10 Mouth-Watering Pinoy Pork Recipes You Need to Try (2024)

• April 2, 2023
• jocyls-admin
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Filipino cuisine is known for its rich and flavorful dishes that truly satisfies every palate, especially the love for pork. Pork is a popular ingredient in most of the Pinoy dishes due to the country’s history and cultural influence making it an integral part of the Filipino diet. Here are ten mouth-watering Pinoy pork recipes you need to try to get a taste of authentic Filipino cuisine.

1. Lechon Kawali

One of the popular pork dishes in the Philippines is Lechon Kawali, a deep-fried pork belly popular in every fiesta and family gatherings. The pork belly is boiled until cooked, cooled, and deep-fried until golden brown and crispy. This dish is best served with vinegar and soy sauce dip.

Ingredients:

• 2 lbs pork belly
• 1 tbsp salt
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 4 cloves garlic, crushed
• Water
• Oil, for deep frying

Instructions:

1. In a large pot, combine pork belly, salt, black peppercorns, bay leaves, and garlic.
2. Add enough water to cover the pork belly and bring to a boil.
3. Lower heat and simmer for 1 hour or until pork is tender.
4. Remove the pork belly from the pot and let it cool for 10 to 15 minutes.
5. Using a fork, prick the skin of the pork belly all over, making sure not to pierce the meat.
6. Heat oil in a deep frying pan or wok over medium heat.
7. Carefully lower the pork belly into the hot oil and fry until the skin is golden and crispy, about 10 to 15 minutes.
8. Remove from the oil and drain on paper towels to remove excess oil.
9. Let it cool for a few minutes before slicing into serving pieces.
10. Serve with your favorite dipping sauce and enjoy!

Note: Lechon Kawali can be served as an appetizer or as a main course with rice and vegetables.

2. Pork Adobo – Pinoy Pork Recipes

Pork Adobo is a dish made by marinating the pork in soy sauce, vinegar, garlic, and bay leaves overnight. The following day, the meat is cooked with the marinade and seasoned with black pepper. The final result is a soft and tender pork with a sweet and savory flavor that goes well with rice.

Ingredients:

• 1 lb pork belly or pork shoulder, cut into bite-size pieces
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1/2 cup water
• 1/4 cup brown sugar
• 6 cloves garlic, minced
• 1 tsp whole black peppercorns
• 2 bay leaves
• Oil, for frying

Instructions:

1. In a large bowl, combine soy sauce, vinegar, water, brown sugar, garlic, black peppercorns, and bay leaves.
2. Add the pork to the bowl and toss to coat.
3. Marinate the pork for at least 1 hour or overnight in the refrigerator.
4. Heat oil in a large skillet or pot over medium-high heat.
5. Remove the pork from the marinade and fry until browned on all sides, about 5 minutes.
6. Pour the marinade into the skillet or pot with the pork.
7. Bring the mixture to a boil, then lower the heat and simmer for 30 to 40 minutes, or until the pork is tender and the sauce has thickened.
8. Serve with steamed rice and enjoy!

Note: You can also add hard-boiled eggs or potatoes to the simmering adobo for additional flavor and texture.

3. Pork Sinigang – Pinoy Pork Recipes

Pork Sinigang is a popular sour soup in the Philippines, made by boiling the pork with tamarind to bring out the sour taste. Vegetables like onion, tomato, taro, and kangkong are added to the broth to make it more flavorful. This dish is best served hot with rice.

Ingredients:

• 1 lb pork shoulder, cut into bite-size pieces
• 10 cups water
• 1 large onion, chopped
• 2 medium tomatoes, chopped
• 1/2 lb taro root (gabi), peeled and sliced
• 1/2 lb radish, sliced
• 1/2 lb green beans, trimmed and cut into 2-inch pieces
• 2 cups tamarind juice (use fresh tamarind or pre-made tamarind paste)
• 1 tbsp fish sauce (patis)
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring water to a boil.
2. Add pork and let it simmer for 10 to 15 minutes, skimming off any foam that rises to the surface.
3. Add onions and tomatoes and let it simmer for another 10 minutes.
4. Add taro root, radish, and green beans and let it simmer for 10 minutes or until the vegetables are tender.
5. Add tamarind juice and fish sauce and let it simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice and enjoy!

Note: You can also use other meats or seafood for this recipe, such as beef, chicken, shrimp, or salmon. Adjust the cooking time accordingly. You can also add other vegetables, such as eggplant, okra, or bok choy.

4. Pork Mechado – Pinoy Pork Recipes

Pork Mechado is one of the pinoy pork recipes made from tomato-based pork stew slow-cooked until the meat is soft and tender. The flavor comes from the tomato sauce, soy sauce, potatoes, and carrots that balances the sweetness of the pork. This dish is best served with a hot bowl of rice.

Ingredients:

• 2 lbs pork shoulder, cut into cubes
• 1/4 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice)
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups tomato sauce
• 1 cup beef broth
• 1 tsp paprika
• 1 bay leaf
• 2 potatoes, peeled and sliced into wedges
• 1 red bell pepper, sliced into strips
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine pork, soy sauce, and calamansi juice. Mix well and let it marinate for at least 30 minutes.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat.
3. Add onions and garlic and sauté until fragrant and translucent.
4. Add marinated pork and sauté until browned on all sides, about 5 to 7 minutes.
5. Add tomato sauce, beef broth, paprika, and bay leaf. Bring to a boil.
6. Lower the heat and simmer for 1 hour or until the pork is tender.
7. Add potatoes and red bell pepper and simmer for another 15 minutes or until the vegetables are cooked.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice and enjoy!

Note: You can also use beef or chicken for this recipe. Adjust the cooking time accordingly. You can also add other vegetables, such as carrots, peas, or green beans.

5. Bicol Express – Pinoy Pork Recipes

Bicol Express is a spicy pork dish that originated in Bicol Region. The dish is made with pork belly and stewed in coconut milk, chili peppers, and shrimp paste. This Pinoy dish is best served with steaming white rice.

Ingredients:

• 1 lb pork belly, cut into bite-size pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 cup shrimp paste (bagoong alamang)
• 1 can (14 oz) coconut milk
• 1 cup water
• 6 to 8 Thai chili peppers, sliced (or to taste)
• 2 cups sliced green beans (or long beans)
• Salt and pepper, to taste

Instructions:

1. In a large pot or wok, heat vegetable oil over medium heat.
2. Add onions and garlic and sauté until fragrant and translucent.
3. Add pork and sauté until browned on all sides, about 5 to 7 minutes.
4. Add shrimp paste and sauté for another 2 to 3 minutes.
5. Pour in coconut milk and water. Bring to a boil.
6. Lower the heat and simmer for 30 to 40 minutes or until the pork is tender and the sauce has thickened.
7. Add sliced chili peppers and green beans and cook for another 5 to 7 minutes or until the vegetables are cooked.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice and enjoy!

Note: You can adjust the amount of chili peppers to your preferred level of spiciness. You can also use other types of meat, such as chicken or beef.

6. Sisig – Pinoy Pork Recipes

Sisig is a dish made with pork head parts like the ear, snout, and cheeks. They are boiled, grilled, and chopped into small pieces and mixed with onions, chili peppers, vinegar, and mayonnaise. This dish is best enjoyed as a side dish with drinks.

Ingredients:

• 1 lb pig’s head (or pork belly), boiled and grilled or broiled
• 1/2 cup chicken liver, boiled and mashed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 to 4 red chili peppers, sliced (or to taste)
• 2 tbsp vinegar
• 1 tbsp soy sauce
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 2 eggs, beaten (optional)

Instructions:

1. Grill or broil the boiled pig’s head (or pork belly) until crispy. Chop into small pieces.
2. In a large pan or wok, heat vegetable oil over medium heat.
3. Add onions and garlic and sauté until fragrant and translucent.
4. Add chopped pig’s head (or pork belly) and sauté for 5 to 7 minutes or until slightly browned.
5. Add chicken liver and continue sautéing for another 5 minutes.
6. Add sliced chili peppers, vinegar, and soy sauce. Mix well.
7. Season with salt and pepper to taste.
8. If using eggs, push the meat to one side of the pan and pour beaten eggs on the other side. Scramble the eggs and mix with the meat.
9. Serve hot with steamed rice and enjoy!

Note: Sisig can be served as a main dish or as a pulutan (appetizer) with beer. You can also add other ingredients, such as chopped onions, calamansi juice, or mayonnaise, to enhance the flavor.

7. Pork Barbecue

Pork Barbecue is a Filipino favorite often served in street food stalls. It is poork meat on skewers is marinated in soy sauce, ketchup, garlic, and ginger for at least 8 hours. Grilling the skewers over hot charcoal results in a flavorful and tender pork meat. This dish can be served with rice or a side of vinegar dip.

Ingredients:

• 2 lbs pork shoulder or pork belly, cut into 1-inch cubes
• 1 cup soy sauce
• 1 cup banana ketchup
• 1/2 cup brown sugar
• 1/2 cup vinegar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tsp black pepper
• Bamboo skewers, soaked in water for at least 30 minutes

Instructions:

1. In a large bowl, combine soy sauce, banana ketchup, brown sugar, vinegar, garlic powder, onion powder, paprika, and black pepper. Mix well.
2. Add pork cubes to the marinade and mix until each piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Thread the pork cubes onto bamboo skewers.
4. Heat the grill to medium-high heat.
5. Place the skewers on the grill and cook for about 5 to 7 minutes on each side, or until the pork is cooked through and slightly charred.
6. Brush the skewers with the remaining marinade while grilling.
7. Serve hot with steamed rice and your favorite side dishes.

Note: You can also use chicken or beef for this recipe. Adjust the cooking time accordingly. You can also add vegetables, such as bell peppers or onions, to the skewers for added flavor and nutrition.

8. Pork Binagoongan

Pork Binagoongan is a tomato-based stew with pork and shrimp paste, giving it a unique salty taste. The dish is often served with green mangoes to balance the flavor. This dish is best eaten with hot steamed rice.

Ingredients:

• 1 lb pork belly, cut into bite-size pieces
• 1/2 cup shrimp paste (bagoong alamang)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 to 4 red chili peppers, sliced (or to taste)
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 can (14 oz) diced tomatoes
• 2 tbsp vegetable oil

Instructions:

1. In a large pan or wok, heat vegetable oil over medium heat.
2. Add onions and garlic and sauté until fragrant and translucent.
3. Add pork belly and sauté until browned on all sides, about 5 to 7 minutes.
4. Add shrimp paste and sauté for another 2 to 3 minutes.
5. Pour in diced tomatoes, vinegar, and brown sugar. Mix well.
6. Lower the heat and simmer for 30 to 40 minutes or until the pork is tender and the sauce has thickened.
7. Add sliced chili peppers and cook for another 5 minutes.
8. Serve hot with steamed rice and enjoy!

Note: You can adjust the amount of chili peppers to your preferred level of spiciness. You can also add other ingredients, such as eggplant or green beans, to enhance the flavor and nutrition.

9. Pork Menudo

Pork Menudo is a dish made of diced pork and tomatoes, potatoes, garbanzos, onions, and bell peppers. It is slow-cooked until the pork is tender, and the flavors are evenly distributed. This dish is best served with rice and a sprinkle of green onion for added flavor.

Ingredients:

• 1 lb pork shoulder or pork belly, cut into small cubes
• 2 large potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 1 bell pepper, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup water
• 2 tbsp soy sauce
• 1 tbsp fish sauce (patis)
• 2 tbsp vegetable oil

Instructions:

1. In a large pot or Dutch oven, heat vegetable oil over medium heat.
2. Add onions and garlic and sauté until fragrant and translucent.
3. Add pork cubes and sauté until browned on all sides, about 5 to 7 minutes.
4. Pour in tomato sauce, water, soy sauce, and fish sauce. Mix well.
5. Cover the pot and simmer for 30 to 40 minutes or until the pork is tender.
6. Add diced potatoes and carrots and continue simmering for another 10 to 15 minutes or until the vegetables are cooked through.
7. Add diced bell pepper and cook for another 2 to 3 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice and enjoy!

Note: You can add other ingredients, such as green peas or raisins, to enhance the flavor and texture. You can also use chicken or beef instead of pork for this recipe.

10. Lumpiang Shanghai (Pork Spring rolls)

Lumpiang Shanghai is a Filipino variant of spring rolls usually served as an appetizer. This snack is made of ground pork, minced onion, and diced vegetables, wrapped in spring roll wrappers, then deep-fried until crispy. This dish is usually accompanied by a sweet chili sauce dip.

Ingredients:

• 1 lb ground pork
• 1 cup carrot, grated
• 1 cup cabbage, finely chopped
• 1/2 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pack (25 pcs) spring roll wrappers
• Vegetable oil for frying
• Sweet chili sauce for dipping (optional)

Instructions:

1. In a large bowl, mix together ground pork, grated carrot, chopped cabbage, chopped onion, minced garlic, egg, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Place 1 tablespoon of the pork mixture onto a spring roll wrapper.
4. Roll tightly, tucking in the sides as you go.
5. Repeat until all the pork mixture is used up.
6. Heat vegetable oil in a large pan or wok over medium-high heat.
7. Fry the spring rolls in batches until golden brown and crispy, about 3 to 4 minutes per batch.
8. Drain on paper towels to remove excess oil.
9. Serve hot with sweet chili sauce for dipping, if desired.

Note: You can add other ingredients, such as chopped shrimp or mushrooms, to enhance the flavor and texture. You can also freeze the uncooked spring rolls for later use. To do this, place the uncooked spring rolls in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to cook, thaw the spring rolls in the refrigerator overnight and fry as directed.

Frequently Asked Questions (FAQs) – Pinoy Pork Recipes

Q: What is the most famous pork dish in the Philippines?
A: The most popular pork dish in the Philippines is Lechon, especially during festivals.

Q: How do I make Pork Adobo?
A: Pork Adobo is made by marinating the pork in soy sauce, vinegar, garlic, and bay leaves overnight. The following day, the meat is cooked with the marinade and seasoned with black pepper.

Q: What is Bicol Express made of?
A: Bicol Express is a spicy pork dish made with pork belly and stewed in coconut milk, chili peppers, and shrimp paste.

Q: What is Sisig made of?
A: Sisig is made with pork head parts like the ear, snout, and cheeks, boiled, grilled, and chopped into small pieces and mixed with onions, chili peppers, vinegar, and mayonnaise.

Q: How do you make Pork Menudo?
A: Pork Menudo is made of diced pork and tomatoes, potatoes, garbanzos, onions, and bell peppers. It is slow-cooked until the pork is tender, and the flavors are evenly distributed.

In Conclusion:

Pork dishes are an integral part of Philippine cuisine, making it an excellent representation of the country’s rich, flavorful taste. The ten Pinoy pork recipes mentioned above are only a few of the vast pork dishes in the Philippines, but trying them out can give you a glimpse of the country’s culinary culture.

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