garlic, minced
- 2 tablespoons shrimp paste (bagoong alamang)
- 2 tablespoons cooking oil
Instructions
Step 1: Brown the pork belly
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
Add the sliced pork belly in a single layer.
Let it cook without stirring for about 3-4 minutes so it can brown on one side.
Then stir and continue cooking for another 5-6 minutes.
The pork should be browned, and some of the fat should have rendered out.
You’ll see the oil in the pan increase from the pork fat. This is good; it adds flavor.
Step 2: Sauté the aromatics
Add the minced garlic and sliced onion to the pan with the pork.
Stir everything and cook for about 3 minutes so the onion softens and the garlic is fragrant.
Add the Thai chilies (whole or sliced—whole will be less spicy) and the 2 tablespoons of shrimp paste.
Stir for 1-2 minutes. The shrimp paste will become fragrant and slightly caramelized.
This adds savory, umami depth to the dish.
Pour in the coconut milk.
Add the entire can of coconut milk to the pan and stir so that all the browned bits at the bottom of the pan are incorporated.
Turn the heat to high to boil the mixture.
Once it’s boiling, lower the heat to medium-low and let it gently bubble.
Step 3: Simmer and reduce
The dish should be left to simmer uncovered for 20-25 minutes, and it should be stirred occasionally.
The coconut milk will reduce, and the oil will begin to separate and pool on the surface.
The pork should be very tender at this point, and the sauce will have reduced by about one-third.
Add the coconut cream and green chilies, then let the coconut cream simmer with the rest for 5 to 7 minutes.
The sauce thickens and becomes a bright orange as the oil separates, and the green chilies soften without losing their bright green color.
The Bicol Express is complete when the sauce is thick and shiny enough to coat the back of a spoon.
There should be orange oil on the surface of the sauce. Carefully taste (it will be spicy!) and add a pinch of salt if needed.
Step 4: Serve with plenty of rice
This dish is adequately spicy and rich, recommend steamed white rice to the guests for the balance.
8. Kare-Kare (Oxtail Peanut Stew)
This rich, uniquely Filipino peanut stew is savory, slightly sweet, and completely unlike anything you’ve tasted.
Ingredients
For the stew:
- 2 pounds oxtail, cut into 2-inch pieces (ask your butcher to do this)
- 1/2 cup smooth peanut butter
- 1/4 cup ground toasted rice (or rice flour)
- 3 tablespoons annatto powder (or substitute with paprika for color)
- 1 large eggplant, cut into thick slices
- 1 bundle of long beans (about 20 beans), cut into 2-inch pieces
- 1 bundle of bok choy (or regular cabbage), leaves separated
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 cups water
- 3 tablespoons cooking oil
- Salt to taste
- Bagoong (shrimp paste) for serving
Instructions
Step 1: Boil the oxtail until tender
Place the oxtail pieces in a large pot and cover with 8 cups of water.
Bring to a boil over high heat.
Once boiling, you’ll see gray foam rise to the surface. Skim this off with a spoon and discard it.
Reduce the heat to low, cover the pot, and simmer gently for 2.5 to 3 hours.
Check occasionally and add more water if needed to keep the oxtail covered.
The oxtail is ready when the meat is fall-off-the-bone tender. This is a slow process, but necessary for tender meat.
Step 2: Prepare the peanut sauce base
In another large saucepan, warm 3 tablespoons of oil over medium heat.
Once the oil is warmed, add in the minced garlic and chopped onion.
Sauté until softened, about 3 minutes, and fragrant.
Step 3: Includes peanut butter and spices
Once the oil is hot enough, the garlic and onion are sautéed, add peanut butter and the other spices, ground toasted rice (or rice flour), and annatto powder.
Combine all the ingredients. It will feel very thick and paste-like.
Continue cooking for another 2 minutes, stirring constantly.
Using a ladle, remove and set aside 2 cups of hot broth from the oxtail pot.
Slowly add this broth to the peanut butter mixture in the pan.
Continue stirring, and the mixture will become smooth and creamy.
Continue stirring to prevent lumps from forming.
You will need to whisk them to smooth them out.
Pour the entire peanut sauce mixture into the oxtail. Stir and blend.
The broth will now become thick and creamy.
Allow to simmer for another 15 minutes in order for the final flavors to seamlessly blend together.
Step 4: Cooking the vegetables
Slice the eggplant and long beans and add them to the pot.
Gently press them into the sauce.
Cover the pot and let them simmer for 8 to 10 minutes until the eggplant has softened and the beans are cooked but still slightly crunchy.
Add the bok choy or cabbage leaves and cook for just 2 minutes until wilted.
Don’t overcook the vegetables; they should still have color and texture.
The sauce will need some salt, and kare-kare sauce should be rich and nutty, savory, slightly salty, and balanced, as it will be served with bagoong (shrimp paste).
Step 8: Serve traditionally
Kare-kare should be served in warmed bowls, with each bowl containing oxtail and vegetables.
Bring to the table some bowls of bagoong to be served with steamed rice.
This should allow each person to add the shrimp paste to the kare-kare as they like, providing a salty contrast to the rich peanut sauce.
9. Pork Sisig
Crispy, tangy, and sizzling chopped pork that’s utterly addictive.
Usually served on a sizzling plate, this is your number one pulutan (beer food).
Ingredients
For the sisig:
- 1 pound pork belly
- 1/2 pound pork liver (or chicken liver)
- 1 large onion, finely chopped
- 3-4 Thai chilies, finely chopped (adjust to taste)
- 3 tablespoons soy sauce
- 3 tablespoons calamansi juice (or lime juice plus a tiny bit of orange juice)
- 2 tablespoons mayonnaise
- 1 raw egg (optional, for topping)
- Salt and pepper to taste
- 2 tablespoons butter
- 4 cups of water for boiling
Instructions
Step 1: Boil the pork belly
Fill a pot with 4 cups of water and add 1 tablespoon of salt. Bring to a boil.
Add the pork belly and boil for 30-40 minutes until the pork is fully cooked and tender.
Remove the pork from the water and let it cool.
Once cool, chop it into very small pieces, about 1/4 inch.
The smaller the pieces, the better. This is tedious and may take time, but it is very important for the texture.
Step 2: Grill or Broil for Crispiness
Your grill should be at a medium-high temperature, or your oven should be set to broil.
Spread your chopped pork on a baking sheet or place it directly on the grill.
For 10 to 12 minutes, turning it several times with a spatula, it should be done until many pieces are crispy and some have chars on the edges.
It should be good enough with browning and crispiness. Set it aside.
Step 3: Cook the liver quickly
Take a small pan and place it over high heat.
Add a tiny bit of oil. Add the whole piece of liver and sear for about 2 minutes on each side.
It should be cooked through but still slightly pink in the very center.
Don’t overcook it, or it will become tough and grainy.
It should also cool slightly, then chop it into very small pieces, the same size as the pork.
Step 4: Mix the sisig
In another large mixing bowl, place the grilled pork, chopped liver, onion, and chopped chili, and incorporate them well.
Add the soy sauce, followed by the calamansi or lime juice, and mayonnaise.
Mix them well, by hand or large spoon, until the composition is uniform.
Moisten the mixture using the dressings, and taste it; it should have salt and pepper, and it should be slightly moist.
The mixture has to be well combined, and the dressings should have slightly moistened the mixture.
Step 5: Serving it on a sizzling plate
This is the traditional and most dramatic way to serve sisig.
Heat a cast-iron skillet or sizzling plate until it is very hot.
Add 2 tablespoons of butter and let it melt, and it will brown slightly.
Add all of the sisig mixture and distribute it evenly.
Leave it to sizzle for 2-3 minutes; a crust will form on the bottom, and it will cook without stirring.
If you are using a raw egg, crack it on top of the sisig just before you serve it.
Bring the piping hot plate directly to the table.
The sisig should be wonderfully hot and sizzling.
If there’s an egg, break the yolk and mix the contents with a spoon.
Serve with hot steamed rice or relish together with chilled beverages.
10. Lumpia Shanghai (Filipino Spring Rolls)
Aside from the sisig, we also have the all-time favorite Lumpia Shanghai.
Crispy, golden fried spring rolls filled with savory pork and vegetables.
No matter how many you make, you won’t have to wait long for them to get devoured!
Ingredients
For the filling:
- 1 pound ground pork
- 1/2 cup carrots, finely chopped (almost minced)
- 1/2 cup onion, minced very fine
- 3 cloves garlic, minced very fine
- 2 tablespoons soy sauce
- 1 large egg
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 package spring roll wrappers (50 pieces, 8×8 inches)
- Oil for deep frying
For the dipping sauce:
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
Instructions
Step 1: Make the filling
In a large mixing bowl, combine the ground pork, finely chopped carrots, minced onion, minced garlic, soy sauce, egg, black pepper, and salt.
Use your hands to mix everything thoroughly.
Squeeze and knead the mixture for about 2 minutes until all ingredients are evenly distributed and the mixture is slightly sticky.
This helps everything bind together during cooking.
Separate the spring roll wrappers and cover them with a slightly damp towel to keep them from drying out.
Have a small bowl of water nearby for sealing.
Clear a clean workspace for rolling.
Step 2: Wrap the Lumpia
Start with one wrapper on your workspace in the shape of a diamond (so the corner points toward you).
About 1 to 2 tablespoons of the filling, distributed in a thin log shape, should be placed 1 inch above the bottom corner.
Make sure you don’t overfill, or the wrappers will burst while frying.
Now, fold the bottom corner over the filling.
The left and right corners should be folded in as well to form an envelope.
Roll the wrapper toward the top corner.
Make sure you keep this part and the rest of the roll tight.
Dip a finger in water, wet the top corner, and press it to seal the roll. Place the finished lumpia on a plate, seam side down.
Once all the filling is used, you should get about 40 to 50 pieces, depending on how much filling you used in each.
The count is approximate because some pieces will be bigger than others, and that’s fine.
Ensure all the rolls are tightly sealed.
Step 3: Heat your oil for frying
For this, select a deep pot or wok, pour in oil, and fill it about 3 inches deep.
Heat it on medium-high heat until the oil is about 350°F.
A thermometer is useful, but if you do not have one, you can check the oil by dipping the end of a lumpia into the oil.
It should sizzle. If the oil is not hot enough, the lumpia will absorb a lot of oil and turn greasy, so watch for this.
If your pot is large enough, let 5-7 lumpia sizzle in the oil, but do not overcrowd, as they will not have enough space to cook.
After 3-4 minutes, turn them over and cook for another 3-4 minutes.
They should be deep golden brown and crispy, and you can tell they are done.
Use a slotted spoon to get them out.
For the fried lumpia, the excess oil should be drained.
For this, place the lumpia on a plate and add a few layers of paper towels so they absorb the oil. Let it sit for about 1-2 minutes.
Step 4: Prepare the dipping sauce
While the lumpia is draining the oil, you can mix your sweet chili sauce, vinegar, and soy sauce, and stir it well in a small bowl.
Step 5: Serve hot
Once the lumpia are finished cooking, place them on a serving platter.
Serve while hot, to enjoy the crispiness, with the sauce on the side.
It is best to eat lumpia when they are fresh, but if necessary, they can still be reheated in the oven.
11. Ginataang Sitaw at Kalabasa (Vegetables in Coconut Milk)
This dish is both creamy and comforting, and it showcases just how delicious plant-based Filipino food can be. It’s healthy too, and the flavors are much more pronounced.
Ingredients
For the dish:
- 2 cups kalabasa (kabocha squash or butternut squash), peeled and cut into 1-inch cubed pieces
- 2 cups sitaw (long beans or green beans), sliced and 2-inch pieces
- 1 can (14 oz) coconut milk
- 1 cup coconut cream (the thick top layer from a can of coconut milk)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, peeled and cut into thin matchsticks
- 2 tablespoons shrimp paste (or use 1 tablespoon of salt for a vegetarian version)
- 2 tablespoons cooking oil
- Salt to taste
Instructions
Step 1: Sauté the aromatics
In a large pan or wok, heat 2 tablespoons of oil over medium heat.
Then add the minced garlic, sliced onion, and julienned ginger.
For 2 to 3 minutes, stir and sauté, and when it becomes fragrant, and the onion turns soft and translucent, the garlic and ginger should also be fragrant.
Step 2: Add coconut milk
Add a full can of coconut milk and stir until everything is combined.
Increase to medium heat until there is a gentle simmer.
You want small bubbles around the edge, but not a full rolling boil.
Allow to simmer on medium heat for 2-3 minutes.
Add the cubed kalabasa to the coconut milk. This is because the squash takes longer to cook than the beans.
Gently stir the coconut milk and kalabasa, and let the squash simmer for 8-10 minutes.
Stir occasionally. Once the simmering time is over, the squash should be done enough that a fork goes in, but should not be mushy.
Step 3: Add the beans
After the squash is fully cooked, add the cut sitaw or green beans. Toss to combine.
Cook in the coconut milk for 5 minutes.
The beans should be tender but still have a slight crunch and be bright green.
Don’t overcook them or they’ll become dull and mushy.
Add the coconut cream and shrimp paste to the pot.
If making the dish vegetarian, add salt instead. Combine and let it simmer for 3 to 4 minutes.
The cream will thicken, and the sauce will gain richness.
The coconut cream will separate and form a layer on top, which is a good sign.
Step 6: Adjust to taste
The sauce should be creamy, savory, and have a slightly ginger warmth.
If making the sauce with shrimp paste, it should have a stronger taste.
If the sauce is unsalted, the salt will be too low.
Scoop the dish into a serving bowl.
This is a great vegetarian main dish served with rice, or with grilled fish or meat.
The sauce should cover the vegetables so that it is creamy.
12. Arroz Caldo (Filipino Rice Porridge)
Filipino chicken congee. Giner-infused and topped with all the good stuff. Sick-day food at its finest.
Ingredients
For the porridge:
- 1 cup uncooked jasmine rice
- 1 pound chicken thighs, bone-in, skin-on
- 1 thumb-sized piece of fresh ginger, about 2 inches, peeled and sliced thinly into rounds
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (or 6 cups water and 2 chicken bouillon cubes)
- 3 tablespoons fish sauce
- 2 tablespoons cooking oil
- Black pepper to taste
For the toppings:
- 2 hard-boiled eggs, peeled and halved
- 3 green onions, sliced thin
- 1/4 cup fried garlic (store-bought or homemade)
- 3 calamansi or 1 lemon, cut into wedges
Instructions
Step 1: Sauté the aromatics for flavor
In a large, heavy pot, heat 2 tablespoons of oil over medium heat.
Add the sliced ginger and let it sizzle for about 30 seconds until very fragrant.
Add the minced garlic and chopped onion. Sauté for 2-3 minutes, stirring frequently, until the onion softens and everything smells wonderful.
This aromatic base is key to flavorful arroz caldo.
Step 2: Brown the chicken.
Add the chicken thighs to the pot, pushing them down into the aromatics.
Let them cook for about 3 minutes on one side, then flip and cook for another 2-3 minutes.
The chicken doesn’t need to be cooked through yet, just lightly browned to add flavor.
Step 3: Add rice and toast briefly
Add the uncooked rice to the pot with the chicken. Stir everything together for about 1 minute.
This toasts the rice slightly and helps it absorb all those wonderful flavors from the aromatics.
Pour in 6 cups of chicken broth and add the 3 tablespoons of fish sauce.
Stir everything together.
Turn the heat up to high and bring the mixture to a boil; you’ll see large bubbles breaking the surface.
Once boiling, reduce the heat to low so it’s just gently simmering with small bubbles.
Pour in slowly and patiently.
Allow the arroz caldo to sit and soften for 30-40 minutes, and remember to stir it every 8-10 minutes so the rice doesn’t burn to the bottom.
The rice absorbs the liquid and gets thicker and porridge-like.
The chicken must be cooked thoroughly as well and should be tender.
If the mixture is too thick for your liking, add some broth or water.
Step 5: Incorporate the chicken
Take the chicken off the heat and remove the piece onto the cutting board, and give it some time to cool.
Once it is cool, use your forks to shred the chicken from the bone, the skin, and the other parts back to the pot.
Do not throw away the skin if you want to make cracklings.
Adjust the flavors. If you want to, you can add some broth to loosen it.
The mixture should have the texture of thick porridge and should be easy to spoon out, but shouldn’t be watery.
If you want to spice it up, add more fish sauce for saltiness and black pepper for spiciness.
Step 6: Enjoy with accompaniments
Dish out the hot arroz caldo into bowls.
Add a half hard-boiled egg to each bowl along with a liberal handful of green onions and plenty of crispy garlic.
Offer calamansi or lemon wedges along the side.
Citrus is to be squeezed over the arroz caldo right before eating. The citrusy flavor is a refreshing addition to the hot arroz caldo.
13. Pork Barbecue Skewers
These are unmistakably street food royalty in the Philippines, and are so easy to make at home.
Sweet, savory grilled pork on sticks.
Ingredients
For the marinade and meat:
- 2 pounds pork shoulder (pork butt), sliced into thin strips (about 1/4 inch thick and 4 inches long)
- 1/2 cup soy sauce
- 1/2 cup banana ketchup (or regular ketchup plus 1 tablespoon brown sugar)
- 1/4 cup brown sugar
- 1/4 cup calamansi juice (or 3 tablespoons lime juice plus 1 tablespoon orange juice)
- 6 cloves garlic, minced very fine
- 1 teaspoon black pepper
- 20-25 bamboo skewers, soaked in water for at least 30 minutes
Instructions
Step 1: Prepare the meat
If your pork shoulder isn’t already sliced, place it in the freezer for 20-30 minutes to firm it up. This makes it much easier to slice thinly.
Slice the pork against the grain into strips about 1/4 inch thick, 1 inch wide, and 4 inches long.
Try to keep them relatively uniform in size so they cook evenly.
To proceed with step two, prepare the marinade.
In a sizable bowl, combine the soy sauce, banana ketchup, brown sugar, calamansi juice (or a mix of lime and orange), garlic, and pepper, and whisk together.
Mix until the sugar completely dissolves.
For best results, the marinade must be sweet, salty, garlicky, and tangy, so remember to sample it.
Marinate the pork. Put all the sliced pork in the marinade.
Flesh the pork out so it comes into contact with the marinade. Ensure it is all well covered.
After that, wrap the bowl with plastic wrap and let it sit in the fridge.
The longer the meat is marinated, the more flavorful it becomes, so let it sit for at least 4 hours, but overnight is better.
If possible, make sure to stir the meat a couple of times during the marinating period.
About 30 minutes before you want to start cooking, soak the bamboo skewers in a pan of water.
This will prevent the skewers from burning while you grill. This is the perfect time for step four.
Step 2: Skewer the meat
Take the pork out of the marinade and keep the marinade for basting.
Take the pork strips and, accordion/ribbon style, thread them onto the soaked skewers, weaving the skewer through the meat several times so it’s secure.
Push the meat together slightly on the skewer, but don’t pack it too tightly, or the center won’t cook properly.
Each skewer should hold 2-3 strips of pork.
Heat your grill to medium-high heat. For charcoal grills, the coals should be covered with white ash and glowing.
For gas grills, preheat with the lid closed and without coals for 10-15 mins.
Clean the grill grates along with them and oil them lightly to prevent sticking.
Step 3: Cook the skewers
Arrange the skewers on the grill and avoid crowding by leaving little space between each.
Cook them for 3-4 minutes without moving the skewers.
Baste the tops with the reserved marinade and then flip the skewers over to baste the other side.
Cook for another 3-4 minutes, and be sure to watch for the caramelized and charred edges of the pork.
Make sure the meat is fully done. There should be no pink inside, and the meat should be cooked concretely with a nice char.
Slice a thick piece, and the internal temperature should read 145°F.
The edges should be slightly crunchy and caramelized.
The sugar in the marinade should have cooked enough to lightly char the edges.
Step 4: Serve immediately
Place the skewers in a serving dish and serve.
These are best enjoyed hot, with banana ketchup or spiced vinegar, and are easily eaten alongside steamed rice or on their own.
Tips for Success
Source quality ingredients. Most of these recipes will use pantry staples.
However, a trip to the Asian grocery will elevate your Filipino cooking.
Look for brands like Rufina and Lorins for fish sauce, UFC or Jufran banana ketchup, and Knorr Sinigang
Mix for tamarind soup, and concentrates of calamansi.
These ingredients are essential for achieving authentic tastes and will make a difference in your cooking.
There is no meal without rice. It is an integral part of Filipino cuisine.
Accompany your meal with some steaming, fragrant jasmine rice.
You should master the art of cooking rice so that it is sticky enough to clump together and fluffy enough to separate when scooped.
This is essential so that rice can absorb the delicious sauces and gravies that make Filipino food so wonderful.
A lot of Filipino families own rice cookers to achieve this result. It is normal.
However, the opposite is the case when it comes to marination. The longer the better for the flavors to develop.
This is especially the case with adobo and barbecue.
The acid in the meat marinade serves the purpose of tenderizing the meat while the other ingredients penetrate the meat for added flavor.
Time constraints are understandable.
However, it is better to spend 30 minutes instead of not marinating.
The flavors that develop in 30 minutes as opposed to overnight are incomparable.
Know your vinegar, especially when it comes to cooking Filipino food.
Ingredient Substitutions
- Missing calamansi? Although it is hard to acquire this small Filipino citrus outside of the Asian markets, you can try to mix 3 parts of fresh lime juice with 1 part of fresh orange juice. This will work great in trying to substitute and replicate the unique citrus, sweet, and tart flavor that you are trying to achieve from calamansi.
- When there is no banana ketchup? Take regular tomato ketchup and add 1-2 tablespoons of brown sugar and a tiny pinch of ground cloves. While this won’t be the same, it captures the sweet taste and hint of spice that banana ketchup brings to marinades and sauces.
- What if there is no base for the soup? Use diluted tamarind paste or concentrate. If you don’t have that, a combination of fresh lime and a little brown sugar would work to some extent, though it certainly lacks the complex depth of tamarind.
- Vegetarian and vegan modifications: Some dishes adapt easily to plant-based diets. Fish sauce can be swapped for soy sauce or coconut aminos. Mushrooms, tofu, or tempeh can be used as the protein in pancit, adobo, and sinigang. For that all-important umami depth, include some nutritional yeast or miso paste.
Storage Tips
How To Refrigerate
Most Filipino stews, braises, and adobo dishes actually improve in flavor after a day in the refrigerator as the seasonings meld and deepen.
Adobo, kaldereta, kare-kare, and Bicol Express all keep exceptionally well and often taste even better reheated.
Store cooled dishes in airtight containers for 3-4 days.
Freezing for meal prep
Adobo, kaldereta, Bicol Express, and kare-kare freeze beautifully for up to 3 months.
Portions can be made into freezer-safe containers, and tight seals should be made after the dishes have cooled.
Be sure to leave 1 inch of space for expansion when freezing.
For thawing, place in the refrigerator a day before and reheating the next day should be done on the stovetop.
Handling noodle dishes
Pancit is definitely best enjoyed fresh since noodles continue absorbing sauce and can become mushy.
If you must store leftovers, keep them refrigerated for no more than 2 days.
When reheating, add a splash of chicken broth to restore moisture and prevent dryness.
Lumpia freezer prep
Uncooked lumpia Shanghai are perfect for freezing and frying later.
Arrange wrapped lumpia in a single layer on a baking sheet and freeze until solid,
Then transfer to freezer bags separated by parchment paper.
They’ll keep for 3 months. Fry directly from frozen, adding just an extra minute to the cooking time.
Strategies for storing soup
Tinola, sinigang, and arroz caldo can be stored in the refrigerator for three days.
To avoid mushy rice, keep broth separate from the leftover rice.
Arroz caldo does thicken when cold, so add more broth or water when reheating to restore the right porridge consistency.
Conclusion
These 13 recipes showcase the best of Filipino home cooking.
They combine bold, vibrant flavors with simple, comforting techniques and easily obtainable ingredients.