Discover the rich and vibrant world of Filipino dinner recipes with dishes like Adobo, Sinigang na Baboy, and Kare-Kare. Filipino cuisine blends Spanish, Chinese, and indigenous influences into hearty stews, savory meats, and rich sauces, offering a delightful array of flavors. Whether you’re new to Filipino cooking or a long-time fan, these recipes will bring exciting tastes and comforting meals to your dinner table tonight.
1. Adobo: The Quintessential Filipino Stew
Ingredients:
- 2 lbs chicken thighs or pork shoulder, cut into pieces
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/2 cup water
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar (optional)
- Salt and pepper to taste
Instructions:
- Marinate the Meat: In a bowl, combine soy sauce, vinegar, garlic, and bay leaves. Add the meat, ensuring it is well-coated. Marinate for at least 30 minutes.
- Sauté: Heat oil in a large pan over medium heat. Add the onions and cook until translucent. Add the marinated meat, cooking until browned on all sides.
- Simmer: Pour in the marinade, water, and peppercorns. Bring to a boil, then reduce the heat to low. Simmer for 30-40 minutes, or until the meat is tender and the sauce has thickened.
- Adjust Seasoning: Taste and adjust seasoning with salt, pepper, and brown sugar if desired. Serve hot with steamed rice.
Why This Recipe? Adobo is often considered the national dish of the Philippines. Its savory, tangy flavor profile and tender meat make it a beloved favorite for family dinners.
2. Sinigang na Baboy: Pork in Sour Soup
Ingredients:
- 2 lbs pork ribs or belly, cut into chunks
- 1 onion, quartered
- 2 tomatoes, quartered
- 1 radish, sliced
- 1 cup string beans, trimmed
- 1 cup kangkong (water spinach) or spinach
- 1 packet tamarind soup base (available in Asian markets)
- 6 cups water
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
- Boil the Pork: In a large pot, combine pork, onions, and tomatoes. Add water and bring to a boil. Lower the heat and simmer for 40 minutes or until pork is tender.
- Add Vegetables: Add radish and string beans to the pot. Continue to cook until vegetables are tender.
- Season: Stir in tamarind soup base, fish sauce, salt, and pepper. Taste and adjust seasoning if needed.
- Finish: Add kangkong or spinach just before serving. Let it wilt slightly and serve hot.
Why This Recipe? Sinigang na Baboy is known for its sour, savory broth and tender pork, making it a comforting dish perfect for any dinner table.
3. Kare-Kare: Oxtail Stew with Peanut Sauce
Ingredients:
- 2 lbs oxtail, cut into pieces
- 1/2 cup peanut butter
- 1/4 cup ground toasted rice (or rice flour)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 eggplant, sliced
- 1 cup string beans, trimmed
- 2 tablespoons shrimp paste (bagoong)
- 6 cups water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Cook Oxtail: In a large pot, bring water to a boil and add oxtail. Cook until tender, about 1.5 to 2 hours. Remove and set aside.
- Sauté Aromatics: Heat oil in a pan. Sauté onions and garlic until fragrant.
- Prepare Sauce: Return the oxtail to the pot. Stir in peanut butter and ground rice. Add water and simmer until the sauce is thickened.
- Add Vegetables: Add eggplant and string beans. Cook until vegetables are tender.
- Season: Season with salt and pepper. Serve with shrimp paste on the side.
Why This Recipe? Kare-Kare is a festive dish with its rich, nutty sauce and tender oxtail, making it a special treat for family gatherings.
4. Pancit Canton: Stir-Fried Noodles
Ingredients:
- 1 pack Pancit Canton noodles (or any stir-fry noodles)
- 1/2 lb pork or chicken, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup cabbage, shredded
- 1 cup carrots, julienned
- 1 bell pepper, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Cook Meat: Heat oil in a pan. Sauté garlic and onion until fragrant. Add pork or chicken and cook until browned.
- Add Vegetables: Stir in carrots, bell pepper, and cabbage. Cook until vegetables are tender.
- Prepare Noodles: Add soy sauce and oyster sauce. Stir in noodles and mix well.
- Finish: Cook for another 5-7 minutes, adjusting seasoning with salt and pepper. Serve hot.
Why This Recipe? Pancit Canton is a versatile noodle dish that’s quick to prepare and perfect for a satisfying dinner.
5. Lechon Kawali: Crispy Fried Pork Belly
Ingredients:
- 2 lbs pork belly, cut into pieces
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 2 cups water
- 4 cups vegetable oil, for frying
Instructions:
- Prepare Pork: Season pork belly with salt, pepper, and garlic powder. Place in a pot with water. Bring to a boil and simmer until tender, about 1 hour.
- Dry and Fry: Remove pork belly and let it cool. Pat dry with paper towels. Heat oil in a deep pan and fry pork until golden and crispy.
- Serve: Drain on paper towels. Serve with a side of liver sauce or vinegar dipping sauce.
Why This Recipe? Lechon Kawali is a favorite for its crispy skin and tender meat, making it a great centerpiece for any dinner.
6.. Sinigang na Baboy: Savory Pork in Sour Broth
Ingredients:
- 2 lbs pork ribs or belly, cut into chunks
- 1 onion, quartered
- 2 tomatoes, quartered
- 1 radish, sliced
- 1 cup string beans, trimmed
- 1 cup kangkong (water spinach) or spinach
- 1 packet tamarind soup base (available in Asian markets)
- 6 cups water
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
- Boil the Pork: In a large pot, combine pork, onions, and tomatoes. Add water and bring to a boil. Lower the heat and simmer for 40 minutes or until pork is tender.
- Add Vegetables: Add radish and string beans to the pot. Continue to cook until vegetables are tender.
- Season: Stir in tamarind soup base, fish sauce, salt, and pepper. Taste and adjust seasoning if needed.
- Finish: Add kangkong or spinach just before serving. Let it wilt slightly and serve hot.
Why This Recipe? Sinigang na Baboy is a classic Filipino dish known for its tangy and savory broth, providing a refreshing and comforting meal that’s ideal for any day of the week.
7. Lechon Paksiw: Pork Lechon in Vinegar Sauce
Ingredients:
- 2 cups leftover lechon (roast pig), chopped into bite-sized pieces
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Sauté Aromatics: Heat oil in a pan. Sauté garlic and onions until fragrant and translucent.
- Add Lechon: Add chopped lechon and cook for a few minutes until it starts to brown.
- Prepare Sauce: Pour in vinegar and let it simmer for a couple of minutes until the vinegar smell dissipates. Add soy sauce, water, brown sugar, peppercorns, and bay leaves. Bring to a boil.
- Simmer: Lower the heat and simmer for 20-30 minutes until the sauce thickens and the flavors meld together. Adjust seasoning with salt and pepper.
- Serve: Serve hot with steamed rice.
Why This Recipe? Lechon Paksiw transforms leftover lechon into a rich and tangy dish, showcasing how Filipino cuisine makes the most out of every ingredient with delicious results.
8. Bistek Tagalog: Filipino Beef Steak
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup calamansi juice or lemon juice
- 2 tablespoons vegetable oil
- 1 onion, sliced into rings
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- Salt to taste
Instructions:
- Marinate Beef: In a bowl, combine beef, soy sauce, and calamansi or lemon juice. Marinate for at least 30 minutes.
- Sauté: Heat oil in a pan. Sauté garlic until fragrant, then add onions and cook until translucent. Remove onions and set aside.
- Cook Beef: In the same pan, add marinated beef and cook until browned. Pour in beef broth, oyster sauce, sugar, and pepper. Simmer for 10-15 minutes or until beef is tender.
- Add Onions: Return the cooked onions to the pan and simmer for an additional 5 minutes.
- Serve: Serve hot with steamed rice.
Why This Recipe? Bistek Tagalog is a savory and slightly sweet beef dish that is a staple in Filipino households. Its rich, flavorful sauce pairs perfectly with rice, making it a satisfying and classic Filipino dinner.
Conclusion:
Filipino cuisine offers a vibrant and flavorful experience that can transform any dinner into a special occasion. From the rich and savory Adobo to the tangy Sinigang na Baboy, each dish presents a unique aspect of Filipino cooking. Kare-Kare’s nutty sauce and Lechon Kawali’s crispy perfection provide memorable tastes that are sure to please. Whether you’re enjoying a weeknight meal or hosting a gathering, these Filipino recipes promise to bring comfort and joy to your table. Dive into these dishes and discover why Filipino food holds such a cherished place in the hearts of many.