We're diving into the world of Filipino BBQ and if you're like us, you're on a mission to find the perfect sidekick for those juicy skewers (a style of skewered, marinated pork or chicken grilled over charcoal with a sweet-savory glaze).
Sure, the BBQ itself is heavenly, but the sides-oh, they take it to another level.
Who else has munched on garlic rice till they can barely stand, or crunched on fresh lumpia with reckless abandon? We totally get it; creating that perfect BBQ spread is an art.
Some might lean towards a tangy papaya salad; others go nuts for fluffy pancit. Choices, choices, choices!
You can bet we're up for the challenge of finding the ultimate lineup.
Top 13 Side Dishes for Filipino BBQ
Here they are, in all their glory. This is a no-judgement zone, folks.
You can pile your plate as high as you like or just sample each one-no pressure!
1 - Garlic Fried Rice (Sinangag)
We know what you're thinking: sinangag is just. rice (a garlic-flecked fried rice made from day-old rice and lots of crushed garlic). But this isn't your everyday side-it's loaded with garlic that could wake up the neighborhood.
The best part?
It's silly simple to whip up.
Best paired with any grilled meat or with garlic butter shrimp side pairings.
Pro tip: Use day-old rice for the firm texture. Trust us, once you have this, you'll be tossing it into every meal.
2 - Atchara (Pickled Papaya)
We've got an atchara situation! Pickled papaya is a tangy genius (made by preserving shredded papaya in vinegar, sugar, and aromatics).
It wakes up our palate instantly. The sweetness mixed with vinegar?
Totally swoon-worthy.
We love it on the side, slapping flavor into our meals. It's crunchy.
It's bright. Huge win.
Heads up: It's super easy to make at home. All you need is patience.
Sounds like a challenge, right? Try using ripe papaya for a touch of sweetness.
Thin slices soak flavors just right. Mix it up, please our palate.
3 - Pancit Canton
Alright, noodle lovers, gather around! Pancit Canton is the snazzy stir-fried noodle gig we can't skip.
It's a quick toss of noodles, veggies, and meat (typically using wheat egg noodles similar to Canton-style noodles). No fancy skills needed.
Grab your favorite veggies, slice them thin. Fry 'em up with some soy sauce.
Add pre-cooked noodles, give it a mix. Personal hacks?
Add a splash of lemon or calamansi. Keep 'em slightly crunchy.
We're all about the texture. Stir like you mean it. Ready, set, eat!
4 - Grilled Corn with Coconut Butter
Grilled corn, our island-inspired twist, pairs especially well with grilled salmon side ideas.
Less mess, more flavor.
Coconut gives a sweet kick (use coconut milk or creamed coconut for a richer, creamier finish).
Use fresh ears of corn. Grill until charred.
Butter melts right in. Win-win for fans of smoky sweetness.
Add a sprinkle of salt. Maybe some chili powder. Mix and match for variety.
Corn's got crunch; coconut adds a silky layer. Savory and sweet in harmony.
That's our kind of side dish.
5 - Lumpiang Sariwa (Fresh Spring Rolls)
Our take on lumpiang sariwa? Veggies, and more veggies!
Fresh rolls filled with crunchy goodness. Packed with flavor, wrapped in softness.
Keep it simple with tofu or add meat. Peanut sauce?
A must-have. We go heavy on garlic for that zing!
Bite into layers. Each offers a pop of freshness.
Store-bought lumpia wrappers work fine or roll your own.
Chop veggies finely. Add herbs for that fresh aroma. Mix and roll.
Vegetarian or extra meaty, it's tasty either way!b
6 - Mango and Cucumber Salad
We're mixing mango with cucumber in a simple salad. It's fresh and crunchy.
Perfect for adding a cool side dish vibe.
Use ripe mango (preferably Ataulfo or Carabao mango for extra sweetness).
Slice thin for max flavor. Toss with a touch of lime juice. Add pinch of salt.
Mint leaves? Yes, please!
This combo works well with mango salsa chicken side options.
Light and tasty. Great for hot BBQ days. Keep it basic, keep it cool.
7 - Eggplant Ensalada
Eggplant Ensalada gets a thumbs up from us! This side dish keeps things cool and zesty.
Grilled eggplant is key (eggplant, Solanum melongena, develops a meaty, smoky texture when charred). Slice, grill, chill, and bam-you're ready.
Its texture mingles nicely with the tang. We toss in juicy tomatoes and zippy onions.
Add a splash of vinegar to keep it snappy. For extra crunch, throw in some fresh herbs.
We favor basil, but feel free to add your own twist.
Eggplant fans, rejoice; it's veggie paradise here and also pairs with eggplant parmesan side choices.
8 - Buko Salad (Coconut Fruit Salad)
It's our go-to when craving light sweetness and it can complement taco salad side mixes for contrasting flavors.
Mix shredded coconut with fruit cocktail (use young 'buko' coconut meat and canned or fresh fruits for texture). Adjust sugar to your taste.
Add a swirl of condensed milk. Extra creaminess, anyone?
Here's the kicker: toss in nata de coco. The jelly-like texture is divine.
Chill it in the fridge a bit. Serve cold.
Enjoy a pop of flavors in every bite. Creamy, fruity, and oh-so-refreshing.
9 - Pinakbet (Vegetable Stew)
Pinakbet is veggie heaven. Mix squash, okra, and eggplant.
A splash of shrimp paste transforms it (bagoong, a Filipino fermented shrimp condiment, adds umami depth).
Slow cook for warmth and comfort. Savory and rich, it's a star at gatherings.
Add pork if we're feeling carnivorous.
Rich with flavor and traditions, it's pure soul food. Pinakbet brings families together.
It's flexible dining. We can get creative with veggies.
Eat fresh or refrigerated as leftovers. A cornerstone of Filipino cooking.
Simple yet satisfying every time.
10 - Sweet Potato Fries with Tamarind Ketchup
Sweet potato fries are crispy with a twist. We swap regular fries for these orange gems.
Tamarind ketchup adds a sweet tang (made from fresh tamarind pulp or concentrate for bright acidity). Fry or bake them-your call.
Cut them uniform for even cooking.
Enjoy with a savory-spicy dip. We adore a sprinkle of sea salt.
Serve warm for best crunch. Use fresh tamarind for sauce zing.
Mixing ketchup with tamarind is a genius hack.
Get creative with toppings and spices. We favor chili flakes for extra heat.
11 - Grilled Pineapple Skewers
We're all about grilled pineapple skewers. Skewered pineapples are deliciously smoky.
It's the sweet-tart flavor that wows us. Use fresh pineapple (choose sweet varieties like MD2 or 'Queen' for better caramelization).
Grill until caramelized, improving the sweetness.
The char adds depth, making it a simple yet fantastic side.
Cut chunks large enough to stay on skewers. Rotate for even grilling.
Thicker slices hold better. Experiment with marinating in spices or lime juice.
Sprinkle with chili for extra zing. This side dish never disappoints when trying new flavors.
12 - Spicy Vinegar Dipping Sauce
We're all about flavor with our spicy vinegar dipping sauce. This concoction brings heat.
Mix vinegar with chili and garlic (use cane vinegar or white vinegar for a sharp acid base). Simple, right?
It's got the zing we crave.
Great for fried everything. Fish, veggies, you name it.
The acidity cuts through grease. We add a bit of sugar.
Balance is key.
Customizable too. Adjust spice to your level.
Use bird's eye chili for extra kick. It's versatile and goes with so much.
Experiment with ingredients.
13 - Salted Egg and Tomato Salad
Tomatoes and salted eggs make an interesting pair (salted eggs are cured duck eggs with a savory, briny yolk). Salty and fresh combo?
Count us in. Tomatoes add juiciness; salted eggs bring richness.
Both burst with flavor.
Chop tomatoes into chunks. Slice eggs for balance.
Season lightly. We like to mix in onions for crunch. Don't overdo the salt.
A splash of vinegar can make it sing. Try optional herbs-basil or cilantro.
Pairs well with fried dishes. Friends love it. Simple and tasty is our motto.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
