Sinigang Research Paper

1. Bagnet

This popular dish originated from Vigan in the Ilocos Region. Similar to lechon kawali and chicharon, Bagnet is solely made up of deep fried pork belly that is seasoned with different spices such as pepper, garlic and bay leaves. This must-try dish is traditionally served with fermented anchovies.

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2. Lumpia

Philippine spring roll or lumpia is a mainstay in every Filipino gathering. This dish is also present in most menus of different restaurants, food chains and stalls across the country. Although chefs provide some new kicks to their lumpia, the basic and traditional ingredients of this fried dish are ground meat, carrots, minced onions, spices and are wrapped together using a

Sinigang

This sour and savory pork stew, known as Sinigang is closely associated with tamarind and is considered one of the flavorful viands that the Philippine cuisine could offer. This dish uses pork or any other meat, vegetables such as water spinach and taro and souring agents which could include tamarind and green mangoes.

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8. Adobo

Adobo is a distinctive Filipino meal that is considered as the unofficial national dish of the Philippines. Although adobo could trace its name origin from Spain, Filipinos cook pork cubes using a mixture of soy sauce, vinegar, crushed garlic, bay leaves and peppercorns giving the dish are more flavorful taste and aroma.

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9. Chicken Afritada

A visit to Manila or the Philippines would not be complete without trying Chicken Afritada that are widely available among restaurants and food stalls across the country. This dish is made up of chicken slices that are cooked together with diced carrots, potatoes and slices of bell pepper in a thick tomato