Modern Filipino

Grilled tuna collar (inihaw na panga ng tuna)

It’s bar food, it’s beach food, it’s family food. You can enjoy it in almost any region of the Philippines but you’ll find the largest, meatiest and freshest grilled tuna collar in coastal towns with established fishing industries.

Cook time: 20

Servings: 4 people

Dinardaraan (pork blood stew with crispy pork belly)

Dinuguan, Filipino pork blood stew, is found across the archipelago. But there are regional variations. The sauce can be thick, the stew can be soupy and, in the case of dinardaraan, the dish is oily and the sauce is cooked until almost dry.

Cook time: 1

Servings: 6 people

Pork and chicken adobo with sweet peanut butter sauce

Cook your pork and chicken adobo as usual, and pour in diluted sweetened peanut butter during the last few minutes of cooking. The result is a rich and subtly sweet stew with all the sour-salty-garlicky-peppery goodness of traditional Filipino adobo.

Cook time: 1 20

Servings: 4 people

Chicken wings and quail eggs adobo

In this adobo and egg rice bowl recipe, chicken wings are deep fried before braising in adobo sauce. The texture is fantastic. The chicken wings absorb the flavors of the sauce better too.

Cook time: 50

Servings: 4 people

Gising-gising with crispy pork belly

A spicy dish from the Philippines! Winged beans, finger chilies, okra, squash and shrimp paste are cooked in coconut milk, and chopped crispy pork belly is added toward the end.

Cook time: 20

Servings: 4 people