Adobo:
Widely considered the unofficial national dish of the Philippines, Adobo is a beloved classic that encapsulates the Filipino ethos of turning simple ingredients into a flavorsome delight. It involves meat, typically chicken or pork, marinated and cooked in a mixture of soy sauce, vinegar, garlic, bay leaf, and peppercorns. The result is a savory, slightly tangy, and utterly satisfying dish that is usually served with steamed rice.
Sinigang:
Sinigang, a tamarind-based soup, is the epitome of Filipino comfort food. Traditionally made with pork, shrimp, or fish, and a variety of vegetables such as water spinach, radish, and okra, it’s a sour and savory soup that boasts a unique flavor profile. The star of the dish, tamarind, provides a distinctive tanginess, setting Sinigang apart from other cuisines around the world.
Lechon:
In the Philippines, no festivity is complete without Lechon – a whole roasted pig. The pig is marinated in a mix of local spices, skewered on a bamboo pole, and slow-roasted over an open fire for several hours. The result is a dish with extraordinarily crispy skin and succulent meat. The Lechon, coupled with a liver-based sauce for dipping, makes for a real celebratory feast.
Pancit:
Pancit, or Filipino noodles, are a testament to the Chinese influence on Filipino cuisine. The dish comes in several variations across the country, with Pancit Canton, Pancit Malabon, and Pancit Bihon among the most popular. Regardless of the version, Pancit is often loaded with a variety of vegetables, meats, and sometimes seafood, presenting a delightful medley of flavors and textures.
Halo-Halo:
Rounding off this list is Halo-Halo, a beloved Filipino dessert that literally translates to ‘mix-mix.’ It’s a vibrant concoction of crushed ice, evaporated milk, and a multitude of ingredients like sweetened fruits, jellies, leche flan, and ube (purple yam) ice cream. This dessert is as visually appealing as it is delicious, offering a sweet ending to any Filipino meal.
