A Guide to Cuisine in the Philippines

Photo by Cris Tagupa on Unsplash

The rich history of the Philippines is recorded in the country’s dazzling array of culinary curiosities. From Spain and the USA to China, a myriad of international influence has informed these dishes. Let’s take a look at some of the most interesting dishes.

Balut 

Perhaps the most infamous Phillopino street food is Balut, a 17-day-old duck embryo. An intensely popular childhood treat, the egg is at its best when the embryo has not yet developed its beak, bones, feathers, or claws.   

Kare Kare: Oxtail Stew 

This is a stew made from ox tail, ox tripes, lots of vegetables, and flavored with roasted peanuts. The name Kar Kar refers to the Phillipino word for ‘curry’, which is a nod to Indian influence in the region.   

Adobo 

This is known to be the most popular dish in the Philippines and is an indication of the country’s rich culinary history. Made from chicken, pork, or fish braised in vinegar, the name Adobo comes from the Spanish word adobar, meaning ‘to marinate’. 

Lechon: Roasted Suckling Pig

Considered the national dish of the Philippines, ‘lechon’ originates from Spanish colonial influence and is also a favorite in Spain and across Latin America. Lechon, from the Spanish leche for milk, is a slow-roasted piglet that has only been fed on its mother’s milk.