Favorite Filipino Recipes

Anyone who has traveled to the Philippines will long to recreate the tasty food they discovered at home. Here, we showcase three of the simplest dishes to prepare with readily available ingredients. These dishes will be especially enjoyable if you have to cater a party or a Debut.

Bagnet is probably the most famous dish from Ilocano, a double fried pork tasty delight. It can be served as a stand-alone dish or with a side serving of a refreshing Ensaladang Mangga, a crisp green mango salad. Poqui Poqui is a perennial Filipino favorite and will appeal to vegetarians.


Bagnet Recipe
This traditional Ilocano dish of crispy belly pork, one of the best known dishes of the Philippines, is easy to recreate at home. The distinctive crispness that sets bagnet apart from other pork dishes is achieved by double frying the meat. This recipe serves four.

Ingredients for Bagnet

2lbs of whole belly pork
6 Garlic Cloves
2 Tsp Black Peppercorns
2 Tbsp Salt
1 Bay Leaf
Oil for frying

  1. Put the pork in a large pan with the crushed garlic, peppercorns, salt and bay leaf. Cover the pork with water and bring to the boil. Simmer for 40 minutes.
  2. Remove the pork and allow it to cool. Pierce the pork skin all over and rub with salt and refrigerate for at least one hour.
  3. Heat the oil in a deep frying pan and fry the pork in very hot oil until crispy.
  4. Remove the pork and allow it to cool.
  5. Fry the pork again in moderately hot oil until the skin blisters.
  6. Remove the pork from the pan and pat off the excess oil.
  7. Cut into pieces and serve piping hot with a squeeze of lemon or vinegar.

Ensaladang Mangga

Ensaladang Mangga
This Filipino green mango salad is a refreshing and zesty side dish to serve with tasty deep fried bagnet or other fried meat dishes. This dish is simple to prepare, using unripe mangoes. This recipe serves 4.

Ingredients for Ensaladang Mangga

2 Green Mangoes
2 Tomatoes
1 Red Onion
1 Lime
4 tbsp Shrimp Paste (bagoong alamang)

  1. Cut the peeled mangoes, tomatoes and onion into cubes and place in a large bowl.
  2. Squeeze in the lime juice.
  3. Add the shrimp paste and toss well. Serve immediately or refrigerate to retain the crispness.
  4. A chopped chilli is an optional addition.

Poqui Poqui

Poqui Poqui
Poqui poqui is a tasty piquant Ilocano dish combining roasted eggplants and eggs. This simple dish will appeal to vegetarians and can be served as an appetizer, main course or side dish. The ingredients are everyday items found in every larder and the cooking process is easy to master. The ingredients below provide four servings.

Ingredients for Poqui Poqui

2 Large Eggplants
2 Large Tomatoes
4 Shallots
2 Garlic Cloves
4 Eggs
Salt and Pepper
2 Tablespoons of cooking oil

  1. Begin by grilling the eggplants until the skins are blackened, scoop out the flesh and chop.
  2. Heat the oil in a pan and add the chopped shallots and grated garlic.
  3. When they begin to brown add the chopped tomatoes.
  4. When the tomatoes are softened add the eggplant flesh, seasoning with salt and pepper.
  5. Beat the eggs in a bowl and stir into the vegetable mixture until they begin to set.
  6. Serve hot.