The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor
Siopao means “steamed buns”. It has also been incorporated into Thai cuisine where it is called salapao. A popular food item in the Philippines and Thailand, siopao and salapao do not require utensils to eat and can be consumed on-the-go. There are different varieties based on stuffing: Asado or bola-bola (which may use pork, chicken, beef, shrimp or salted duck eggs).
The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef, Anthony Bourdain as having the best pig, and also being the national dish of Puerto Rico. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig. Various livestock or domesticated animals could also be used.
Hototay is a Chinese soup dish but you’ll find it in the menu of most Filipino restaurants and eateries. Even the sidealk pares stall serves it. That is how much it has become a part of Filipino cuisine. Hototay is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs.
Igado is a popular dish in the Ilocos region of the Philippines, north of Luzon island. It is comparable in taste and ingredients to another popular Filipino dish called menudo. The big difference is that unlike with menudo, tomato sauce is not used with Igado. Instead, the recipe is seasoned with soy sauce, vinegar and fish sauce.
Pata Tim is a popular braised pork leg dish served in Chinese Restaurants in the Philippines it is similar to paksiw na pata without the vinegar. It is usually served in a bed of blanch Chinese vegetables. Pork pata dishes are the favourite of most Pinoy this is very evident in the popularity of pork leg dishes like crispy pata, nilagang pata and as mentioned paksiw na pata.
Chicharon bulaklak is a traditional Filipino dish made from fried pork intestines. Chicharon bulaklak is crispy with a mild flavor that is accentuated when you dip it into a powerful sauce. You can purchase the pork intestines to make the chicharon bulaklak from many butchers for a relatively low cost. The rest of the ingredients are readily available from local grocers and natural food markets.