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Filipino pork recipes

63 Filipino pork recipes, each written for this site and each saying what its method turns on.

• Asado roll, sourced from the Philippines. A soft baked roll round a soy-braised pork filling reduced until it is almost dry. Pork, Egg.
• Bagnet, sourced from the Philippines. Pork belly boiled, air-dried, then fried three separate times so the skin shatters. Pork.
• Batchoy, sourced from the Philippines. A long pork bone broth over egg noodles, finished with crushed pork crackling. Pork.
• Batchoy Tagalog, sourced from the Philippines. A pork innard soup thickened with blood and finished with misua, with no noodle bowl to it. Pork.
• Bicol Express, sourced from the Philippines. Pork in coconut milk reduced until the oil breaks out, with a great deal of chilli. Pork, Shellfish.
• Binagoongan, sourced from the Philippines. Pork belly browned hard and then braised in shrimp paste alone, with no soy and no vinegar. Pork.
• Bopis, sourced from the Philippines. Lungs and heart boiled, minced fine, then fried dry with vinegar and chilli. Pork.
• Chicharon, sourced from the Philippines. Pork skin boiled, dried, then fried twice, because it only puffs in the second fry. Pork.
• Chicken galantina, sourced from the Philippines. A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds. Chicken, Pork, Egg.
• Crispy Pata, sourced from the Philippines. A whole hock boiled tender, dried hard, then deep fried in one piece. Pork.
• Dinakdakan, sourced from the Philippines. Grilled pork face and ears sliced and dressed cold, served at room temperature rather than hot. Pork, Egg.
• Dinamita, sourced from the Philippines. Long chillies deseeded, stuffed with cheese and rolled in a wrapper that must be sealed properly. Pork.
• Dinuguan, sourced from the Philippines. Pork in a dark blood sauce, with the vinegar in before the blood so it never curdles. Pork.
• Embutido, sourced from the Philippines. A pork meatloaf rolled in foil and steamed, with the egg running down the middle of every slice. Pork, Egg.
• Estofadong baboy, sourced from the Philippines. Pork caramelised in sugar before any liquid goes in, then braised with vinegar and fried saba. Pork.
• Filipino spaghetti, sourced from the Philippines. A deliberately sweet meat sauce built on banana ketchup, with the sweetness balanced not hidden. Pork.
• Fish longganisa, sourced from the Philippines. A skinless fish sausage held together by pork fat and a long rest, chilled before it is fried. Pork, Fish.
• Ginataang munggo, sourced from the Philippines. Mung beans boiled plain and then finished in coconut milk, not stewed in it from the start. Pork.
• Ginataang ubod, sourced from the Philippines. Heart of palm cut along the grain and barely cooked, so it keeps its snap in the coconut milk. Pork, Shellfish.
• Ginisang Munggo, sourced from the Philippines. Mung beans cooked to collapse before anything else enters the pot. Pork, Shellfish.
• Gising-gising, sourced from the Philippines. Chopped long beans in coconut milk with enough chilli to wake you up, which is the name. Pork, Shellfish.
• Hamonado, sourced from the Philippines. Pork braised sweet in pineapple, marinated briefly because pineapple does not stop. Pork.
• Hardinera, sourced from the Philippines. A meatloaf steamed upside down in a tin, so the decoration ends up on top. Pork, Egg.
• Humba, sourced from the Philippines. Pork braised dark and sweet with fermented black beans, which is what adobo has not got. Pork.
• Igado, sourced from the Philippines. Pork and liver cut in matchsticks, with the liver cooked separately and put back at the end. Pork.
• Inihaw na Liempo, sourced from the Philippines. Belly grilled slowly over embers and basted only in the last few minutes. Pork.
• Kadyos, baboy, kag langka, sourced from the Philippines. Pigeon peas, pork hock and unripe jackfruit in a sour broth the peas turn purple. Pork.
• Kaldereta, sourced from the Philippines. A tomato stew thickened with liver spread, which is what makes it kaldereta. Pork, Beef.
• Laing, sourced from the Philippines. Dried taro leaves simmered in coconut milk and deliberately not stirred. Pork, Shellfish.
• Lechon, sourced from the Philippines. A rolled belly stuffed with lemongrass, dried hard, then blasted for the skin. Pork.
• Lechon Kawali, sourced from the Philippines. A slab of belly boiled, dried, fried, and only then cut. Pork.
• Lomi, sourced from the Philippines. The noodles thicken their own broth, and an egg is drizzled through at the end. Pork, Egg.
• Lumpia, sourced from the Philippines. Thin rolls kept thin, sealed with flour paste and fried twice. Pork, Egg.
• Lumpiang adobo, sourced from the Philippines. A wet, salty, already-cooked filling reduced almost dry or it bursts the wrapper. Pork.
• Lumpiang Hubad, sourced from the Philippines. The sariwa filling served with no wrapper at all, which the name says. Pork, Shellfish.
• Lumpiang labong, sourced from the Philippines. Bamboo shoots boiled in two changes of water before they go anywhere near a wrapper. Pork.
• Lumpiang Sariwa, sourced from the Philippines. A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce. Pork, Shellfish, Egg.
• Lumpiang ubod, sourced from the Philippines. The one that is never fried: a soft crepe, with garlic-peanut sauce poured over. Pork, Shellfish, Egg.
• Maki mi, sourced from the Philippines. The broth is thickened on its own and poured over noodles boiled separately. Pork.
• Mechado, sourced from the Philippines. A pot roast with a strip of pork fat pushed through the middle of the beef. Pork, Beef.
• Misua, sourced from the Philippines. Salted thread-thin wheat noodles that need one minute and no extra salt. Pork, Egg.
• Morcón, sourced from the Philippines. A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce. Pork, Beef, Egg.
• Ngo hiang, sourced from the Philippines. Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly. Pork, Shellfish, Egg, Tofu.
• Pancit, sourced from the Philippines. Noodles cooked by absorbing broth in the pan, a ladle at a time. Chicken, Pork.
• Pancit Canton, sourced from the Philippines. Wheat noodles stir-fried dry, a different noodle from the bihon version. Chicken, Pork, Shellfish.
• Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
• Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
• Pata Tim, sourced from the Philippines. A whole hock braised until it collapses, in a sweet star anise soy. Pork.
• Philippine Adobo, sourced from the Philippines. Pork braised in vinegar and soy, with the vinegar left alone until it has boiled. Pork.
• Philippine asado, sourced from the Philippines. Pork braised whole in soy, star anise and calamansi, then sliced and returned to its sauce. Pork.
• Pinakbet, sourced from the Philippines. Vegetables layered and shaken rather than stirred, seasoned only with bagoong. Pork, Shellfish.
• Pinikpikan, sourced from the Philippines. Chicken charred over a flame before it is simmered, with salt-cured pork for depth. Chicken, Pork.
• Sinantolan, sourced from the Philippines. Grated santol rind squeezed repeatedly to take the sourness down, then cooked in coconut milk. Pork.
• Sinigang, sourced from the Philippines. A sour pork broth where the souring agent is the whole decision. Pork.
• Siomai, sourced from the Philippines. Open-topped pork and prawn dumplings, steamed, with calamansi and chilli oil on the side. Pork, Shellfish, Egg.
• Siopao, sourced from the Philippines. A white steamed bun round a sweet soy pork filling, each one sitting on its own paper. Pork.
• Sisig, sourced from the Philippines. Pork boiled, then grilled, then chopped and served on a plate hot enough to sizzle. Chicken, Pork, Egg.
• Sopas, sourced from the Philippines. A milky chicken and macaroni soup, with the pasta boiled apart so it does not drink the broth. Chicken, Pork.
• Suam na mais, sourced from the Philippines. A thin corn soup thickened only by grating half the cobs instead of cutting them. Pork.
• Tocino, sourced from the Philippines. Pork cured sweet and red for three days, then fried in water first and its own syrup after. Pork.
• Tokwa't baboy, sourced from the Philippines. Fried tofu and boiled pig's ear dressed at the last moment, so the tofu is still crisp. Pork, Tofu.
• Tuslob buwa, sourced from the Philippines. A bubbling pan of brain and liver kept boiling at the table while rice is dipped into it. Pork.
• Waknatoy, sourced from the Philippines. A tomato pork stew with pickles in it, and the pickle liquid goes in too. Pork.

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