Pork

Igado is originally from the Northern Philippines and an Ilocano recipe. It a similar taste to menudo with the exception of lacking tomato sauce and a difference in the cut and preparation of the meat. With Igado, for example, the meat is usually cut into strips and vinegar is used. The recipe commonly calls for …

Paksiw na pata is a pork leg cooked with soy sauce, vinegar and dried banana blossom or bulaklak ng saging. The recipe is enjoyable due to the sweet and sour taste of the sauce combined with the tenderness of the pork leg that almost separates from the bone after cooking. The banana blossom allows it  …

Sinigang na Baboy with Langka is a variation of Pork Sinigang. This is also called KBL which means kadyos, baboy, langka. This Pinoy dish is similar to Pork Sinigang but different in the ingredients as it uses unripened Langka and kadyos.  kadyos is a type of beans usually grow in the Philippines. It is sometimes …

Pork Sinigang is tamarind based. It is cooked with pork and a variety of local vegetables. The soup is sour in taste but  delicious and healthy. Just make sure the cut of pork is lean and has as little fat as possible to make it healthy. It is usually served as a daily lunch and …

Bagnet is a deep fried pork meat. It is usually crispy and golden brown in color and sometimes resembles Chicharon Baboy and Lechon Kawali in Tagalog. The difference is the cut of meat and method of cooking. This dish originated in the northern part of the Philippines, particularly in the Ilocos provinces. It is a …

Lumpiang Shanghai consists of ground pork combined with a mixture of chopped carrots and minced onions wrapped and fried in spring rolls. This dish originated in China, but it has become popular in Filipino kitchens. This dish is a delicious finger food and is truly addictive. It is commonly served at birthdays, fiestas, and social …