The Philippines is a paradise not just for its turquoise waters and vibrant culture, but also for its rich culinary traditions. From the bustling streets of Manila to the serene islands of Palawan, Filipino cuisine is a celebration of bold flavours, local ingredients, and centuries of cultural fusion. Whether you’re craving home-cooked comfort or adventurous street eats, this guide brings together the must-try Filipino dishes, complete with recipes to try at home.
Adobo – The Filipino National Dish
No Filipino feast is complete without Adobo. This iconic dish features chicken or pork marinated and simmered in soy sauce, vinegar, garlic, and peppercorns until tender. Some versions add coconut milk for creaminess or brown sugar for depth. Its signature balance of salty, tangy, and aromatic makes it a comfort food staple in every Filipino home.
Chicken & Pork Adobo
The ultimate Filipino comfort food – salty, tangy, and aromatic.
Servings: 4 | Time: 45 minutes
Ingredients:
500g chicken thighs, 500g pork belly, 4 cloves garlic (crushed), 1/2 cup soy sauce, 1/3 cup vinegar, 1 bay leaf, 1 tsp whole peppercorns, 1 tbsp brown sugar (optional), 1/2 cup coconut milk (optional)
Method:
- Combine chicken, pork, garlic, soy sauce, vinegar, bay leaf, and peppercorns. Marinate 15–30 minutes.
- Bring to a boil, reduce heat, simmer 30–40 minutes.
- Stir in coconut milk and/or brown sugar if desired, simmer 5 minutes.
- Serve hot with steamed rice.
Tip: Swap meat with tofu, tempeh, or seasonal vegetables for a vegetarian-friendly version.
Pansit – Filipino Noodle Delights
Pansit noodles are a crowd-pleaser, served in countless regional styles like Pansit Bato (Bicol) or Pansit Cabagan (Isabela). Typically, meat is sautéed with onions, garlic, and vegetables, then combined with cooked noodles. These noodles are essential for birthdays and celebrations, symbolising longevity and prosperity.
Pansit Canton
Celebration noodles for birthdays or family gatherings.
Servings: 4 | Time: 30 minutes
Ingredients:
200g pork strips, 3 cloves garlic (minced), 1 onion (sliced), 1 cup cabbage (shredded), 1 carrot (julienned), 1 bell pepper (sliced), 200g egg noodles, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp oil, calamansi or lemon wedges to serve
Method:
- Heat oil in a pan, sauté garlic and onion until fragrant.
- Add pork and cook until lightly browned.
- Add vegetables and stir-fry 3–5 minutes.
- Toss in cooked noodles, soy sauce, and oyster sauce. Mix well and heat through.
- Serve with calamansi or lemon wedges.
Tip: Vegetarian option: replace pork with tofu or seitan and increase seasonal vegetables.
Bulalo – Hearty Filipino Beef Soup
Bulalo is a comforting beef shank and marrow soup from Batangas. The slow-cooked broth is infused with leeks, onions, and peppercorns. Traditionally served hot with a soy-calamansi dipping sauce, it’s perfect for rainy days or family gatherings.
Bulalo – Filipino Beef Shank Soup
Rich, comforting, and perfect for rainy days.
Servings: 4 | Time: 2 hours
Ingredients:
1kg beef shank with bone marrow, 1 onion (halved), 1 tsp peppercorns, 8 cups water, 2 ears corn (halved), 1 cup cabbage (shredded), 1 cup green beans, soy sauce and calamansi for dipping
Method:
- Combine beef, onion, peppercorns, and water. Simmer 2 hours until tender.
- Add corn and cook 15 minutes.
- Add cabbage and green beans, simmer 5 minutes.
- Serve hot with soy sauce and calamansi.
Tip: Vegetarian version: use hearty mushrooms, root vegetables, and a rich vegetable broth instead of beef.
Sisig – Sizzling Pork Specialty
Sisig originates from Pampanga and is made with pork jowl, ears, and cheeks. After boiling, the meat is grilled until crispy, chopped finely, and served on a sizzling plate with a raw egg and calamansi. Variants include chicken, bangus (milkfish), and tuna sisig. It’s a favourite with cold beer or as a flavour-packed main course.
Sisig – Sizzling Pork Specialty
Crispy, tangy, and perfect on a sizzling plate.
Servings: 4 | Time: 1 hour
Ingredients:
500g pork jowl and ears, 1 onion (finely chopped), 3 cloves garlic (minced), 1–2 tbsp soy sauce, 1 tbsp calamansi juice, 1 egg (optional), salt and pepper to taste, 1 tbsp oil
Method:
- Boil pork until tender, chop finely.
- Sauté garlic and onion in oil.
- Add pork and cook until crispy.
- Season with soy sauce, calamansi, salt, and pepper.
- Serve on sizzling plate, top with egg if desired.
Tip: Vegetarian option: swap pork with tempeh or king oyster mushrooms, season with soy and citrus for tang.
Lechon Kawali – Crispy Roast Pork
Lechon Kawali – Crispy Roast Pork
Golden, crunchy pork belly perfect for celebrations.
Servings: 4 | Time: 1 hour 30 minutes
Ingredients:
500g pork belly, 2 tsp salt, 1 tsp pepper, 2 bay leaves, 2 cups water, oil for deep frying, lechon sauce or vinegar for dipping
Method:
- Boil pork with salt, pepper, bay leaves, water until tender. Pat dry.
- Deep fry until golden and crispy.
- Slice and serve with sauce.
Tip: Vegetarian-inspired version: deep-fried tofu or seitan with similar seasoning and dipping sauces.
Halo-Halo – Iconic Filipino Dessert
Halo-Halo – Filipino Shaved Ice Dessert
Colourful, refreshing, and sweet – the ultimate summer treat.
Servings: 2 | Time: 15 minutes
Ingredients:
1/4 cup sweetened red beans, 1/4 cup sweetened kidney beans, 1/4 cup nata de coco, 1/4 cup jackfruit (sliced), 1/4 cup sweetened purple yam (ube), shaved ice, 1/2 cup evaporated milk, 4 scoops ube ice cream
Method:
- Layer beans, nata de coco, jackfruit, and ube in a tall glass.
- Add shaved ice.
- Pour evaporated milk over ice.
- Top with ube ice cream and serve immediately.
Tip: Vegan option: use coconut milk and plant-based ice cream, omit dairy.
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