Philippine Foods

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine with many Malay, Chinese, Spanish, American, and other Asian and Latin influences adapted to indigenous ingredients and the local palate.^[1][2][3][4]

Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero(beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth),pancit (noodles), and lumpia (fresh or fried spring rolls).

Name	Image	Region	Type	Description
Adobo			Meat dish	Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Afritada			Meat dish	Chicken and/or pork and potatoes cooked in tomato sauce.
Asado			Meat dish	Braised meat in a soy sauce and brown sugar liquid. Also refers to dried sweetmeats as well as dried red-colored meats with sweet taste similar to Chinese barbecued pork. A stand-alone dish or used as a filling in asado siopao, a variation on Chinese baozi or steamed filled bun.
Barbecue				Grilled pork kebabs dipped in a sweet barbecue sauce.
Bistek Tagalog		Tagalog	Meat dish	Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.
Bopis			Meat dish	A spicy dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.
Camaron rebosado			Seafood	Deep fried battered shrimps.
Carne norte			Meat dish	Corned beef, usually referring to corned beef hash.
Chicken pastel			Meat dish	Chicken casserole.
Crispy pata			Meat dish	Deep fried portions of pork legs including knuckles often served with a chili and calamansi flavored dipping soy sauce or chili flavored vinegar for dipping.
Crispy tadyang ng baka			Meat dish	Crispy beef ribs often served with a chili and calamansi flavored soy sauce or chili flavored vinegar for dipping.
Curacha		Zamboanga	Seafood	Boiled or steamed sea crab.
Daing			Fish dish	Fish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried.
Embutido			Meat dish	A meatloaf shaped in the form of a sausage.
Escabeche			Fish dish	Referring to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. Can refer broadly to sweet and sour dishes.
Giniling (Picadillo)			Meat Dish	Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers.
Halabos na hipon			Seafood	Shrimps steamed in their own juices and cooked with a little oil.
Hamonado			Meat dish	Stuffed pork roll coated in a sweet sauce. Humba Eastern Leyte Meat dish
Inasal na manok		Negros	Meat dish	Grilled marinated chicken.
Inihaw na liempo			Meat dish	Grilled pork belly.
Kaldereta		Luzon	Meat dish	A dish made with cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.
Kinunot		Bicol	Seafood	From the word kunot which literally means shred. A dish made up of either shredded meat ofpagi (stingray) or baby shark cooked in coconut milk with malungay (moringa) leaves.
Lechón			Meat dish	A dish made by roasting a whole pig over charcoal. It is often cooked during special occasions. A simpler version has chopped pieces of pork fried in a pan or wok (lechon kawali). Also refers to a spitted and charcoal roasted marinated chicken (lechon manok).
Lengua estafada			Meat dish	Braised ox tongue.
Lumpia				Spring rolls. Deep fried (prito) or fresh (sariwa). Popular versions include lumpiang shanghai a deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chili dipping sauce and lumpiang ubod a fresh or sometimes deep fried wider spring roll filled with crunchy vegetables and optionally including cooked meat.
Mechado			Meat dish	Name derived from mitsa meaning "wick" which is what the pork fat inserted into a slab of beef looks like before the larded beef is cooked, sliced, and served in the seasoned tomato sauce it is cooked in.
Morcon			Meat dish	A beef roulade often prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other, then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce.
Paksiw				Generally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba and possibly containing vegetables. Paksiw na baboy is pork, usually hock or shank, cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Paksiw na lechon is roasted porklechon meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.
Pata tim			Meat dish	Braised pork leg dish similar to Paksiw na Pata without the vinegar.
Pinangat, Natong, orLaing		Bicol		In Bicol refers to a dish of taro leaves, chili, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly as laing. Pinangat or pangat also refers to a dish or method of cooking involving poaching fish in salted water and tomatoes.
Relleno				Stuffed meat, seafood, or vegetable dishes like rellenong bangus (stuffed milkfish), rellenong manok (stuffed chicken), and rellenong talong (stuffed eggplant) also known as tortang talong(see below).
Sinanglay		Bicol	Fish	A dish wherein fish, preferably Tilapia, is wrapped in pechay or mustard leaves and is simmered in rich coconut milk.
Sisig		Pampanga		Fried and sizzled chopped bits of pig’s head and liver, other versions using tuna or milkfish, usually seasoned with calamansi and chili peppers and sometimes topped with an egg.
Tapa			Meat dish	Dried, cured, or marinated sliced beef that is fried or grilled.
Torta			Omelette	Basically an omelette, most often referring to one made out of ground beef and potatoes. Other common variations include tortang alimasag an omelette made with crab meat and tortang talongone made with eggplant.