25+ Delicacies New Year’s Filipino Recipes for the New Year

The New Year is a time for celebration, renewal, and culinary delights, especially in Filipino culture, where food plays a vital role in festivities.

The Filipino New Year is marked by vibrant gatherings, joyful reunions, and, most importantly, an abundance of delicious dishes that symbolize prosperity and good fortune.

From savory dishes to sweet treats, Filipino cuisine offers a rich tapestry of flavors and traditions that can elevate your New Year celebrations.

This blog article presents over 25 mouthwatering Filipino recipes that are perfect for welcoming the new year. Each recipe is not just a meal but a celebration of family, friendship, and cultural heritage.

Join us as we explore these festive recipes that will make your New Year feast memorable and filled with joy.

25+ Delicacies New Year’s Filipino Recipes for the New Year

As the clock strikes midnight and we usher in a new year, the dishes we serve play a significant role in the celebrations.

The 25+ New Year’s Filipino recipes shared in this article are more than just food; they are a reflection of our culture, history, and the values we hold dear.

Each recipe carries with it stories of family traditions, shared laughter, and the warmth of togetherness. By incorporating these delightful dishes into your New Year celebrations, you not only nourish the body but also nurture the spirit of unity and abundance.

So gather your loved ones, prepare these recipes, and create lasting memories around the dinner table as you toast to new beginnings and the promise of the year ahead.

Lechon Kawali

Lechon Kawali is a beloved Filipino dish made from deep-fried pork belly, characterized by its crispy skin and tender meat. This dish is often served during festive occasions, including New Year celebrations, as it symbolizes abundance and prosperity. The crunchy exterior contrasts beautifully with the rich, juicy pork, making it a standout centerpiece on any table.

Ingredients:

• 2 pounds pork belly
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 bay leaves
• Water (for boiling)
• Oil (for frying)

Instructions:

1. Prepare the Pork: In a large pot, combine the pork belly, salt, pepper, and bay leaves. Fill the pot with enough water to cover the pork.
2. Boil the Pork: Bring the water to a boil over medium heat. Once boiling, reduce the heat and simmer for about 45 minutes to an hour until the pork is tender.
3. Cool and Dry: Remove the pork from the pot and let it cool. Pat the pork belly dry with paper towels to remove excess moisture.
4. Fry the Pork: In a deep skillet, heat oil over medium-high heat. Once hot, carefully lower the pork belly into the oil. Fry until golden brown and crispy, about 5 to 10 minutes.
5. Drain and Serve: Remove the pork from the oil and drain on paper towels. Slice into serving pieces and serve with a dipping sauce, such as liver sauce or vinegar with garlic.

Lechon Kawali is not just a dish; it’s a celebration of flavor and tradition. Its presence at the New Year table is a testament to Filipino culture, where food represents hospitality and joy. The crispy pork belly, paired with a savory sauce, creates a delightful experience for family and friends. As you gather to welcome the new year, Lechon Kawali embodies the spirit of unity and abundance, making it a must-have for any festive occasion.

Pancit Malabon

Pancit Malabon is a hearty noodle dish that features thick rice noodles topped with a savory seafood sauce, vegetables, and an array of toppings like shrimp, squid, and hard-boiled eggs. Traditionally served during celebrations, this dish is a symbol of longevity and prosperity in Filipino culture. Its vibrant colors and rich flavors make it an eye-catching centerpiece for New Year’s feasts.

Ingredients:

• 1 pound thick rice noodles (bihon)
• 1 cup shrimp (peeled and deveined)
• 1 cup squid (sliced)
• 1/2 cup chicharrón (crispy pork skin), crushed
• 1/2 cup green onions, chopped
• 1/2 cup hard-boiled eggs, sliced
• 1/4 cup shrimp paste (bagoong)
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 cups water
• 1 tablespoon vegetable oil

Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
2. Make the Sauce: In a large pan, heat vegetable oil over medium heat. Sauté garlic and onion until fragrant. Add shrimp paste and stir for a minute before adding water and soy sauce. Simmer for 5 minutes.
3. Add Seafood: Add shrimp and squid to the sauce, cooking until they are fully cooked. Remove from heat.
4. Combine Noodles and Sauce: In a large serving platter, mix the soaked noodles with the seafood sauce, ensuring the noodles are well-coated.
5. Garnish: Top the Pancit Malabon with crushed chicharrón, chopped green onions, and sliced hard-boiled eggs. Serve warm.

Pancit Malabon is more than just a noodle dish; it’s a delicious representation of Filipino culture and tradition. As you serve this dish during New Year’s festivities, you’re not only providing a feast for the senses but also inviting your loved ones to partake in a meal that symbolizes prosperity and longevity. The vibrant presentation and savory flavors of Pancit Malabon make it an unforgettable addition to any celebratory table, bringing family and friends together to celebrate the new year with joy and abundance.

Kutin Kutin (Steamed Rice Cake)

Kutin Kutin, also known as puto or steamed rice cake, is a delightful Filipino treat made from rice flour and coconut milk, often served during special occasions, including New Year celebrations. Its soft and fluffy texture, combined with the sweet and creamy flavor of coconut, makes it a favorite among many. Kutin Kutin can be enjoyed on its own or paired with savory dishes, symbolizing a balanced meal for the new year.

Ingredients:

• 2 cups rice flour
• 1 cup coconut milk
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Banana leaves (for lining, optional)

Instructions:

1. Prepare the Steamer: If using banana leaves, cut them to fit the steamer and lightly grease them.
2. Mix Ingredients: In a mixing bowl, combine rice flour, sugar, baking powder, and salt. Slowly add coconut milk while stirring until you achieve a smooth batter.
3. Pour into Molds: Pour the batter into the prepared molds or cups, filling them about 3/4 full.
4. Steam the Cakes: Place the molds in a steamer and cover. Steam over medium heat for about 20-30 minutes or until a toothpick inserted comes out clean.
5. Cool and Serve: Allow the Kutin Kutin to cool before removing from molds. Serve warm or at room temperature.

Kutin Kutin represents sweetness and abundance, making it a fitting dish for New Year’s celebrations. Its delicate flavor and airy texture make it a beloved treat for guests of all ages. By including Kutin Kutin on your New Year’s table, you’re inviting good fortune and happiness for the year ahead. This charming dessert, enjoyed alongside savory dishes, creates a harmonious balance that reflects the Filipino spirit of sharing and togetherness. Whether you enjoy it as a snack or dessert, Kutin Kutin adds a touch of sweetness to your festive meal, making it a cherished tradition to carry into the new year.

Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy is a classic Filipino dish renowned for its sour and savory flavor profile. Made with tender pork and a variety of vegetables, this comforting soup is traditionally flavored with tamarind, giving it a unique tartness that is both refreshing and appetizing. Sinigang is often served during festive gatherings, symbolizing warmth and togetherness as families gather to welcome the new year.

Ingredients:

• 2 pounds pork belly or ribs
• 8 cups water
• 1 large onion, quartered
• 2 medium tomatoes, quartered
• 1 cup tamarind paste or fresh tamarind
• 2 cups water spinach (kangkong)
• 1 cup radish (labanos), sliced
• 1 cup eggplant, sliced
• 2 green chili peppers
• 1 tablespoon fish sauce
• Salt and pepper to taste

Instructions:

1. Boil the Pork: In a large pot, combine the pork and water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the pork is tender.
2. Add Aromatics: Add the onion and tomatoes to the pot. Continue to simmer for an additional 10 minutes.
3. Incorporate Tamarind: If using fresh tamarind, boil it in a separate pot with water, mash, and strain to extract the juice. Add the tamarind paste or juice to the pot. Stir well.
4. Add Vegetables: Add the radish, eggplant, and chili peppers. Cook for about 5-7 minutes until the vegetables are tender.
5. Finish with Greens: Finally, add the water spinach and fish sauce. Simmer for another 2 minutes. Season with salt and pepper to taste.

Sinigang na Baboy is more than just a soup; it’s a symbol of comfort and familial bonds in Filipino culture. Its tangy flavor and hearty ingredients make it a staple dish during celebrations, including New Year’s festivities. This dish encourages everyone to gather around the table, sharing stories and laughter while enjoying the warm and invigorating flavors of Sinigang. As you prepare this dish for the new year, you’re not only providing nourishment but also nurturing the spirit of togetherness and harmony that defines Filipino celebrations.

Puto Bumbong (Purple Rice Cake)

Puto Bumbong is a traditional Filipino delicacy made from glutinous rice steamed in bamboo tubes, resulting in a vibrant purple hue. This sweet treat is often served during the Christmas season and New Year celebrations, topped with grated coconut and sugar. Its unique preparation method and delightful taste make it a festive favorite that represents the joy and prosperity of the season.

Ingredients:

• 2 cups glutinous rice flour
• 1 cup water
• 1/2 cup purple yam (ube) or ube extract (for color)
• 1/2 cup grated coconut
• 1/2 cup brown sugar
• Banana leaves (for lining)
• Sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Batter: In a mixing bowl, combine glutinous rice flour, water, and purple yam (or ube extract). Mix until you have a smooth batter.
2. Line Bamboo Tubes: Cut banana leaves into rectangular pieces and line the bamboo tubes, leaving excess to fold over the top.
3. Fill the Tubes: Pour the batter into the lined bamboo tubes, filling them about three-quarters full.
4. Steam the Rice Cakes: Place the bamboo tubes upright in a steamer. Steam for about 30 minutes or until cooked through.
5. Serve: Carefully remove the puto bumbong from the tubes. Serve warm, topped with grated coconut, brown sugar, and sesame seeds, if desired.

Puto Bumbong embodies the festive spirit of the Filipino New Year celebration. Its unique preparation and colorful presentation make it an exciting addition to any holiday feast. This delightful rice cake is not only a treat for the taste buds but also a celebration of culture and tradition. As you share Puto Bumbong with family and friends, you’re creating memories and fostering connections that resonate throughout the coming year. Its sweetness and vibrant colors symbolize the joy and hope for prosperity in the new year, making it a cherished dish that captures the essence of Filipino hospitality.

Bibingka (Rice Cake)

Bibingka is a traditional Filipino rice cake made with rice flour, coconut milk, and eggs, often baked in banana leaves, giving it a distinct flavor and aroma. This delightful treat is commonly enjoyed during the Christmas season and is a beloved addition to New Year’s celebrations. Bibingka is typically topped with salted eggs, cheese, and grated coconut, offering a perfect blend of sweet and savory flavors that symbolize abundance for the coming year.

Ingredients:

• 2 cups rice flour
• 1 cup coconut milk
• 1 cup water
• 2 eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup grated cheese
• 2-3 salted eggs, sliced
• Banana leaves (for lining)

Instructions:

1. Prepare the Batter: In a mixing bowl, combine rice flour, baking powder, and salt. In another bowl, whisk together coconut milk, water, and eggs. Gradually mix the wet ingredients into the dry ingredients until smooth.
2. Line the Molds: Cut banana leaves into circular pieces to fit your baking molds. Line the molds with the banana leaves, leaving some excess hanging over the sides.
3. Fill the Molds: Pour the batter into the lined molds, filling them about halfway. Top each with sliced salted eggs and grated cheese.
4. Bake the Bibingka: Preheat the oven to 375°F (190°C) and bake the bibingka for about 25-30 minutes or until the top is golden brown and a toothpick comes out clean.
5. Serve: Allow to cool slightly before serving. Remove from molds and enjoy warm.

Bibingka is more than just a rice cake; it’s a heartfelt tradition that brings families together during the New Year. With its enticing aroma and rich flavors, Bibingka invites everyone to share in the celebration of life’s blessings and the promise of a prosperous year ahead. As you serve this dish at your New Year’s gathering, you’re sharing a piece of Filipino culture, filled with warmth and love. The combination of sweet and savory toppings creates a delightful harmony that reflects the richness of Filipino culinary traditions, making Bibingka a must-have for any festive table.

Lechon Kawali (Crispy Fried Pork Belly)

Lechon Kawali is a popular Filipino dish made from deep-fried pork belly, known for its crispy skin and tender meat. This dish is a centerpiece in many Filipino celebrations, including New Year’s gatherings, symbolizing abundance and good fortune. Served with a side of liver sauce or vinegar dipping sauce, Lechon Kawali is not only a treat for the taste buds but also a testament to the Filipino love for rich, hearty meals.

Ingredients:

• 2 pounds pork belly
• 4 cups water
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 3-4 bay leaves
• Oil (for deep frying)
• Liver sauce or vinegar for dipping

Instructions:

1. Boil the Pork: In a large pot, combine the pork belly, water, salt, peppercorns, and bay leaves. Bring to a boil and simmer for about 1 hour or until the pork is tender.
2. Cool and Dry: Remove the pork from the pot and let it cool. Pat it dry with paper towels to remove excess moisture.
3. Deep Fry: In a deep pan or pot, heat oil over medium heat. Once hot, carefully add the pork belly and fry until golden brown and crispy, about 10-15 minutes. Flip occasionally to ensure even cooking.
4. Drain and Serve: Remove the pork from the oil and drain on paper towels. Allow it to rest for a few minutes before slicing.

Lechon Kawali is a celebration of flavor and texture that truly embodies the spirit of Filipino cuisine. Its crispy exterior and succulent meat make it a favorite among family and friends during festive occasions like New Year. Serving Lechon Kawali at your New Year’s feast not only delights your guests but also represents the wish for a bountiful year ahead. The rich flavors paired with the tangy dipping sauce make this dish an unforgettable centerpiece that sparks joy and togetherness among those gathered around the table.

Lumpiang Shanghai (Filipino Spring Rolls)

Lumpiang Shanghai is a beloved Filipino appetizer made from ground pork and vegetables wrapped in thin spring roll wrappers and deep-fried until golden and crispy. This dish is often served during celebrations, symbolizing prosperity and abundance for the new year. Lumpiang Shanghai is typically accompanied by a sweet and sour dipping sauce, making it a delightful treat that’s perfect for sharing.

Ingredients:

• 1 pound ground pork
• 1 cup carrots, finely chopped
• 1 cup green onions, chopped
• 1/2 cup garlic, minced
• 1/4 cup soy sauce
• Salt and pepper to taste
• 25-30 spring roll wrappers
• Oil (for deep frying)
• Sweet and sour sauce for dipping

Instructions:

1. Prepare the Filling: In a mixing bowl, combine ground pork, carrots, green onions, garlic, soy sauce, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Wrap the Spring Rolls: Lay a spring roll wrapper on a clean surface, placing about 1 tablespoon of the filling near one edge. Fold the sides over the filling and roll tightly, sealing the edges with water.
3. Deep Fry: In a deep pan or pot, heat oil over medium heat. Once hot, add the spring rolls in batches, frying until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
4. Serve: Arrange the lumpiang shanghai on a platter and serve with sweet and sour sauce for dipping.

Lumpiang Shanghai is a staple dish that brings a festive touch to any celebration. Its crunchy exterior and flavorful filling make it an irresistible snack that embodies the warmth and generosity of Filipino hospitality. As you prepare and serve this dish during New Year’s festivities, you are sharing not just food, but also love and joy with your family and friends. The act of rolling these spring rolls together can also foster a sense of community, making every bite a shared experience filled with laughter and cheer, symbolizing the hope for a prosperous and joyful year ahead.

Kare-Kare (Oxtail Peanut Stew)

Kare-Kare is a traditional Filipino stew known for its rich and creamy peanut sauce, typically made with oxtail, tripe, and a variety of vegetables such as eggplant and banana heart. This hearty dish is often served during special occasions and celebrations, representing comfort, abundance, and the deep-rooted culinary traditions of the Philippines. Often paired with bagoong (fermented shrimp paste), Kare-Kare is a dish that brings families together in a delightful culinary experience.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 1/2 pound tripe (optional), cut into pieces
• 6 cups water
• 1 large onion, quartered
• 2 tablespoons annatto seeds (for coloring)
• 1 cup peanut butter
• 2 cups eggplant, sliced
• 1 cup banana heart, sliced
• 1 cup string beans
• 1/2 cup bagoong (fermented shrimp paste) for serving
• Salt and pepper to taste

Instructions:

1. Boil the Oxtail and Tripe: In a large pot, combine oxtail, tripe (if using), water, and onion. Bring to a boil and simmer until the meat is tender, about 1.5 to 2 hours.
2. Prepare the Peanut Sauce: Once the meat is tender, remove it from the pot and set aside. Strain the broth and reserve. In a separate pan, heat some oil and sauté the annatto seeds to release their color. Add the peanut butter and some reserved broth, stirring until smooth.
3. Combine Ingredients: Return the oxtail and tripe to the pan with the peanut sauce. Add the vegetables and enough broth to achieve your desired consistency. Simmer for about 10-15 minutes until the vegetables are cooked.
4. Serve: Season with salt and pepper. Serve hot with steamed rice and bagoong on the side.

Kare-Kare is a dish that embodies the richness of Filipino cuisine, showcasing the harmonious blend of flavors and textures that make it a beloved favorite during celebrations. Its creamy peanut sauce and tender meat create a comforting experience that invites everyone to gather around the table. As you serve Kare-Kare for New Year’s, you not only provide a sumptuous meal but also a dish that symbolizes togetherness and shared traditions. Enjoying this hearty stew with family and friends reflects the hope for a prosperous year filled with love, unity, and unforgettable moments together.

Pancit Malabon (Noodle Dish with Seafood)

Pancit Malabon is a vibrant Filipino noodle dish known for its rich seafood flavors and thick rice noodles. This dish is often served during celebrations, including New Year, as it symbolizes long life and good fortune. Pancit Malabon is typically topped with a variety of seafood, vegetables, and a savory sauce, making it a colorful and festive addition to any table.

Ingredients:

• 1 pound thick rice noodles (bihon or malabon noodles)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid, cleaned and sliced
• 1 cup fish sauce (patis)
• 1/4 cup soy sauce
• 1/2 cup shrimp broth
• 1 onion, minced
• 4 cloves garlic, minced
• 1/2 cup annatto oil (or vegetable oil)
• 1/2 cup cabbage, chopped
• 2 hard-boiled eggs, sliced
• 1/4 cup chicharrón (crispy pork skin), crushed
• Lemon or calamansi wedges for serving
• Salt and pepper to taste

Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.
2. Cook the Seafood: In a large pan, heat annatto oil over medium heat. Sauté onion and garlic until fragrant. Add shrimp and squid, cooking until shrimp turns pink and squid is tender. Remove seafood and set aside.
3. Make the Sauce: In the same pan, add shrimp broth, fish sauce, and soy sauce. Let it simmer for a few minutes before adding the soaked noodles. Stir to combine, allowing the noodles to absorb the flavors.
4. Add Vegetables and Seafood: Once the noodles are coated in the sauce, mix in the cabbage and cooked seafood. Season with salt and pepper to taste. Cook for an additional 5 minutes until everything is heated through.
5. Serve: Transfer to a serving platter, top with sliced hard-boiled eggs and crushed chicharrón. Serve with lemon or calamansi wedges on the side.

Pancit Malabon is more than just a delicious noodle dish; it is a celebration of life and prosperity that brings people together. Its seafood components symbolize abundance, while the long noodles represent longevity, making it an ideal dish for New Year festivities. As you share this flavorful dish with family and friends, you create memories and foster connections that last throughout the year. Serving Pancit Malabon on your New Year’s table is a way of expressing hopes for a year filled with joy, love, and countless shared meals together.

Bibingka (Rice Cake)

Bibingka is a traditional Filipino rice cake made from rice flour and coconut milk, typically cooked in clay pots lined with banana leaves. This delightful treat is often enjoyed during the Christmas season and New Year festivities, representing a sweet start to the new year. With its soft texture and rich flavor, Bibingka is often topped with salted eggs and cheese, making it a cherished comfort food that evokes nostalgia and warmth.

Ingredients:

• 2 cups rice flour
• 1 cup coconut milk
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2-3 salted eggs, sliced
• 1/2 cup grated cheese (like Edam or cheddar)
• Banana leaves for lining

Instructions:

1. Prepare the Banana Leaves: Preheat the oven to 375°F (190°C). Line a baking dish with banana leaves, ensuring they cover the bottom and sides.
2. Mix the Batter: In a large bowl, combine rice flour, sugar, baking powder, and salt. Gradually add coconut milk and water, mixing until smooth and well combined.
3. Bake the Cake: Pour the batter into the lined baking dish, filling it halfway. Arrange sliced salted eggs and grated cheese on top. Bake in the preheated oven for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
4. Serve: Allow to cool slightly before slicing. Serve warm, topped with additional grated cheese if desired.

Bibingka is a beloved Filipino delicacy that brings joy and sweetness to New Year celebrations. Its soft, moist texture combined with the savory notes of salted eggs and cheese creates a comforting experience that many Filipinos cherish. Making Bibingka is not just about enjoying a delicious treat; it’s about honoring traditions and sharing moments of togetherness with loved ones. As you serve this delightful rice cake during New Year festivities, you invite warmth and happiness into your home, celebrating the start of a new year filled with hope, love, and cherished memories.

Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy is a traditional Filipino sour soup made with pork and a variety of vegetables, characterized by its distinct tangy flavor. The sourness typically comes from tamarind or other souring agents, making it a refreshing and comforting dish, especially during cold weather. Sinigang is a staple in many Filipino households, often served during gatherings and celebrations, symbolizing warmth and family togetherness as the New Year begins.

Ingredients:

• 2 pounds pork (belly, ribs, or shank)
• 6 cups water
• 1 onion, quartered
• 2 tomatoes, quartered
• 1 radish (labanos), sliced
• 1 cup green beans (sitaw)
• 1 cup eggplant, sliced
• 1-2 green chili peppers (siling pangsigang)
• 1 cup tamarind paste (or 1-2 cups fresh tamarind)
• Fish sauce (patis) to taste
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Boil the Pork: In a large pot, combine pork, water, onion, and tomatoes. Bring to a boil and let it simmer until the pork is tender, about 1-1.5 hours.
2. Add Vegetables: Once the pork is tender, add the radish, green beans, eggplant, and chili peppers. Cook for about 5-10 minutes until the vegetables are tender.
3. Sour the Soup: If using fresh tamarind, boil it in a separate pot, mash, and strain the juice. Add the tamarind paste or strained tamarind juice to the pot. Season with fish sauce, salt, and pepper to taste.
4. Serve: Garnish with fresh cilantro if desired and serve hot with steamed rice.

Sinigang na Baboy is a dish that embodies comfort and the essence of Filipino home cooking. Its sour, savory flavor is not only a delight to the palate but also serves as a reminder of the importance of family and shared meals, especially during significant occasions like the New Year. As you enjoy this hearty soup with your loved ones, you foster an atmosphere of warmth and togetherness, celebrating the hope and promise of the year ahead. Sinigang is a dish that brings everyone to the table, where stories are shared, laughter abounds, and the bonds of family are strengthened with every comforting sip.

Lechon Kawali (Crispy Fried Pork Belly)

Lechon Kawali is a beloved Filipino dish that features deep-fried pork belly, resulting in a crispy skin and tender, juicy meat. Often served during special occasions like New Year, this dish embodies celebration and indulgence. The contrast of the crispy exterior with the rich, succulent meat makes it a favorite among many Filipinos. Traditionally, Lechon Kawali is served with a side of liver sauce or vinegar dipping sauce, adding an extra layer of flavor to this already delightful dish.

Ingredients:

• 2 pounds pork belly, skin-on
• 1 tablespoon salt
• 1 tablespoon pepper
• 3-4 cups water
• Cooking oil for frying
• 1/4 cup soy sauce (optional)
• 2-3 cloves garlic, crushed (optional)
• Liver sauce or vinegar for serving

Instructions:

1. Prepare the Pork Belly: In a pot, combine the pork belly, water, salt, pepper, soy sauce, and garlic (if using). Bring to a boil and simmer for about 45 minutes to 1 hour until the meat is tender.
2. Cool and Dry: Once tender, remove the pork belly from the pot and allow it to cool completely. Pat the skin dry with paper towels to ensure it crisps up during frying.
3. Fry the Pork: In a deep pan or pot, heat oil over medium-high heat. Carefully add the pork belly, skin side down, and fry until the skin is golden brown and crispy, about 8-10 minutes. Flip and cook the other side for an additional 5-7 minutes.
4. Serve: Once cooked, remove from oil and let it rest for a few minutes before slicing into pieces. Serve hot with liver sauce or vinegar on the side.

Lechon Kawali is more than just a dish; it’s a celebration of indulgence and culinary tradition in Filipino culture. Its crispy texture and flavorful meat make it a highlight on any festive table, especially during New Year celebrations. Sharing Lechon Kawali with family and friends creates an atmosphere of joy and abundance, embodying the spirit of togetherness that the New Year brings. As you enjoy this crispy delight, you foster connections and create lasting memories, making it a perfect way to ring in the new year.

Kare-Kare (Oxtail Peanut Stew)

Kare-Kare is a traditional Filipino stew known for its rich, creamy peanut sauce and tender oxtail. This dish is often served during special occasions, including New Year celebrations, symbolizing abundance and prosperity. The unique combination of flavors from the peanut sauce, vegetables, and a side of shrimp paste (bagoong) creates a delightful balance that is both comforting and satisfying. Kare-Kare is a true testament to Filipino culinary artistry and family tradition.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 1/2 cup peanut butter
• 1/4 cup ground peanuts (optional)
• 6 cups water
• 1 onion, quartered
• 2-3 cloves garlic, minced
• 1-2 eggplants, sliced
• 1 cup string beans (sitaw), cut into 2-inch pieces
• 1 banana heart (puso ng saging), sliced (optional)
• 1/4 cup bagoong (shrimp paste) for serving
• Salt and pepper to taste

Instructions:

1. Cook the Oxtail: In a large pot, combine oxtail, water, onion, and garlic. Bring to a boil and simmer for 2-3 hours until the meat is tender. Skim off any scum that rises to the surface.
2. Make the Sauce: Once the oxtail is tender, remove it from the pot and set it aside. Strain the broth and return it to the pot. Stir in the peanut butter and ground peanuts (if using) until well combined.
3. Add the Vegetables: Add the eggplant, string beans, and banana heart (if using) to the pot. Simmer until the vegetables are tender, about 10-15 minutes. Return the oxtail to the pot and heat through. Season with salt and pepper to taste.
4. Serve: Transfer to a serving dish and serve hot with bagoong on the side.

Kare-Kare is a dish that encapsulates the warmth of Filipino hospitality and family traditions. Its rich flavors and creamy texture make it a perfect centerpiece for New Year celebrations, symbolizing abundance and togetherness. Sharing a bowl of Kare-Kare with loved ones not only nourishes the body but also nourishes the spirit, fostering connections that last a lifetime. As you indulge in this comforting stew, you embrace the hopes and dreams for the new year, making every bite a celebration of love, prosperity, and cherished moments.

Turon (Banana Lumpia)

Turon is a popular Filipino street food snack made from ripe bananas wrapped in spring roll wrappers and deep-fried until golden and crispy. Often coated with caramelized sugar, Turon is a delightful sweet treat that symbolizes prosperity and good fortune, making it an ideal addition to any New Year’s feast. Its simplicity and deliciousness make it a favorite among both children and adults, creating a perfect opportunity for sharing and enjoyment.

Ingredients:

• 6 ripe saba bananas (or any firm bananas)
• 12 spring roll wrappers
• 1 cup brown sugar
• Cooking oil for frying
• Water for sealing the wrappers

Instructions:

1. Prepare the Bananas: Peel the saba bananas and slice them in half lengthwise.
2. Wrap the Bananas: Take a spring roll wrapper and place a half banana on one end. Sprinkle some brown sugar on top of the banana. Roll the wrapper tightly, folding in the sides to seal. Use a dab of water to seal the edge.
3. Fry the Turon: In a deep pan, heat oil over medium heat. Once hot, add the wrapped bananas and fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
4. Caramelize the Sugar: In the same pan, add additional brown sugar and let it melt. Quickly add the fried Turon to the melted sugar, coating them evenly. Remove and let cool slightly before serving.

Turon is not just a delicious snack; it represents the sweetness of life and the joy of new beginnings, making it an ideal treat for the New Year. Its crispy texture and caramelized exterior create a delightful contrast with the soft, sweet banana inside, making every bite a celebration of flavors. Sharing Turon with family and friends brings smiles and laughter to the table, reminding everyone of the simple joys in life. As you indulge in this beloved Filipino snack during your New Year festivities, you invite warmth, happiness, and prosperity into your home, making it a sweet start to the year ahead.

Note: More recipes are coming soon!