The Philippines is divided into 17 regions, each with its own unique culture and cuisine. Here are some of the major culinary regions of the Philippines:
Ilocos Region (Region I): Located in the northern part of Luzon, the Ilocos Region is known for its bagnet (crispy pork belly), pinakbet (vegetable stew), and empanada (fried pastry filled with meat and vegetables).
Cagayan Valley (Region II): Also located in the northern part of Luzon, Cagayan Valley is known for its pancit batil patung (noodle dish with meat, vegetables, and egg), tupig (sweet rice cake wrapped in banana leaves), and chicharabao (deep-fried buffalo skin).
Central Luzon (Region III): Central Luzon is known for its sisig (chopped pig's head and liver), tocino (sweet cured pork), and longganisa (Filipino-style sausage).
Calabarzon (Region IV-A): Located south of Manila, Calabarzon is known for its bulalo (beef shank soup), adobo sa dilaw (chicken or pork adobo cooked with turmeric), and sinaing na tulingan (tuna cooked in salt and spices).
Bicol Region (Region V): Located in the southeastern part of Luzon, Bicol Region is known for its spicy dishes, including laing (taro leaves cooked in coconut milk and chili), Bicol Express (pork cooked in coconut milk and chili), and pinangat (fish cooked in coconut milk and wrapped in taro leaves).
Western Visayas (Region VI): Western Visayas is known for its seafood, including grilled squid, oysters, and shrimp. It is also known for its chicken inasal (grilled chicken marinated in vinegar and spices) and batchoy (noodle soup with pork and beef).
Central Visayas (Region VII): Central Visayas is known for its lechon (roasted pig), which is often served at special occasions. It is also known for its seafood, including kinilaw (raw fish marinated in vinegar), and its sweets, including mangoes and dried fruits.
Eastern Visayas (Region VIII): Eastern Visayas is known for its binagol (sweet taro cake), moron (sweet rice cake with chocolate filling), and piaya (flatbread filled with muscovado sugar).
Zamboanga Peninsula (Region IX): Located in the southern part of the Philippines, Zamboanga Peninsula is known for its curacha (spiny crab), satti (skewered meat with peanut sauce), and chorizo de bilbao (spicy sausage).
Northern Mindanao (Region X): Located in the northern part of Mindanao, this region is known for its pastel (sweet bread filled with meat or vegetables), lechon kawali (deep-fried pork belly), and sinuglaw (a combination of grilled pork belly and kinilaw).
Davao Region (Region XI): Located in the southeastern part of Mindanao, this region is known for its durian fruit, grilled tuna panga (jaw), and chicken binakol (soup cooked in coconut water).
Soccsksargen (Region XII): Located in the southern part of Mindanao, this region is known for its tuna and other seafood dishes, including kinilaw na malasugue (raw fish marinated in vinegar and spices) and piassak (crab cooked in coconut milk).
Caraga Region (Region XIII): Located in the northeastern part of Mindanao, this region is known for its tinolang isda (fish soup with vegetables), binakol na manok (chicken soup cooked in coconut water), and adobong baboy tulo (pork adobo with honey).
Bangsamoro Autonomous Region in Muslim Mindanao (BARMM): Located in the southern part of the Philippines, this region is known for its beef and chicken dishes, including piaparan (chicken cooked in coconut milk and turmeric) and beef kulma (beef curry).
Cordillera Administrative Region (CAR): Located in the northern part of Luzon, this region is known for its pinikpikan (chicken dish made with native chicken), etag (smoked pork), and pinuneg (sausage made with pork blood).
Autonomous Region in Muslim Mindanao (ARMM): This region is known for its spicy dishes, including chicken curry and beef rendang.
National Capital Region (NCR): The capital region of the Philippines, also known as Metro Manila, is a melting pot of different cuisines from different regions of the country, as well as international cuisines. Some popular dishes include sinigang (sour soup), kare-kare (oxtail stew with peanut sauce), and crispy pata (deep-fried pork leg).
Each of these regions has its own unique dishes and culinary traditions, making Filipino cuisine diverse and flavorful.