Let’s be honest: nothing says comfort like melt-in-your-mouth pork belly. If you’re craving the rich, savory flavors of Filipino cuisine but want to cook it right in your own kitchen, you’ve come to the perfect place. We’ve gathered 21 incredible pork belly recipes that bring the warmth and soul of the Philippines to your table. Get ready to explore, cook, and savor every bite!
Crispy Lechon Kawali Delight
Wondering how to get that perfect crispy pork belly without deep-frying? This lechon kawali uses an oven method for easier cleanup and consistent results. You’ll get golden, crackling skin and tender meat every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– About 2 pounds of pork belly, skin-on
– A couple of tablespoons of salt
– A splash of white vinegar
– A few cups of water
– A couple of tablespoons of cooking oil
Instructions
1. Pat the pork belly completely dry with paper towels.
2. Score the skin in a crosshatch pattern with a sharp knife, cutting about 1/4-inch deep.
3. Rub the salt all over the pork, pressing it into the scored skin.
4. Place the pork in a large pot and add enough water to cover it by about an inch.
5. Pour in the white vinegar.
6. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 45 minutes.
7. Remove the pork from the pot and let it cool on a rack for 15 minutes.
8. Pat the pork dry again thoroughly with paper towels.
9. Brush the skin lightly with the cooking oil.
10. Place the pork on a wire rack set inside a baking sheet.
11. Roast in a preheated 400°F oven for 45 minutes, or until the skin is puffed and golden brown.
12. Let the pork rest for 10 minutes before slicing.
Very crispy skin gives way to incredibly tender, flavorful meat underneath. The vinegar in the boil helps tenderize and adds a subtle tang. Serve it sliced over rice with a spicy vinegar dipping sauce, or chop it up for amazing tacos or fried rice.
Savoury Bicol Express Infusion
Spicy pork stew gets a creamy twist in this Bicol Express variation. Simmer pork shoulder with coconut milk and chilies for a rich, fiery dish that’s surprisingly easy to make. Serve it over rice for a comforting meal that packs heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound pork shoulder, cut into bite-sized chunks
– 1 tablespoon vegetable oil
– 1 onion, diced
– 4 cloves garlic, minced
– 2–3 Thai chilies, sliced (adjust for heat)
– 1 tablespoon shrimp paste
– 1 can (13.5 oz) coconut milk
– A splash of fish sauce
– A couple of bay leaves
– Salt
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add pork shoulder chunks and sear until browned on all sides, 5–7 minutes. Tip: Don’t overcrowd the pot to ensure a good crust.
3. Stir in diced onion and minced garlic, cooking until fragrant and softened, 3–4 minutes.
4. Mix in sliced Thai chilies and shrimp paste, stirring for 1 minute to toast the paste lightly.
5. Pour in coconut milk and add bay leaves, bringing to a gentle simmer.
6. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender. Tip: Stir occasionally to prevent sticking.
7. Add a splash of fish sauce and salt to taste, simmering uncovered for 5 more minutes to thicken slightly. Tip: Taste and adjust seasoning before serving.
8. Remove bay leaves and discard.
Melt-in-your-mouth pork contrasts with the creamy, spicy sauce, creating a bold flavor profile. Try serving it with steamed jasmine rice or wrapping it in lettuce leaves for a fresh twist.
Decadent Adobo Swirl
Get ready for a savory-sweet fusion that’ll make your taste buds dance. This Decadent Adobo Swirl combines Filipino adobo’s tangy depth with a buttery swirl for a show-stopping main. You’ll want seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup of soy sauce
– 1/2 cup of apple cider vinegar
– 6 cloves of garlic, minced
– 2 bay leaves
– 1 teaspoon of whole black peppercorns
– 1 tablespoon of brown sugar
– 1/2 cup of water
– 1 sheet of frozen puff pastry, thawed
– 1 egg, beaten
– A splash of olive oil for sautéing
Instructions
1. In a large bowl, combine the chicken pieces, soy sauce, apple cider vinegar, minced garlic, bay leaves, black peppercorns, and brown sugar. Marinate for 15 minutes at room temperature. Tip: Letting it sit briefly enhances flavor without over-tenderizing.
2. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the marinated chicken mixture to the skillet, reserving the marinade liquid.
4. Sauté the chicken for 5-7 minutes until lightly browned on all sides.
5. Pour in the reserved marinade and 1/2 cup of water, stirring to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender. Tip: Simmering low and slow prevents the vinegar from becoming too sharp.
7. Uncover the skillet and increase heat to medium, cooking for 10 more minutes until the sauce thickens to a glaze-like consistency.
8. Remove from heat, discard bay leaves, and let the adobo chicken cool completely for 10 minutes.
9. Preheat your oven to 400°F and line a baking sheet with parchment paper.
10. Roll out the thawed puff pastry sheet on a lightly floured surface into a 12×10-inch rectangle.
11. Spread the cooled adobo chicken evenly over the pastry, leaving a 1-inch border on all sides.
12. Starting from a long side, tightly roll the pastry into a log, sealing the edge with a bit of beaten egg.
13. Place the log seam-side down on the prepared baking sheet and brush the top with the remaining beaten egg.
14. Bake at 400°F for 25 minutes until golden brown and puffed. Tip: For extra crispness, rotate the sheet halfway through baking.
15. Let it rest for 5 minutes before slicing.
A flaky, golden crust gives way to tender chicken soaked in that iconic adobo tang. Serve it sliced warm with a side of steamed rice to soak up every last bit of sauce, or get creative by drizzling with a honey-sriracha glaze for a spicy kick.
Tangy Sinigang Harmony
You’ve probably had those days when you crave something sour and savory to cut through the routine. Tangy sinigang harmony delivers exactly that—a comforting Filipino soup that balances bright tamarind with hearty vegetables and protein in one pot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A pound of pork shoulder, cut into 1-inch cubes
– 8 cups of water
– A couple of tomatoes, quartered
– A medium onion, sliced
– A 1.5-ounce packet of tamarind soup mix (like sinigang mix)
– A couple of cups of fresh spinach
– A cup of sliced daikon radish
– A cup of sliced okra
– A splash of fish sauce (about 2 tbsp)
– A pinch of salt
Instructions
1. In a large pot, combine the pork cubes and water, then bring to a boil over high heat.
2. Once boiling, reduce the heat to medium-low, skim off any foam that rises to the top, and let it simmer uncovered for 30 minutes to tenderize the pork—this slow simmer helps develop a richer broth.
3. Add the quartered tomatoes and sliced onion to the pot, and continue simmering for 5 minutes until they start to soften.
4. Stir in the tamarind soup mix until fully dissolved, then add the sliced daikon radish and okra, cooking for another 10 minutes until the vegetables are fork-tender but not mushy.
5. Tip: Taste the broth now; if it’s too sour, you can balance it with a bit more water, but the tamarind should be prominent.
6. Add the fresh spinach and fish sauce, stirring gently until the spinach wilts, which takes about 2 minutes—avoid overcooking to keep it vibrant green.
7. Season with a pinch of salt if needed, then remove from heat immediately to prevent the vegetables from getting soggy.
8. Tip: Let the soup rest for 5 minutes off the heat; this allows the flavors to meld together for a more harmonious taste.
9. Serve hot in bowls, ensuring each portion gets a mix of pork and vegetables.
10. Tip: For an extra kick, squeeze a bit of calamansi or lime juice over the top just before eating to enhance the tanginess.
Vibrant and comforting, this soup boasts a tender pork texture against crisp-tender veggies, all swimming in a broth that’s tart yet savory. Pair it with steamed rice to soak up every last drop, or try it with a side of fried fish for a fuller meal—it’s versatile enough for any weeknight dinner.
Grilled Inihaw na Liempo Magic
Just when you think you’ve had every grilled pork recipe, this Filipino-inspired dish surprises with its sweet-savory marinade and smoky char. Juicy pork belly gets transformed into tender, caramelized perfection on the grill. It’s the ultimate crowd-pleaser for any backyard gathering.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs of pork belly, sliced into 1-inch thick strips
– A generous 1/2 cup of soy sauce
– A hefty 1/4 cup of lemon juice
– A couple of tablespoons of brown sugar
– A whole head of garlic, minced up
– A good pinch of ground black pepper
– A splash of cooking oil for the grill
Instructions
1. In a large bowl, combine the soy sauce, lemon juice, brown sugar, minced garlic, and black pepper. Whisk until the sugar dissolves completely.
2. Add the pork belly strips to the marinade, ensuring each piece is fully coated. Tip: For deeper flavor, marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat your grill to medium-high heat, around 400°F. Lightly oil the grates with cooking oil to prevent sticking.
4. Remove the pork from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Place the pork strips directly on the grill. Cook for 8-10 minutes per side. Tip: Avoid moving the pork too early to get those nice grill marks.
6. While grilling, bring the reserved marinade to a boil in a small saucepan over medium heat and simmer for 5 minutes to use as a safe basting sauce.
7. Baste the pork with the boiled marinade during the last 2-3 minutes of cooking on each side. Tip: This adds a glossy, caramelized finish without burning.
8. Check for doneness—the pork should reach an internal temperature of 145°F and have a charred, crispy exterior.
9. Remove from the grill and let rest for 5 minutes before slicing.
Vibrant with a sticky-sweet glaze and smoky aroma, this pork belly boasts a perfect balance of tender meat and crispy edges. Serve it sliced over steamed rice with a side of pickled vegetables for a refreshing contrast, or chop it up for flavorful tacos topped with fresh cilantro and lime.
Rich Kare-Kare Experience
Rich kare-kare is a Filipino stew that’s all about bold, nutty flavors and tender meat. Ready to dive in? Let’s get cooking.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 2 pounds of oxtail, cut into chunks
– A splash of vegetable oil
– A couple of cloves of garlic, minced
– 1 large onion, chopped
– 6 cups of beef broth
– 1 cup of smooth peanut butter
– 1/4 cup of toasted rice flour
– 1 large eggplant, sliced into rounds
– A handful of string beans, trimmed and cut into 2-inch pieces
– A bunch of bok choy, leaves separated
– 1 tablespoon of fish sauce
– A pinch of salt, if needed
Instructions
1. Heat a splash of vegetable oil in a large pot over medium-high heat.
2. Brown the oxtail chunks on all sides for about 8 minutes until golden—this locks in flavor.
3. Add the minced garlic and chopped onion, sautéing for 3 minutes until fragrant.
4. Pour in 6 cups of beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the meat is fork-tender.
5. In a small bowl, whisk together 1 cup of smooth peanut butter and 1/4 cup of toasted rice flour with a ladle of hot broth to make a smooth paste.
6. Stir the peanut paste into the pot, simmering uncovered for 10 minutes to thicken the sauce—toast the rice flour beforehand for a deeper nutty aroma.
7. Add the sliced eggplant and string beans, cooking for 5 minutes until slightly softened.
8. Toss in the bok choy leaves and 1 tablespoon of fish sauce, simmering for 2 more minutes until the greens are wilted but vibrant.
9. Taste and add a pinch of salt only if needed, as the fish sauce provides plenty of savoriness.
10. Serve hot over steamed rice, garnished with extra toasted rice flour if desired.
Buttery peanut sauce coats every bite, creating a velvety texture that pairs perfectly with the tender oxtail. For a twist, try it with shrimp paste on the side or over noodles to soak up all that rich flavor.
Zesty Binagoongan Euphoria
This Filipino-inspired pork dish delivers a bold, savory-sour punch that’ll wake up your taste buds. Think tender pork simmered in a tangy shrimp paste sauce with a bright kick from fresh citrus. It’s a comforting, flavor-packed meal that comes together surprisingly fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A pound of pork shoulder, cut into 1-inch cubes
– A couple of tablespoons of vegetable oil
– A whole onion, diced
– A few cloves of garlic, minced
– A couple of tablespoons of shrimp paste (bagoong)
– A splash of white vinegar
– A cup of water
– A couple of bay leaves
– A pinch of black pepper
– A whole tomato, diced
– A whole green chili pepper (like a jalapeño), sliced
– The juice of one lime
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the pork shoulder cubes in a single layer and sear until browned on all sides, about 8-10 minutes total. Tip: Don’t overcrowd the pot—work in batches if needed for a better sear.
3. Reduce heat to medium, push the pork to the side, and add the diced onion. Sauté until translucent, about 3 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Stir in the shrimp paste and cook for 2 minutes to toast it slightly and deepen its flavor.
6. Pour in the white vinegar and let it simmer for 1 minute to cook off the sharpness.
7. Add the water, bay leaves, black pepper, and diced tomato. Bring to a boil.
8. Once boiling, reduce heat to low, cover the pot, and simmer for 25 minutes until the pork is fork-tender. Tip: Check at 20 minutes—if the liquid is reducing too much, add a splash more water.
9. Uncover, add the sliced green chili pepper, and simmer for another 5 minutes to soften the chili slightly.
10. Remove from heat, discard the bay leaves, and stir in the lime juice. Tip: Add the lime juice off the heat to preserve its bright, fresh acidity.
Just spoon this over a mound of steamed rice—the tender pork soaks up that tangy, umami-rich sauce perfectly. The lime adds a zesty finish that cuts through the richness, making each bite incredibly satisfying. For a fun twist, try it with crispy fried plantains on the side to balance the flavors.
Authentic Tocino Temptation
Whip up this Filipino favorite for a sweet-salty treat that’s perfect for breakfast or dinner. It’s surprisingly simple to make at home with just a few pantry staples. You’ll love the caramelized edges and tender bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of pork shoulder, sliced thin
– A cup of brown sugar, packed tight
– A quarter cup of soy sauce
– A couple of garlic cloves, minced
– A splash of pineapple juice
– A tablespoon of cooking oil
Instructions
1. In a large bowl, combine the pork shoulder slices, brown sugar, soy sauce, minced garlic, and pineapple juice.
2. Mix everything thoroughly with your hands until the pork is fully coated in the marinade.
3. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor—this is key for authentic taste.
4. Heat the cooking oil in a large skillet over medium-high heat until it shimmers.
5. Add the marinated pork slices to the hot skillet in a single layer, working in batches if needed to avoid crowding.
6. Cook the pork for 5-7 minutes per side, until it’s browned and caramelized, with crispy edges forming.
7. Reduce the heat to medium if the sugar starts to burn too quickly, which helps prevent bitterness.
8. Pour any remaining marinade into the skillet and simmer for 2-3 minutes until it thickens into a glossy sauce.
9. Remove the skillet from the heat and let the tocino rest for 5 minutes before serving to allow the juices to settle.
Caramelized and sticky, this tocino offers a perfect balance of sweet and savory with a hint of tang from the pineapple. Serve it over garlic fried rice with a fried egg on top for a classic Filipino breakfast, or slice it into strips for tacos or salads. The tender meat and rich sauce make it a crowd-pleaser every time.
Luscious Menudo Bliss
You’ve probably had menudo, but this version takes it to blissful new heights with tender tripe and a rich, complex broth. Yearning for something comforting yet impressive? This recipe delivers deep flavor with minimal fuss.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 2 pounds of beef tripe, cleaned and cut into bite-sized pieces
– A couple of pig’s feet (about 1 pound) for extra gelatinous goodness
– 1 large onion, roughly chopped
– 4 cloves of garlic, minced
– 2 dried ancho chiles, stems and seeds removed
– 1 can (28 ounces) of hominy, drained and rinsed
– A splash of white vinegar (about 2 tablespoons)
– 1 tablespoon of dried oregano
– 1 teaspoon of ground cumin
– 8 cups of beef broth
– Salt to season as you go
Instructions
1. Place the tripe and pig’s feet in a large pot, cover with water, and bring to a boil over high heat. Tip: Boiling for 10 minutes helps reduce any strong odors before the main cook.
2. Drain the tripe and pig’s feet, rinse them under cold water, and return them to the pot.
3. Add the chopped onion, minced garlic, ancho chiles, beef broth, vinegar, oregano, and cumin to the pot.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours. Tip: Check occasionally and skim off any foam that rises to the top for a clearer broth.
5. After 2.5 hours, add the drained hominy to the pot and continue simmering, uncovered, for another 30 minutes. Tip: Simmering uncovered at the end helps thicken the broth slightly.
6. Taste the broth and adjust the salt as needed, then remove from heat.
7. Serve the menudo hot in bowls, optionally garnished with chopped cilantro, diced onions, and lime wedges.
Vibrant and hearty, this menudo boasts a silky broth from the slow-cooked tripe and pig’s feet, with the hominy adding a pleasant chew. The ancho chiles lend a mild, smoky depth without overwhelming heat. For a creative twist, serve it with warm corn tortillas or over a bed of rice to soak up every last drop of flavor.
Peppered Sisig Symphony
Fierce, flavorful, and Filipino-inspired, this Peppered Sisig Symphony turns humble pork into a sizzling sensation. It’s a quick, punchy dish that’s perfect for shaking up your weeknight routine, delivering a bold mix of savory, spicy, and tangy in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– About 1.5 pounds of pork belly, cut into small cubes
– A couple of tablespoons of vegetable oil
– One medium onion, finely chopped
– Four cloves of garlic, minced
– Two or three bird’s eye chilies, sliced (adjust for your heat tolerance!)
– A big splash of soy sauce, around 3 tablespoons
– A good squeeze of calamansi or lime juice, about 2 tablespoons
– A generous pinch of freshly cracked black pepper
– A couple of eggs
– A handful of chopped green onions for garnish
Instructions
1. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
2. Add the pork belly cubes and cook for 10–12 minutes, stirring occasionally, until they are crispy and golden brown. Tip: Render the fat slowly for maximum crispiness without burning.
3. Remove the pork from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
4. In the same skillet, keeping about 1 tablespoon of the rendered fat, add the chopped onion and cook for 3–4 minutes until softened and translucent.
5. Add the minced garlic and sliced bird’s eye chilies, and cook for another 1–2 minutes until fragrant. Tip: Mince the garlic finely to prevent it from burning quickly.
6. Return the crispy pork to the skillet and stir to combine with the aromatics.
7. Pour in the soy sauce and calamansi or lime juice, stirring everything together for 1–2 minutes to let the flavors meld.
8. Crack the eggs directly into the skillet over the pork mixture and scramble them quickly into the sisig for about 1–2 minutes until just set. Tip: Add the eggs last to keep them tender and creamy.
9. Season the entire dish with a generous pinch of freshly cracked black pepper, stirring to distribute evenly.
10. Remove from heat and garnish with the chopped green onions.
Get ready for a textural fiesta—crispy pork bits mingle with soft, scrambled eggs, all coated in that tangy, peppery sauce. Serve it sizzling hot on a cast-iron plate with a cold beer, or spoon it over steamed rice to soak up every last drop of flavor.
Hearty Nilaga Tenderness
Grab your pot—this Filipino beef stew delivers deep comfort with minimal fuss. It’s a one-pot wonder where tender beef and vegetables simmer into a clear, savory broth. Perfect for chilly evenings or whenever you crave something soothing and substantial.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– About 2 pounds of beef chuck roast, cut into 1-inch cubes
– A couple of large potatoes, peeled and quartered
– 2 medium carrots, cut into thick chunks
– 1 small cabbage, cut into wedges
– 1 large onion, quartered
– 4 cloves of garlic, smashed
– 8 cups of water
– A couple of bay leaves
– A splash of fish sauce (around 2 tablespoons)
– Freshly ground black pepper
Instructions
1. Place the beef cubes, onion, garlic, and bay leaves in a large pot.
2. Pour in the 8 cups of water—it should just cover the ingredients.
3. Bring the pot to a boil over high heat, then immediately reduce to a low simmer.
4. Skim off any foam that rises to the top for a clearer broth.
5. Cover the pot and let it simmer gently for 1 hour, until the beef is fork-tender.
6. Tip: Don’t rush the simmer; low heat is key for tender meat.
7. Add the potatoes and carrots to the pot.
8. Continue simmering, covered, for another 15 minutes.
9. Nestle the cabbage wedges into the broth.
10. Simmer for 5–7 more minutes, just until the cabbage is wilted but still has a bit of crunch.
11. Tip: Add the vegetables in stages so they cook evenly without getting mushy.
12. Stir in the splash of fish sauce and a generous grind of black pepper.
13. Taste the broth and adjust seasoning with more fish sauce if needed—it should be savory, not salty.
14. Tip: Fish sauce adds umami; add it at the end to preserve its flavor.
15. Remove the bay leaves before serving.
Nothing beats the melt-in-your-mouth beef against the soft potatoes and crisp-tender cabbage. The clear broth is light yet deeply flavorful, ideal for sopping up with crusty bread. For a twist, serve it over steamed rice or with a side of spicy vinegar dipping sauce.
Sizzling How to Cook Bagnet Brilliance
Frying pork belly until it’s crispy and tender is a game-changer for weeknight dinners. This bagnet recipe delivers that perfect crunch with minimal fuss—just a few ingredients and straightforward steps. Get ready to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of pounds of pork belly, cut into 1-inch cubes
– A splash of vegetable oil, about 2 tbsp
– A generous pinch of salt, around 1 tsp
– A dash of black pepper, roughly ½ tsp
– A cup of water for boiling
Instructions
1. Place the pork belly cubes in a large pot and cover them with the cup of water.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes to tenderize the meat.
3. Drain the pork belly and pat it completely dry with paper towels to ensure it crisps up later.
4. Heat the vegetable oil in a deep skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully add the pork belly cubes to the hot oil in a single layer, avoiding overcrowding.
6. Fry the pork for 10-12 minutes, turning occasionally, until golden brown and crispy on all sides.
7. Remove the pork from the oil using a slotted spoon and drain on a paper towel-lined plate.
8. Immediately season the hot bagnet with the salt and black pepper, tossing to coat evenly.
9. Let it rest for 5 minutes before serving to allow the flavors to meld and the texture to set.
Rely on that golden-brown color as your cue for doneness—it should be deeply crisp. The result is a savory, crunchy exterior with juicy, tender meat inside. Serve it over steamed rice with a side of vinegar dip for a tangy kick, or chop it into salads for added crunch.
Aromatic Humba Feast
Pork belly transforms into a sticky-sweet masterpiece with this Filipino-inspired braise. It’s a hands-off dish that fills your kitchen with garlic and soy aromas while it simmers. You’ll want plenty of steamed rice ready to soak up the rich sauce.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– About 2 pounds of pork belly, cut into 1-inch cubes
– A whole head of garlic, cloves smashed
– A couple of bay leaves
– A good glug of soy sauce (around 1/2 cup)
– A big splash of cane vinegar (about 1/4 cup)
– A few tablespoons of brown sugar
– A cup of water
– A handful of whole black peppercorns
– A can of pineapple chunks, juice reserved
Instructions
1. Heat a large, heavy pot or Dutch oven over medium-high heat for 2 minutes until hot.
2. Add the pork belly cubes in a single layer, working in batches if needed, and sear for 4-5 minutes per side until deeply browned.
3. Tip: Don’t crowd the pan—proper browning builds the dish’s foundational flavor.
4. Remove all pork from the pot and set it aside on a plate.
5. Reduce the heat to medium and add the smashed garlic cloves to the pot. Sauté for 1 minute until fragrant.
6. Pour in the soy sauce and cane vinegar, scraping the bottom of the pot with a wooden spoon to lift the browned bits.
7. Add the brown sugar, water, bay leaves, and black peppercorns, stirring until the sugar dissolves.
8. Return the seared pork and any accumulated juices to the pot.
9. Pour in the reserved pineapple juice from the can, ensuring the pork is nearly submerged. Add more water if necessary.
10. Bring the liquid to a boil, then immediately reduce the heat to the lowest simmer.
11. Cover the pot and let it simmer gently for 1 hour and 30 minutes.
12. Tip: A low, steady simmer is key for tender meat; a rolling boil will make it tough.
13. Uncover the pot and add the pineapple chunks. Simmer uncovered for another 30 minutes to thicken the sauce.
14. Tip: The sauce is ready when it coats the back of a spoon and the pork is fork-tender.
15. Remove the bay leaves before serving.
16. Enjoy this over a mountain of steamed white rice. Each bite offers melt-in-your-mouth pork with a perfect balance of salty, sweet, and tangy notes from the braising liquid. For a twist, shred the leftovers and pile them into warm tortillas with a quick cabbage slaw.
Golden Lumpiang Shanghai Elegance
Savor crispy, golden egg rolls filled with savory pork and vegetables—perfect for parties or a quick snack. These lumpiang Shanghai are easy to make and always a crowd-pleaser. Just wrap, fry, and enjoy with dipping sauce.
Serving: 20 pieces | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of ground pork
– A couple of cloves of garlic, minced
– A small onion, finely chopped
– A splash of soy sauce
– A pinch of salt and pepper
– 1 egg, beaten
– 20 lumpia wrappers (spring roll wrappers)
– 2 cups of vegetable oil for frying
– A small bowl of water for sealing
Instructions
1. In a large bowl, combine the ground pork, minced garlic, chopped onion, soy sauce, salt, pepper, and beaten egg. Mix thoroughly until well-blended. Tip: Use your hands for even mixing and to break up any clumps.
2. Place a lumpia wrapper on a clean surface, positioning it like a diamond. Spoon about 1 tablespoon of the pork mixture onto the bottom third of the wrapper.
3. Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward toward the top corner, sealing the edge with a dab of water from the bowl. Tip: Keep wrappers covered with a damp cloth to prevent drying out.
4. Repeat steps 2-3 until all filling and wrappers are used, placing rolled lumpia on a tray lined with parchment paper.
5. Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Use a thermometer for accuracy.
6. Fry the lumpia in batches of 4-5 pieces for 3-4 minutes, turning occasionally, until golden brown and crispy. Tip: Avoid overcrowding to maintain oil temperature and ensure even cooking.
7. Remove fried lumpia with a slotted spoon and drain on a paper towel-lined plate.
8. Serve immediately while hot. You’ll love the crunchy exterior that gives way to a juicy, flavorful pork filling. Pair with sweet chili sauce or vinegar dip for an extra kick, or serve as appetizers with a fresh salad.
Conclusion
Get ready to transform your kitchen into a Filipino flavor oasis with these 21 unrivaled pork belly recipes! From crispy lechon kawali to savory adobo, there’s a perfect dish for every home cook. We’d love to hear which recipe becomes your new favorite—leave a comment below and share this delicious inspiration on Pinterest. Happy cooking!
