QUICK SUMMARY
A fast guide to the Philippines’ most iconic pork dishes, from crispy deep-fried favorites like lechon kawali and crispy pata to comforting stews such as adobo, sinigang, and humba. These ten dishes highlight the bold, soulful flavors that make Filipino cuisine unforgettable.
Filipino cuisine has a remarkable way of turning everyday ingredients into dishes bursting with character, depth, and comfort. Pork, in particular, plays a starring role in many Filipino classics. From crispy deep-fried cuts to slow-cooked stews, every region in the country has its own beloved pork creations shaped by Indigenous culinary roots and touches of Spanish, Chinese, and Southeast Asian influences.
This list brings together ten Filipino pork dishes that showcase the heart of the cuisine. Each one has its own story, cooking method, and flavor profile, yet all share the soulful warmth that makes Filipino food unforgettable.
1. Pork Adobo
Often referred to as the unofficial national dish, pork adobo is beloved for its balance of saltiness, acidity, and aroma. Pork belly or shoulder is simmered in soy sauce, vinegar, garlic, bay leaves, and peppercorns until tender. Some regions prepare a dry, caramelized version, while others serve it saucy. Regardless of the variation, adobo remains a hearty and deeply comforting Filipino staple.
2. Lechon Kawali
Crispy, golden, and irresistible, lechon kawali is pork belly boiled, dried, and deep-fried to perfection. Its signature crunch and juicy interior make it a favorite for celebrations or everyday meals. Paired with a dipping sauce like liver gravy or spicy vinegar, it never fails to impress.
3. Crispy Pata
This show-stopping dish features a whole pork leg deep-fried until the skin becomes flawlessly crackling. Crispy pata is rich, decadent, and usually served with soy-vinegar dipping sauce. It’s a festive centerpiece that embodies Filipino love for bold, celebratory flavors.
4. Sinigang na Baboy
Sinigang na baboy is the ultimate sour pork soup. Tamarind forms the base of its tangy broth, enriched with vegetables like kangkong, gabi, radish, tomatoes, and string beans. Its refreshing sourness and comforting warmth make it a favorite rainy-day dish.
5. Pork Sisig
Originating from Pampanga, sisig is a sizzling mixture of chopped pork face, ears, and belly seasoned with calamansi, onions, chilis, and sometimes egg or mayonnaise. Its combination of smoky, tangy, and crunchy textures has made it one of the Philippines’ most iconic bar and restaurant dishes.
6. Bicol Express
A spicy and creamy coconut stew, Bicol Express blends pork with gata, chilies, shrimp paste, and aromatics. Originating from the Bicol region, known for its love of chili and coconut milk, this dish delivers a bold and memorable flavor punch.
7. Binagoongan Baboy
This rich stew features pork simmered in bagoong, a fermented shrimp paste that brings intense umami. Binagoongan can be cooked with eggplant or served dry and crispy. It’s bold, salty, and deeply satisfying when paired with steamed rice.
8. Menudo
A popular household staple, menudo is a tomato-based pork stew with potatoes, carrots, raisins, bell peppers, and sometimes liver. Comforting and mildly sweet, menudo is often served at birthdays, fiestas, and everyday family gatherings.
9. Humba
A Visayan specialty, humba resembles adobo but leans sweeter and more aromatic. Pork belly is cooked with soy sauce, vinegar, sugar, banana blossoms, and sometimes salted black beans. The resulting dish is tender, glossy, and richly flavored.
10. Lechon (Whole Roasted Pig)
The king of Filipino celebrations, lechon is a whole pig roasted over charcoal until its skin becomes crispy and the meat succulent. Its flavor comes from aromatics like lemongrass, garlic, salt, and pepper stuffed inside the cavity. Whether served at fiestas or national holidays, lechon stands as a symbol of Filipino culinary pride.
