One of the best parts of a vacation is trying the local food, right? Every city or country has its own special dishes that might be quite different from what you're used to. The Philippines is no exception. The country is famous for its unique food, and you might be wondering just how unique it really is. So, keep reading this article and see if you're up for trying some of these interesting Filipino dishes!

1. Balut

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Balut is a food made from fertilized duck eggs that are boiled and eaten as a snack. It is popular in the Philippines, China, Vietnam, and other Southeast Asian countries. The eggs are incubated for 21 days until the embryo grows feathers, eyes, a beak, and other bird features. A week before the eggs are ready to hatch, they are cooked.

Balut tastes mildly savory with a hint of fermentation. The liquid inside is considered better than chicken broth. When you eat the yolk, it feels like a slightly gamey custard – it’s firm at first but gets softer over time. Blood vessels can be seen in the yolk, which some people might find unpleasant. The egg’s components don’t taste like regular chicken or duck eggs. The top part of the egg contains albumen, which is usually thrown away because it is tough and not very tasty.

The hardest part of eating balut is the embryo, which is a developing duckling. The bird’s texture is mostly soft, like mousse, though this can vary depending on how long it has been incubated.

2. Kinilaw

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If you look at the photo above and think it’s a dish made from raw fish, you’re correct. It looks like Kinilaw is a vibrant and tangy dish from the Philippines made with raw fish marinated in vinegar. It’s similar to a traditional Filipino ceviche and highlights the rich bounty of the surrounding Philippine seas.

3. Adobo

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The word "adobo" comes from the Spanish word "adobar," which means "to marinate." This dish links many places that were once part of the Spanish Empire. However, adobo also shows how different cultures have kept their own traditions even with Spanish influence. In the Philippines, which Spain claimed in 1521, adobo is usually a braised dish made with vinegar, soy sauce, garlic, bay leaves, and black peppercorns. Adobo should have a balanced taste with salty, sour, and sweet flavors.

4. Sisig

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Sisig is a beloved Filipino dish known for its savory and tangy flavors. Originating from Pampanga, a province in the Philippines, it is traditionally made from parts of the pig’s head, such as the cheeks, ears, and sometimes the liver. The meat is boiled, then grilled or fried, and finally chopped into small pieces.

The key to sisig's unique taste is its mix of ingredients, including onions, chili peppers, and calamansi (a small citrus fruit). It's seasoned with soy sauce, vinegar, and sometimes a splash of lemon or lime juice. This mixture is typically served sizzling on a hot plate, which adds to its appeal with a crispy texture and an aromatic sizzle.

5. Isaw

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Isaw is a beloved Filipino street food made from grilled chicken or pork intestines. It’s a popular snack enjoyed for its unique flavor and texture. Isaw refers to skewered and grilled intestines, which are thoroughly cleaned, boiled, and then grilled over an open flame. The main ingredients are chicken or pork intestines, which are cleaned multiple times to remove any impurities, then boiled to make them tender. After boiling, the intestines are marinated in a flavorful mixture of vinegar, soy sauce, garlic, pepper, and other spices. The marinated intestines are then skewered and grilled over charcoal until crispy and slightly charred. The name "Isaw" is derived from the Filipino word "sawsaw," which means "to dip," highlighting the importance of the dipping sauce. Isaw is a delicious example of Filipino ingenuity in creating flavorful and unique dishes from all parts of an animal.