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Philippines

Adobo, sinigang and lechon — sour, salty and pork-loving.

Iconic recipes

National-style braise of chicken in soy sauce, vinegar, garlic, bay and pepper.

Tamarind-sour pork soup with vegetables — radish, eggplant, kangkong, beans.

Boiled-then-deep-fried pork belly with shatter-crisp skin and liver-vinegar dip.

Oxtail and tripe stew in thick peanut-annatto sauce served with bagoong.

Stir-fried egg noodles with chicken, shrimp, sausage and crisp vegetables.

Layered shaved-ice dessert with sweet beans, jellies, leche flan and ube.