Pork Tocino Silog: Sweet-Savory Filipino Breakfast Plate
The best part of this tocino plate is the contrast: sticky pork beside loose garlic rice, an egg, and something cool or tart. Brown sugar and pineapple juice glaze the thin pork slices after an initial simmer in water.
Pancit Bihon: Filipino Rice Noodles for Birthdays and Weeknights
Thin bihon noodles take up the chicken broth as they cook, carrying garlic and soy sauce through the whole pan. Carrots, cabbage, and green beans keep this pancit lively, with citrus at the table to sharpen each serving.
Lumpiang Shanghai: Crispy Filipino Pork Spring Rolls
A narrow roll makes all the difference in lumpiang Shanghai: enough pork for a juicy center, with plenty of crisp wrapper around it. Carrot, onion, and garlic season the filling, while a sharp or sweet dipping sauce changes the character of each bite.
Chicken Adobo: Filipino Soy-Vinegar Chicken for Everyday Rice Bowls
Ten cloves of garlic give this chicken adobo a generous savory backbone, while equal measures of soy sauce and vinegar keep the sauce sharp and salty. Bone-in thighs and drumsticks turn tender in the braise, ready for a plate of steamed rice.
Persimmon Cake Recipe for Fall Merienda
Two cups of ripe persimmon puree give this cake its soft, fruit-heavy crumb. Cinnamon and a restrained pinch of nutmeg keep the seasoning gentle, leaving room for the fruit and, if the occasion calls for it, maple cream cheese frosting.
Burikat (Pan de Regla): Soft Filipino Bread with Sweet Red Pudding Filling
The red center of burikat looks like jam, but its flavor comes from milk, vanilla, and bread cooked into a sweet pudding. Wrapped in soft yeast dough, that thick filling gives each small roll a generous middle without needing fruit or frosting.