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A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name lechón (Spanish) or leitão (Portuguese).

The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

History

There are many ancient recipes for suckling pig from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an example of a law governing the punishment for theft, Title 2, article 1, is, in Latin, Si quis porcellum lactantem furaverit, et ei fuerit adprobatum (malb. chrane calcium hoc est) CXX dinarios qui faciunt solidos III culpabilis iudicetur. "If someone has stolen a suckling pig and this is proven against him, the guilty party will be sentenced to 120 denarii which adds up to three solidi (Latin coins)." The words chrane calcium are written in Frankish; calcium (or galza in other manuscripts) is the gloss for "suckling pig"; porcellum lactantem. These glosses in Frankish, the so-called Malbergse Glossen, are considered the earliest attested words in Old Dutch.

Regional dishes

There are various preparations for suckling pig in Western and Asian cuisines.

Latin countries

Lechón/Leitão

Lechón being roasted in one of the lechón stores in La Loma, Quezon City, Philippines
Alternative names	Cochinillo
Course	Dish
Place of origin	Spain, Portugal
Serving temperature	Hot
Main ingredients	suckling pig
Media: Lechón/Leitão

Lechón (Spanish, Spanish pronunciation: [leˈtʃon]; from leche "milk" + -ón) or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide previously colonized by the Portuguese Empire or Spanish Empire. Lechón/Leitão is a word referring to a roasted baby pig (piglet) which was still fed by suckling its mother's milk (a suckling pig). Lechón/Leitão is a popular item in the cuisine in Los Angeles (in the United States), Spain, Cuba, Puerto Rico, Honduras, Argentina, Uruguay, Bolivia, Ecuador, Peru, Costa Rica, the Dominican Republic, and other Spanish-speaking nations in Latin America, as well as in Portugal, Cape Verde, Angola, Mozambique and other Portuguese-speaking nations. It is also present as cochon de lait in the French-Swiss and French cuisines (in particular in Metz), in Italy (in particular in Sardinian cuisine as su porcheddu) and Romania. The dish features a whole roasted suckling pig cooked over charcoal. It has been described as a national dish of Cuba, Puerto Rico, Spain, Portugal, as well as the Philippines whose pig-roasting traditions (similar to other Austronesian regions) have native pre-colonial origins. In the latter case, the meaning of the designation diverted in these regions from the original Spanish term to become a general term for "roasted pig", and is nowadays used in reference to adult roasted pigs more often than to lechones (milk suckling pigs), with Cebu being asserted by American chef Anthony Bourdain as having the best pigs.

In most of these regions, lechón/leitão is prepared throughout the year for special occasions, during festivals. It is the centerpiece of the tradition Cuban Christmas feast La Noche Buena. After seasoning, the piglet is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The piglet is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.

Puerto Rico

The dish has been described as a national dish of Puerto Rico. The name of the dish in Puerto Rico is lechón asado. It is a traditional dish served at festivals and holidays.

Colombia

Lechona, also known as lechón asado, is a popular Colombian dish.

It is similar in style to many preparations made in other South American countries, consisting of a roasted pig stuffed with yellow peas, green onion, yellow rice and spices, cooked in an outdoor brick oven for several hours.

It is mostly traditional to the Tolima Department in central Colombia and is usually accompanied by arepas, a corn-based dough.

Philippines

In most regions of the Philippines, lechón (spelled lechon without diacritic but also litson or lichon) is traditionally prepared throughout the year for special occasions, festivals, and the holidays. Although it acquired the Spanish name, Philippine lechon has pre-Hispanic origins as pigs are one of the native domesticated animals of all Austronesian cultures and were carried throughout the Austronesian Expansion all the way to Polynesia. In the former Spanish colony of the Philippines, lechón (Template:Lang-fil) is considered a national dish. As the usage of the term has evolved over the years, lechón has now come to refer to roasted pig in general (including suckling pigs). Suckling pigs in the country are referred to as lechón de leche, which corresponds to the term cochinillo in Spain.

The native name of lechón is inihaw in Tagalog, a general term meaning "charcoal-roasted/barbecued ". Native names were also preserved in other regions until recently, like in Cebu where it was previously more commonly known as inasal until Tagalog influence changed it to lechon in the 2000s. As the usage of the Spanish loanword evolved over the years in the languages of the Philippines, "lechon" has come to refer to roasted pig in general (including suckling pigs). Roasted suckling pigs are now referred to in the Philippines as "lechon de leche" (which in Spanish would be a linguistic redundancy, though corresponding to the term cochinillo in Spain).

It is a national dish of the Philippines. There are two major methods of preparing lechon in the Philippines, the "Manila lechon" (or "Luzon lechon"), and the "Cebu lechon" (or "Visayas lechon").

Visayan lechon is prepared stuffed with herbs which usually include scallions, bay leaves, black peppercorn, garlic, salt, and distinctively tanglad (lemongrass) or leaves from native Citrus trees or tamarind trees, among other spices. A variant among Hiligaynon people also stuffs the pig with the sour fruits of batuan or binukaw (Garcinia binucao). It is usually cooked over charcoal made from coconut husks. Since it is already flavored with spices, it is served with minimal dipping sauces, like salt and vinegar or silimansi (soy sauce, calamansi, and labuyo chili).

Luzon lechon on the other hand, is typically not stuffed with herbs. When it is, it is usually just salt and pepper. Instead, the distinctiveness of Manila lechon comes from the liver-based sauce, known as the "lechon sauce". Lechon sauce is made from vinegar, brown sugar, salt, pepper, mashed liver (or liver spread), breadcrumbs, garlic and onion. Manila lechon is also typically cooked over woodfire.

Most lechon can either be cooked based on the two main versions, or mix techniques from both. Both variants also rub salt or spices unto the skin to make it crispier, as well as continually baste the lechon as it cooks. Sometimes carbonated drinks may also be used. They are cooked on a bamboo spit over charcoal for a few hours with constant (traditionally manual) turning. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.

Leftover parts from the lechon, such as the head and feet, are usually cooked into another popular dish, lechon paksiw. Like lechon itself, lechon paksiw also differs based on whether it is prepared Luzon-style or Visayas-style, with the former using liver sauce as an essential ingredient, while the latter does not. In some cases, these parts or stale lechon can be repurposed into another dish, such as Sisig.

Remainder of Asia (other than the Philippines)

There are also variants of suckling pig among the Indonesian non-Muslim ethnic groups, such as the Balinese, Batak, and Minahasa. Some pork dishes (e.g. in Singapore) are also influenced by ethnic Chinese. In Southeast Asia, roast suckling pig is eaten in Chinese or Vietnamese restaurants for important parties. It is also a popular dish at wedding dinners or a party for a baby's completion of its first month of life.

Non-Latin Europe

The European cuisines of Austria, Croatia, Georgia, Germany, Macedonia, the Netherlands, Russia, Serbia, Slovenia, Switzerland and Sweden favor the dish highly as well. It accompanies goose as the traditional Christmas feast of families in Russia and Serbia, while the Russian Navy maintains a tradition of presenting a roast piglet (or several) to the crew of a ship returning from deployment.

Suckling pig is known in German, Austrian and German-Swiss cuisines as Spanferkel and in the Dutch cuisine as speenvarken. It can be roasted in the oven or grilled, and is often served at festive occasions such as Oktoberfest.

In Sweden suckling pig is called spädgris, it is usually cooked in the oven, or sometimes roasted directly over the fire. It is often stuffed with various fruits such as apples and plums, together with butter and breadcrumbs.

United States

The suckling pig is used in Cajun cuisine in the southern U.S., where the Cochon de Lait Festival is held annually in the small town of Mansura, Louisiana. During this festival, as its name implies, suckling pigs are roasted. Other uses for the suckling pig in the U.S. include slow roasting in an oven or (as in a Hawaiian-style pig roast) in a pit. The latter remains popular in the cuisine of the Southern United States.

See also

• Asado
• Eisbein
• Fetal pig – Unborn pigs utilized in biology classes
• Roasted pig
• Kalua
• List of barbecue dishes
• List of spit-roasted foods
• Lechon kawali
• Lechon manok
• Inihaw
• Pavochon
• Pig pickin'
• Siu yuk

Footnotes

1. Other dishes, have also been described as a national dish of Puerto Rico, such as the following dishes: asopao, arroz con gandules.

References

1. Gorlé, Frits; John Gilissen (1989). Historische inleiding tot het recht, Volume 1. Kluwer. p. 166. ISBN 978-90-6321-654-2.
2. Ruth Schmidt-Wiegand, "Die Malbergischen Glossen, eine frühe Überlieferung germanischer Rechtsprache," in Beck, Heinrich (1989). Germanische Rest- und Trümmersprachen; Volume 3 of Ergänzungsbände zum Reallexikon der germanischen Altertumskunde. Walter de Gruyter. ISBN 978-3-11-011948-0.
3. Jonathan Deutsch; Megan J. Elias (15 April 2014). Barbecue: A Global History. Reaktion Books. p. 90. ISBN 978-1-78023-298-0.
4. Langenfeld, Annemarie (20 September 2009). "Spanferkel und Pizzen heiß begehrt". Der Westen. Retrieved 8 October 2009.
5. ^ Palanca, Clinton. "This is the Philippines' love story with pork". Smile Magazine. Cebu Pacific. Retrieved 1 October 2019.
6. Lara Day (23 April 2009). "Pork Art". Time. Archived from the original on 29 April 2009. Retrieved 8 April 2013. Anthony Bourdain — whose love of all things porcine is famous — visited the Philippine island of Cebu with his show No Reservations and declared that he had found the best pig ever
7. Maclay, Elise (1 October 2014). "Restaurant Review: Zafra Cuban Restaurant & Rum Bar". Connecticut Magazine. New Haven, Connecticut, United States. Retrieved 26 December 2019. When it comes to "authentic" dishes like lechón asado (which Spain, Puerto Rico, The Philippines and Cuba all claim as their "national dish"), ingredients, recipes and methodology differ contentiously enough to start a war.
8. Raichlen, Steven (22 December 1999). "In Miami, Christmas Eve Means Roast Pig". The New York Times.
9. Squires, Kathleen (5 December 2014). "Where to Find the Best Roast Pork in Puerto Rico". Wall Street Journal. Retrieved 19 December 2019.
   Ritschel, Chelsea (11 December 2019). "What Christmas Dinner Looks Like Around The World". Independent. United Kingdom. Retrieved 26 December 2019.
10. Himilce Novas (2007). Everything You Need to Know about Latino History. Plume. p. 164. ISBN 978-0-452-28889-8.
11. Papadopoulos, Lena (16 March 2019). "From Mofongos to Maltas, Here's Everything You Should Eat and Drink in Puerto Rico". Fodors. Retrieved 26 December 2019.
12. Gillan, Audrey (4 October 2018). "Around the Caribbean in 11 dishes". National Geographic. United Kingdom. Retrieved 26 December 2019.
    "The 21 Best Trips For Foodies Around The World". Business Insider. India. 28 August 2015. Retrieved 26 December 2019.
    "A 'Casual' Dinner in Puerto Rico". New York Times. 5 July 1978. Retrieved 26 December 2019.
13. Don Philpott (28 February 2003). Landmark Puerto Rico. Landmark Publishing Limited. p. 28. ISBN 978-1-901522-34-1.
14. "Lechona". Colombia.com. Retrieved 8 July 2017.
15. "LITSÓN". Tagalog Lang. Retrieved 11 February 2021.
16. Eslao-Alix, Louella (1 September 2019). "From Pugapo to Lapu-lapu". Cebu Daily News. Retrieved 11 February 2021.
17. ^ Reynaldo G. Alejandro (8 December 2015). Food of the Philippines. Tuttle Publishing. p. 10. ISBN 978-1-4629-0545-4.
    Customs and Culture of the Philippines. Tuttle Publishing. 15 June 1963. pp. 112–113. ISBN 978-1-4629-1302-2.
18. "Lechon de Leche (Roasted Piglet)". Panlasang Pinoy Meaty Recipes. Retrieved 3 June 2022.
19. Vicky B. Bartlet (17 December 2011). "Palmonas: Make 'buko' juice as national drink". Business Mirror. Archived from the original on 10 January 2012. Retrieved 26 January 2012. In his House Resolution 1887, Agham (Science) Party-list Rep. Angelo Palmones said the Philippines has already a number of national symbols, such as narra as national tree, sampaguita as national flower, mango as national fruit, milkfish as national fish and lechon (roast pig) as national dish.
    Minahan, James B. (23 December 2009). The Complete Guide to National Symbols and Emblems [2 volumes]. ABC-CLIO. p. 152. ISBN 978-0-313-34497-8.
    Geis, Darlene (1961). A Colorslide Tour of the Philippines: Island Democracy : Bright Garden of the Pacific. Columbia Record Club. p. 11.
    Chan, Bernice (31 August 2017). "The secrets to great lechon - whole roasted suckling pig that's virtually a Filipino national dish". South China Morning Post. Hong Kong. Retrieved 14 December 2019.
    Winn, Patrick (20 December 2012). "Philippines: New Year's Eve Lechon". Public Radio International. Minneapolis. Retrieved 14 December 2019.
    Goodman, Vivian (26 December 2014). "Filipino community enjoys a taste of home in Akron". WKSU. Kent State University. Retrieved 14 December 2019.
    Gardiner, Michael A. (11 December 2017). "Pork fat rules at Porky's Lechon". San Diego City Beat. United States. Retrieved 14 December 2019.
20. ^ Faicol, Bea. "What's the Difference Between Luzon Lechon and Visayas Lechon?". Eat + Drink. Spot.ph. Retrieved 25 January 2019.
21. ^ Manahan, Millie (13 July 2017). "Manila or Cebu Lechon: A Staple Filipino Food for all Occasions". When In Manila. Retrieved 25 January 2019.
22. sparksph (2 October 2021). "Cebu Lechon: The best in the country". Suroy.ph. Retrieved 10 August 2022.
23. "Nothing quite like Negros Lechon – Bacolod". Now We Are Hungry. 20 October 2011. Retrieved 3 February 2019.
24. Chan, Bernice (31 August 2017). "The secrets to great lechon - whole roasted suckling pig that's virtually a Filipino national dish". South China Morning Post. Retrieved 25 January 2019.
25. "Lechon Sauce". Kawaling Pinoy. 22 October 2014. Retrieved 25 January 2019.
26. "The Lechon In Our Culture". EditorialToday A Guide to Business.
27. "Lechon Paksiw (Bisaya Style)". Chedz Culinary Club. Retrieved 25 January 2019.
28. Tiu, Cheryl (28 February 2015). "The Lechon Degustation: A Tribute to the Philippine Suckling Pig". Forbes. Retrieved 19 February 2020.
    Uy, Amy A. (1 January 2013). "Easy holiday leftover makeovers". GMA News. Philippines. Retrieved 19 February 2020.
29. "飲宴6招 色食肥 （Chinese）". eastweek. 6 October 2012. Retrieved 28 October 2012.
30. "久享盛名的四更烤乳豬 (Chinese)". travel.sina.com.hk. 9 September 2009. Retrieved 28 October 2012.
31. "Siu Mei Kung Fu". rthk.hk. 6 October 2012. Retrieved 28 October 2012.
32. Langenfeld, Annemarie (20 September 2009). "Spanferkel und Pizzen heiß begehrt". Der Westen. Retrieved 8 October 2009.
33. Dadiani, Niko. "Gochi (Roast Suckling Pig)". About Georgia. Retrieved 8 October 2009.
34. Scheibler, Sophie Wilhelmine (1866). Allgemeines deutsches kochbuch für alle stände, oder gründliche anweisung alle arten speisen und backwerke auf die wohlfeilste und schmackhafteste art zuzubereiten: Ein unentbehrliches handbuch für angehende hausmütter, haushälterinnen und köchinnen. C.F. Amelang. pp. 157–58.
35. Dittrich, Michael (7 October 2009). "Oktoberfest mit Spanferkel". Stimberg Zeitung (in German). Archived from the original on 19 July 2011. Retrieved 8 October 2009.
36. Östman, Elisabeth (1911). Iduns kokbok. Isaac Marcus Boktryckeriaktiebolag. pp. 286–287.
37. "Cochon De Lait Festival in Mansura, Louisiana".

• Tiempo, Casa Editorial El (3 March 2015). "Lechona, ajiaco, fritanga... 'Top' de platos criollos con más calorías". El Tiempo (in Spanish). Retrieved 8 July 2017.

External links

• The Historical Lechón
• Philippines Swine Meat Domestic Consumption by Year
• Livestock: Inventory

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Snacks	Krupuk Amplang Emping Kemplang Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Kripik sanjai Rempeyek Rengginang Kue Agar-agar Apam Ape Arem-arem Asida Bagea Bahulu Bakcang Bakpau Bakpia Bakpia pathok Bangkit Bibingka Bika ambon Bingka Bitterballen Bolen Bolu gulung Bolu kukus Bolu pandan Bugis Bulan Busa Cakwe Cilok Clorot Cubit Cucur Dadar gulung Dodol Donat jawa Donat kentang Gapit Geplak Gethuk Jalangkote Jemput-jemput Kaak Kaasstengels Kamir Karipap Kembang goyang Keranjang Klappertaart Klepon Kochi Kroket Ku Kukis jagung Laddu Laklak Lapis Lapis legit Leker Lemper Lidah kucing Lumpia Lumpia goreng Lumpia semarang Sumpia Lupis Madumongso Makmur Martabak Mangkok Mochi Modak Nagasari Nastar Ombusombus Onde-onde Pai susu Pai ti Panada Pancong Pastel Pastel de nata Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Pukis Putri salju Putu Putu mangkok Putu mayang Rangi Rempah udang Risoles Samosa Satu Semar mendem Semprit Semprong Serabi Seri muka Sus Spekulaas Stroopwafel Talam Tapai Timphan Terang bulan Untir-untir Wajik Wingko
Beverages	Alcoholic Arak Beer Brem Cap tikus Ciu Lapen Saguer Sopi Tuak Non-alcoholic Adon-adon coro Angsle Bajigur Bandrek Bir jawa Bir kocok Bir pletok Cendol Chocolate milk Cincau Dadiah Es asam jawa Es buah Es campur Es doger Es durian Es goyobod Es kelapa muda Es kopyor Es selendang mayang Es tebak Es tebu Es teler Hot chocolate Jahe telur Jamu Java coffee Kembang tahu Kopi luwak Kopi susu Kopi tarik Kopi tiam Kopi tubruk Lahang Laksamana mengamuk Legen Milo Moke Ronde Sarsi Badak Indo saparelle Sekoteng Soda gembira Susu kedelai Sweet tea Teh botol Teh krisan Teh liang Teh poci Teh jahe Teh tarik Teh talua Wedang jahe Wedang uwuh
Bumbu	Spices Adas manis Andaliman Asam jawa Bawang bombai Bawang merah Bawang perei Bawang putih Bunga lawang Bunga pala Cabai rawit Cabai merah Cengkih Daun bawang Daun jeruk Daun kari Daun kemangi Daun pandan Daun salam Jahe Jeruk purut Jeruk nipis Jintan Kapulaga Kayu manis Kecombrang Kencur Kemiri Ketumbar Keluak Kunyit Lengkuas Lada hitam Lada putih Lokio Pala Peterseli Seledri Serai Temu kunci Temu lawak Seasonings and condiments Abon Acar Balado Bawang goreng Budu Coconut jam Cuka Dabu-dabu Hagelslag Kecap asin Kecap ikan Kecap inggris Kecap manis Kerisik Lalab Mayones Minyak samin Minyak wijen Minyak zaitun Moster Muisjes Nata de coco Peanut sauce Petis Petis ikan Rica-rica Sambal Sambal goreng teri Serundeng Saus tiram Saus tomat Tapai Tauco Tempoyak Terasi Tongcai Tuktuk Vlokken
Influences and overseas dishes	Achat Asam pedas Ayam penyet Babi pangang Bami Bamischijf Begedil Biryani Bobotie Bobotok Boeber Dendeng Kalu dodol Koe'sister Lumpia Martabak Mie bangladesh Mie goreng Mie rebus Nasi ambeng Nasi goreng Nasi kuning Nasischijf Pechal Pisang goreng Rawon Rendang Rojak Roti canai Satay Sayur lodeh Serundeng Sosatie Soto Telur pindang Tempeh Tomato bredie
List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

v t e Filipino cuisine
Main dishes	Adobo Afritada Asado matua pork Balbacua Balut Bicol express/Sinilihan Binagoongan kangkong Binalot Bistek Biyaring Bola-bola Bopis Burong isda Burong mangga Carne norte guisado Chicken galantina/Relyenong manok Chicken pastel/Pastel de pollo Chori burger Coconut burger Curacha Alavar Decho Dinakdakan/Warek-Warek Dinengdeng Dinuguan Embutido Escabeche Estofado Everlasting Giniling Ginisang kangkóng Goto Halabós Hamonado Hardinera Humbà Igado Inasal Inihaw/Filipino barbecue Inubaran Isaw Kaldereta Kare-kare Kilawin Kinilnat Kinilaw Kulawo Laing/Pinangat Inulukan Linapay/Tinamuk Tinumok Lechon baboy baka manok Lengua estofado Lengua pastel Lengua Sevillana Linagpang Linarang Linat-an Lumlom Mechado Menudo/Ginamay Waknatoy Morcón Nilagang saging Paklay Papaitan Pares Pares kanto Pata tim Piaparan Picadillo Pinais Pinapaitan Pinakbet Pinangat na isda Pinatisan Pininyahang hipon Pininyahang manok Pinsec frito Piyanggang manok Piutu Poqui poqui Proben Pudpod Putsero Rendang Ropa vieja Salpicao Sarsa na uyang Satti Sinanglay Sinantolan Siomai Tamale Talunan Tapa Tinapa Tinapayan Tinola Tuslob buwa Fried dishes Bagnet Calamares Camaron rebosado Carne frita Chicharon Crispy kangkóng Crispy pata Crispy tadyang ng baka Daing Fish balls Kikiam Lechon kawali Nilasing na hipon Okoy Pudpod Sisig Tapa Tocino Tokneneng Kwek kwek Tokwa’t baboy Torta carne norte kalabasa sardinas talong Rice dishes Aligue fried rice Arroz a la cubana Arroz valenciana Arroz caldo Bagoong fried rice Balao-balao Java rice Junay Kiampong Kuning Lugaw Morisqueta tostada Oko-oko Paelya Bringhe Nasing biringyi Pastil Pusô/Tamu Silog Sinangág Sinigapuna Soups Batchoy Tagalog/Batsoy Binakol Bulalo Cansi Ginataan ampalaya hipon isda kalabasa kuhol labong langka manok sugpo ubod Ginisang munggo Gising-gising Kadyos, baboy, kag langka Kadyos, manok, kag ubad Kinamatisang manok (Sarciadong manok) Nilaga Paksiw Inun-unan Pinikpikan Sarsiado Sinabawang corned beef Sinabawang gulay Sinampalukan Sinigang Sorol Soup Number Five Suam na mais Tiyula itum
Noodles and pasta	Balbacua con misua Batchoy Batchoy Tagalog Filipino spaghetti Kinalas Macaroni salad Maki mi Odong Pancit bihon buko canton choca estacion lomi luglug Malabon mami miki Molo palabok sotanghon Pares mami Sinigáng sa misô Sopa de fideo Sopas
Sausages	Longganisa Alaminos Baguio Cabanatuan/Batutay Calumpit Chicken Fish Guagua/Candaba Guinobatan Longganisang dugo Lucban Pampanga Tuguegarao Vigan Chorizo de Bilbao de Cebu de Macao Negrense pudpud Pinuneg
Lumpia and turón	Daral Dinamita Lumpia adobo gulay hubad isda keso labong prito sariwa Shanghai singkamas togue ubod Vegetarian lumpia Ngohiong Turón
Breads, cakes, and pastries	Alfajor Asado roll Banada Banana cake Bicho Binangkal Biscocho Kinihad Brazo de Mercedes Buko pandan cake Buko pie Buñuelo Churro Crema de Fruta Egg pie Empanada Ensaymada Flan cake Food for the gods Hopia Inipit Kumukunsi Mamón Broas Puto mamón Taisan tostado Mango cake Mango float Napoleones Ohaldre Pan de coco Pan de monggo Pan de monja/Monáy Putok Pan de regla Pan de siosa/Pan de leche Pandesal Pastel de Camiguín Pianono Piaya Pilipit Pinagong Polvorón Sans rival Señorita bread/Spanish bread Shakoy Shing-a-ling Silvana Siopao Ube cake Ube cheesecake Waffle dog Yema cake Biscuits/cookies Aparon Apas Barquillos Barquiron Camachile cookies Caycay Galletas de bato de patatas/Egg cracklets del Carmen pesquera Gorgoria Half-moon cookie Jacobina Lengua de gato Linga Masa podrida Otap Paciencia Paborita Puto seco Roscas Rosquillo Ube crinkles Ugoy-ugoy Uraró/Arrowroot cookies
Desserts	Ampaw Banana cue Baye baye Binagol Binaki Buko salad Buko halo Buko melon Buko pandan Camote cue Camote halaya Cascaron Cassava cake Pitsi-pitsî Champóy Coconut macaroon Cornick Daral Dodol Duman Ginanggang Kalamay Kiamoy Leche flan Lokot-lokot Maja blanca Maruya Masareal Membrilyo Minatamis na saging Nilupak/Nilusak Pinipig Pritong saging Salukara Taho Tamales Tibok-tibok Tocino de cielo Turón Turrón de casúy Turrón de pili Ube halaya macapuno Candies and confections Pastillas Balikucha Belekoy Coconut toffee Peanut Brittle Panocha mani Sampalok candy Yema Chips and crackers Banana chips Kabkab/Cassava cracker Kropek Kiping Pinasugbo/Consilva Frozen desserts Avocado and milk in ice/Abukado lamaw Guinomis Halo-halo Ice buko Ice scramble Knickerbocker Maíz con hielo Queso ice cream Saba con hielo Sili ice cream Sorbetes Ube ice cream Kakanin (ricecakes) Bibingka Bibingkoy Binakle Biko Espasol Kutsinta Mache Masi Moche Morón Palitaw Panyalam Putli mandi Puto Puto bumbong Puto maya Sapin-sapin Sayongsong Suman Tikoy Tupig Soup desserts Bilo-bilo Binatog Binignit Champorado Ginataan mais munggo/Lelot balatong saba Lamaw
Condiments and ingredients	Agre dulce/sweet and sour sauce Achuete Asín tibuok Atchara Bagoong alamang monamon terong Banana ketchup Biasong Bukayo Burô/tapay Calamansi Dayap Dayok Dungon Galapóng Gamet Gatâ Giniling Gulaman Gusô Kakang gatâ Kamias Kaong Kasubha Keso de bola Kesong puti Labóng Landang Latik Latô Lemongrass Liver spread/Lechon sauce Luyang dilaw Macapuno Minatamís na báo Muscovado Nata de coco Nata de piña Pakô Palapa Pandan Panutsa Patis Pili nut Saba banana Sago Sakurab/Sibujing Siling haba Siling labuyo Taba ng talangka Tabon-tabon Toyomansi Toyo, suka, at sili Túltul Ube Ubad Ubod Vinegar cane coconut kaong palm nipa palm spiced
Beverages	Non-alcoholic Avocado milkshake Calamansi juice Coffee Barako Benguet Sagada Sulu Salabat Samalamig Buko pandan drink Sago at gulaman Tsokolate Tubho tea Alcoholic Agkud Anisado Bahalina Bais Basi Bignay wine Byais Dubado Duhat wine Intus Kabarawan Kinutil Laksoy/Dalisay de nipa/Barik Lambanog/Dalisay de coco Mallorca Palek Pangasi Tapuy/Baya Tubâ Tuhak Tunggang
Food portal See also: Philippine condiments Filipino Chinese cuisine Kamayan Kapampangan cuisine List of restaurant chains in the Philippines

v t e National symbols of the Philippines
Official	Arnis Coat of arms Filipino language Filipino Sign Language Flag Great Seal "Lupang Hinirang" "Maka-Diyos, Maka-tao, Makakalikasan at Makabansa" Narra Philippine eagle Philippine pearl Sampaguita
Unofficial	Adobo Anahaw Bahay kubo Bakya Balangay Barong and Baro't saya "Bayan Ko" Baybayin Carabao Cariñosa Jeepney Juan dela Cruz Lechon Malacañang Palace Mango Manila Milkfish National Seal Philippine peso Sinigang Sipa Tinikling Waling-waling
National heroes	Implied Andrés Bonifacio José Rizal Declared from national legislation Benigno Aquino Jr. Martyrs and heroes during the martial law period National Heroes Day Veterans of the Second World War From proposed laws Apolinario Mabini Corazon Aquino Emilio Aguinaldo Gabriela Silang Juan Luna Marcelo H. del Pilar Melchora Aquino Sultan Dipatuan Kudarat

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