Philippine stews

Sinigang, sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino cuisine. This soup, like most Filipino dishes, is usually accompanied by rice. Fish sauce is a common condiment for this stew.

Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. It can also be cooked with seafood.

Kare-kare is a Filipino dish featuring a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice.

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.

Kaldereta or caldereta is a meat stew from the Philippines. Variations of the dish use beef, chicken, pork, or goat. Commonly, the meat is stewed with vegetables and liver paste and spiced with red chillies. The vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. It is a common, everyday dish in the Philippines that is also served during festivities and special occasions.

Dinuguan () is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.

Spanish dish

Mechado is a Filipino beef roulade or stew dish braised in soy sauce and calamansi, with a tomato-based sauce. Traditionally, mechado was made by inserting strips of pork fatback (Spanish mecha, Filipino mitsa, "wick") into a cut of beef to lard it, giving the dish its name and tenderizing the meat. Today, the name often refers to a beef stew with much the same ingredients and preparation but without the larding process, i.e. the actual "mitsa" or wick of lard that originally gave the dish its name. Modern versions commonly include potatoes and carrots. == History == The dish reflects Spanish

Traditional dish of the Philippines

Filipino dish

', also known as papaítan or sangkutsar', is a Filipino stew characterized by its distinctive bitter, savory, and slightly sour flavor with a rich, earthy profile. It is traditionally prepared using ginger, meat and offal such as the liver, heart, kidneys, and intestines of goat, cow, or carabao. The dish’s signature bitterness comes from bile, chyme, or cud extracted from the gallbladder of these animals; in some preparations, traces of bile may also be present in the abomasum (the fourth stomach), where digestion occurs, contributing to the bitter taste. Pinapaitan originated in the Ilocos R

Bulalô () is a beef dish from the Philippines. It is made by slow-cooking beef shanks and bone marrow until the collagen and fat has melted into a light-colored broth. It typically includes leafy vegetables (for example pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten with rice, with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.

Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, string beans, cabbage and bok choy. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.

Sarsiado (also sometimes spelled as sarciado) is a fish dish from the Philippines which features tomatoes and eggs.