The Filipino version of "Beefsteak". It's made up of thinly sliced beef, cooked in soy sauce and lemon juice, and garnished with onions. Some also like to eat it with browned potatoes.
Turon is deep-fried banana rolls coated with brown sugar. It's typically eaten during Filipino meryenda and as a dessert.
Adobo is one of the most well-known Filipino dishes all over the world. Different kinds of meat can be used, but the typical ones are chicken and pork. It's cooked by stewing the meat in vinegar and soy sauce.
Tocino is a cured meat product made from pork. It's sweet and savory and normally has a reddish color. It's said to be named after the Spanish word "tocino", which is used to describe cured meats.
10 oz pig blood (I normally mix in pig stomach or intestine if there's any at the store)
2 pounds pork belly (cut into small cubes)
Green long chili pepper (however many you want)
6 cloves of garlic
2 pork cubes
1 cup of water
3/4 cup vinegar
1. If there's a lot of fat in the pork, I trim it to make the oil to sauté
2. Sauté garlic and onions
3. Cook the pork until it gets dark brown (I normally cook it until I see the sides of the pot get brown too- this will take some time)
4. Add the water, let it cook for around 7 minutes
5. Add the blood slowly and the vinegar right after
6. Add your chilies and let it cook for another 10 minutes making sure you stir so the blood doesn't get thick