Pork is an undisputed favorite among Pinoys. It's what makes lechon, lechon. It's also the meat that we like to cook with, including other pork parts that are not as popular.When it comes to the meat, the tenderloin also known as the lomo is ...

A simple pork chop meal isn't a fancy meal but when done right, it can be super satisfying and delicious. Do what the pros do and brine your pork chops. Brining introduces a little bit of flavor into the water that the pork chops ...

When home cooking is your favorite kind of food, you know that comfort food is at the heart of that love. Classic favorites such as nilaga, menudo, kaldereta, and adobo, are well-loved for a reason. It's the food we look forward to because it reminds us of ...

Are you thinking about making lechon at home this Christmas or New Year's Eve dinner? If you are, you will want to be armed with these tips and tricks to cook the best lechon. Know what it takes to make it right, including ...

Birthdays and celebrations are commonly graced with the lechon baboy, an impressive presentation of whole pork roasted on a spit over red hot charcoal. The famous versions always have thin, crispy skin and succulent meat underneath. That's why when Christmas comes around, lechon baboy is just as ...

If the Americans have their meatloaf, the Filipinos have the embutido. Yes, the embutido is very much like the meatloaf. Both dishes are composed of ground meat seasoned, cooked, and then sliced when ready to serve.The big difference is really what goes into ...

Learn to use your air fryer to cook a crispy lechon kawali. This recipe is all about the air fryer and how you can make best use of it. While you can certainly just place the pork belly in the air fryer and ...

The meatloaf is not unknown to the Filipino. We have our own version and it's called the embutido. This meatloaf-inspired version is easy to make. There are no special tools needed to make it, just the basic know-how to put delicious ingredients together, cooking, and ...

 When you think of Filipino adobo, the most common way of making this classic stew is with the usual ingredients: soy sauce, vinegar, garlic, laurel leaves, and black pepper. The meat is marinated in this flavorful mixture before being cooked. The amount of vinegar is ...

Lechon paksiw may not be as common as you think. Few households often have leftover lechon or even leftover lechon kawali. The Pinoy's appetite for pork is legendary, and we really do love our pork. That whole pig on a spit at almost every gathering and ...

The only way to make real pork sisig is really by using the maskara or the pork head meat which includes the tenga or ears. It's usually leftover from the lechon where the rest of the lechon is already cut away, leaving the tail, legs, ...

 If you like all things crunchy, crisp, and savory, this is the pork dish you should try. Crispy fried pork, or tulapho in Ilonggo, is Ilonggos' version of the bagnet or chicharon. This is basically seasoned pork, boiled and fried in its own oil, and ...