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Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Latin American and Spanish dishes brought to the islands during the colonial period. It has also received influence from Arab, Indian, Chinese, Japanese, and American cooking.
Due to non-Hispanization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago differ greatly from the majority of cuisine in the Philippines, having more in common with the rich and spicy Malay cuisines of Malaysia, Brunei and Indonesia. Common ingredients include coconut milk, sambal, cumin, chilli, curry and lemon grass, with a well-known dishes from the region being Satti and Ginataang manok (chicken cooked in coconut milk).
Filipinos traditionally eat three main meals a day - agahan (breakfast), tanghal¨ªan (lunch), and hap¨²nan (dinner) plus an afternoon snack called meri¨¦nda (another variant is minand¨¢l or minind¨¢l).
Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lech¨®n (whole roasted pig), longganisa (Philippine sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).
The American chef and television personality Anthony Bourdain has hailed Filipino pork cuisine and named the Philippines at the top of his "Hierarchy of Pork".