Filipino cuisine Stews
Dinuguan: Tender Pork in Dark, Tangy Gravy
Dinuguan
Understand dinuguan’s dark pork-blood gravy, the differences between pork cuts and cooking sequences, and its pairing with rice or puto.
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Filipino cuisine Rice cake
Sapin-sapin: flavour in every steamed layer
Sapin-sapin
A guide to the Filipino layered rice cake: ube, jackfruit and coconut batters, clean layer boundaries, inversion and the golden latik topping.
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Filipino cuisine Grilled pork
Inihaw na liempo: three liquids, three different jobs
Inihaw na liempo
A useful way to understand Filipino grilled pork belly: choose a marinade, manage the sweet basting sauce, and keep the vinegar dip fresh.
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Filipino cuisine Squid dishes
Adobong pusit: finish the sauce without losing the squid
Adobong pusit
Squid adobo varies in ink, seasoning and vegetables. Compare the ways Filipino cooks finish its sauce while keeping the squid’s texture in view.
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Filipino cuisine Pork stew
Lechon Paksiw: Let the Roast Become a Stew
Lechon paksiw
Roast pork takes a second form in lechon paksiw. Compare sauce timing, softened skin and the sweetness already in a bottle of lechon sauce.
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