Japchae (Korean Glass Noodles) Recipe

Since every Filipino is easy to adapt to any environment, especially in foods that they are eating. Here in our country (Philippines), Korean restaurant is like a mushroom that sprouting everywhere, especially in an urbanized area. Every time I have a chance to visit Korean restaurant with my friends and family, there is a menu that I always looking for.

Pork Sinigang (Sinigang na Baboy) Recipe

Pork Sinigang or "Sinigang na Baboy" or pork stew, it is sour and savory taste most often associated with tamarind (sampalok) popular in the Philippines and is related to the Malaysian dish "Singgang". 

Pork Binagoongan (Pork with Shrimp Paste) Recipe

Pork Binagoongan is an authentic and simple Filipino recipe made out of tender pork dressed with shrimp paste (bagoong alamang). In this recipe by adding vinegar and sugar, will balance the dominant salty taste of bagoong in the dish.

Pork Ribs Sinigang with Tomato Sauce Recipe

Yes, this is the right name for our recipe today. Pork Sinigang with Tomato Sauce, sound weird but the taste will satisfy your buds.

Preparation in this dish is almost the same in other typical sinigang, the only different is using of tomato sauce instead of ripe raw tomatoes. 

Nilagang Baboy (Boiled Pork with Vegetables) Recipe

Nilagang Baboy - consider as one of the comfort food of every Filipino family during rainy and cold season. The yummy hot soup taste of the dish from the pork, vegetables and herbs gives more relaxing and enjoyable eating time. This is simple and easy to prepare, it's just boiled the meat into water until tender and add the selected vegetable of your choice.

Sinuglaw Recipe

Sinuglaw dish is a grilled pork belly cut into small pieces and fresh tuna with vinegar and vegetables.The name "sinuglaw" came from the Visayan word "sinugba" meaning grill and "kinilaw" which means to cook by soaking in vinegar and spices.

Pork Tapa Recipe

Pork Tapa is another variety of "tapa", refers to cured meat slices, the meat can be beef, pork or even chicken.  Tapa is usually served during breakfast with fried rice and egg together with "achara" (picked papaya strips) or spicy vinegar.

Homemade Pork Tocino Recipe

Tocino is typical meat sliced into thin strips cured in anise wine, annatto, water, salts sugar and saltpeter mixture, stacked in a separate container,and covered and kept refrigerated for about three days to cure.  But the original tocino is marinated only with salt, sugar, and saltpeter.

In Spanish, Tocino is bacon, made from the pork belly, and some other countries in Caribbean, is made from pork fatback and neither cured nor smoked and fried until very crunchy. 

Adobo Flakes Recipe

Do you have a left over adobo from your previous meal and you do not want to served it again? Why not turn into another dish by creating a little twist with your leftover adobo to a crispy Adobo Flakes.

Adobo flakes is made of toasted adobo using any meat like pork, chicken, beef and even fish. cooking adobo flakes is very simple and you can add toasted garlic for additional flavor to your crunchy and crispy flakes.

Filipino Style Pork Barbecue Recipe

Pork Barbecue (BBQ) is typically marinated of pork in special sauce and  speared in bamboo skewers and grilled.

In the Philippines, there are many varieties of barbecue (pork, chicken and fish). Many Filipino's eat barbecue as an appetizer, meal, and snack, this traditional dish is commonly available along the street in the metro and even served in restaurant, bars and food chains.

Tokwa't Baboy (Pork and Tofu) Recipe

Tokwa't Baboy Tokwa't Baboy is a considered as a side dish and an appetizer, many Pinoys like to have tokwa't baboy with beer as their traditional appetizer and others love to have it as side dish to their Arroz Caldo and Goto (Filipino version of rice porridge) This dish is usually made from boiled pork (usually they used either or both pig's ear and pig face part and something pork belly), fried tofu and sauce from soy-sauce  vinegar and other spices that gives life to our Tokwa't Baboy.

Igado (Filipino Pork Meat and Liver Stew) Recipe

Igado is a Ilocano dish (in the northern part of the Philippines) with fatty pork loin meat and pork liver cooked with red bell pepper and peas, in a salty-sour sauce. There are variations of igado that include ingredients like fried potatoes, carrots, and green peas. Some have little but thick sauce which gives a dry texture to the dish. Others are prepared like a soupy dish, which should be ideal for places where the weather is cold.

Humba (Braised Pork Belly) Recipe

Humba is a sweet pork dish is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region somewhere in Visayas and Mindanao. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece. In this Filipino pork dish, the traditional way of cooking humba is to slowly simmer of pork belly in a mixture of pineapple juice, tausi (salted black beans), vinegar, dark brown sugar, garlic, onions, peppercorns, dried banana blossoms and oregano.

Lechon Paksiw Recipe

Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Can make this recipe with any leftover lechon or just buy 1.5 to 2 kilos of cooked lechon from your favorite lechon stand, even leftover Lechon kawali used as main ingredient and use either the sauce provided or any of the bottled lechon sauces available in the supermarket.  A delicious Lechon paksiw lies on the sauce used in this recipe. I included in my blog on how to prepare Lechon sauce.

Filipino Style Meatballs (Bola-bola) Recipe

Filipino Meatballs (Bola-Bola) Recipe is a deep fried ground beef or pork formed into balls. Since this dish fried it is  usually dip in banana catsup or spicy vinegar to enhance the flavor. Try this simple and easy to cook with lasangrecipes dish... Happy cooking!

Dinuguan (Pork Blood Stew) Recipe

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat. Dinuguan is usually served with white rice or a Philippine rice cake called puto.

Picadillo (Beef or Pork Giniling) Recipe

Picadillo is a dish mainly consisting of ground beef (sometimes shredded pork or chicken) typically found in Cuba, Mexico, and other Latin American countries, and in the Philippines. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In Philippines where it is known as "giniling" and it is often served with rice.

Embutido (Filipino meatloaf) Recipe

An Embutido is a generic term for sausages found in Spain, Portugal, the Philippines, and Central and South America. There are several type of embutido all over the world. Generally, embutido contains hashed meat, generally pork, seasoned with aromatic herbs or spices (black pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, or others) that is served wrapped in the skin of the pig's intestines

Soimai Recipe

Siomai is a Chinese dumpling dish. This popular dumpling has conquered the taste buds of the Filipinos. It is usually sold in hundreds of stalls, eateries, and restaurants all over the Philippines. One can order different kinds of siomai but the base is always pork or either beef. Traditionally cooked through steaming, siomai nowadays are also served fried complimented with soy sauce, calamansi and chili sauce. Filipino makes different variety of soimai because of availability of the ingredients. But basically it makes use of ground pork/beef and shrimp as the main ingredients.

Bagnet (Deep-Fried Pork Meat) Recipe

In Ilocos Norte (A province in the northern part of the Philippines) a delicious and unique Vigan Bagnet is the Ilocano version of "lechon kawali" also known as Ilocano Chicharon Baboy or deep-fried pork meat. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon. Just the thought of it makes every genuine Ilocano drool. Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing. This dish takes few easy steps to complete and will just take you 1.5 hours to prepare.