Modern Filipino

Pork adobo with lechon sauce

Slow cooked pork adobo is transferred on the stovetop and boiled until the sauce is reduced. Lechon sauce is stirred in and stew is left to simmer until the sauces blend.

Cook time: 4 10

Servings: 3 people

Tilapia escabeche

A whole tilapia is seasoned and stuffed with spices, deep fried, smothered with sweet sour sauce, and topped with thinly sliced vegetables.

Cook time: 20

Servings: 4 people

Fried chicken wings with honey adobo glaze

Chicken wings are fried Japanese karaage-style then tossed with a reduced Filipino adobo sauce sweetened with honey.

Cook time: 15

Servings: 3 people

Clam soup with ginger and scallions

Ginger (spicy) and coconut water (sweet) blend together to make the broth for this simple and comforting dish.

Cook time: 10

Servings: 4 people

Humba

A Filipino adaptation of Chinese red-braised pork belly (hong shao rou).

Cook time: 2

Servings: 6 people