Our 17 Best Filipino Recipes for an Authentic Meal

Expand your horizons beyond adobo (but also, you know, adobo)

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
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
Sweet Filipino-Style Rolls (Pan de Sal)
Sweet Filipino-Style Rolls (Pan de Sal)
The dough for this traditional Philippine bread is rolled to achieve a pillow-soft texture, and then dusted with bread crumbs prior to baking. Get the recipe for Sweet Filipino-Style Rolls (Pan de Sal) »Ingalls Photography
Crispy Philippine Slow-Roasted Pork Belly (Bellychon)
Crispy Philippine Slow-Roasted Pork Belly (Bellychon)
"This is my modern take on the traditional Lechon, which is a whole roasted pig. While many of us don't have the space or equipment to roast a whole pig on a spit over coals, this recipe gives you the ability to recreate the idea and flavors." – Leah Cohen of Pig & Khao. Get the recipe for Crispy Philippine Slow-Roasted Pork Belly »Matt Taylor-Gross
Pork Noodle Soup with Shrimp Paste (La Paz Batchoy)
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
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
Deep-Fried Pork Spring Rolls (Lumpia)
Deep-Fried Pork Spring Rolls (Lumpia)
Best known in their deep-fried iteration, lumpia often crackle beneath the teeth. But not always; some come wrapped in fresh egg crepes, while others are wrapper-less. Connoisseurs pine for a version made with shrimp, pork, and shredded coconut palm. The freshly fried version is a marvel, the wrapper crisp, the filling's texture delicate and yielding. Instead of the common sweet-sour dipping sauce, chef Dale Talde opts for the condiment he used growing up—a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles—which he likens to the salt and pepper of Filipino food. Get the recipe for Deep-Fried Pork Spring Rolls »William Hereford
Filipino Beef Short Ribs Adobo (Adobong Tadyang)
Filipino Beef Short Ribs Adobo (Adobong Tadyang)
Whole garlic cloves perfume the braise for this tangy beef dish from Marvin Gapultos' The Adobo Road Cookbook (Tuttle, 2013). Get the recipe for Filipino Beef Short Ribs Adobo »Romulo Yanes
Filipino Barbecue Chicken Skewers
Filipino Barbecue Chicken Skewers
"This was one of my favorites as a kid. The flavor is sweet, salty, and tangy, but it all balances out. Plus it's meat on a stick, and what kid—or adult—doesn't love that?" –Lean Cohen of Pig & Khao. Get the recipe for Filipino Barbecue Chicken Skewers »Matt Taylor-Gross
Rice Porridge with Chicken and Ginger (Arroz Caldo)
Rice Porridge with Chicken and Ginger (Arroz Caldo)
The dish may be from China and have a Spanish name, but to Filipinos, few things taste more like home than arroz caldo. Based on Chinese congee, this rice porridge relies on an easy, flavorful stock that is melded with rice until creamy and rich. Get the recipe for Rice Porridge with Chicken and Ginger »William Hereford
Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)
Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)
This garlicky rice is a popular breakfast dish in the Philippines and is delicious served with fried eggs and a drizzle of vinegar sauce. Get the recipe for Filipino Garlic Fried Rice »Romulo Yanes
Phillippine Fruit Salad
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 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
Philippine Vinegar-Braised Greens (Kangkong Adobo)
Philippine Vinegar-Braised Greens (Kangkong Adobo)
"Filipinos love anything with adobo sauce, and kangkong is one of my favorite vegetables to eat." – Leah Cohen of Pig & Khao. Get the recipe for Philippine Vinegar-Braised Greens »Matt Taylor-Gross
Philippine Paella
Philippine Paella
Part Spanish, part Filipino, made with rich coconut milk and hard-cooked eggs for garnish. Get the recipe for Philippine Paella »Matt Taylor-Gross
Filipino Roast Pork Belly with "Lechon" Sauce
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)
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
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