10+ Filipino Recipes You’ll Love to Try at Home

Filipino recipes bring a taste of a culture that’s honestly hard to pin down—there’s so much going on, from bold flavors to all sorts of cooking styles. If you’re in the mood for something new or just want to tap into tradition, these dishes are a fun way to bring Filipino food straight to your kitchen.

You don’t need fancy ingredients or chef-level skills—just a bit of curiosity and some basic pantry staples. The flavors? They’re bold, unique, and, well, a little addictive.

A lot of Filipino dishes are just pure comfort food. You’ll get savory, sour, and sweet notes all in one meal.

You don’t have to be a pro in the kitchen to pull these off. They’re perfect for sharing—Filipino food almost begs for company.

Trying out these recipes is honestly a good excuse to play around in the kitchen. It’s also a tasty way to see what Filipino cooking is all about.

Ingredients
Cooking Instructions

1) Chicken Adobo

Chicken Adobo is about as classic as it gets. It’s got that salty, tangy punch from soy sauce and vinegar, with a good hit of garlic and peppercorns.

You can throw it together pretty quickly. The chicken turns out super tender after simmering in the sauce.

Serve it over rice—seriously, don’t skip the rice.

You can tweak the vinegar or soy sauce if you want. Some folks like it more sour, others go heavy on the salty side.

Ingredients

• 2 lbs chicken (thighs or drumsticks)
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 6 cloves garlic, crushed
• 1 tsp whole peppercorns
• 2 bay leaves
• 1 cup water
• 1 tbsp cooking oil
• Salt to taste

Cooking Instructions

1. Heat oil in a pot over medium heat. Toss in the garlic and cook until it smells amazing.
2. Add the chicken and brown it on all sides.
3. Pour in soy sauce, vinegar, water, peppercorns, and bay leaves.
4. Bring it to a boil, then turn down the heat and let it simmer for 30 minutes.
5. Take the lid off and cook another 10 minutes so the sauce thickens up.
6. Taste it—add salt if you think it needs more. Serve with rice.

For more details, check this Filipino Chicken Adobo recipe.

2) Pancit Canton

Pancit Canton is the go-to Filipino stir-fried noodle dish. You use thick egg noodles and toss in veggies like carrots, cabbage, and green beans.

A mix of pork, shrimp, and Chinese sausage gives it extra flavor. The sauce? Soy sauce and oyster sauce—savory, with a hint of sweetness.

You can add whatever veggies or proteins you’ve got. It’s quick to make and works for lunch or dinner.

The noodles stay tender, and the veggies keep things fresh. It’s hard not to want seconds.

Ingredients

• Pancit canton noodles (egg noodles)
• Pork (sliced)
• Shrimp
• Chinese sausage
• Carrots (sliced)
• Cabbage (chopped)
• Green beans or snow peas
• Onion and garlic
• Soy sauce
• Oyster sauce
• Pepper

Cooking Instructions

1. Heat oil in a pan, then sauté the onion and garlic.
2. Add pork, shrimp, and sausage—cook until the meat’s done.
3. Toss in carrots, cabbage, and beans; cook until they’re just a bit soft.
4. Add the noodles and pour in soy sauce and oyster sauce.
5. Mix it all up and let it cook for 3-5 minutes.
6. Season with pepper and serve hot.

For more, visit Pancit Canton Recipe – Panlasang Pinoy.

3) Sinigang na Baboy

Sinigang na Baboy is a pork soup that’s all about that sour, savory kick. The broth gets its zing from tamarind, and the pork turns out super tender.

You’ll find veggies like gabi (taro), green chili, and mustard greens swimming in the soup. It’s especially good when you want something warm and cozy.

Most people eat it with steamed rice. Adding gabi gives it a bit more body and texture—totally worth it.

You can check out this Sinigang na Baboy with Gabi for a solid recipe.

Ingredients

• 2 lbs pork ribs or pork belly
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 cup tamarind paste or 1 pack tamarind mix
• 1 cup gabi (taro), peeled and cut
• 1 bunch mustard greens or kangkong (water spinach)
• 2 long green chili peppers
• 6 cups water
• Salt or fish sauce to taste

Cooking Instructions

1. Boil the pork, onion, and tomatoes in water for about 45 minutes, until the pork’s tender.
2. Add tamarind paste and gabi. Simmer until the gabi softens—about 15 minutes.
3. Toss in green chili and mustard greens. Cook 5 more minutes.
4. Season with salt or fish sauce.
5. Serve hot with rice.

4) Lechon Kawali

Lechon Kawali is all about crispy pork belly. You boil the pork with spices, then deep fry it until it’s golden and super crunchy.

The inside stays juicy, while the skin gets that perfect crackle. It’s honestly hard to resist, especially with a side of lechon sauce or vinegar dip.

Season the pork with garlic, bay leaves, peppercorns, and salt before boiling. It makes a big difference.

Ingredients

• 2 to 3 lbs pork belly
• 3 to 5 pieces dried bay leaves
• 3 garlic cloves
• 1/2 tablespoon whole black peppercorns
• 2 tablespoons salt
• Cooking oil for deep frying

Cooking Instructions

1. Put pork belly in a big pot and cover with water.
2. Add garlic, bay leaves, peppercorns, and salt. Boil for 1 to 1.5 hours until it’s tender.
3. Take out the pork and dry it really well.
4. Heat oil to 350°F (175°C) in a deep pan.
5. Fry the pork belly until the skin is crispy and golden—about 10-15 minutes.
6. Let it rest, then cut into pieces. Serve with your favorite sauce.

Check out this Panlasang Pinoy recipe for more help.

5) Kare-Kare

Kare-Kare is a stew with a thick, creamy peanut sauce. Oxtail is traditional, but beef chunks, pork leg, or even tripe totally work.

Eggplant, banana blossoms, and string beans usually go in, too. The peanut sauce is what makes Kare-Kare stand out.

A side of shrimp paste adds a salty punch. It’s a favorite for family gatherings or whenever you want something comforting.

Getting the meat really tender is kind of the secret. After that, you just add the veggies and finish with the sauce.

Ingredients

• 2 lbs oxtail or beef chunks
• 1 cup peanut butter
• 1 eggplant, sliced
• 1 cup banana blossoms, sliced
• 1 cup string beans, cut
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp annatto oil (for color)
• Shrimp paste (optional)

Cooking Instructions

1. Boil the meat until it’s super tender—plan for 2 to 3 hours.
2. In a pan, sauté garlic and onion in annatto oil.
3. Add the cooked meat and broth, then let it simmer.
4. Stir in peanut butter until the sauce thickens.
5. Add the veggies and cook until they’re soft.
6. Serve hot with shrimp paste on the side.

See Kare Kare Recipe – Panlasang Pinoy for the full rundown.

6) Lumpiang Shanghai

Lumpiang Shanghai is a crowd-pleaser. It’s basically a Filipino spring roll stuffed mostly with ground pork.

You’ll usually find garlic, onions, and sometimes carrots in the filling. Roll it up in thin lumpia wrappers and fry until golden and crispy.

Dip them in a simple sauce—soy sauce, vinegar, and garlic works great. They’re perfect for parties or just snacking.

Ingredients

• 1 lb ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, finely chopped
• Lumpia wrappers
• Salt and pepper to taste
• Cooking oil for frying

Cooking Instructions

1. Mix ground pork, onion, garlic, carrot, salt, and pepper in a bowl.
2. Put a teaspoon of filling on the wrapper edge and roll it up tight, sealing the ends with water.
3. Heat oil in a pan over medium (about 350°F / 175°C).
4. Fry lumpia in batches until golden brown—about 3-4 minutes.
5. Drain on paper towels and serve warm.

7) Bistek Tagalog

Bistek Tagalog is Filipino beef steak, thinly sliced and marinated in soy sauce and citrus juice. Kalamansi is traditional, but lemon works just fine.

The beef cooks up tender in a savory sauce, and caramelized onions go right on top. It’s simple and packed with flavor.

Serve it over steamed rice. You can tweak the tanginess and saltiness—just play with the soy sauce and citrus to suit your taste.

Ingredients

• 1 lb thinly sliced beef (sirloin or flap meat)
• 1/4 cup soy sauce
• 1/4 cup calamansi juice or lemon juice
• 1 medium onion, sliced into rings
• 3 cloves garlic, minced
• 2 tablespoons cooking oil
• Salt and pepper to taste

Cooking Instructions

1. Marinate beef in soy sauce, citrus juice, and garlic for at least 30 minutes.
2. Heat oil in a pan over medium (around 350°F / 175°C).
3. Fry onions until golden, then set aside.
4. Cook the marinated beef in the same pan until it’s tender.
5. Pour in the marinade and simmer until the sauce thickens up.
6. Put the onions back in and mix well.
7. Serve hot with rice.

More on bistek at Kawaling Pinoy.

8) Arroz Caldo

Arroz Caldo brings cozy comfort in a bowl. This Filipino rice porridge is perfect when you’re craving something warm and soothing.

Chicken, garlic, ginger, and fish sauce come together for a dish that’s simple but full of flavor. The rice simmers slowly in chicken broth, turning soft and creamy as it cooks.

Topping it off with boiled eggs and scallions adds a nice touch. I always think it’s best on a chilly day or when you’re a bit under the weather.

Making Arroz Caldo is straightforward—just one pot and not much fuss.

Ingredients

• 1 cup glutinous rice
• 1 lb bone-in chicken pieces
• 6 cups chicken broth
• 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 2 tbsp fish sauce
• 2 boiled eggs
• 2 scallions, chopped

Cooking Instructions

1. Sauté garlic and ginger in a pot until they smell amazing.
2. Toss in the chicken and cook until it’s a little brown.
3. Pour in chicken broth and fish sauce, then bring everything to a boil.
4. Add the rice, lower the heat, and let it simmer until the rice is soft—usually 30 to 40 minutes.
5. Stir now and then so nothing sticks.
6. Serve hot, topped with boiled eggs and scallions.

If you want to try another take, check out this Chicken Arroz Caldo recipe.

9) Pinakbet

Pinakbet is a classic Filipino vegetable stew. It’s a mix of squash, eggplant, okra, bitter melon, and sometimes pork.

Shrimp paste gives Pinakbet its signature salty, umami kick. I love how the different veggies soak up all that flavor.

You’ll usually see Pinakbet served with rice. It’s hearty, healthy, and honestly, a nice way to get your veggies in.

Most recipes call for pork belly or lechon kawali for extra richness. The shrimp paste really brings the dish together.

Ingredients:

• 1 lb pork belly (or lechon kawali)
• 1 cup squash, cubed
• 1 cup eggplant, sliced
• 12 pieces okra
• 12 pieces yard-long beans (sitaw), cut into 2-inch pieces
• 1 bitter melon, sliced
• 2 tbsp shrimp paste (bagoong)
• 1 tomato, chopped
• 1 onion, chopped
• 1 cup water

Cooking Instructions:

1. Sauté onion and tomato until soft.
2. Add pork and cook until it’s a bit browned.
3. Stir in shrimp paste and mix everything well.
4. Pour in water and bring to a boil.
5. Toss in squash, eggplant, okra, bitter melon, and beans.
6. Simmer until the veggies are tender, about 10-15 minutes.
7. Serve hot with rice.

10) Longganisa

Longganisa is a Filipino sausage that’s sweet, garlicky, and just a little bit addictive. You can cook it with or without casing.

It’s usually part of a breakfast called longsilog—paired with garlic fried rice and eggs. I mean, who doesn’t love a good breakfast sausage?

Making longganisa at home is pretty easy, especially if you go for the skinless version. Just mix ground pork with garlic, brown sugar, vinegar, and a few spices.

You can fry, grill, or even bake longganisa. The aroma as it cooks is hard to resist.

Ingredients

• 2 pounds ground pork
• 9 tablespoons brown sugar
• 1 head garlic, minced
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil

Cooking Instructions

1. Toss ground pork, garlic, brown sugar, vinegar, soy sauce, and pepper into a bowl. Mix everything together until it looks and feels blended.

2. Roll the mixture into small sausage links. Or, if you’re feeling lazy, just leave them skinless—no big deal.

3. Pour some oil into a pan and heat it over medium (aim for about 350°F or 175°C).

4. Drop in the sausages. Cook them for 10-12 minutes, turning them often so they brown up and cook all the way through.

5. Serve them hot, ideally with rice and eggs.