Sisig

Sisig as is popularly known as sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers. The dish is served almost in every Filipino restaurant.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Nilagang Baboy

Every family has a variant on this beloved Filipino recipe—from the choice of vegetables down to the cut of meat chosen, nilagang baboy is a comforting dish associated with rainy days and family dinners, meant for sharing. This recipe makes use of either the rich pork belly or the more flavorful ribs, with the option to substitute it with beef if you so desire. The traditional accompanying vegetables—cabbage, pechay and potatoes—add not only nutrition, but a bit of lightness and crunch from their freshness to elevate the earthy, savory goodness of this dish.

Barbecue

The basic ingredients used to make barbecue marinade in the country are soy sauce, ground black pepper, lemon juice, banana ketchup, garlic, onion and brown sugar. I could not say the ideal recipe here because every Filipino who prepares barbecue may have as much as double the proportion of one ingredient than what is used by another person, but the recipes still make great barbecues.

Filipinos selling barbecue at the streets practically use coal made from highly-heated wood  so that they could save money in the production of heat. In preparing barbecue with available grill appliances, they could either use electricity or LPG

Chicken marinades

Marinating is a simple way to infuse bland chicken with big flavor, making the meat moist, tender, and juicy. Your freezer or refrigerator will work as your sous chef, marrying the flavors and storing the chicken dinners for when you’re ready to cook them.

With marinating, the options are endless, and a few pantry staples can go a long way in creating a good marinade. A marinade consists of an acid-like vinegar, mustard or lemon that is used tenderize the protein. To the acid, any combination of seasonings, spices and herbs can be used to flavor the chicken to whatever your taste buds are craving!

Tosilog

Tosilog is a popular Filipino breakfast meal. The name tosilog was derived from the different components of the meal which are: Tocino (cured pork), Sinangag (Filipino garlic fried rice), and Sunny-side up egg. Tosilog is best eaten with a spicy vinegar dip.

Preparing or cooking tosilog means making each of its components. You can make your own homemade tocino by following our tocino recipe. I added the link in the tosilog recipe below. Sinangag or Filipino Fried rice is quick and easy to make. There is also a link below, which will guide you on how to cook sinangag. I intentionally cooked the sinangag for the second time with the residue of the tocino so that it can be tastier. As for the sunny-side-up egg, I think that this is something that you handle.

Tapsilog

Tapsilog is a hearty breakfast combination that’s a favorite of Filipinos. This is one of the most popular — if not the most popular — of the -silog series of meal combos.

Tapsilog in tagalog is a mixture of 3 different food items, Tap for Tapa which is a fried beef marinated in vinegar and garlic, Si for Sinigang which is a simple garlic fried rice and Log for Itlog which means egg.  There are a lot of food items like this in the Philippines 

Pork Dinuguan

Pork Dinuguan is a type of stew made from Pork and Pig blood. This Filipino dish might not be for everyone, but those who developed an acquired taste for this dish will agree that they enjoy eating it; some would even recommend to eat dinuguan with Puto — a type of Filipino rice cake which is known as the best pairing for dinuguan. But some people dislike or never eat dinuguan because of their rules in their religion