Crispy pork belly, seared ginger, and tangy lime juice and a drizzle of spicy mayonnaise make this Filipino favorite an ultra-satisfying meal. Joseph Fontelera is the chef and owner of Boonie's ...

Cebu-style: pork belly rolled with aromatics like garlic and lemongrass, charcoal-roasted and expertly basted for that crispy ...

The Filipino version of the fermented shrimp is ... Mince the onion and garlic, and finely julienne the ginger. Cut the pork belly into one-bite cubes. Cut the bird’s-eye and jalapeno chillies ...

This is a boldly flavoured dish and should be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in) square. If the meat is skin-on, it cuts more easily if you ...

is pork belly that’s boiled, salted and sliced into chunks and fried until crispy. As aptly described by TasteAtlas, this Filipino dish is “juicy and tender on the inside.” It’s best ...

Pork hamonado is a popular and staple dish in carinderias in Rizal. Instead of pork hock, pork belly can be used ... he’s truly proud of being Filipino. With the holidays fast approaching ...

Like many Filipino dishes, pork adobo is cooked with ... Heat the vegetable oil in a wide frying pan over a medium heat. Add the pork belly and fry for about 5 minutes until browned on all sides.

Cook the pork belly pieces in a pan of boiling ... Brush with the olive oil and grill for 2 mins on each side or until crispy. 5. Meanwhile, cook the noodles to pack instructions, adding the ...