Want to get a taste of some of the most classic Filipino dishes? Dust off that rice cooker because you’re going to need some hot rice, as it pairs perfectly with these iconic dishes!

 

Adobo

filipino recipes

When you ask any Filipino about the most iconic Filipino dish, they would definitely answer adobo. Whether it’s chicken, pork, or a combination of both, adobo is the perfect blend of sweet and savory (with or without sauce). Every mother, auntie, and grandma has their own version of this beloved dish, but here’s an easy recipe you can follow and try!

 

What You Need:

  • 1 1/2 lbs pork belly (chopped)
  • 1 1/2 lbs chicken (cut into serving pieces)
  • 4 pieces of dried bay leaves
  • 2 teaspoons whole peppercorn
  • 1 head garlic-slightly crushed
  • 6 tablespoons white vinegar
  • 1/2 cup soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons brown sugar
  • 2 cups of water
  • Salt to taste
  • 3 tablespoons cooking oil

 

What You Need to Do:

  1. Heat oil in a pan
  2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
  3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
  4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.
  5. Add the sugar and stir.
  6. Pour-in vinegar and let boil. Simmer until most of the liquid evaporates.
  7. Add salt to taste. Put-in the fried garlic, stir and cook for 2 minutes.
  8. Serve, share, and enjoy!

This recipe is good for six servings!

 

Sinigang

Another Filipino dinner table staple is sinigang. Aside from being made with *love*, this hugs-your-soul-soup is made with sampaloc (tamarind). It is hot, sour, savory, and will probably remind any Filipino of their childhood. Sinigang can be cooked with pork or any seafood. I’ll share one of my favorites… Sinigang na hipon or shrimp!

 

What You Need:

  • 1 lb. shrimp (cleaned)
  • 44 grams tamarind mix
  • 1 bunch kangkong or water spinach
  • 15 pieces of snake beans
  • 5 pieces okra
  • 1 piece eggplant
  • 1 cup daikon radish (sliced)
  • 1 piece tomato (sliced)
  • 3 pieces of long green pepper
  • 1 piece onion
  • 2 quarts water
  • Fish sauce and ground black pepper to taste

 

What You Need to Do:

  1. Boil water in a pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes.
  2. Add shrimp. Cook for 1 minute.
  3. Add Knorr’s Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes.
  4. Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.
  5. Put the kangkong (water spinach) stalks into the pot. Season with salt and ground black pepper.
  6. Add kangkong (water spinach) leaves. Cook for 1 minute.
  7. Transfer to a serving bowl. Serve warm with rice.

This recipe makes four servings!

 

Crispy Pata

Filipino recipes

Last but certainly not least, crispy pata (or pork’s leg) is one of my favorite Filipino delicacies. Its deep-fried nature makes its skin so crispy on the outside but soft and moist on the inside. Here’s a simple recipe you can try. It’s best paired with either spicy vinegar dip or lechon sauce!

What You Need:

  • 1 whole pork leg
  • 1 cup vinegar
  • 1 can (12 ounces) 7-up or Sprite
  • 6 1/4 cup water
  • 1 head garlic-peeled and minced
  • 1 tablespoon peppercorns
  • 3 bay leaves
  • 1/3 cup salt
  • 5 cups oil
  • 2 tablespoons fish sauce
  • 2 tablespoons flour

For the Dipping Sauce

  • 1 cup vinegar
  • 1/4 soy sauce
  • 2 shallots-peeled and chopped
  • 3 cloves garlic-peeled and minced
  • 2 Thai chili peppers-peeled and minced
  • salt and pepper to taste

 

What You Need to Do:

  1. In a large pot over medium heat, combine pork leg, vinegar, 7-up, 6 cups of the water, garlic, peppercorns, bay leaves, and salt. Bring to a boil.
  2. Lower heat, cover and then simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
  3. Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to dry, uncovered, in the refrigerator for at least 12 hours or overnight. Before frying, rub the outside skin with fish sauce and lightly sprinkle with flour.
  4. In a large pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying). Gently add pork leg and deep-fry, turning as needed, until golden. 
  5. Turn off heat and carefully pour the remaining 1/4 cup of the water on the pork (this will further crisp the skin). Remove pork from pan and drain on a wire rack set over a baking sheet. Serve hot with dipping sauce.

Dipping Sauce

  1. In a small bowl, combine vinegar, soy sauce, shallots, garlic, chili peppers, and salt and pepper to taste. Stir well.

This makes four servings!

 

These are just some of the classic Filipino dishes that you can make at home. Have you tried them? Let us know through the comments section!

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