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Lechon is a “suckling pig” in Hispanic traditions. It is literally an entire young pig that has been fed on just its mother’s milk (the word for milk in Spanish is leche), which is roasted over charcoal for many hours. Lechon is also considered the national dish of the Philippines. The city of Cebu is considered one of the mostContinue reading “LECHON”

Sinigang is another popular Filipino stew. It is meat-based and more sour and savoury in flavour than a kare kare – usually using tamarind (sampalok) as the souring agent. Alternative souring agents include guava, tomatoes or kalamansi.

Kare kare is a stew with oxtail, ox tripes, lots of vegetables, which is flavoured with ground roasted peanuts (or peanut butter), onions and garlic. It’s served with shrimp paste ( called “bagoong”), calamansi juice (Filipino lime) and sometimes spiced with chilli.

Balut is a developing duck embryo boiled and eaten as a snack in the shell, often served with a splash of vinegar. This is definitely one of the most famous foods to try in the Philippines

Adobo means “marinade” in Spanish and this is just that: chicken (or pork) marinated in a mixture of soya sauce and vinegar. This was traditionally used as a way of cooking meat because the acid from the vinegar and high salt content of the soya sauce produced an undesirable environment for bacteria. Other ingredients are added dependingContinue reading “CHICKEN ADOBO”