Anastasia Smith
Though perhaps not as internationally renowned for its cuisine as neighbouring countries like Thailand and Japan, the Philippines too is home to a whole host of delectable traditional dishes. Embark on an exploration of Filipino cuisine and discover the scrumptious blend of authentic flavours.
Lechon is a quintessential Filipino dish at special occasions and gatherings, where the rather bizarre dish takes up most of the table. Traditionally cooked whole but most often roasted, the slowly-roasted suckling pig is stuffed with onion, garlic, lemongrass and bay leaves, which, after being roasted on a spit, is served to guests on a remarkably large, and also, presumably traditional platter. No part of the pig, aside from the bone, is left unenjoyed, and if there’s hardly anything left after the feast, leftovers are made into another traditional dish referred to as “lechon slaw”, which apparently is slow-cooked with vinegar, garlic and a specially made liver sauce, which is also often served as a complement to the main Lechon dish. Filipinos aren’t the only ones with taste buds craving Lechon; Cuba, Puerto Rico, the Dominican Republic, and Spain are also fans of the suckling pig dish.
Convenient and cooked fast — the translation of the Hokkien phrase “pian i sit”, which gives Pancit its name, tells all about the stir-fried noodles dish. While the dish may have its roots in Greater China, Pancit has evolved into a signature dish in the Philippines, so much so that even numerous regional varieties of the dish have emerged over the years.
Start your day in the stunning Philippines with a traditional Filipino breakfast. Silog is a very popular breakfast dish throughout Southeast Asia and is served at almost all restaurants, eateries, and food delivery services in Philippines, including the likes of Jollibee Philippines. Enjoy the delicious blend of flavours with each mouthful of Silog. Silog typically consists of garlic fried rice (sinangag), fried egg (itlog), and your choice of meat such as tapa (marinated beef), tocino (sweet cured pork), longganisa (Filipino sausage), or bangus (milkfish). It's a hearty and satisfying way to kickstart your day and immerse yourself in Filipino culinary delights.
The unofficial national dish of the Philippines, Adobo, comes to life in the form of a stew, where several chunks of seared and browned chunks of meat, seafood, fruit, and vegetables are mixed with vinegar, soy sauce, bay leaves, garlic and oil, which is then left to simmer over low heat. The result is juicy and succulent Adobo, covered in a thick and savoury gravy or sauce.
Deep fried and coming to life in “lumpia wrappers”, Lumpia is the Philippines’ version of Chinese spring rolls. The thin paper-like or crepe-like wrappers envelop a savoury filling of meat and vegetables, which is then sealed with egg wash and fried. The flavoursome delicacy is relished both as an appetiser and a snack and is often complemented with a sweet and rather sour dipping sauce.
