Discover the savory world of keto-friendly Filipino stews and recipes, where traditional flavors meet low-carb innovation for a delicious and healthy dining experience.
Filipino cuisine boasts a variety of hearty stews, each with its own unique flavors and ingredients:
Binakol
A chicken soup/stew from the Visayas region, cooked in coconut water with ginger, lemongrass, and sometimes green papaya or coconut meat, giving it a refreshing and mildly sweet taste.
Adobo
Considered the national dish of the Philippines, adobo is a stew made with meat (usually chicken or pork) marinated in vinegar, soy sauce, garlic, and spices, then simmered until tender.
Kare-Kare
A rich and creamy stew made with oxtail, tripe, and vegetables (commonly eggplant, string beans, and banana flower) cooked in a peanut sauce. It’s often served with bagoong (fermented shrimp paste) on the side.
Kaldereta
A hearty tomato-based stew traditionally made with goat meat (though beef or chicken can also be used), potatoes, carrots, bell peppers, and liver spread, giving it a distinct savory flavor.
Bicol Express
Originating from the Bicol region, this spicy stew features pork cooked in coconut milk with shrimp paste (bagoong), chili peppers, and sometimes vegetables like string beans or eggplant.
Pinakbet
A vegetable stew from the Ilocos region made with a variety of local vegetables such as bitter melon (ampalaya), squash, okra, and eggplant, flavored with shrimp paste.
Afritada
Hearty chunks of chicken or pork simmered in a tomato-based sauce with potatoes, bell peppers, and carrots.
Curry
Succulent chicken cooked in a rich coconut milk curry with low-carb vegetables and aromatic spices.
Mechado
Tender beef simmered in a savory tomato-based sauce with potatoes and bell peppers.
Each of these stews reflects the diversity of Filipino cuisine, incorporating local ingredients and cooking techniques that have been passed down through generations.