Filipino Food: 22 Traditional Dishes of the Philippines

The Philippines is a country in Southeast Asia, consisting of over 7,000 tropical islands.

Despite a history of colonization, the Philippines has retained a clear culinary identity, fusing staple ingredients of rice, eggs, pork and noodles into their own unique flavor palette.

Much of the Filipino cuisine has been influenced by centuries of indigenous traditions, Spanish colonization, Chinese trade, and American presence. Sweet, salty, sour, and savory flavors often come together in a single dish.

Staple ingredients like rice, fish, pork, and tropical fruits are featured in many of the most popular dishes in the Philippines.

The Philippines are home to a huge number of food markets, which serve many popular street foods, including Isaw, Ukoy and Balut.

Tocino (Cured Pork)

Tocino is a cured pork dish made with soy sauce, garlic, sugar, and other ingredients to give its famous savory-sweet taste. Chicken and beef may also be used in making tocino.

Tocino is sometimes called sweet red pork and is usually prepared as a breakfast food. The process of preparing it varies but the end result is an addictive, savoury and sweet flavor.

Puchero (Vegetable Stew)

Puchero is a Spanish-originating stew consisting of a wide range of local vegetables, the exact ingredients of which vary by region. Chickpeas are commonly used to make Puchero, as well as root-type vegetables, such as potatoes, carrots, turnips, several greens and corn.

The dish is also very popular in Yucatán, Mexico, Argentina, Paraguay, Uruguay, and the independent communities of Andalusia and the Canary Islands.

Tortang Talong (Eggplant Omelette)

Tortang Talong is a type of omelette made with eggplant, often served with rice and a dipping sauce made from vinegar, soy sauce, and chilli peppers.

In some regions, ground meat, shrimp, or vegetables may be added to the eggplant mixture before frying. Additionally, the dipping sauce may vary in flavor and spiciness depending on local preferences.

Isaw (Grilled Intestines)

Isaw is a dish made by skewering chicken or pork intestines, which are marinated in a tangy and savory sauce and then grilled over charcoal until slightly charred.

This dish is a popular street food particularly during festivals and outdoor gatherings, and can be found at street food stalls across the country as a quick, low cost snack.

Ukoy (Fritters)

Ukoy is a dish consisting of shrimp and vegetables in a batter which is then fried. They are a popular street food and are commonly found at street vendors and food stalls all over the Philippines.

Ukoy is often served with rice and a vinegar-based dipping sauce and is popular for breakfast, snacks, and appetizers.

Sizzling Pork Sisig

Sizzling Pork Sisig is made with pig head, chicken liver, calamansi, onions, chili peppers and topped with a fried egg.

This dish gets its name from the boiling hot plate the dish is served on, with the food still sizzling away.

Chicken Adobo (Marinated Chicken)

Chicken Adobo is a dish made of marinated chicken in soya sauce and vinegar, usually served with a side of rice.

Traditionally, the authentic Chicken Adobo is prepared in clay pots. The word adobo means marinade, referring to the preparation method of this dish.

Every region (and even every family) has its own twist on adobo.

Lumpia (Spring Rolls)

Lumpia is a deep-fried spring roll stuffed with minced meat and chopped vegetables, often served with a combination of sweet and sour sauces.

Lumpia is popularly served at Filipino gatherings and feasts as an appetizer or side dish. A non-fried, vegetable version may also be served.

Lechón (Roasted Pig)

Lechón is charcoal-roasted pig, popular for its juicy meat and crisp skin on the outside.

The pork is first cooked in boiling water and rubbed in salt and spices before being roasted on hot charcoal for many hours until golden brown.

Lechón is served at special occasions and grand gatherings.

Pancit (Fried Noodles)

Pancit is a Filipino noodle dish that is cooked with meat or seafood (such as shrimp, fish, squid, crab) and vegetables such as carrots, green beans, cabbage, and bell peppers.

Pancit is a staple Filipino dish often eaten on its own or as a side to other main courses.

Balut (Fertilized Duck Egg)

Balut is made from a developing duck embryo that is boiled and eaten as a snack. Balut is often served with vinegar and is popular, although controversial, street food.

The duck embryo should be ideally 17 days old when its feathers, bones, and claws are still undeveloped.

Balut is similar to Century Egg eaten in parts of China and Taiwan.

Inasal (Roast Chicken)

Inasal is a roast chicken dish from the Philippines, usually served with rice and soy sauce. The chicken is marinated in ginger, calamansi juice and lemongrass, and is roasted over fire with annatto oil.

Crispy Pata (Crispy Pork Leg)

Crispy pata is a deep fried pork dish, made of deep fried pig trotters or knuckles and served with a soy-vinegar dip, often with garlic and chilli for extra flavor.

Deep frying the pork skin gives this dish a very crunchy texture.

Kare Kare (Peanut Stew)

Kare Kare is a stew made from oxtail, ox tripe and vegetables, plus onions and garlic. The broth is flavored with ground roasted peanuts and chilli, and often served with shrimp paste and lemon juice. 

This stew us usually served with rice on the side.

Sinigang (Sour Stew)

Sinigang is a stew made with spinach, tomatoes, eggplant, onions, ginger and served with a tamarind and fish sauce. The meat in sinigang can be beef, fish, pork, or shrimp.

The stew’s broth has a slightly sour, tangy flavor.

Sans Rival (Layered Cake)

Sans Rival is a three-layered cake made from buttercream and meringue and topped with chopped cashews. Although this dish is French in origin, it gained popularity in the Philippines when French dishes and cooking techniques were introduced by Filipinos who studied in France.

Tamilok Woodworm

Whilst not one of the most common dishes eaten in the Philippines, Tamilok Woodworm is a famous local delicacy.

Tamilok is a slimy creature also known as ‘woodworm’ or ‘shipworm’ because it is found in rotten logs or thick tree trunks submerged underwater in swamps-like mangroves. The wood is then cracked open in order to extract the slimy creatures from inside.

These worms are often eaten fresh, raw, and are said to have an oyster-like taste.

Halo-Halo (Crushed Ice)

Halo-halo is a cold dessert dish prepared using crushed ice, evaporated milk or condensed milk, and many other optional ingredients depending on taste.

Common additional ingredients include: ube, sweetened beans, coconut strips, sago, gulaman (agar), pinipig rice, boiled taro or soft yams in cubes, slices or portions of fruit preserves and other root crop preserves, and flan.

This dessert dish is often topped with a scoop of ube ice cream.

Durian Fruit

Eaten throughout Southeast Asia, Durian is a prickly tropical fruit known for its pungent odor. It is commonly eaten raw as well as used to add flavor to many other dishes, including Malay candy, ice kacang, dodol, lempuk, rose biscuits, ice cream and milkshakes.

Tapsilog (Beef and Fried Rice)

Taspsilog is a breakfast dish consisting of beef, fried rice, and a fried egg. The beef is made in traditional Filipino style, and the rice is fried with lots of garlic give the dish a strong flavor.

There are some variations to Tapsilog, such as adobo with fried rice and lemon or lechon with fried rice and egg.

Dilis (Dried Fish)

Dilis is a type of anchovy common in the Philippines which is usually sun dried then used to make other dishes.

The dried fish is used in batters to make fritters and sauces, boiled, added to soups, salads or fried and accompanied by a side dish like rice.

Nata de Coco (Coconut Jelly)

Nata de coco is a sweet jelly made from a mixture of coconut, sugar, water and a culture starter. The mixture is fermented for several days then cut into cubes which are then used to make beverages, desserts and snacks.