Picture this: you’re craving something hearty, flavorful, and deeply satisfying—the kind of comfort food that warms you from the inside out. Filipino pork dishes deliver exactly that, with rich, savory flavors that are surprisingly easy to recreate at home. Get ready to explore 21 delicious recipes that will bring the vibrant taste of the Philippines right to your kitchen. Let’s dive in!
Pork Adobo
Brimming with savory depth and tangy notes, this Filipino classic transforms humble pork into a comforting, flavor-packed meal that’s surprisingly simple to master. Let’s walk through each step together, ensuring you end up with tender, aromatic adobo every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (I like a bit of fat for richness, but leaner cuts work too)
– 1 cup distilled white vinegar (this gives the signature tang—don’t substitute with balsamic!)
– ½ cup soy sauce (I use low-sodium to control saltiness)
– 6 cloves garlic, minced (fresh is key here for that pungent kick)
– 1 tsp whole black peppercorns (they infuse better than ground pepper)
– 2 bay leaves (dried are fine, but I snip fresh ones from my garden when I can)
– 1 tbsp vegetable oil (a neutral oil prevents burning during searing)
– 1 cup water (to braise the pork to tenderness)
Instructions
1. In a large bowl, combine the pork cubes, vinegar, soy sauce, minced garlic, black peppercorns, and bay leaves. Tip: Let this marinate for at least 30 minutes at room temperature—it deepens the flavors without needing hours.
2. Heat the vegetable oil in a Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Using tongs, remove the pork from the marinade (reserve the marinade) and sear it in the hot oil until browned on all sides, roughly 5–7 minutes total. Tip: Work in batches to avoid overcrowding, which steams the meat instead of browning it.
4. Pour the reserved marinade and 1 cup of water into the pot with the pork, scraping up any browned bits from the bottom.
5. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes. Tip: Check at 30 minutes—the pork should be fork-tender; if not, give it another 10–15 minutes until it easily shreds.
6. Uncover the pot, increase the heat to medium, and cook for 10 more minutes to reduce the sauce slightly, until it coats the back of a spoon.
7. Remove the bay leaves and discard them before serving.
You’ll love how the pork turns meltingly tender, soaked in a glossy, umami-rich sauce with a bright vinegar finish. Serve it over steamed jasmine rice to soak up every drop, or try it tucked into warm tortillas for a fun fusion twist.
Lechon Kawali
Frying up crispy, golden pork belly might sound intimidating, but with a methodical approach, you can achieve restaurant-quality Lechon Kawali at home. This Filipino favorite transforms humble pork belly into a dish with an irresistible contrast of textures—crispy, crackling skin and tender, flavorful meat beneath. Let’s walk through the process step-by-step to ensure success, even if you’re new to deep-frying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 2 pounds pork belly, skin-on (look for a piece with even layers of fat and meat for the best texture)
– 4 cups water (enough to fully submerge the pork in your pot)
– 3 tablespoons coarse salt (I prefer this over fine salt for better crust formation)
– 2 bay leaves (these add a subtle, aromatic depth that complements the pork beautifully)
– 1 tablespoon whole black peppercorns (freshly cracked works too, but whole ones infuse gently during boiling)
– 4 cups vegetable oil for frying (use a neutral oil with a high smoke point—canola or peanut oil are my go-tos for consistent results)
Instructions
1. Place the pork belly in a large pot, skin-side up. Add the water, ensuring it covers the pork by at least an inch.
2. Add the coarse salt, bay leaves, and whole black peppercorns to the pot.
3. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover the pot partially, leaving a small gap to allow steam to escape.
4. Simmer the pork for 60 minutes, or until the meat is fork-tender. Tip: A skewer should insert easily into the thickest part with little resistance.
5. Carefully remove the pork from the pot using tongs and place it on a wire rack set over a baking sheet. Let it cool at room temperature for 15 minutes to stop the cooking process.
6. Pat the pork belly completely dry with paper towels, focusing on the skin. Tip: Any moisture on the skin can cause dangerous oil splatters during frying, so take your time here.
7. Use a sharp knife to score the skin in a crosshatch pattern, making shallow cuts about 1/4 inch apart. This helps the skin puff up and crisp evenly.
8. Refrigerate the pork belly, uncovered, for at least 4 hours or up to overnight. Tip: This drying step is crucial for achieving maximum crispiness, as it removes surface moisture.
9. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium-high heat. Use a deep-fry thermometer to monitor the temperature accurately.
10. Carefully lower the pork belly into the hot oil, skin-side down, using tongs. Fry for 5 minutes without moving it to set the skin.
11. Flip the pork and fry for another 5 minutes, then continue frying, turning occasionally, for 10-15 minutes total until the skin is uniformly golden brown and puffed.
12. Transfer the Lechon Kawali to a wire rack or paper towels to drain excess oil for 5 minutes.
13. Slice the pork belly into 1-inch thick pieces using a sharp knife or kitchen shears.
Pork belly emerges with a shatteringly crisp skin that gives way to juicy, well-seasoned meat. The contrast in textures is what makes this dish so addictive—each bite offers a satisfying crunch followed by melt-in-your-mouth tenderness. Serve it immediately with steamed rice and a side of spicy vinegar dipping sauce, or get creative by chopping it into bite-sized pieces for a flavorful topping on salads or noodle bowls.
Pork Sinigang
Gather around, friends—today we’re diving into a comforting Filipino classic that’s perfect for chilly evenings. Pork Sinigang is a tangy, savory soup that balances tender pork with bright, sour notes, and I’ll walk you through each step so you can recreate it easily at home.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (I like the marbling here for extra richness)
– 1 large onion, quartered (yellow onions are my go-to for their sweetness)
– 2 medium tomatoes, quartered (ripe ones add a lovely depth)
– 1 daikon radish, peeled and sliced into ½-inch rounds (it soaks up the broth beautifully)
– 6 cups water (filtered water makes a cleaner-tasting base)
– 1 packet (1.4 oz) sinigang mix (I use the tamarind-based one for authentic tang)
– 8 oz fresh spinach leaves (washed well—I love how it wilts into the soup)
– 2 tbsp fish sauce (this is my secret for umami; don’t skip it!)
– 1 tbsp neutral oil, like vegetable oil (for searing the pork)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
2. Add the pork cubes to the pot in a single layer, searing them until browned on all sides, approximately 5–7 minutes total—this locks in flavor and creates a fond at the bottom.
3. Toss in the quartered onion and tomatoes, stirring to combine with the pork for 2 minutes until slightly softened.
4. Pour in 6 cups water, scraping the bottom of the pot to release any browned bits (this builds a rich base).
5. Bring the mixture to a boil over high heat, then reduce to a low simmer, covering the pot partially.
6. Simmer the pork for 60 minutes, or until it’s fork-tender—check by piercing a piece with a fork; it should slide in easily.
7. Stir in the sliced daikon radish and continue simmering, uncovered, for 15 minutes until the radish is translucent and tender.
8. Sprinkle the entire packet of sinigang mix into the pot, stirring well to dissolve it completely, about 1 minute.
9. Add 2 tbsp fish sauce, adjusting the seasoning if needed (tip: taste a spoonful of broth to gauge the balance).
10. Fold in the fresh spinach leaves, cooking just until wilted, about 2 minutes—overcooking can make it mushy.
11. Remove the pot from heat and let it sit for 5 minutes to allow the flavors to meld.
Zesty and soul-warming, this Pork Sinigang boasts a tender pork texture that melts in your mouth, contrasted with the crisp-tender daikon and silky spinach. Serve it piping hot over steamed jasmine rice to soak up every drop of that tangy broth, or garnish with extra chili slices for a spicy kick—it’s a bowl that feels like a cozy hug.
Bicol Express
You’re about to dive into a rich, spicy Filipino stew that’s perfect for warming up a winter evening. Bicol Express, named after a region in the Philippines, combines creamy coconut milk with a fiery kick of chili and savory pork—a comforting dish that’s surprisingly straightforward to make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb pork shoulder, cut into 1-inch cubes (I like a bit of fat for extra flavor)
– 1 tablespoon vegetable oil
– 1 medium onion, finely chopped
– 4 cloves garlic, minced (fresh is best for that aromatic punch)
– 1 tablespoon shrimp paste
– 2 cups coconut milk (full-fat for maximum creaminess)
– 6-8 Thai chilies, sliced (adjust to your heat tolerance—I start with 6)
– 1 tablespoon fish sauce
– 1 teaspoon ground black pepper
– 1 cup green beans, trimmed and cut into 2-inch pieces (for a crisp contrast)
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 cubes and cook, stirring occasionally, until browned on all sides, 5–7 minutes—this builds a flavorful base.
3. Tip: If the pork releases too much liquid, let it evaporate to ensure proper browning.
4. Reduce the heat to medium, then add the chopped onion and minced garlic, sautéing until fragrant and softened, about 3 minutes.
5. Stir in the shrimp paste and cook for 1 minute to meld the flavors.
6. Pour in the coconut milk, scraping the bottom of the pot to incorporate any browned bits.
7. Add the sliced Thai chilies, fish sauce, and ground black pepper, stirring to combine.
8. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 30 minutes to tenderize the pork and infuse the spices.
9. Tip: Check occasionally and stir to prevent sticking—if it thickens too much, add a splash of water.
10. After 30 minutes, add the green beans and cook uncovered for 5–7 minutes until they’re tender-crisp.
11. Tip: Taste and adjust seasoning with more fish sauce if needed, but avoid over-salting as the shrimp paste adds saltiness.
12. Remove from heat and let it rest for 5 minutes before serving to allow the flavors to settle.
Earthy and robust, this Bicol Express boasts a velvety sauce from the coconut milk that coats each tender pork piece, with the chilies delivering a slow-building heat. Serve it over steamed jasmine rice to balance the spice, or try it with crusty bread for soaking up every last drop—it’s a dish that invites you to savor each bite.
Crispy Pata
Savoring a perfectly crispy pork knuckle is a culinary adventure worth taking, especially when you master the Filipino classic known as Crispy Pata. This dish transforms a humble pork leg into a show-stopping centerpiece with crackling skin and tender, fall-off-the-bone meat, ideal for a festive gathering or a special weekend project. Let’s walk through the process methodically to ensure your success from brine to fry.
Serving: 4 | Pre Time: 1440 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole pork leg (about 4 lbs), sometimes called a pork knuckle or hock—I find the skin-on version yields the best crackle.
– 1 gallon water for boiling, as starting with plenty ensures even cooking.
– 1 cup coarse salt, my go-to for a robust brine that penetrates deep.
– 1/2 cup white vinegar, which helps tenderize the meat and adds a subtle tang.
– 8 cloves garlic, minced—freshly minced garlic provides the most aromatic punch.
– 2 tbsp whole black peppercorns, for a gentle spice that infuses during simmering.
– 6 cups vegetable oil for frying, using a high-smoke-point oil like peanut oil works wonders for that golden crisp.
– 1 tbsp baking soda, a little trick I swear by to help the skin puff up beautifully.
Instructions
1. In a large stockpot, combine 1 gallon water, 1 cup coarse salt, 1/2 cup white vinegar, 8 cloves minced garlic, and 2 tbsp whole black peppercorns. Bring to a boil over high heat, stirring occasionally to dissolve the salt.
2. Submerge the 1 whole pork leg in the boiling brine, then reduce the heat to low, cover the pot, and simmer for 2.5 hours until the meat is fork-tender. Tip: Skim off any foam that rises to keep the broth clear.
3. Carefully remove the pork leg from the pot and pat it completely dry with paper towels, ensuring no moisture remains on the skin. Let it air-dry at room temperature for 30 minutes.
4. Rub 1 tbsp baking soda evenly over the entire surface of the pork skin. Tip: This step is crucial for creating those signature bubbles when frying.
5. Place the pork leg on a wire rack set over a baking sheet and refrigerate uncovered for at least 12 hours or up to 24 hours to dry the skin thoroughly. Tip: Overnight drying in the fridge is key for maximum crispiness.
6. In a large, heavy-bottomed pot or deep fryer, heat 6 cups vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
7. Gently lower the dried pork leg into the hot oil and fry for 8-10 minutes, turning occasionally, until the skin is uniformly golden brown and audibly crispy.
8. Transfer the fried pork leg to a clean wire rack to drain excess oil for 5 minutes before serving.
Dive into this masterpiece where the skin shatters with a satisfying crunch, revealing juicy, flavorful meat beneath. Serve it sliced with a side of spiced vinegar for dipping, or get creative by shredding the meat into tacos for a fun twist—either way, it’s a textural delight that’s sure to impress.
Pork Menudo
Sometimes, a comforting, hearty stew is just what you need to bring everyone to the table, and this classic Pork Menudo is a Filipino favorite that delivers on both flavor and satisfaction. Let’s walk through making it together, step-by-step.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (I find this cut stays wonderfully tender)
– 2 tbsp vegetable oil (a neutral oil works best for the initial sear)
– 1 large yellow onion, diced (this forms the aromatic base)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 red bell pepper, cut into 1-inch squares (it adds a sweet crunch)
– 1 green bell pepper, cut into 1-inch squares (for color and a slight bitterness)
– 1 cup tomato sauce (I use a plain, no-salt-added variety to control seasoning)
– 1 cup water (to help create the stewing liquid)
– 2 medium potatoes, peeled and cut into 1-inch cubes (they soak up the flavors beautifully)
– 1 cup frozen green peas (a classic addition I always keep on hand)
– 2 tbsp soy sauce (for that essential savory depth)
– 1 tsp granulated sugar (just a pinch to balance the acidity)
– 1/2 tsp ground black pepper (freshly ground is my preference)
Instructions
1. Place a large pot or Dutch oven over medium-high heat and add the 2 tbsp of vegetable oil.
2. Once the oil shimmers, carefully add the 2 lbs of cubed pork shoulder in a single layer, working in batches if needed to avoid crowding. Sear the pork for 5-7 minutes until all sides are browned, then transfer to a plate. Tip: Don’t rush the browning—it builds a rich flavor foundation for the stew.
3. In the same pot, reduce the heat to medium and add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion turns translucent.
4. Add the 4 cloves of minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
5. Stir in the 1 cup of tomato sauce, 1 cup of water, 2 tbsp of soy sauce, 1 tsp of sugar, and 1/2 tsp of black pepper.
6. Return the seared pork and any accumulated juices to the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes. Tip: A low, gentle simmer is key to tenderizing the pork without toughening it.
7. After 30 minutes, add the cubed potatoes to the pot, re-cover, and continue simmering for 15 minutes.
8. Add the red and green bell pepper squares and the 1 cup of frozen green peas. Stir gently to combine, then cover and simmer for a final 10 minutes. Tip: Adding the peas and peppers last preserves their vibrant color and texture.
9. Remove the pot from the heat. Let the stew rest, covered, for 5 minutes before serving.
Delightfully tender pork mingles with soft potatoes and crisp-tender vegetables in a savory, slightly sweet tomato-based sauce. Serve this Menudo over a bed of steamed white rice to soak up every last drop, or spoon it into bowls for a comforting, one-pot meal that’s perfect for sharing.
Filipino Pork Barbecue
A sizzling, sweet-savory skewer that’s a staple at Filipino gatherings, this pork barbecue is surprisingly simple to make at home. Let’s walk through the process together, from marinating to grilling, to achieve that perfect caramelized glaze and tender bite.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (I find shoulder has the ideal fat marbling for juicy results)
– ¾ cup 7UP or Sprite (the citrus soda tenderizes the meat beautifully—a classic Filipino trick)
– ½ cup soy sauce (I use a regular, not low-sodium, variety for a robust base)
– ½ cup banana ketchup (this gives the signature sweet, tangy red color; find it in Asian markets)
– ¼ cup brown sugar, packed (for that essential caramelization)
– 6 garlic cloves, minced (freshly minced makes all the difference in flavor)
– 1 tsp freshly ground black pepper
– 2 tbsp cooking oil (a neutral oil like canola works perfectly for brushing)
– Bamboo skewers, soaked in water for 30 minutes (this prevents them from burning on the grill)
Instructions
1. In a large bowl, combine ¾ cup 7UP, ½ cup soy sauce, ½ cup banana ketchup, ¼ cup brown sugar, 6 minced garlic cloves, and 1 tsp black pepper. Whisk vigorously until the sugar is fully dissolved.
2. Add 2 lbs of cubed pork shoulder to the marinade. Toss thoroughly to ensure every piece is coated.
3. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. Tip: Marinating longer deepens the flavor and tenderness.
4. Soak bamboo skewers in water for 30 minutes before grilling to prevent charring.
5. Thread 4-5 pork cubes onto each soaked skewer, leaving a small space between pieces for even cooking.
6. Preheat a grill or grill pan to medium-high heat, about 400°F. Lightly brush the grates with 2 tbsp cooking oil.
7. Place the skewers on the hot grill. Cook for 5-7 minutes per side. Tip: Resist moving them too soon to get those nice grill marks.
8. Brush the skewers with any remaining marinade during the first turn only, then discard the leftover marinade for food safety.
9. Continue grilling until the pork is cooked through and has a caramelized, slightly charred exterior, about 12-15 minutes total. Tip: The internal temperature should reach 145°F for safe consumption.
10. Transfer the skewers to a serving platter and let them rest for 3 minutes before serving.
That tender, juicy pork with its sticky-sweet glaze is utterly irresistible straight off the grill. The texture is wonderfully charred on the outside yet succulent within, with a perfect balance of salty soy and tangy-sweet ketchup. Try serving these skewers over a mound of garlic fried rice with a side of spicy vinegar dip for an authentic Filipino street food experience at home.
Pork Sisig
Picture this: a sizzling platter arrives at your table, the aroma of garlic and citrus filling the air, promising a bold, savory experience. Pork Sisig, a beloved Filipino dish, transforms humble pork parts into a crispy, tangy, and utterly addictive masterpiece that’s perfect for sharing with friends and family.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- 1 lb pork belly, cut into 1-inch cubes (I find this cut gives the perfect balance of meat and crispy fat)
- 1 lb pork shoulder, cut into 1-inch cubes (this adds great texture and flavor)
- 1/2 cup chicken liver, finely chopped (don’t skip this—it’s the secret to that rich, umami depth)
- 1 large onion, finely diced (I like yellow onions for their sweetness)
- 4 cloves garlic, minced (freshly minced makes all the difference)
- 3 Thai chilies, thinly sliced (adjust to your heat preference)
- 1/4 cup calamansi juice or fresh lime juice (calamansi is traditional, but lime works beautifully)
- 3 tbsp soy sauce (I use a low-sodium variety to control saltiness)
- 1 tbsp vegetable oil (a neutral oil with a high smoke point is best here)
- Salt and black pepper to taste (freshly ground pepper adds a nice kick)
Instructions
- Place the pork belly and pork shoulder cubes in a large pot and cover with water by 1 inch.
- Bring the pot to a boil over high heat, then reduce to a simmer and cook for 25 minutes until the pork is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
- Drain the pork and pat it completely dry with paper towels—this is crucial for getting it crispy later.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 350°F.
- Add the dried pork cubes to the hot oil and cook for 8-10 minutes, stirring occasionally, until all sides are golden brown and crispy.
- Transfer the crispy pork to a plate lined with paper towels to drain excess oil.
- In the same skillet, add the chopped chicken liver and cook over medium heat for 3-4 minutes, breaking it up with a spoon until it’s crumbly and cooked through.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
- Stir in the diced onion and cook for 3-4 minutes until it becomes translucent and soft.
- Return the crispy pork to the skillet and mix everything together thoroughly. Tip: Use a wooden spoon to gently break up some of the pork into smaller bits for varied texture.
- Pour in the soy sauce and calamansi juice, stirring to coat all the ingredients evenly.
- Add the sliced Thai chilies and cook for another 2 minutes, allowing the flavors to meld. Tip: For less heat, remove the chili seeds before slicing.
- Season with salt and freshly ground black pepper, then give it one final stir.
Let this dish rest for a few minutes before serving to allow the flavors to settle. The crispy pork bits contrast wonderfully with the tender onions and rich liver, while the tangy calamansi cuts through the richness. Serve it sizzling hot on a cast-iron platter with a side of steamed rice and a cold beer for the ultimate comfort meal.
Paksiw na Baboy
For those chilly evenings when you crave something deeply comforting and tangy, this Filipino-style pork stew simmers into a rich, vinegary delight that’s perfect over steamed rice. Paksiw na Baboy transforms humble pork belly and liver into a savory-sour masterpiece with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1.5 lbs pork belly, cut into 1-inch cubes (I like a good balance of meat and fat for richness)
– 0.5 lb pork liver, sliced into thin strips (soaking it in milk for 10 minutes beforehand reduces any strong flavor)
– 1 cup cane vinegar (this Filipino staple gives the dish its signature tang; don’t substitute with white vinegar if you can help it)
– 1 cup water
– 6 cloves garlic, minced (freshly minced makes all the difference)
– 1 medium onion, sliced
– 3 bay leaves
– 2 tbsp soy sauce (I use low-sodium to control saltiness)
– 1 tbsp whole black peppercorns
– 1 tsp brown sugar (just a pinch to balance the acidity)
– 2 tbsp vegetable oil
Instructions
1. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1.5 lbs pork belly cubes and sear until lightly browned on all sides, approximately 5–7 minutes; this builds a flavorful base.
3. Stir in 6 cloves minced garlic and 1 sliced onion, cooking until fragrant and softened, about 3 minutes.
4. Pour in 1 cup cane vinegar and 1 cup water, then add 3 bay leaves, 2 tbsp soy sauce, 1 tbsp whole black peppercorns, and 1 tsp brown sugar.
5. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer to prevent the vinegar from becoming too harsh.
6. Cover the pot and simmer gently for 40 minutes, stirring occasionally, until the pork is tender when pierced with a fork.
7. Add 0.5 lb pork liver strips and simmer uncovered for 10 more minutes, until the liver is cooked through but still tender; avoid overcooking to keep it from turning rubbery.
8. Taste the broth and adjust seasoning if needed, then remove from heat and discard the bay leaves.
Earthy and tangy, this stew develops a velvety sauce that clings to each piece of pork. Serve it hot over fluffy jasmine rice, and consider garnishing with sliced chili peppers for an extra kick.
Bagnet
Ready to tackle a Filipino comfort food classic? Bagnet is a twice-fried pork belly dish that delivers an irresistible combination of tender meat and shatteringly crisp skin. Let’s walk through the process together to achieve that perfect crunch.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 2 pounds pork belly slab, skin-on (look for one with even layers of fat and meat)
– 4 cups water (for the initial boil)
– 1 tablespoon whole black peppercorns (I love the floral aroma these release)
– 3 bay leaves (dried is fine, but fresh adds a brighter note)
– 2 tablespoons coarse salt (for seasoning; I keep a small bowl handy)
– 4 cups vegetable oil, for frying (use a neutral oil with a high smoke point)
Instructions
1. Place the pork belly in a large pot and add the 4 cups of water, ensuring the water covers the meat by about an inch.
2. Add the 1 tablespoon of black peppercorns and 3 bay leaves to the pot.
3. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer.
4. Simmer the pork belly uncovered for 45 minutes; this tenderizes the meat and renders some fat. (Tip: Skim off any foam that rises to the surface for a clearer broth.)
5. Carefully remove the pork belly from the pot and pat it completely dry with paper towels—this is crucial for safe frying.
6. Use a sharp knife to score the pork skin in a crosshatch pattern, cutting about 1/4-inch deep; this helps the skin puff up later.
7. Rub the 2 tablespoons of coarse salt evenly over the entire surface of the pork belly, focusing on the scored skin.
8. Let the pork belly air-dry at room temperature for 15 minutes to further dry the skin.
9. Heat the 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 325°F, using a deep-fry thermometer to monitor the temperature.
10. Carefully lower the pork belly into the hot oil and fry for 15 minutes. (Tip: Use tongs and lower it away from you to avoid splatters.)
11. Remove the pork belly and let it drain on a wire rack for 10 minutes; the skin will soften slightly.
12. Increase the oil temperature to 375°F.
13. Fry the pork belly a second time for 5-8 minutes, until the skin is golden brown and puffed all over. (Tip: Listen for a constant, lively sizzle—it’s a sign the skin is crisping perfectly.)
14. Transfer the bagnet to a wire rack to drain and cool for 5 minutes before slicing.
Finally, slice the bagnet into bite-sized pieces. You’ll love the contrast between the juicy, flavorful meat and the glass-like, crispy skin. For a fun twist, serve it with a spicy vinegar dip or chop it up to top a fresh green salad.
Pork Binagoongan
Whether you’re craving a taste of Filipino comfort food or looking to expand your weeknight dinner rotation, this Pork Binagoongan brings savory, umami-rich flavors to your table with minimal fuss. Let’s walk through each step together so you can confidently create this satisfying stew.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs pork shoulder, cut into 1-inch cubes (I find this cut stays tender during simmering)
– 1/4 cup shrimp paste (look for the Filipino-style bagoong alamang in jars—it has the right salty-funky depth)
– 3 cloves garlic, minced (freshly minced releases the best aroma)
– 1 medium onion, diced
– 2 medium tomatoes, chopped (ripe ones add a touch of natural sweetness)
– 1 cup water
– 2 tbsp vegetable oil
– 1 tbsp white vinegar (a splash brightens the rich sauce)
– 1 long green chili pepper, sliced (optional, but I love the mild heat it adds)
Instructions
1. Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat (about 350°F).
2. Add 1.5 lbs pork shoulder cubes and sear for 5–7 minutes, turning occasionally, until all sides are lightly browned.
3. Tip: Don’t overcrowd the pot—work in batches if needed to ensure a good sear, which builds flavor.
4. Push the pork to one side of the pot and add 3 cloves minced garlic and 1 diced onion to the empty space.
5. Sauté the garlic and onion for 3–4 minutes until the onion turns translucent and fragrant.
6. Stir in 2 chopped tomatoes and cook for 2 minutes until they begin to soften.
7. Add 1/4 cup shrimp paste and mix thoroughly with the aromatics for 1 minute to toast it slightly.
8. Tip: Toasting the shrimp paste mellows its sharpness and deepens the umami notes.
9. Pour in 1 cup water and 1 tbsp white vinegar, then stir to combine all ingredients.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes.
11. Tip: Simmering covered keeps the pork moist and allows the flavors to meld beautifully.
12. After 30 minutes, uncover the pot and add 1 sliced green chili pepper if using.
13. Simmer uncovered for an additional 10 minutes to slightly thicken the sauce.
14. Check the pork for tenderness—it should easily pull apart with a fork.
15. Remove from heat and let it rest for 5 minutes before serving.
Zesty and deeply savory, this Pork Binagoongan boasts tender pork in a glossy, fermented-shrimp-kissed sauce. Serve it over steamed jasmine rice to soak up every drop, or pair it with a crisp cucumber salad to cut through the richness for a balanced meal.
Pork Caldereta
Unfolding a rich tapestry of Filipino comfort food, Pork Caldereta is a hearty stew that transforms simple ingredients into a deeply satisfying meal. Using a methodical approach, we’ll build layers of flavor from the ground up, ensuring even beginners can achieve that signature balance of savory, tangy, and slightly sweet notes. This step-by-step guide will walk you through each stage, from browning the meat to simmering it into a tender, cohesive dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1.5-inch cubes (I find shoulder has the perfect fat-to-meat ratio for stewing)
– 2 tbsp vegetable oil (a neutral oil is best for high-heat browning)
– 1 large yellow onion, finely diced (this is your flavor base, so take your time)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 red bell pepper, sliced into strips (I love the sweet pop of color it adds)
– 1 cup tomato sauce (a plain, no-salt-added variety gives you control)
– 1 cup beef broth (low-sodium is my go-to for better seasoning control)
– 2 tbsp liver spread or paté (this is the secret ingredient for depth—don’t skip it!)
– 1 cup frozen green peas (they add a lovely sweet contrast and vibrant green)
– 1 tsp salt (adjust later as needed)
– 1/2 tsp black pepper
Instructions
1. Pat the pork shoulder cubes completely dry with paper towels—this is crucial for achieving a proper sear instead of steaming.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid crowding, add the pork cubes in a single layer and sear for 3-4 minutes per side until deeply browned on all edges; transfer to a plate.
4. Reduce the heat to medium and add the diced onion to the pot; sauté for 5 minutes until softened and translucent.
5. Add the minced garlic and sauté for 1 more minute until fragrant, being careful not to let it burn.
6. Stir in the sliced red bell pepper and cook for 2 minutes to slightly soften.
7. Return all the seared pork and any accumulated juices to the pot.
8. Pour in the tomato sauce and beef broth, scraping the bottom of the pot with a wooden spoon to incorporate all the flavorful browned bits.
9. Stir in the liver spread until fully dissolved into the liquid—this tip enriches the sauce without a distinct liver taste.
10. Season with the salt and black pepper, then bring the mixture to a gentle boil.
11. Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 75 minutes; check halfway to ensure it’s at a bare simmer, not a rapid boil.
12. After 75 minutes, uncover and stir in the frozen green peas; simmer uncovered for an additional 10 minutes to heat the peas through and slightly thicken the sauce.
13. Taste and adjust seasoning with a pinch more salt only if needed, as the flavors have now concentrated.
When you lift the lid, the pork should be fork-tender and the sauce luxuriously thick, clinging to each piece. The peas provide little bursts of sweetness against the rich, savory backdrop, making every bite complex. Serve it over a mound of fluffy white rice to soak up every last drop, or for a twist, try it with crusty bread for a truly comforting meal.
Conclusion
Nourishing your kitchen with these 21 Filipino pork recipes opens a world of savory, comforting flavors perfect for any home cook. We hope you’re inspired to try a dish, share your favorite in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
