Food tips you can trust
Whole pig roasted to the crispy skin stage over coals. Named Lechon de Leche when a suckling pig is used. This specialty is essential for festive parties and celebrations - and has become the national dish, along with Adobo.
Marinated pork and/or chicken is sauteed, then simmered with the marinade along with garlic, vinegar and soy sauce.
Small, thin spring roll with a minced pork stuffing. A popular hors d'oeuvre.
Egg noodles stir-fried with tiny shrimp, minced pork and sausage, bite-sized vegetables, what have you. Many pancit versions exist including Pancit Bihon.
A dessert made with sweetened jackfruit, beans, milk, and crushed ice. Served in a tall glass with a spoon. Name translates "mix-mix".
A rich peanut-accented stew made with ox tails. Entrails and vegetables are frequently added.
A soupy dish made with chicken, pork, seafood, vegetables, you name it. Tamarind gives Sinigang its essential sour note.
Sticky rice wrapped and steamed in a banana or palm leaf.
A stew of pork and pig innards thickened with fresh pig’s blood.
Boiled fertilized duck egg complete with the visible embryo. It's an acquired taste.