Typically pork or chicken, or a combination of both, Adobo is a ubiquitous dish in every household in the Philippines with its roots from Mexican cooking. Slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, Filipinos found that cooking this way was a practical way to preserve it without refrigeration.
A dish made by spit-roasting an entire pig over charcoal, Lechon is often cooked during special occasions. The most coveted part is often the crisp, golden-brown skin served with liver sauce. In some parts of Philippines, the stomach of the pig is also stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass. This results in an extremely tasty lechon that requires no additional sauce.
Rumoured to be originated from Tagaytay, Bulalo restaurants can be found across town. Bulalo is a soup stew consisting of beef shanks and bone marrow and it is a classic Filipino dish. The broth is rich with flavours seeped from the beef after boiling for hours and the bones are often very big, to allow easier access to the delicious bone marrow.
Sinigang is a tangy stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes. The souring agent can also be replaced by any other sour fruits like unripe mangos or pineapples. Often accompanied by vegetables like kangkong, string beans and taro, this stew is eaten with rice.
Founded from the culinary capital of Pampanga, Sisig, also called Sizzling Sisig, is a dish that is made up of pork cheeks, head and liver. It is usually served in a sizzling platter garnished with chopped onion, chili pepper, and slices of calamansi fruits. The crunchy and chewy texture of this appetizer is a perfect accompaniment to a cold beer and can often be found in bars and restaurants.