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Top 10
Philippine cuisine
specialties
Lechon
Whole pig roasted to the crispy skin stage over coals. Named Lechon de Leche when
a suckling pig is used. This specialty is essential for festive parties and celebrations and has become the national dish, along with Adobo.
Adobo
Marinated pork and/or chicken is sauteed, then simmered with the marinade along
with garlic, vinegar and soy sauce.
Lumpia Shanghai
Small, thin spring roll with a minced pork stuffing. A popular hors d'oeuvre.
Pancit Canton
Egg noodles stir-fried with tiny shrimp, minced pork and sausage, bite-sized
vegetables, what have you. Many pancit versions exist including Pancit Bihon.
Halo Halo
A dessert made with sweetened jackfruit, beans, milk, and crushed ice. Served in a
tall glass with a spoon. Name translates "mix-mix".
Kare Kare
A rich peanut-accented stew made with ox tails. Entrails and vegetables are
frequently added.
Sinigang
A soupy dish made with chicken, pork, seafood, vegetables, you name it. Tamarind
gives Sinigang its essential sour note.
Suman
Sticky rice wrapped and steamed in a banana or palm leaf.

Dinuguan
A stew of pork and pig innards thickened with fresh pigs blood.
Balut
Boiled fertilized duck egg complete with the visible embryo. It's an acquired taste.