Category Archives: Pork Recipes

All about pork belly recipes



Tosilog is a popular Filipino breakfast meal. The name tosilog was derived from the different components of the meal which are: Tocino (cured pork), Sinangag (Filipino garlic fried rice), and Sunny-side up egg. Tosilog is best eaten with a spicy vinegar dip.
Preparing or cooking tosilog means making each of its components. You can make your own homemade tocino by following our tocino recipe. I added the link in the tosilog recipe below. Sinangag or Filipino Fried rice is quick and easy to make. There is also a link below, which will guide you on how to cook sinangag. I intentionally cooked the sinangag for the second time with the residue of the tocino so that it can be tastier. As for the sunny-side-up egg, I think that this is something that you handle.


Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins



1 lb. uncooked tocino
3 cups sinangag
3 sunny-side up eggs
2 cups water
¼ cup cooking oil

Boil the water in a cooking pot.
Once the water starts to boil, pour-in the cooking oil and add the uncooked tocino. Boil in medium heat until the water evaporates.

Once the water completely evaporate, the oil will be left behind. Let one side of the tocino cook in oil for 3 minutes. Flip the tocino and cook the other side for the same time.
Arrange the cooked tocino with the eggs in individual plates.
Meanwhile, remove the excess oil in the cooking pot where the tocino was cooked. Heat the same pot and put-in the sinangag. Cook the fried rice for 1 minute while tossing. The residue from the tocino will stick to the fried rice making it more tasty.

Arrange the fried rice with the tocino in individual plates.
Serve with spiced vinegar.
Share and enjoy!

Read More:

Sisig Taco by Senor Sisig

Senor Sisig Fusion Street Food
Hosted by Guy Fieri
Senor Sisig food truck impresses Guy with Filipino-Latin fusion flavors.

Read more at: Food Network


1 kilo chicken fillet (Can be replaced with Tofu for Vegetarians or Pork Meat)
300 grams chicken liver
3 gloves garlic, chopped
4 pieces green chili, chopped
2 tablespoons oyster sauce
2 onions, chopped
3 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
3 pieces red chili pepper, chopped (optional)
1/2 tablespoon mayonnaise (optional)
1 raw egg (optional)

Part 1
In a large bowl, season the chicken fillet and liver with salt and pepper.
Put the pan over medium heat and fry the fillet and liver until golden brown.
Set the mixture aside then chopped into small pieces.

Part 2
In a pan, saute garlic and onions.
Add the chicken fillet and liver while crushing the liver while cooking.
Add chopped chili pepper, oyster sauce, soy sauce, and ground pepper.
Stir fry until the mixture has blended well. Add mayonnaise.
Transfer to a sizzling plate and add fresh egg on top before serving with lemon.

Read more at: Food World News

Binagoongang Baboy – Pork Sauteed in Shrimp Paste


The idea of adding shrimp paste to a dish was brought to locals of island of the Philippines by migrants and traders from the peninsulas in Southeast Asia – Borneo, Malaya, and Java in particular – prior to the coming of the Spaniards. In fact, shrimp paste is a common ingredient used to dishes across the Mainland and Maritime Southeast Asia. It was believed that the Malay who once settled in Central Luzon created Binagoogang Baboy where the dish is most popular.


2 pounds pork shoulder, cubed
1/3 cup vinegar
1 cup water
2 tablespoon soy sauce
4 cloves garlic, minced
1 medium onion, chopped
2 tablespoons cooking oil
1 tomato, chopped
2 tablespoons Shrimp Paste or Bagoong Alamang
1 long chili pepper, seeded and cut in strips
1/2 teaspoon chili flakes (optional)


COOKING TIME : 30 minutes

1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in a pan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2 cup water if it’s drying out before the meat gets tender. Sauce left on the pan should be about half a cup when done.

2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomato and cook until it’s wilted.

3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauce and bring to a boil.

4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.

5 Serve with rice.


If you prefer a hot and spicy Binagoongang Baboy, add some extra chili flakes to suit your taste.

The chili pepper is added towards the end to control the heat of the dish and just so it’s not all wilted and makes for a nice plate presentation.

I also put the shrimp paste in towards the end so that the flavor is more pronounced and not lost by being absorbed in the cooking process.

If fresh bagoong alamang is all you have, drain and wring out the salty liquid that came with it, then saute it in garlic and onion, and also add the juice of one lemon and a little sugar, too. This will help to mellow out the strong flavor and cut down the salty taste.

Adjust the amount of shrimp paste to your taste. If you like it more salty, add just a little bit. Remember, you can always add more, but once it gets too salty, your dish is ruined…so be careful.

Pork Kilawin


Other Filipinos think that when they heard Kilawin food, they think it’s a raw fish cooked in vinegar (deboned fish soaked in vinegar). Kilawin is a Kapampangan recipe again that has pork and liver cooked in vinegar.

Ingredients and cooking procedure after the jump.


* 1 Kilo of pork, sliced thinly into 1 inch long

* 1/2 kilo of pork liver, sliced thinly

* 1 cup of native vinegar

* Rock salt

* 2 pieces of big onions, sliced thinly

* 6 cloves of garlic, crushed

* 4 tbsp. of shortening

* 1/2 cup of water

Cooking procedure:

1. Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.

2. Saute’ garlic in shortening until brown. Add pork mixture, pressing the pieces very well.

3. Cover and simmer until pork is tender.

4. Add liver mixture and water, boil and allow minxture to thicken.

5. You can also add chopped green chilli if you want it a bit hot.

Sweet Braised Pork Belly – Humba

Humba - Sweet Braised Pork Belly

Humba – Sweet Braised Pork Belly


  • 1 kg. pork belly or pork hocks
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 cup pineapple juice
  • 1/2 cup crushed pineapple 
  • 1/2 tsp whole black peppercorns
  • 3 tbsp salted black beans
  • 2 bay leaves
  • 1 star anise
  • 100g dried banana blossoms
  • 1/4 cup packed brown sugar or sangkaka
  • 8 cloves of garlic, crushed
  • 2 tbsp oil
  • 4-5 cups water (or more, if you like it really saucy)


  1. Wash and drain meat. Cut in chunks.
  2. Marinate pork cuts in soy sauce, vinegar, garlic and peppercorns for about one hour. But if you have plenty time in preparing this, better marinate it overnight in the fridge.
  3. Remove the meat from the marinade. Reserve the marinade sauce.


  1. Heat the oil in a pan. Cook until each side of pork is brown. In the process, pork will render its own oil. This makes the dish tastier. Set aside the pork.
  2. Get rid of some oil in the pan if it’s too oily.
  3. Add the meat marinade, water, laurel leaves, star anise, and pineapple juice and crushed pineapple. Let it boil for 5 minutes.
  4. Add meat and black beans. Cover and simmer for about 20 minutes.
  5. Then add the brown sugar or chunk of sangkaka. Let simmer in very low heat until the meats gets really tender and sauce thickens.
  6. Then add the banana blossoms. Cook for 5 more minutes.
  7. The salted black beans were enough to flavor so you adjust the amount of salt to add.
  8. Add a few hard-boiled eggs if you wish. Serve with rice. And just like any other braised dish, (Humba tastes great as a leftover)

Grilled Spicy Pork Salad (Dinakdakan)



“Dinakdakan” Ilocano’s famous Pork Recipe in the Philippines

Dinakdakan is a word used by Ilocano’s as name for this grilled pork recipe. It is a well known recipe in all Ilocano towns in the Philippines and has been tailored by other regions because of its wonderful flavor and simple preparation. We have unusual ways of preparing Dinakdakan these days, as many make inventive twist on its taste and preparation.

For Grill and boil:

  • 1/2 lb Pork ear
  • 2lb Pork belly
  • 1/2 lb Pork nape
  • 1/2 lb Pork tongue
  • 1/2 lb Pork liver
  • 1/2 lb Pork intestine (optional grilled or boiled)

For the seasoning:

  • 4 pcs kalamansi (Use Lemon or Lime to substitute)
  • 1/4 cup Coconut Vinegar
  • 2 Chopped onions
  • 4 Chopped chili
  • 4 Stalks Chopped green onion
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/8 lb Pork’s brain (boiled)
  • 3 spoon Mayonaise (optional)

1. Grill all the pork ingredients until golden brown and simmer the pork brain for 10 mins
2. Slice the grilled pork into bite size
3. In a bowl, mix the sliced grilled pork with the boiled pork brain and the rest of the seasoning
4. Add salt and pepper to taste
5. Add mayonnaise to make it thick, this is optional.

Pork Belly Sandwich – Bahn Mi

Pork Belly Banh Mi

Pork Belly Banh Mi

Pork Belly Sandwich – Bahn Mi

Pork belly sandwich recipes – Bánh mì is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its western counterpart, so as a result, has a thinner crust.

 45 min
 2 hrs
 4 Large Sandwiches


2 1/2 Pounds pork belly
4 8 inch Baguettes
2 Tablespoons sesame chili oil
1 Teaspoon kosher or sea salt
1 Teaspoon black pepper


1 Egg yolk
1 Pinch salt
1 Cup Canola or Vegetable oil
2 Tablespoons Sriracha or other hot sauce
2 Teaspoons water
1 Teaspoon lime juice


2 Cups red cabbage, shredded
1 Cup daikon radish, sliced thin
1 Tablespoon sugar
1 Pinch salt
1 Cup carrots, shredded
1/3 Cup rice wine vinegar
Cucumbers, sliced thin (topping)
Cilantro (topping)


1. To make spicy mayo sauce, whip together yolk, water, lime juice, and salt in a medium mixing bowl. Set mixture over warm water and whip constantly until the mixture is steams and foamy. It should thicken slightly, but not harden totally.

2. Take away mixture from warm and start whiping in oil slowly. Begin with just little drops and gradually work up. Whip in the whole cup of oil which should form a chunky mayonnaise.

3. Stir in hot sauce and store mayo in the fridge until needed. You can also just stir hot sauce into one cup of store-bought mayo.

4. To make the coleslaw, shred carrots and cabbage. Cut into thin planks. Flip together with vinegar, sugar, and salt. Make at least 30 minutes before you utilize it.

5. To cook pork belly, put it skin side up in a frying pan. Using a very sharp knife, Slice into the fat of the belly. But try not to cut all the way dow. Make a grid of small cuts on the skin.

6. Rub pork belly with sesame chili oil and season it with salt and pepper.

7. Bake pork belly at 500 degrees for 30 minutes. Then reduce heat to 350 and bake for another 45-50 minutes until pork belly is cooked through and a lot of fat has rendered out of it.

8. Once belly has cooled a bit, slice it into small chunks.

9. To make a sandwich, toast baguette and slather it with spicy mayo. Add a layer of pork belly and top it with the slaw. Top with fresh cucumbers and cilantro and serve immediately!

Twice Cooked Pork Belly


Twice cooked pork  belly

Twice cooked pork belly

This is an easy, tender Chinese-Filipino dish that is packed full of flavor. Preparation and marinating takes longer than cooking this pork. Marinated pork belly is steamed, then stir-fried and tossed in a scrumptious spicy sauce.

Ready in 2 hours 30 mins

Makes: 3 – 4 servings
2 teaspoons soy sauce
500g skin-on, boneless pork belly
2 teaspoons rice wine
2 tablespoons sweet bean paste
1 tablespoon chilli bean paste
2 teaspoons sugar or to taste
1 tablespoon rice wine
2 tablespoons cooking oil
2 green chili peppers, chopped
3 spring onions cut into 2cm lengths
1 tablespoon cooking oil
Chicken stock granules to taste

Preparation method
Extra time: 2 hours, marinating
Prep: 20 minutes
Cook: 30 minutes
1. Stroke the pork belly with 2 teaspoons soy sauce and 2 teaspoons rice wine. Let it sit for 2 hours.
2. Place the pork belly meat on a heat-safe dish then place it on a steamer tray, steam for at least 20 minutes.
3. Then, mix the sweet bean paste and chili bean paste in a bowl. Add the sugar and 1 tablespoon rice wine. Mix well to form a sauce, set aside.
4. After 20 minutes, the pork should be cooked, let it cool. Cut the pork belly into thin slices.
5. Heat a wok or fry pan over medium heat, and pour in 2 tablespoon cooking oil. Add the pork and stir it for a few minutes until the meat color is light brown. Set the pork aside and reserve the oil in the wok.
6. Heat the reserved oil in the wok and stir-fry the chilies and spring onions for 1 minute. Remove and set aside.
7. Heat 1 tablespoon oil in the same wok until hot. Pour in the sauce and stir until its aromatic. Add the pork back into the wok and stir until the pork is evenly coated with the sauce.
8. Add the chilies’ and spring onions and toss. Season with chicken stock granules and serve.
Rice wine, sweet bean paste and chili bean paste can be purchased in Asian specialty shops or online.

Crispy Pork Belly Lechon Kawali

Crispy Pork Belly

Crispy Pork Belly

Crispy Pork Belly Lechon Kawali

What is Lechon Kawali? Lechon Kawali is made of a whole chunk of fried pork belly turned into a flavorful pork recipe along with its crunchy, crackling taste; The final product is a salty pork skin with a tender and juicy meat inside. Most of the people love this Filipino pork recipe as it is easy to prepare. There are many ways of cooking this delicious recipe. Some cook it with pork being frozen first after it is boiled with water and seasonings. This technique allows the skin to be crispy but takes time to freeze the pork. Others also use a sun drying method which is not recommend.Follow this steps and you will have a crispy and juicy lechon kawali


1lb pork belly
1 tsp Dry Ginger Powder
1 tsp Five Spice Powder
1/2 tsp white pepper
2 tsp salt


Wash the meat under cold water.

Immerse the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.

Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional step of patting the pork belly skin dried up with a paper towel for extra crispy skin.

Poke the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We suggest layering the spices in the following order: 5 spice powder, spiced ginger powder, white pepper and salt.

Let it cure for 1 hour, though over night is better for a deeper flavor.

In a oven or a large cast iron pan, fill up it with oil sufficient to cover the skin of the pork belly. Stay away from using olive oil since it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent splatter. WARNING!!! The pork will splash a lot, so it is better to use an oven with a heavy lid or use a splash screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scratch it off with a kitchen knife.

Let it rest until cool to the feel and cut into large  slices.

Pork Belly Buns



1 slab pork belly (about 2 pounds)
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
1 tablespoon finely chopped fresh ginger
1 fresh chili pepper, minced (optional)
1 green onion, chopped
1/4 cup packed brown sugar
2 tablespoons rice vinegar
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1/2 cup waterFOR THE BUNS
14 ounce package of steamed bun flour (banh bao)
+ ingredients as per package instructions (I used milk, sugar, oil)
3 tablespoons all-purpose flour for dusting work surface
16 squares of parchment paper (about 4″x4″)FOR THE CHILI SAUCE
1 stalk green onion, minced
1 fresh chili, minced or sliced very thinly
1 teaspoon rice vinegar (or white vinegar)
1/4 teaspoon salt
2 tablespoons cooking oil
3 tablespoons hoisin sauce
Kimchi (optional)


1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.

2. Unwrap the pork belly, and slice into 1/2″ pieces

3. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.

4. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining.

5. Turn the heat to medium-low. Add in the garlic, ginger, chiles (if using) and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.

1. Follow the directions on the package to make the dough, cover and let rise for 20 minutes.

2. Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 16 equal pieces. Roll each piece into a ball and keep all balls loosely covered with plastic wrap or towel. You’ll work with 1 ball at a time, keeping the rest covered.

3. Use a rolling pin to roll out each ball into an oval, about 4″x3″. Fold the oval in half to create bun shaped. Place on parchment square. Keep covered loosely with plastic wrap or towel to prevent drying out. Repeat with remaining dough.

4. Prepare steamer (see photos above). Steam the buns for 15 minutes. You’ll have to steam in 2 or 3 batches (avoid overcrowding the buns).

Place the green onion, chili, vinegar and salt in a small heatproof bowl. In a small saucepan, heat the cooking oil until smoking, remove from heat and immediately pour on top of the green onion mixture. Please be careful, the oil will bubble and crackle.

To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Add a slice of pork belly and top with the chili sauce. Add a bit of kimchi if desired.