Lechon kawali (Pan-roasted pork) Recipe

Lechon kawali (Pan-roasted pork) Lechon kawali  (Pan-roasted pork) is a well known Filipino dish, this is different from lechon. Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) while lechon is cooked in a pit filled with flamed charcoal.

Pinaupong Manok (Sitting Chicken) Recipe

Pinaupong manok or "sitting chicken" is traditional way of cooking of whole chicken that  sit on a bed of rock salt and no liquid is added. The chicken is cook in the combined steam generated from the water content of the salt as well as its own. It also absorbs all the natural flavor of the rock salt. This dish is served with with soy sauce and kalamansi or lemon juice. Traditional way of cooking pinaupong manok is to cook it in a palayok, the native earthenware pot. But, there’s nothing wrong with using any large, thick stainless steel casserole or any available in your kitchen.

Sizzling Pork Sisig Recipe

Sizzling Pork Sisig Sisig also known as Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi juice or lemon juice and chili peppers.The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Dinakdakan (Grilled Pork w/ Mayo and Spices) Recipe

Dinakdakan (Grilled Pork w/ Mayo and Spices) of Ilocano Dinakdakan is an Ilocano dish, that is well known recipe not only in the localities of Ilocano region but also in Manila and nearby province aswell., it is similar to sisig how ever dinakdakan is grilled pig head/face,cut in small slices against sisig which is chopped or cut in small cubes. It is actually serve as appetizer for those who love drinking liquor but it is equally good for viand. Preparation is similar to pork kinilaw with the addition of pork brain and/or mayonnaise.

Pancit Malabon Recipe

Pancit Malabon Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon, Philippines. This dish resembles like the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. With the exception of the rice noodles used and the cooking procedure.

La Paz Batchoy Recipe

Authentic La Paz Batchoy of Iloilo La Paz Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. This dish has that distinct salty, sweet and spicy flavor that is only uniquely Ilonggo.