Choose Philippines | Sep 10, 2013
1.) Adobo - has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
Photo from: www.ifood.tv
2.) Paksiw na bangus - a term used to refer to dishes cooked in vinegar and garlic. The reason behind its long shelf life is because of vinegar and other components just like adobo (except soy sauce.)
Photo from: http://www.pinoyrecipe.net
3.) Lechon Paksiw - a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Making this dish is a practical way to recycle leftover pork. Instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavorful bringing more life to the ingredient.
Photo from: www.wikihow.com
4.) Dinuguan - (in Visayan, also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugo in Cebuano, sinugaok in Batangas, rugodugo inWaray, and sampayna or champayna in Northern Mindanao) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The termdinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat.
Photo from: http://feastasia.casaveneracion.com
5.) Binagoongan Baboy – an authentic Filipino Recipe. This Pork Binagoongan recipe involves pork being sauteed in tomato and stewed in shrimp paste. The dish is then garnished with slices of chili before serving.
Photo from: blog.junbelen.com