FILIPINO FOOD

Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to a cuisine of predominantly Hispanic base, due to the many Latin American and Spanish dishes brought to the Philippines during the Spanish colonial period. It has also received varying degrees of influence from Chinese, American, and other Asian cuisine.

Filipinos traditionally eat three main meals a day - agahan (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda (another variant is minandál or minindál). Dishes range from a simple meal of fried fish and rice to rich  paellas  and cocidos. Popular dishes include  lechón  (whole roasted pig),  longganisa  (Philippine sausage), tapa, (cured beef),  torta  (omelette),  adobo  (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).

The American chef and television personality Anthony Bourdain has hailed Filipino pork cuisine and named the Philippines at the top of his "Hierarchy of Pork".

A roasted pig, known as the "lechon". One of the Philippines most popular cuisine.

TYPICAL MEAL

Sinigang na baboy (Pork tamarind soup)
 

DESSERT

 Crème caramel

 Halo-halo
 
Halo-halo can be described as a cold dessert made with shaved ice, milk and sugar with typical ingredients including coconut, halaya (mashed purple yam), caramel custard, plantains, jackfruit, red beans, tapioca and pinipig. Sorbetes is similar to ice cream but made primarily with coconut milk instead of dairy.