Lechon

 

    Lechon is a popular Filipino dish often served at special occasions and events because of its distinct flavor. It consists of a whole pig that is roasted over an open flame or charcoal for 8 hours or more until the skin becomes crispy. The cooking time can vary based on the pig's size and weight, and the pig is marinated and stuffed with a mix of spices, herbs, and aromatic ingredients like lemongrass, garlic, onions, and bay leaves.

Ingredients:

1. 1 whole pig (20-30 lbs)

2. 1 large bottle of soy sauce

3. 1 large bottle of vinegar

4. 1 head of garlic, minced

5. 1 large onion, chopped

6. 5 bay leaves

7. Salt and pepper to taste

8. Banana leaves (optional, for wrapping the pig)

9. 1 large lemongrass stalk, chopped

10. 1 bottle of Sprite or 7-Up (optional, for added flavor and to tenderize the meat)

Procedure:

1. Give the pig a good clean, taking out all the internal organs and washing it inside and out.

2. Dry the pig off with some paper towels.

3. In a big bowl, mix together the soy sauce, vinegar, garlic, onion, bay leaves, salt, and pepper.

4. Rub that marinade all over the pig, inside and out. Let it marinate for at least 3-4 hours or even overnight for the best flavor.

5. Stuff the pig's cavity with chopped lemongrass and maybe some banana leaves for extra aroma.

6. Sew up the cavity with kitchen twine to keep everything inside.

7. Preheat your charcoal pit or lechon roasting setup.

8. Skewer the pig lengthwise with a big bamboo pole or metal rod and make sure it’s secure.

9. Put the pig over the coals and start roasting, rotating it occasionally for even cooking.

10. Brush the pig with the marinade or some Sprite/7-Up now and then to keep the skin moist and tasty.

11. Roast the pig for several hours until the skin is crispy and the meat is fully cooked. Depending on how big the pig is, this usually takes about 4-6 hours.

12. When it’s done, carefully take the pig off the spit and let it rest for a few minutes.

13. Carve the lechon into pieces and dig in with some lechon sauce or vinegar dipping sauce.

Rating:

⭐⭐⭐⭐⭐- The ultimate dish when it comes to different occasions, no matter what the time or place is. It is one of the most popular foods because it is known for its crunchiness and tasty flavor. It can be dipped in soy sauce or even Mang Tomas, depending on your taste.

Kare-Kare

 

    Kare-kare is a beloved Filipino stew known for its delicious peanut sauce. It usually includes tender oxtail, beef tripe, and a mix of vegetables like eggplant, string beans, and bok choy, all cooked together in a thick, nutty sauce. The peanut sauce is the highlight of the dish, made from ground roasted peanuts or peanut butter, often mixed with annatto seeds for a bright orange color. Shrimp paste (bagoong) is traditionally served on the side to add a salty and strong flavor.

    Kare-kare is often enjoyed during special occasions because of its richness and the time it takes to make. It's a true representation of Filipino cooking and a must-try for anyone who enjoys flavorful and comforting stews.

Ingredients:

1. 1.5 kg oxtail (cut into pieces)
2. 1 kg beef tripe (cut into pieces)
3. 3-4 pcs eggplants, sliced
4. 1 bunch sitaw (string beans), cut into 2-inch pieces
5. 1 bunch pechay (Chinese cabbage), sliced
6. 1 cup sliced banana blossoms (optional)
7. 1 cup roasted peanuts
8. 1/2 cup peanut butter
9. 1/4 cup annatto seeds
10. 1/4 cup oil
11. 1 onion, chopped
12. 5 cloves garlic, minced
13. 2 tablespoons rice flour
14. Water
15. 1 tablespoon salt
16. 1 teaspoon pepper
17. 1 Knorr Beef Cube
18. Bagoong alamang (shrimp paste) - for serving

Procedure:

1. In a large pot, combine oxtail, beef tripe, and enough water to cover.
2. Bring to a boil, then reduce heat and simmer for 1-2 hours or until the meat is very tender.
3. Remove the meat from the pot and set aside. Strain the broth and reserve.
4. Make the Peanut Sauce:
5. In a small pot, heat oil. Add annatto seeds and cook for a few minutes until the oil turns reddish-orange. Strain the oil and discard the seeds.
6. In the same pot, sauté onion and garlic until softened.
7. Add roasted peanuts and peanut butter. Stir constantly until the peanut butter melts and the mixture is smooth.
8. Gradually add the reserved meat broth, stirring continuously to prevent lumps.
9. Dissolve rice flour in a small amount of water and add to the sauce, stirring until thickened.
10. Season with salt and pepper.
11. Cook the Vegetables:
12. In a separate pot, bring water to a boil.
13. Blanch eggplant for a few minutes until slightly softened.
14. Blanch sitaw for a few minutes until crisp-tender.
15. Blanch pechay and banana blossoms (if using) briefly.
16. Combine and Serve:
17. Return the cooked meat to the peanut sauce.
18. Add the blanched vegetables to the pot.
19. Simmer for a few minutes to allow the flavors to meld.
20. Serve hot with steamed rice and bagoong alamang on the side.

Rating:
⭐⭐⭐⭐⭐- It is mouthwatering because of its amazing smell and looks. It tastes delicious because of the rich peanut sauce and the combo of veggies and meat, plus it is also creamy. It tastes even better when you pair it with "bagoong alamang".

Dinuguan

    Dinuguan, often called chocolate meat, is a flavorful dish made with diced pork, pork blood, and various spices. The pork is cooked with onions and garlic, then mixed with pork blood. Sometimes, parts like the small and large intestines and other internal organs are included. This traditional Filipino pork stew is rich, full of taste, and is great as a main meal with steamed rice or as a snack alongside puto.

Ingredients:

1. 1 kg pork blood

2. 1 kg pork shoulder, cut into 1-inch cubes

3. 1 large onion, chopped

4. 2 cloves garlic, minced

5. 1/2 cup chili peppers (such as siling labuyo or bird's eye chili), chopped

6. 1/4 cup vinegar

7. 1/4 cup patis (fish sauce)

8. Salt and pepper to taste

Procedure: 

1. Saute Aromatics: In a large pot, saute the onion and garlic in a bit of oil until fragrant.

2. Add Pork: Add the pork and cook until browned on all sides.

3. Add Blood:  Stir in the pork blood, vinegar, and patis. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork is tender.

4. Add Chili:  Add the chili peppers and simmer for another 5-10 minutes.

5. Season: Season with salt and pepper to taste.

6. Serve: Serve hot with rice.

Rating:

⭐⭐⭐⭐⭐- It tastes so good because of its bold flavors. The richness of the pork blood mixed with the spice from the chili peppers makes it even better.

Pork Sinigang

 

    Pork sinigang is a tangy soup from the Philippines. The word sinigang in Filipino means "stewed dish," which highlights how it is cooked. This tasty dish gets its flavor from tamarind paste and is best enjoyed with a side of rice for a hearty meal.

Ingredients:

1. 1 kg pork shoulder, cut into 1-inch cubes

2. 1 large onion, chopped

3. 2 cloves garlic, minced

4. 1 cup tamarind pulp

5. 1 cup water

6. 1/2 cup green beans, cut into 1-inch pieces

7. 1/2 cup string beans, cut into 1-inch pieces

8. 1/2 cup okra, cut into 1-inch pieces

9. 1/2 cup kangkong (water spinach), washed and trimmed

10. 1/2 cup radish, cut into wedges

11. 1/4 cup patis (fish sauce)

12. Salt and pepper to taste

Procedure:

1. In a large pot, saute the onion and garlic in a bit of oil until fragrant.

2. Add the pork and cook until browned on all sides.

3. Stir in the tamarind pulp and water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork is tender.

4. Include green beans, string beans, okra, kangkong, and radish. Simmer for another 10 minutes, or until the vegetables are tender.

5. Season with patis, salt, and pepper to taste.

6. Serve hot with rice.

Rating:

⭐⭐⭐⭐⭐- It is super delicious when served hot, and the tanginess of the tamarind, savory flavor coming from the pork, and all the veggies really make the flavors pop. It is also perfect for chilly days, so it is definitely a must-try!

Bicol Express

   Bicol Express is a spicy pork dish cooked in coconut milk, which gives it a rich and creamy sauce. One key ingredient is alamang, a salty fermented shrimp paste that adds a strong umami flavor and gives the dish a hint of pink color.

    This dish comes from the Bicol region of the Philippines. In the 1960s, people in Bicol started making and selling it, even before it had an official name. Bicolanos would wait at the Sipocot station in Camarines Sur for a train to make a short stop, and they would sell the dish to the passengers boarding.

Ingredients:

1. 2 lbs. pork belly sliced into strips

2. 2 cups coconut milk

3. 2 cups coconut cream

4. 1/4 cup shrimp paste or salted Krill

5. 5 cloves garlic crushed

6. 5 pieces Thai chili pepper chopped

7. 2 thumbs ginger minced

8. 1 piece onion chopped

9. 2 pieces Serrano pepper sliced

10. 1 cup water optional

11. 8 grams Maggi Magic Sarap

Procedure:

1. Start by taking out your pan. Proceed by combining minced ginger, crushed garlic, chopped onion, sliced pork, chopped chili pepper, and coconut milk. Mix everything together before turning-on the heat.

2. Turn on the heat and let it boil. Once the mixture boils, simmer it for around 50 minutes. You may add a cup of coconut cream and half of the bagoong alamang after this. Let the mixture cook using low heat until it reduces to a quarter.

3. Afterwards, we will add the rest of the coconut cream and adjust the flavor by adding more bagoong if necessary. Also add the Serrano peppers or long green pepper.

4. Continue cooking in low heat until the sauce thickens.  Make sure to serve this nice and hot, and you now have enough Bicol Express for 6! Also try serving it the traditional manner– with some steaming, white rice.

Rating:

⭐⭐⭐⭐⭐- It is also one of my favorite dish because it is spicy and creamy when you eat it with rice. It can also work as a "pulutan" paired with alcoholic drinks.

Lumpiang Shanghai

 

    Lumpiang Shanghai is a type of spring roll that comes from the Philippines. It's a delicious deep-fried appetizer filled with ground pork and mixed with vegetables like carrots, chopped scallions, red onions, and garlic, all wrapped in a thin egg crepe. This dish actually has its roots in China, as Chinese traders have historically influenced the food culture in the Philippines.

Ingredients:

1. 1 pound ground pork

2. 1 pound ground beef

3. 1 medium onion, finely chopped

4. 1 carrot, grated

5. ¼ cup soy sauce

6. 2 tablespoons salt

7. 1 ½ tablespoons garlic powder

8. 2 ½ teaspoons black pepper

9. 1 (16 ounce) package spring roll wrappers

10. ¼ cup water, or as needed

11. 1 ½ quarts oil for frying

Procedure:

1. Combine ground pork, ground beef, onion, and carrot in a large bowl; mix well with hands. Gradually blend in soy sauce, salt, garlic powder, and pepper until incorporated.

2. Working one at a time, lay a wrapper on a flat surface with a corner pointing at you. Place about 2 tablespoons filling in a line, no thicker than your thumb, across the center of the wrapper. Moisten the edges of wrapper with water. Fold the bottom edge of wrapper snugly over filling. Fold in the left and right sides of wrapper towards the center. Roll up tightly to seal in filling.

3. Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).

4. Working in batches, fry lumpia in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Cut lumpia in half, or serve as-is with dipping sauce.

Rating:

⭐⭐⭐⭐⭐- It is one of my favorite appetizers because of the meat and veggies wrapped up inside, and it is even better when you dip it in ketchup and eat it while it is still nice and hot.

Pork Sisig

    Pork Sisig is a popular Filipino dish made from chopped pieces of pork, seasoned with onions, chili peppers, and calamansi, which is a small green citrus fruit. It is typically served on a hot plate and is often enjoyed with rice. It is also known as "pulutan," as it is commonly paired with alcoholic drinks.

Ingredients:

1. 1 pound pork belly - sliced about half-inch thick
2. salt and pepper
3. 1 big red onion - finely chopped
4. ½ lemon or 3-4 kalamansi juice
5. 1-2 chili peppers - minced or ¼ tablespoon chili flakes
6. ½ tablespoon soy sauce
7. ⅛ teaspoon ground black pepper

Procedure:

1. Season the pork belly slices with salt and pepper and let them marinate for at least 30 minutes.  

2. Grill the pork belly and chicken liver until they’re cooked through, making sure the pork skin gets nice and crispy.  

3. Once grilled, chop the pork belly into small, fine pieces.  

4. In a bowl, mix together the chopped meat, onions, lemon juice, and chili pepper. Add some soy sauce and pepper to taste.  

5. If you like, warm it up in a pan with a little oil. Alternatively, heat a sizzling plate and throw in some butter. Add the Sisig and serve it up while it’s still sizzling hot!

Rating:

⭐⭐⭐⭐⭐- The mix of savory, sizzling, and a bit tangy flavor from calamansi, along with the crunchiness, just tastes incredible. It’s seriously mouthwatering because of both its taste and texture. Highly recommended it!