The exotic, the succulent, the spicy, the sweet, the acidulous … all this mixes in the Filipino cuisine, produces culinary customs “Malay”, Chinese and Western, Spanish and American influences.
If the ingredients are common (fish, vegetables), do not expect an inventive or very diversified cuisine. Often basic, even rustic, the dishes regularly suffer from being too salty and especially sweet.
In the Philippines, and other places around the world, it’s common to eat or at least snack at any time of the day, for example in restaurants or self-services called turo-turo (“show, show”). A good point: the portions are always plentiful.
The rice is the staple food (you guessed?). Cooked mostly dry and plain, it is regularly served with chicken, pork, fish or shrimp and a salted sauce, the bagoong, a kind of nuoc-mâm based on fish and fermented crabs, with many regional variations.
National favorite, roasted suckling pig ( lechón ) is, despite its name “Spanish”, of Chinese origin. Marinated in vinegar and soy, it is roasted on the spit by being regularly coated with a mixture of milk and oil until the skin is golden, both crunchy and melting, then served with a sauce spicy or sweet bitter. Subscriber fiesta, it is consumed almost ceremonially in specialized restaurants, but it is also found on the menu of many restaurants, shopping centers etc.
The pansit (fried noodles) and lumpia (spring rolls) are also from China and are very popular, well beyond the few Chinese restaurants – note that these are generally good performance, especially in Manila.
The adobo, another Philippine national dish, spicy meat stew just like the Machado and menudo, and the pochero or pot-au-feu were brought by the Spaniards.
It is usual to use the head and guts of pigs and calves in various preparations of garlic and vinegar.