Our 17 Best Filipino Recipes for an Authentic Meal

Posted On July 23, 2020

Loaded with chile, vinegar, fragrant herbs, and no shortage of pork, Filipino cooking is an endlessly fascinating mix of traditions and flavors, old and new. (And lots of pork. Did we mention pork?) Whether you’re throwing a dinner party, or just cooking a simple romantic meal for two, these recipes will give you a nostalgic taste of home. Here are our best Filipino recipes—some are traditional, others are modern spins, and all are very, very good.

Pepsi Rice

A perfect example of the intersection of fast food with home cooking, Pepsi rice was chef Dale Talde’s grandmother’s contribution to the Filipino culinary canon. Basically, dump cola on some rice. Don’t knock it till you try it, but don’t let it become a habit. Get the recipe for Pepsi Rice »William Hereford

Pork Noodle Soup with Shrimp Paste (La Paz Batchoy)

A regional soup packed with egg noodles and pig parts, La Paz batchoy was born in the La Paz district of Iloilo city, in the province where chef Dale Talde’s mother was born. Talde’s version streamlines the traditional recipe, keeps the liver and intestines optional, and applies just enough shrimp paste to keep things funky. Get the recipe for La Paz Batchoy »William Hereford

Adobo Chicken Wings

These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack. Get the recipe for Adobo Chicken Wings »Matt Taylor-Gross

Phillippine Fruit Salad

“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of Pig & Khao. Get the recipe for Phillippine Fruit Salad »Matt Taylor-Gross

Adobo with Chicken Livers

Adobo, perhaps the most well-known Filipino dish, is a brothy stew flavored with vinegar and soy sauce, bay leaves, and black peppercorns. The regional Ilonggo version that chef Dale Talde makes is soy-free and an aesthetic departure. Bone-in chicken simmers until the liquid has all but disappeared, transforming the mellow sauce into a thrilling concentrated glaze. In the slick of fat left over, garlic, onion, and chicken liver brown to provide even more flavor. Get the recipe for Adobo with Chicken Livers »William Hereford

Filipino Roast Pork Belly with “Lechon” Sauce

Slow-roasted belly stands in for the classic whole suckling pig that graces virtually every special occasion in the Philippines. Chef Dale Talde also swaps out the sauce’s pungent pork liver for more mellow and easier to source chicken livers. Don’t worry, though. It still tastes, as Talde lovingly puts it, like “liverwurst mixed with sweet and sour sauce.” Get the recipe for Filipino Roast Pork Belly with “Lechon” Sauce »William Hereford

Philippine Noodle Stir-Fry (Pancit Bihon)

“Eating this dish makes me feel like I’m at home. It’s my mom’s specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the Filipino equivalent of British Tea Time.” – Leah Cohen of Pig & Khao. Get the recipe for Philippine Noodle Stir-Fry »Matt Taylor-Gross

Adobo

I grew up in the Philippines, and whenever I’m homesick, I cook adobo, the national dish—pork or chicken or both, braised in seasoned vinegar. Though there are all sorts of regional variations, no matter how it’s made, adobo’s piquant aroma fills me with memories of Manila. —Amy Besa. Get the recipe for Adobo »Todd Coleman

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