Lechon, or litson in Filipino (or, I suppose, in any Philippine dialect) is basically a roasted pig. The skin of a perfect lechon is crispy, yet it melts in your mouth after the initial bite. The better part is the belly, where the secret herbs and spices come in close contact with the meat.
Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
Balut is a developing bird embryo that is boiled and eaten from the shell. It originated from and is commonly sold as street food in the Philippines. The Tagalog and Malay word balot means “wrapped”
Halo-halo (Tagalog for “mixed”), also spelled haluhalo, is a popular Filipino cold dessert which is a concoction of crushed ice, evaporated milk and various ingredients including, among others, ube, sweetened beans, coconut strips, sago, gulaman, pinipig rice, boiled root crops in cubes, fruit slices, flan, and topped with a scoop of ice cream.
Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare-kare can also be made with seafood or vegetables.
The idea of the buko pie is said to have originated from the province of Laguna in the Philippines. The creators of this Filipino pastry were the Pahud sisters who were locals of the city of Los Baños, Laguna.
Crystal's blog 