Blessed with an abundance of seafood, tropical fruits and creative cooks, there's more to Filipino food than the mind-boggling balut (duck embryo).
You just have to know where to find them and how to eat them.
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No list of Filipino food would be complete without adobo.
A ubiquitous dish in every household in the Philippines
, it's Mexican in origin.
But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices was a practical way to preserve it without refrigeration.
This cooking style can be applied to different meats or even seafood.
It's best sample it in a Filipino home, but the garlicky version of the lamb adobo can be found at Abe restaurant in Taguig.
Abe Serendra, Serendra Plaza Serendra Plaza, Taguig City, Luzon Philippines;
The lechon is the most invited party guest in the Philippines.
The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce.