5 Must-Try Filipino Dishes You Can Make at Home

Embark on a culinary journey through the heart of the Philippines without leaving your kitchen. Filipino cuisine is known for its bold flavors, unique combinations, and heartwarming dishes. From savory adobos to sweet, sticky kakanin (rice cakes), here are five must-try Filipino dishes you can easily prepare at home.

1. Adobo

Adobo, perhaps the most iconic of all Filipino dishes, is a perfect introduction to the country’s culinary scene. Known for its savory, sweet, and sour flavor profile, adobo is made by stewing meat with vinegar, soy sauce, garlic, peppercorns, and bay leaves.

Ingredients:

• 1 kg chicken or pork
• ¹⁄₂ cup soy sauce
• ¹⁄₄ cup white vinegar
• 5 cloves garlic, crushed
• 1 tsp black peppercorns
• 3 bay leaves
• Water (as needed)
• Oil for frying

Steps:

1. Brown the meat in hot oil, then set aside.
2. In the same pan, sauté garlic until fragrant, then add soy sauce, vinegar, peppercorns, and bay leaves.
3. Add the browned meat back into the pan, ensuring it’s covered with the sauce. Add water if necessary.
4. Bring to a boil, then reduce to a simmer for about 30 minutes or until the meat is tender.
5. Serve with rice.

🍲 Note: The key to a good adobo is the balance between acidity (vinegar) and saltiness (soy sauce). Adjust these to your taste for the perfect adobo.

2. Sinigang

Sinigang is a sour soup that showcases the souring agents commonly found in the Philippines like tamarind, guava, or bilimbi. This dish is often made with fish, pork, or beef, accompanied by a variety of vegetables.

Ingredients:

• 500g pork belly or fish
• 1 tbsp oil
• 1 onion, sliced
• 2 tomatoes, quartered
• 2 L water or broth
• 1 packet sinigang mix or tamarind
• 250g string beans, cut into pieces
• 200g kangkong leaves
• 1 eggplant, sliced
• 2 radishes, sliced

Steps:

1. Heat oil in a pot, then sauté onion and tomatoes until soft.
2. Add meat or fish, cook until browned. If using fish, cook briefly.
3. Pour in water or broth, bring to a boil.
4. Add sinigang mix or tamarind paste, stirring until dissolved.
5. Add vegetables, starting with those that take longer to cook.
6. Simmer until the meat or fish is cooked through, and vegetables are tender.
7. Add kangkong leaves last, let wilt, then serve hot.

🌿 Note: Sinigang is flexible; you can substitute or add more vegetables based on what's in season or available in your kitchen.

3. Pancit

Pancit, the term for noodles in Filipino cuisine, comes in various forms like pancit bihon (thin rice noodles) or pancit canton (wheat noodles). This dish is often served at special occasions or as a quick meal.

Ingredients:

• 500g pancit noodles (bihon or canton)
• 2 tbsp oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 250g chicken or pork, sliced
• 1 cup shrimp, peeled
• 1 cup green beans, julienned
• 1 carrot, julienned
• 2 cups chicken broth
• Soy sauce, salt, and pepper to taste
• Kalamansi or lemon for serving

Steps:

1. In a large wok or pan, sauté garlic and onion in oil.
2. Add meat and cook until browned. If using shrimp, add later to prevent overcooking.
3. Add vegetables, stir-fry for a few minutes.
4. Add broth, soy sauce, and seasonings. Bring to a boil.
5. Soak bihon or canton noodles briefly in warm water to soften, then add to the pan.
6. Cook until noodles are soft and have absorbed the flavors. Add shrimp at this stage if using.
7. Serve with kalamansi or lemon on the side.

🍜 Note: Pancit is traditionally served with a piece of kalamansi to add a bit of tartness to the dish, enhancing its flavors.

4. Lechon Kawali

Lechon Kawali, or crispy pork belly, is a beloved street food turned home staple. While not the healthiest, it’s undoubtedly a crowd-pleaser with its crispy skin and tender, juicy meat.

Ingredients:

• 1 kg pork belly
• 4 cups water
• 1 tsp salt
• 1 tbsp vinegar
• Oil for deep frying

Steps:

1. Boil the pork belly with salt in water until tender, about 45 minutes.
2. Remove from the pot, let it cool, then dry thoroughly with paper towels.
3. Poke the skin with a fork to let the fat escape, then rub vinegar over the skin.
4. Heat oil in a deep frying pan. When hot, lower the pork belly skin side down and cook until golden and crispy.
5. Turn over to fry the other side. Remove from oil, let excess oil drain, and slice into serving sizes.

🔥 Note: For extra crunch, you can chill the pork belly in the freezer for 30 minutes before frying. This helps the skin to crackle better.

5. Halo-Halo

Halo-halo, meaning “mix-mix,” is a colorful and layered dessert that’s popular during the hot seasons. It’s a mix of shaved ice, leche flan, sweets, and fruits topped with creamy milk, ice cream, or ube halaya (purple yam jam).

Ingredients:

• 2 cups shaved ice
• 1 cup milk
• 1 scoop ube ice cream
• 2 scoops leche flan
• Sweetened red beans
• Coconut strips
• Jelly strips
• Fruit cocktail
• Pinipig (flattened rice flakes)
• Leche flan syrup or evaporated milk

Steps:

1. Layer the ingredients in a tall glass or bowl starting with jellies, then beans, fruits, leche flan, and so on.
2. Add shaved ice on top until it mounds above the glass.
3. Pour milk over the ice to cover.
4. Add a scoop of ube ice cream for the finishing touch.
5. Top with pinipig or other toppings for crunch.
6. Mix before eating for the namesake “halo-halo” experience.

🍨 Note: Feel free to customize halo-halo with whatever ingredients you have or enjoy. Its versatility makes it a fun dessert to experiment with.

These recipes offer just a glimpse into the vibrant and diverse world of Filipino cooking. Each dish tells a story of the Philippines' rich history, with flavors influenced by Malay, Spanish, Chinese, and American cuisines. Making these dishes at home not only satisfies the taste buds but also connects you to the cultural heritage and traditions of the Filipino people. Whether you're craving something savory like adobo or sinigang, or sweet like halo-halo, these dishes are sure to transport you to the warm and welcoming kitchens of the Philippines. Enjoy your culinary exploration!