The Ultimate Guide to Philippine Ulam: Know the Delicious Main Courses

A culinary journey through the Philippines' favorite dishes.

Alright, foodies, let’s talk ulam - the Filipino word for "main course" or "viand." In the Philippines, ulam is the star of the meal, and it’s always served with a hearty serving of rice (because life without rice in the Philippines is like a beach without sand). We’re talking about savory, comforting dishes that make every meal feel like a fiesta.

Let’s break down some of the most famous Filipino main courses and find our whether they’re stew-y, broth-y, or veggie-packed, and whether you can make them with chicken, pork, beef, or all of the above.

1. Adobo: The Ultimate Stew

Adobo is the MVP of Filipino cuisine. You can make it with chicken (adobong manok), pork (adobong baboy), or even beef, though pork and chicken are the most popular. It’s a savory stew of meat marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The result? A tender, flavorful dish that’ll have you licking your plate clean.

Fun fact: Adobo tastes even better the next day after all those flavors have mingled in the fridge. Leftovers? Yes, please!

2. Lechon: The King of Roasts

Lechon is no stew or broth. It’s a glorious, slow-roasted whole pig. Whether it’s a family reunion, wedding, or fiesta, you know it’s a party when there’s lechon on the table. The crispy skin is to die for, and the juicy, flavorful meat inside will have you coming back for seconds, thirds, and maybe even sneaking in a midnight snack.

Want a smaller version? Try lechon kawali - a fried pork belly with the same crispy goodness.

3. Kare-Kare: Peanut-Based Stew

Kare-kare is a rich, peanut-based stew that’s pure comfort in a bowl. It’s traditionally made with oxtail, but you can also use pork or beef (or even a combination of both). This creamy, slightly sweet dish is packed with veggies like eggplant, string beans, and banana blossoms. But the real magic happens when you add bagoong (fermented shrimp paste) on the side, balancing out that rich, nutty flavor with a salty punch.

Kare-kare is one of those dishes that’s so good, you’ll want to eat it with a giant spoon and a smile.

4. Crispy Pata: Fried Pork Leg Goodness

Crispy pata is basically a deep-fried dream. It’s a pork leg that’s boiled until tender, then deep-fried until the skin is ultra-crispy and the meat falls off the bone. It's like lechon's crunchier cousin! It’s best served with a soy-vinegar dipping sauce and, of course, some rice. There’s no broth or stew here - just pure fried goodness that makes your taste buds dance.

5. Kaldereta: Tomato-Based Stew

Kaldereta is a stew with a rich tomato base and liver, slow-cooked to perfection. You’ll usually find it made with beef (kalderetang baka), but pork, chicken, or even goat can be used, depending on where you are in the Philippines. Packed with potatoes, carrots, bell peppers, and sometimes even olives and cheese, kaldereta is that warm, comforting dish you’ll crave on rainy days or family get-togethers.

Beef kaldereta is the most popular version, and it’s perfect for those who love their stew with a bit of a kick. You can also add chilies for some heat!

6. Afritada: Another Tomato-Based Stew

Very similar to kaldereta, but lighter and usually with chicken (afritadang manok), afritada is also a tomato-based stew (but with no liver) that’s packed with potatoes, carrots, and bell peppers. Pork versions exist, too, but chicken is the go-to here. It’s a hearty, easy-to-make dish that’s perfect for weeknight dinners or special occasions. Plus, it’s loaded with veggies, which makes it feel a little healthier.

7. Sinigang: The Sour Broth King

Sinigang is all about that sour, tamarind-based broth that makes you pucker up in the best way possible. You can make it with pork (sinigang na baboy), shrimp (sinigang na hipon), or even beef (sinigang na baka), but pork is the classic go-to. The dish is packed with veggies like water spinach, radish, eggplant, and green beans.

If you like your soups sour and hearty, sinigang is a must-try! It’s perfect for rainy days, or really, any day when you want a comforting, soul-warming bowl of goodness.

8. Tinola: The Ultimate Chicken Broth

This one’s for the ginger lovers! Tinola is a broth-based dish typically made with chicken (tinolang manok), green papaya, and malunggay leaves, simmered in a gingery broth that’s super comforting. You can also use pork if you’re feeling adventurous, but chicken is the usual pick.

This dish is simple but incredibly flavorful, and it’s one of those meals you’ll crave when you need a little TLC (tender loving chicken!).

9. Nilaga and Bulalo: Simple and Satisfying Broth

For a clear, no-frills broth, you’ve got nilaga. This dish is made by boiling meat (usually pork or beef) with vegetables like cabbage, potatoes, and sometimes corn. You can make it with pork (nilagang baboy) or beef (nilagang baka), but beef is a favorite for its deep, rich flavor.

Nilaga mainly uses beef broth and beef chunks. When you use beef stocks and beef bone and marrow (beef shanks), you get Bulalo.

Nilaga and Bulalo are those classic comfort dishes that warms you from the inside out, perfect for family lunches and chilly nights.

10. Lumpia: The Filipino Spring Roll

Here’s something crispy for the snackers! Lumpia is the Filipino version of spring rolls, and they come in different varieties. You’ve got lumpiang shanghai (filled with ground pork or chicken), lumpiang gulay (veggie lumpia), and even lumpiang sariwa (fresh lumpia with a soft wrapper).

Whether deep-fried to golden perfection or wrapped fresh, lumpia is the ultimate finger food that’s always a hit at parties. Dip it in some sweet chili sauce, and you’ve got yourself a winner.

11. Chop Suey: Stir-Fried Veggie Goodness

If you’re looking to balance out all the meat, let’s talk chop suey. This vegetable-based stir-fry is packed with a colorful array of veggies like carrots, bell peppers, cabbage, and cauliflower. You can add shrimp, chicken, or pork to bulk it up, but the veggies are the real stars here.

Chop suey is quick, easy, and perfect for those days when you want something a little lighter but still flavorful. Plus, it’s a great way to sneak in your daily dose of veggies!

12. Pinakbet: A Veggie-Based Feast

And finally, we have pinakbet, a dish straight from the Ilocos region. This veggie-based dish is made with a mix of local vegetables like bitter melon (ampalaya), eggplant, and squash, all simmered in a bagoong (fermented shrimp paste) sauce. It’s sometimes topped with crispy pork bits for extra flavor, but the veggies are the main event.

Pinakbet is a love-it-or-hate-it dish because of the bitter melon, but if you’re into bold, earthy flavors, this one’s for you!

Recap

The aforementioned 12 most famous ulams (main courses) in the Philippines each embodies its own unique flavor and story. Whether you’re a fan of savory stews, rich broths, or veggie-packed dishes, Filipino cuisine has something to offer everyone.

And remember, these dishes are best enjoyed with a steaming bowl of rice and good company, because in the Philippines, every meal is a celebration!