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

Sinigang

Sinigang is a Filipino soup dish known for its sour and savory taste. Traditionally tamarind-based, this sour dish consists of meat – which can be beef, pork, fish or shrimp – and vegetables like okra, water spinach (kang kong), daikon (labanos), onions, and eggplant. Sometimes the tamarind can be switched with guava, calamansi, or even unripe mango, depending on the cook’s preference. Green long peppers (siling mahaba) are also added to the dish to add some spice. There are also variations such as sinigang sa miso and sinigang na baboy at hipon. With its sour soup, sinigang is marked as Filipino comfort food. It rouses the senses because of the sourness and slight spice. Also, ingesting the long peppers can make the body sweat, which helps it to cool especially during a humid day. Food historians even commended sinigang for being a refreshing and appetite-boosting dish perfect for the Philippines’ tropical climate.

Bagnet

Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali It originated from Ilocos and is considered to be a top favorite among Filipinos. This is best served bagoong monamon. it is a dip made of fermented anchovies.

mostly we like to make our bagnet as crispy as possible. Double frying is the method that we are using to make it happen. The pork belly is first boiled until tender then deep fried twice to attain the extra crispy texture. I also rub a some salt all over the pork before frying it to add some flavor.

While deep frying sounds easy enough for anyone to do, I want to remind you to take extra precaution. Hot oil splatters when combined with liquid. Since the pork belly is not totally dry when fried, the oil can react quickly and go crazy. Make sure that you use long tongs to handle the pork and cover the cooking pot with a splatter screen to control the oil.

Kare-Kare

With many Filipinos, the dish they called KARE-KARE cannot be complete without shrimp paste. Its a comfort food for Filipinos, and is perennial family favorite in both local and overseas Filipino Households. The origin of this dish cannot be told. It is said to be originated in Pampanga while others said that it was from MORO who once settled in Manila before the arrival of Spanish  which came from Sulu and Tawi-Tawi

And in the picture was my mothers cooking of kare-kare and the taste was delicious and tasty it commonly contains the normal ingredients of kare-kare but replaced the Meat with Bagnet and even it is different than the normal ingredient it is even more delicious in taste.