Filipino cuisine is rapidly gaining traction among British food enthusiasts looking for bold, flavour-packed dishes that blend indigenous, Spanish, Chinese, and American influences. Whether you’re a seasoned foodie or simply curious about new tastes, this list covers 19 beloved Filipino favourites that are making their mark in the UK. From hearty stews to sweet treats, these dishes offer a vibrant culinary experience well worth exploring.
Adobo
Adobo is arguably the most iconic Filipino dish, featuring meat—commonly chicken or pork—marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns before being simmered until tender. Its balance of salty, sour, and slightly sweet notes makes it comforting and addictive. British diners appreciate adobo for its rich umami depth and versatility, often served with steamed rice or even mashed potatoes.
Sinigang
Sinigang is a sour tamarind-based soup traditionally made with pork, shrimp, or fish, combined with fresh vegetables like kangkong (water spinach), radish, and tomatoes. Its tangy broth provides a refreshing contrast to heavier dishes, making it a popular choice in colder months. The sourness is bright and clean, appealing to those who enjoy vibrant, palate-cleansing soups.
Lechon Kawali
Lechon Kawali is deep-fried crispy pork belly, prized for its crackling skin and juicy meat. Unlike the whole roasted lechon often seen at celebrations, this version is pan-fried after boiling to achieve a crunchy exterior. British food lovers drawn to pork crackling and belly cuts find this dish irresistible, typically accompanied by a liver-based dipping sauce called lechon sauce.
Pancit Canton
Pancit Canton is a stir-fried noodle dish influenced by Chinese cooking, made with egg noodles, vegetables, soy sauce, and a choice of meat or seafood. It’s a staple at Filipino gatherings and is appreciated for its comforting, slightly salty flavour and chewy texture. This dish offers a satisfying alternative to British chow mein with its distinctive Filipino seasoning and ingredients.
Kare-Kare
Kare-Kare is a rich peanut-based stew featuring oxtail, tripe, and vegetables like eggplant and string beans, served with bagoong (fermented shrimp paste) on the side. Its creamy, nutty sauce is unique and luxurious, appealing to those who enjoy slow-cooked, deeply savoury dishes. The bagoong adds a salty contrast that elevates the stew’s complex flavours.
Halo-Halo
Halo-Halo, meaning “mix-mix,” is a popular Filipino dessert consisting of shaved ice, sweetened beans, jellies, fruits, leche flan, and purple yam (ube), topped with evaporated milk. This colourful, textured concoction is refreshing and sweet without being overpowering. It’s gaining fans in Britain for its playful presentation and harmonious layering of flavours and textures.
Laing
Laing is a spicy dish made from dried taro leaves cooked slowly in coconut milk with chili, garlic, and shrimp or fish flakes. Originating from the Bicol region, it’s known for its creamy texture and fiery kick. British food lovers who enjoy coconut-rich curries and spicy fare find laing a fascinating, flavourful discovery.
Longganisa
Longganisa refers to Filipino-style pork sausages, often sweet, garlicky, or spicy depending on the regional variety. These sausages are commonly served at breakfast with garlic rice and eggs, offering a sweet-savory contrast to typical British breakfast meats. The intense garlic and vinegar notes make longganisa distinct and memorable.
Balut
Balut is a fertilised duck embryo boiled and eaten from the shell, considered a delicacy and street food in the Philippines. Although it might be challenging for some British palates due to its appearance and texture, adventurous eaters are intrigued by its rich flavour and cultural significance. It’s often enjoyed with salt, vinegar, or chili.
Chicken Inasal
Chicken Inasal is a grilled chicken marinated in a mixture of calamansi (Filipino lime), vinegar, garlic, ginger, and annatto oil, giving it a smoky, tangy, and slightly sweet flavour. Originating from Bacolod, it’s typically served with achara (pickled papaya) and rice. Its charred exterior and juicy interior have made it a hit with British foodies seeking grilled meat with a twist.
Turon
Turon is a popular Filipino snack made by wrapping sliced bananas and jackfruit in spring roll wrappers, then frying them until golden and crispy before coating with caramelised sugar. This sweet treat offers a delightful crunch with a naturally sweet, fruity filling. It’s an accessible introduction to Filipino desserts for those with a sweet tooth.
Pinakbet
Pinakbet is a vegetable stew from the northern Philippines featuring bitter melon, eggplant, squash, string beans, and okra, all cooked in shrimp paste. The dish is savoury, earthy, and slightly bitter, making it a unique vegetable-forward option. British diners interested in diverse vegetable dishes appreciate its bold, umami-rich profile.
Puto
Puto are steamed rice cakes, often enjoyed as a snack or alongside savoury dishes like dinuguan (pork blood stew). Soft and slightly sweet, they come topped with cheese or salted egg. Their light texture and mild flavour make them a versatile accompaniment or dessert, appealing to those who enjoy gentle, comforting bites.
Dinuguan
Dinuguan is a dark, savoury stew made from pork offal simmered in pig’s blood, vinegar, garlic, and chili. Despite its intimidating appearance, it has a rich, tangy flavour with a hint of spice. British food lovers with an interest in traditional, nose-to-tail cooking find dinuguan a bold and rewarding dish.
La Paz Batchoy
La Paz Batchoy is a noodle soup originating from Iloilo, made with miki noodles, pork broth, crushed pork cracklings, liver, and spring onions. Its hearty, umami-rich broth and generous toppings offer a comforting meal. This dish is gaining popularity in the UK among those who love complex, flavourful soups.
Ukoy
Ukoy are crispy Filipino shrimp fritters made with small whole shrimp mixed into a batter of sweet potato or regular flour and deep-fried. Served with vinegar-based dipping sauce, ukoy offers a crunchy, savoury snack or appetizer. British food lovers who enjoy seafood tempura or fritters find ukoy a delicious alternative.
Champorado
Champorado is a sweet chocolate rice porridge made from glutinous rice and cocoa powder or tablea (pure cacao tablets). Traditionally eaten for breakfast or as a snack, it’s often paired with salted dried fish for a sweet-salty contrast. Its creamy texture and rich chocolate flavour appeal to British fans of porridge and hot chocolate alike.
Bibingka
Bibingka is a type of baked rice cake traditionally cooked in clay pots lined with banana leaves, topped with salted egg, cheese, and grated coconut. It’s a popular Christmas season treat but enjoyed year-round. The cake’s slightly smoky aroma and balance of sweet and salty toppings make it a standout dessert for those seeking something different.
Kinilaw
Kinilaw is the Filipino take on ceviche, made with raw fish or seafood marinated in vinegar, calamansi juice, ginger, onions, and chili. Unlike Latin American ceviches, kinilaw is less citrusy and often creamier due to the addition of coconut milk or cucumber. It’s prized for its fresh, tangy, and slightly spicy flavour profile, ideal for British seafood lovers.
Pork Sisig
Sisig is a sizzling dish made from chopped pig’s head and liver, seasoned with calamansi, chili, and onions, typically served on a hot plate. Originating from Pampanga, it’s known for its crunchy, juicy texture and bold tangy-spicy flavour. Sisig’s popularity in the UK is growing among fans of bar snacks and street food with a punch.
How to Choose
When selecting Filipino dishes to try, consider your flavour preferences and adventurousness. If you enjoy sour and tangy profiles, sinigang and kinilaw are excellent starting points. For those craving rich, meaty dishes, adobo, lechon kawali, and pork sisig offer hearty satisfaction. Vegetarians or vegetable lovers should explore pinakbet and laing for complex plant-based flavours. Desserts like halo-halo and turon provide a sweet finish without being overly heavy. Also, think about texture—crispy snacks like ukoy and lechon kawali contrast nicely with creamy stews like kare-kare.
Frequently Asked Questions
Is Filipino food very spicy? While some dishes like laing and sisig include chili, many Filipino dishes balance spice with sour, sweet, or savory elements, so the heat level varies and can often be adjusted.
Where can I find authentic Filipino food in the UK? Major cities like London, Manchester, and Birmingham have Filipino restaurants and markets, often located in areas with diverse culinary scenes or near Asian grocery stores.
Are Filipino dishes gluten-free? Many dishes use soy sauce, which may contain gluten, but tamari or coconut aminos can be substitutes. Rice-based dishes like puto and champorado are naturally gluten-free.
What is the best Filipino dish for beginners? Adobo is a great introduction due to its familiar ingredients and balanced flavours. Pancit Canton and chicken inasal are also approachable and widely loved.
Can Filipino food be adapted for vegetarians? Yes, many dishes like pinakbet, laing, and vegetable pancit can be made vegetarian by omitting meat and using vegetable broth or tofu.
How is Filipino cuisine different from other Southeast Asian foods? Filipino cuisine uniquely blends indigenous ingredients with strong Spanish, Chinese, and American influences, making it distinct in flavour profiles and cooking techniques.
Final Thoughts
Filipino cuisine offers a rich tapestry of flavours and textures that British food lovers are increasingly embracing. From the tangy depths of sinigang to the crunchy joy of lechon kawali and the sweet delight of halo-halo, there’s a dish to suit every palate. Exploring these 19 favourites opens a door to a vibrant culinary culture that celebrates boldness, comfort, and community. Whether you’re dining out or cooking at home, Filipino food promises a rewarding and delicious adventure.
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