Filipino cuisine (lutong pinoy) consists of foods and/or dishes found in the Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation. Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.
Rice cooked with fermented fish/shrimp paste bagoong and garnished with sliced green mango.
Fried spring roll filled with tinapa or smoked fish.
Dish made from the pig’s cheek skin, ears and liver that is initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.
Pork knuckles (the pata) marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, served with soy-vinegar dip.