Adobong Puti: Filipino White Chicken Adobo
Adobong puti is bright, garlicky, and clean-tasting, with chicken simmered in vinegar, salt, pepper, and bay until tender.
Pork Adobo: Classic Adobong Baboy
Pork adobo is salty, tangy, garlicky, and glossy from a slow simmer that turns pork shoulder into a rice-friendly everyday classic.
Rellenong Manok: Filipino Celebration Stuffed Chicken
Rellenong manok is festive and generous, with seasoned ground meat, vegetables, raisins, and eggs tucked into a roast chicken.
Tortang Talong: Filipino Eggplant Omelet
Tortang talong turns smoky eggplant and eggs into a simple, satisfying meal that belongs beside rice and ketchup.
Pinakbet: Filipino Vegetables with Bagoong
Pinakbet is savory, vegetable-forward, and deeply flavorful from bagoong, with squash, eggplant, okra, beans, and bitter melon sharing the pot.
Nilagang Baka: Filipino Beef Soup with Cabbage and Potatoes
Nilagang baka is clear, comforting beef soup with tender meat, potatoes, cabbage, and a broth that tastes like home.
Lechon Kawali: Crispy Filipino Pork Belly
Lechon kawali is all about the contrast: shattering pork skin, tender meat, and a dipping sauce sharp enough to cut through the richness.
Kare-Kare: Filipino Peanut Stew with Oxtail and Vegetables
Kare-kare is a deep, nutty stew with tender meat, vegetables, and bagoong on the side for salty contrast.
Humba: Visayan Braised Pork with Pineapple and Black Beans
Humba is glossy, tender, and sweet-savory, with pork braised in soy, vinegar, aromatics, pineapple, and fermented black beans.
Filipino Adobo Guide: Chicken, Pork, White Adobo, and Adobo Flakes
Adobo is a technique, a flavor family, and a memory for many Filipino tables, which is why no single version can own the word.