Adobo is one of the most popular Filipino dishes and is considered informally as a dish by many countries. It usually consists of pork or chicken, sometimes braised or braised in sauce, usually consisting of vinegar, cooking oil, garlic, bay leaves, Sichuan peppercorns, soy sauce, etc. It can also cook out liquids and concentrate flavors in "dry" preparations. Bistek, also known as "Filipino steak," is thinly sliced ??beef marinated in soy sauce and lime, then fried in a skillet, often served with onions.

Some well-known stews are KARE- KARE AND DINUGAN. Also known as "Peanut Stew", the main ingredient of oxtail or tripe is cooked vegetables and peanuts. It is usually served with bagoong (fermented shrimp paste), pork blood. The offal, meat is cooked and seasoned with vinegar and chili, usually serin mahaba

paksiw refers to a different vinegar-based stew, which differs greatly from the meat-based paksiw na isda uses fish. Typically includes ginger, fish sauce, maybe serin mahaba and vegetables. Na baboy paksiw is a paksiw that uses pork, usually pork hocks, and is often seen in addition to sugar, banana flowers, and water to make the meat a sweet sauce. Similar to the Visayan dish called humba tempeh. Probably both dishes are related to pata tim which is native to China. Paksiw na lechon consists of lechon meat, except it features ground liver or liver spread which adds flavor. And the thick sauce that caramelizes around the meat starts to finish cooking. Although some versions of adobo paksiw dishes use the same basic ingredients, they are prepared differently, with other added ingredients and different ratios of ingredients and water. /p>

Pork trotters (pata) are cooked in crispy pata and then fried until crispy and golden brown, the other parts are prepared in the same way as the pork shank, and lechon manok is a Filipino take on grilled chicken. . Available in many caves, - wall stands or restaurant chains (such as Andok's Baliwag, Toto's, Old Pedro's, Goldman Pagtakhan), it is typically served with a special rich chicken over "Yucca" Or lechon sauce, a charcoal flame-roasted pork liver puree, starch, sugar, and spices

Mechado, kaldereta, and afritada are Spanish-style tomato sauce-based dishes that are somewhat similar to one another. In these dishes the meat is cooked in tomato sauce, minced garlic, and onions. Mechado is a piece of meat grilled from a fatty pork, which makes it look like a "candle" of beef (mitsa). , then cooked in a seasoned tomato sauce and sliced ??and served, it is cooked in. Kaldereta can be beef sauce, but also cooked with large chunks of meat, tomato sauce, minced garlic, chopped green onions, peas, carrots, green peppers. Some recipes call for potato stew in addition to soy sauce, fish sauce, vinegar, ground liver or some combination of them. Afritada is often used as the name of the dish with chicken and pork. Another similar dish said to originate from the Waknatoy area. Or beef brisket combined with potatoes and chopped sausage and pickled vegetables cooked in a sweet tomato sauce. Puchero is from Spanish cocido; it is a sweet stew of beef and banana or plantain slices simmered in tomato sauce.

The Philippines also eats tocino and longganisa. Tocino is sweetened bacon, either chicken or pork that is fried, marinated and cured several days ago. Longganisa is a sweet or spicy sausage, usually made from pork, although other meats are also available, and is often reddish traditionally through the use of anatto seeds and artificial food coloring. The noodle dish is generally called pancit. Pancit recipes mainly consist of noodles, vegetables, meat or shrimp slices with variations distinguished by the type of noodles often used. Some of the Asami and La Paz style batchoys are pancit, soupy noodles, and the "dry" variety, prepared with fried noodles. Then there is spaghetti Bolognese or ispageti in local parlance which is a modified version. It is sometimes made into banana ketchup instead of ketchup, which is sugary and topped with hot dog slices.

There are several popular rice porridges in the Philippines. One is the caldo of arroz which is a rice porridge with chicken, ginger and sometimes saffron garnished with scallions (leeks), roasted garlic, and coconut milk, cooked in a thin porridge. Another variation is to go which is an arroz caldo with tripe. There is another very different porridge called champorado which is sweet with chocolate and is often paired with tuyo or daing at breakfast.

Another rice-based dish is Paella La Valencia, named after a Spanish region of Valencia by arroz, paella, which has been incorporated into the local cuisine. Bringhe is a local rice vegetable paella, but uses glutinous rice, coconut milk, and turmeric with some similarities. Kiampong is a type of fried rice served with sliced ??pork, leeks and peanuts. Can be found in Chinese restaurants in Binondo and Manila.

For vegetarians, this dish consists of dinengdeng, moringa leaves (malunggay) and bitter melon slices. There's also pinakbet, stewed vegetables heavily seasoned with bagoong. One type of seafood salad called kinilaw is raw seafood, such as cooked fish or shrimp soaked only in local vinegar, sometimes with coconut milk, onions, spices and other local ingredients. This is with Peruvian ceviche.