Modern Filipino

Balsamic pork and pineapple adobo

An exciting twist to an old favorite. Add a new brand of acidity to Filipino pork adobo by cooking the meat with balsamic vinegar, and adding chunks of fresh pineapple for a bit of sweetness.

Cook time: 1 10

Servings: 4 people

Gingered fish belly and vegetable soup

In this seafood variant of the Filipino tinola, chunks of bangus (milkfish) belly fillets are simmered with chayote and spinach in fish broth seasoned with ginger and fermented fish sauce.

Cook time: 20

Servings: 4 people

Sweet sour ground pork stew with tomatoes, chilies and sultanas

A spin on Filipino menudo, the addition of green chilies and bird’s eye chilies makes it a spicy dish. Sweet sultanas provide a counterbalance to the heat of the chilies.

Cook time: 20

Servings: 4 people

Pork belly kaldereta

The pork version of a tomato-based beef stew that evolved in Filipino cuisine after over three centuries of Spanish colonization. Kaldereta is from the Spanish caldero or cauldron, the traditional pot for cooking stews.

Cook time: 1 30

Servings: 4 people

Chicken tinola

Bone-in chicken, wedges of green papaya and chili leaves in gingered broth. That’s chicken tinola, Filipino comfort food par excellence. Serve as a soup and or main dish.

Cook time: 1

Servings: 4 people