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Regional Variety
Many regions in the Philippines are famous for specific foods: Bicol is famous for its Bicol Express, a fiery pork dish; Pampanga for its Tocino, a honey-cured pork; Leyte for its sticky rice wrapped in banana leaves (although this is common all over the Philippines now). If you are traveling to different regions in the Philippines it will pay to sample the local specials - you will be pleasantly surprised.

Main Dishes
Many dishes are named to describe the way they are cooked. For example adobo is meat stewed in vinegar and garlic; kilawin is raw seafood; sinigang is sour soup.

Here is a small list of Filipino food delights:

Adobo: probably the most popular dish in the Philippines. It is pork and/or chicken (sometimes seafood and vegetables) cooked in vinegar and spices.

Arroz Caldo: the Filipino version of Chinese Congee - a thick rice soup with chicken, and flavored with ginger and garlic. It is usually served with a squeeze of calamansi.

Bangus: the Philippines National fish, milkfish. It is usually grilled and is often served boneless.

Bulalo: Bone-in beef shank with marrow and vegetables.

Caldereta: Goat meat stew.

Pancit Canton: Noodles with pork and vegetables.

Chicken Tinola: Stewed chicken cooked with ginger, onions and garlic, and served with vegetables.

Sinigang: Soup soured with tamarind and patis (fish sauce). The soup can be either vegetable, meat, or seafood.

Lechon sa Kawali: Deep fried pork.

Crispy Pata: Deep Fried Pork Leg with a very crispy skin.

Kinilaw: Raw seafood, marinated with either vinegar or calamansi juice.
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