Making a Case for Vegan Filipino Food

The glossy, crispy skin and juicy meat of charcoal-roasted lechon; the charred gelatinous pork fat at the end of a barbecue skewer; the hearty marrow-enriched beef broth of bulalo: These are some of my fondest memories of Filipino cuisine. I’ve always thought of Filipino food as the ultimate comfort food. And for me that comfort always came with karne, or meat.

When I first heard of vegan Filipino food—about five years ago, when I moved to New York from the Philippines—it sounded like an oxymoron. Some of our cuisine’s most popular dishes are adobo, typically made by braising chicken

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How Chef Jordan Andino defines Filipino food

For one of the nation’s leading Filipino chefs, Jordan Andino combined his successes in professional kitchens and seized an opportunity to introduce America to the real flavors of his heritage.

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Filipino barbecue spot on Texas farm road draws big crowds after Mike Chen visit

Old Rooster Creek Filipino/Asian American BBQ (ORC BBQ) in Princeton, Texas, has enjoyed a steady following since its 2017 debut. But after YouTube celebrity and now-Dallas-area-resident Mikey Chen featured the barbecue spot in a recent video, swarms of new customers queued up hours before opening time on Saturday. They were eager to try the lechón (whole roasted pig stuffed with herbs) and Filipino street foods that Chen touted in his April 20 video.

Within two hours, the mom-and-pop business sold out of pork — including 1,200 skewers — and nearly all of the other Filipino dishes on the menu.

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