Filipino cooking knows how to turn simple cuts of pork into something unforgettable. It’s not just about flavor—it’s about depth. These dishes simmer in bold sauces, caramelize in sweet and savory glazes, and build layers that hit you with comfort, nostalgia, and serious craving.
Whether you grew up eating these meals or you’re just getting into Filipino flavors, this list has the greatest hits and a few underrated gems. You’ll find everything from slow-simmered adobo to crispy lechon kawali and tangy sinigang. Some are bold and punchy, others mellow and homey—but all of them bring big flavor without requiring complicated steps.
These recipes are made to feed a crowd or just give you leftovers that somehow taste even better the next day. If pork’s on the menu, Filipino cooking is the way to go.
Quick Recipe Guide
| Recipe Title | Flavor Profile | Time (Prep + Cook) | Best With |
|---|---|---|---|
| Pork Adobo | Tangy, garlicky, salty | 15 min + 1 hr | Steamed rice |
| Lechon Kawali | Crispy, salty, rich | 10 min + 1.5 hrs | Vinegar dip, rice |
| Pork Menudo | Savory, tomato-based, hearty | 20 min + 45 min | Bread or rice |
| Bicol Express | Spicy, creamy, coconut-based | 15 min + 30 min | White rice |
| Sinigang na Baboy | Sour, comforting, fresh | 20 min + 1 hr | Plain rice or on its own |
| Pork BBQ Skewers | Sweet, smoky, sticky | 2 hr (marinate) + 15 min | Dipping sauce, vinegar |
| Pork Tocino | Sweet, cured, caramelized | 5 min + 20 min | Garlic rice and egg (silog) |
| Crispy Pata | Crispy, fatty, rich | 15 min + 2 hrs | Soy vinegar dip |
| Binagoongan Baboy | Salty, umami-rich, bold | 10 min + 40 min | Steamed rice |
| Pork Sisig | Tangy, spicy, crispy bits | 20 min + 30 min | Egg on top, calamansi |
| Dinuguan | Rich, savory, slightly sour | 15 min + 45 min | Puto or rice |
| Humba | Sweet, soy-braised, tender | 20 min + 1.5 hrs | Banana or plain rice |
| Inihaw na Liempo | Grilled, smoky, juicy | 2 hr (marinate) + 15 min | Dipping sauce, salad |
1. Pork Adobo
Pork adobo is the soul of Filipino cooking—humble, bold, and endlessly comforting. It’s the dish people crave when they’re far from home, the one that shows up at family gatherings and weeknight dinners alike. With soy sauce, vinegar, garlic, and bay leaves simmered together until the pork turns fall-apart tender, this dish is equal parts savory and tangy with just the right depth.
What makes adobo stand out is how simple it is. No searing, no tricky techniques—just low and slow cooking that fills your kitchen with the smell of garlic and vinegar doing their thing. It’s best with a big scoop of white rice to soak up all that rich, glossy sauce.
Why This Recipe Works
- Uses pantry staples you probably already have
- The acid in vinegar tenderizes the pork naturally
- Requires almost no prep—just dump and simmer
- Even better the next day as the flavors deepen
Ingredient Swap Ideas
- Use chicken thighs for a lighter version
- Swap cane vinegar with white vinegar or apple cider
- Add hard-boiled eggs during the last 10 minutes
- Stir in coconut milk at the end for creamy adobo
Ingredients
- 2 lbs pork belly or shoulder, cut into chunks
- ½ cup soy sauce
- ½ cup vinegar
- 1 cup water
- 6 cloves garlic, smashed
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp brown sugar (optional)
Instructions
- Combine all ingredients in a pot or deep skillet. Let it sit for 15 minutes.
- Bring to a boil, then lower heat and simmer uncovered for 45–60 minutes until pork is tender.
- Reduce sauce until slightly thickened. Adjust salt, sugar, or vinegar to taste.
- Serve with white rice and spoon sauce over everything.
2. Lechon Kawali
Lechon kawali is crispy pork belly done the Filipino way—boiled until tender, then deep-fried until the skin puffs up and shatters with every bite. It’s crunchy, rich, and straight-up addictive. It’s often reserved for special occasions or Sunday lunches when you want something a little over the top.
You can’t rush lechon kawali. The secret is in drying the pork skin completely before frying. That’s how you get that signature crackle. Dip it in spiced vinegar or liver sauce and serve it with plain rice—it’s indulgent, sure, but absolutely worth every minute.
Why This Recipe Works
- Boiling first makes the pork juicy and tender inside
- Air drying guarantees ultra-crispy skin
- The contrast of crunchy skin and soft meat is unbeatable
- Just needs a simple vinegar dip to shine
Ingredient Swap Ideas
- Use pork shoulder if you prefer leaner cuts
- Air fry instead of deep fry (lower crisp level, but still good)
- Add lemongrass or star anise to the boil for added aroma
- Serve with atsara (pickled papaya) for contrast
Ingredients
- 2 lbs pork belly slab
- 1 tbsp salt
- 1 tsp peppercorns
- 4 cloves garlic, crushed
- Water to cover
- Oil for deep frying
Instructions
- Boil pork belly with salt, garlic, and pepper for 45–60 minutes until tender.
- Let it cool and air dry uncovered in the fridge overnight (or at least 4 hours).
- Heat oil and deep-fry pork until the skin is blistered and golden.
- Drain on paper towels and slice before serving with vinegar dip.
3. Pork Menudo
Menudo is pure comfort food—pork stewed in a tomato-based sauce with potatoes, carrots, and sometimes liver for richness. It’s not spicy or flashy, just hearty and deeply flavorful. It shows up in every Filipino home and every town fiesta buffet.
The sauce is what makes it: a mix of tomato, garlic, and just a touch of sweetness. It’s cozy, familiar, and endlessly filling. Great with warm rice or even pandesal if you’re sneaking a bowl before lunch.
Why This Recipe Works
- Tomato sauce gives it a warm, comforting base
- Pork and potatoes make it ultra filling
- Liver adds depth (but optional if you’re not a fan)
- A classic for parties and family dinners
Ingredient Swap Ideas
- Omit liver if preferred, or replace with mushrooms
- Add chickpeas or raisins for a sweet twist
- Use chicken if you want a lighter version
- Try kalamansi juice at the end for brightness
Ingredients
- 1 ½ lbs pork shoulder, diced
- 1 small pork liver, diced (optional)
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 can (8 oz) tomato sauce
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Sauté onion and garlic until soft. Add pork and cook until browned.
- Stir in liver (if using), then tomato sauce, soy sauce, and sugar.
- Simmer for 30 minutes. Add carrots and potatoes.
- Cook another 15 minutes or until veggies are tender. Serve hot.
4. Bicol Express
Creamy. Spicy. Bold. Bicol Express is a dish that wakes up your taste buds. It takes tender pieces of pork and simmers them in coconut milk with chilis, garlic, and shrimp paste. It’s rich and fiery with a deep savory kick.
This one hails from the Bicol region, where they don’t hold back on spice or coconut cream. If you like your food with heat and soul, this dish will deliver.
Why This Recipe Works
- Coconut milk makes everything rich and smooth
- Chilis add serious punch without overpowering
- Shrimp paste gives umami depth
- Perfect over plain hot rice to balance the spice
Ingredient Swap Ideas
- Swap pork for chicken or tofu for variety
- Use light coconut milk for a less heavy version
- Add long beans or eggplant for bulk
- Use chili flakes if you can’t find fresh siling labuyo
Ingredients
- 1 ½ lbs pork belly, sliced thin
- 1 cup coconut milk
- ½ cup coconut cream (optional but rich)
- 2 tbsp shrimp paste (bagoong)
- 4 cloves garlic, minced
- 1 onion, chopped
- 4–6 red chilis, sliced
Instructions
- Sauté garlic and onion. Add pork and cook until lightly browned.
- Add shrimp paste and cook for 2 more minutes.
- Pour in coconut milk and simmer for 20–25 minutes.
- Add coconut cream and chilis. Simmer 10 more minutes until thick.
5. Sinigang na Baboy
This is comfort in a bowl. Sinigang is a tamarind-based sour soup loaded with pork, vegetables, and that unmistakable asim (sour kick). It’s light yet hearty, fresh yet deep—ideal for rainy days or anytime you want something soothing.
Filipinos swear by it when they’re sick, homesick, or just tired—it always hits the spot. Serve it with rice and spoonfuls of broth for a full meal.
Why This Recipe Works
- Tamarind gives it a refreshing sourness
- Simmered pork becomes fall-apart tender
- Veggies soak up all the broth flavor
- Warms you up without being heavy
Ingredient Swap Ideas
- Use sinigang mix or fresh tamarind
- Swap pork with shrimp, fish, or beef
- Add kangkong (water spinach) or green beans
- Try green mango or calamansi for different souring
Ingredients
- 2 lbs pork ribs or belly, chopped
- 1 onion, quartered
- 2 tomatoes, quartered
- 6 cups water
- 1 packet sinigang mix or ½ cup tamarind pulp
- 1 cup daikon radish, sliced
- 1 cup long beans or green beans
- 1 cup bok choy or spinach
- 2 pcs green chili (optional)
- Fish sauce, to taste
Instructions
- Boil pork with onion and tomatoes for 30–40 minutes until tender. Skim off scum.
- Add tamarind mix or pulp. Simmer 10 minutes.
- Add vegetables and cook until just tender.
- Season with fish sauce. Serve hot with rice.
6. Pork BBQ Skewers (Filipino-style)
You know it’s a celebration when these show up on the grill. Filipino pork BBQ skewers are sweet, smoky, and just the right amount of sticky. The marinade blends banana ketchup, soy sauce, garlic, and sugar—classic Pinoy flavor that caramelizes beautifully over charcoal.
These skewers aren’t just for backyard cookouts. You’ll find them at birthday parties, street food stalls, even packed in foil for baon (lunch to go). The smell alone will make your mouth water before they even hit the plate.
Why This Recipe Works
- Sweet-savory marinade creates perfect char and stickiness
- Pork stays juicy thanks to overnight marination
- Easy to grill or broil, no special tools needed
- Great party food or weeknight meal with rice
Ingredient Swap Ideas
- Use pork shoulder for a cheaper, tender cut
- Swap banana ketchup with regular or tomato-based with sugar
- Add chili flakes to the marinade for a spicier version
- Thread in pineapple chunks or bell pepper for variety
Ingredients
- 2 lbs pork shoulder or belly, thinly sliced
- ½ cup banana ketchup
- ¼ cup soy sauce
- ¼ cup brown sugar
- 6 cloves garlic, minced
- 1 tsp ground pepper
- 1 tbsp calamansi or lemon juice
- Bamboo skewers, soaked
Instructions
- Mix marinade ingredients in a bowl. Add pork and marinate for at least 4 hours or overnight.
- Thread pork onto skewers.
- Grill over medium heat or broil, turning often, until pork is cooked and edges are slightly charred.
- Brush with leftover marinade during cooking for extra glaze.
7. Pork Tocino
Pork tocino is Filipino breakfast at its sweetest. This cured meat is sugar-heavy, sticky, and deeply flavorful, usually pan-fried until caramelized and served with garlic rice and a fried egg—a classic tocilog plate.
Traditionally, it’s made by curing pork overnight with sugar, salt, and a splash of pineapple juice. You don’t need to be a butcher to make it work. Once you cook it low and slow, it turns into that glossy, reddish, candy-like pork that Pinoys grow up loving.
Why This Recipe Works
- No special curing salts or tools needed
- Sweet-salty flavor is totally addicting
- Cooks quickly for easy breakfasts
- Stores well—great for making in batches
Ingredient Swap Ideas
- Use chicken thighs for chicken tocino
- Add annatto for natural red color
- Skip pineapple juice and use orange or calamansi instead
- Try chili powder for a sweet-heat twist
Ingredients
- 2 lbs pork shoulder or loin, thinly sliced
- ½ cup brown sugar
- 2 tbsp soy sauce
- ¼ cup pineapple juice
- 1 tsp salt
- 1 tsp minced garlic
Instructions
- Mix all ingredients and massage into pork.
- Cover and refrigerate for at least 24 hours.
- To cook, place pork in a non-stick pan with a splash of water.
- Simmer until water evaporates, then pan-fry until pork is caramelized and slightly crispy.
8. Crispy Pata
This one’s for the bold. Crispy pata is deep-fried pork leg—crunchy skin on the outside, meltingly soft meat underneath. It’s a centerpiece dish, usually reserved for parties or big gatherings, but every bite is worth the wait.
The trick is boiling the leg until tender, drying it completely, then deep-frying until it blisters and pops. Serve it with soy-vinegar dipping sauce and a big group to share it with. Or don’t—no one’s judging.
Why This Recipe Works
- Pork leg becomes incredibly tender when pre-boiled
- Deep-fried skin gives that signature crunch
- One of the most iconic celebration dishes
- Needs only simple dip to shine
Ingredient Swap Ideas
- Use pork hock for smaller portions
- Add star anise or bay leaf to the boil for more aroma
- Serve with lechon sauce for a richer dip
- Roast instead of frying for a lower-fat version
Ingredients
- 1 whole pork leg (pata)
- 1 tbsp salt
- 1 tsp peppercorns
- 4 cloves garlic
- 2 bay leaves
- Oil for deep frying
- Vinegar-soy dip for serving
Instructions
- Boil pork leg with salt, pepper, garlic, and bay leaves for 1–1.5 hours until tender.
- Let it cool and dry overnight.
- Deep-fry until golden and blistered. Be careful—oil will splatter!
- Serve chopped with dipping sauce on the side.
9. Binagoongan Baboy (Pork in Shrimp Paste)
This is one of those dishes you either grow up with—or wish you had. Pork binagoongan simmers chunks of pork in bagoong (fermented shrimp paste) until it’s bold, funky, and salty-sweet. It’s full of umami, and when paired with a mound of white rice? Unstoppable.
Don’t be scared of the shrimp paste. It mellows as it cooks and becomes the backbone of this rich, intensely savory dish. Add eggplant for extra bite or chili for a kick.
Why This Recipe Works
- Shrimp paste adds deep umami flavor
- Pork soaks in all the bold seasoning
- Pairs beautifully with plain rice
- You only need a few ingredients for huge impact
Ingredient Swap Ideas
- Add eggplant or okra to stretch it further
- Use less bagoong for milder taste
- Stir in coconut milk for a creamy variation
- Add green chilis for a spicy-salty kick
Ingredients
- 2 lbs pork belly, cut into chunks
- 2 tbsp shrimp paste (bagoong)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tomato, chopped
- 1 tsp sugar
- Optional: sliced green chili
Instructions
- Sauté garlic, onion, and tomato until softened.
- Add pork and cook until browned.
- Stir in shrimp paste and sugar. Add a splash of water.
- Simmer uncovered for 30–40 minutes until pork is tender and sauce is thick. Add chili if using.
10. Pork Sisig
Sisig is crispy, spicy, tangy pork chopped into tiny pieces and served sizzling—often with a raw egg cracked on top and calamansi on the side. Originally made from pig face (cheeks, ears, etc.), it’s now just as often done with pork belly or shoulder.
The contrast is everything here: crispy and soft, fatty and acidic, spicy and savory. It’s a pulutan (beer snack) that’s now a full-on meal, especially when served over garlic rice.
Why This Recipe Works
- Chopping the pork gives crispy bits in every bite
- Tangy dressing balances out the richness
- Totally customizable heat level
- Great for sharing—or not
Ingredient Swap Ideas
- Use pork belly for easier prep (instead of pig face)
- Add liver spread for classic flavor
- Swap mayo with egg yolk or calamansi juice
- Top with fried egg instead of raw
Ingredients
- 1 ½ lbs pork belly or shoulder
- 1 onion, minced
- 2 tbsp soy sauce
- 1 tbsp vinegar or calamansi juice
- 1 chili, sliced
- 1 tbsp mayonnaise (optional)
- 1 raw egg (optional, for topping)
Instructions
- Boil pork until tender. Then grill or pan-fry until browned and crisp.
- Chop finely.
- Mix with onion, soy, vinegar, chili, and mayo (if using).
- Serve on a sizzling plate and top with egg if desired.
11. Dinuguan (Savory Pork Blood Stew)
Dinuguan is rich, bold, and unlike anything else. This dark, savory stew is made with pork and pork blood, simmered with vinegar, garlic, and chilies. It has a thick, gravy-like sauce that’s slightly tangy, deeply meaty, and totally comforting once you get past its dramatic appearance.
Often served with fluffy white rice or soft puto (steamed rice cakes), it’s a dish with history—born from the desire to use every part of the animal and turn it into something deeply satisfying. It’s intense, yes, but also incredibly well-balanced.
Why This Recipe Works
- Vinegar cuts through the richness of the pork and blood
- Simmered slowly to mellow the flavor and deepen the color
- Bold, umami-packed taste that’s unmistakably Filipino
- Puto or rice makes the perfect pairing to balance it out
Ingredient Swap Ideas
- Use pork shoulder if you skip innards
- Add green chilies for mild heat or siling labuyo for fire
- Use lemon juice if vinegar isn’t available
- Try liver spread to deepen the flavor without blood
Ingredients
- 1 ½ lbs pork belly or shoulder, diced
- 1 cup pork blood
- 1 cup water
- ½ cup vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 green chilies, sliced (optional)
- Salt and pepper, to taste
Instructions
- Sauté garlic and onion until soft. Add pork and cook until lightly browned.
- Add vinegar and simmer uncovered for 10 minutes (don’t stir yet).
- Stir in water, cover, and simmer until pork is tender, about 30 minutes.
- Lower heat, add pork blood, and stir constantly until sauce thickens. Add chilies and season to taste.
12. Humba (Visayan-style Braised Pork)
Humba is like adobo’s sweeter, more aromatic cousin. It’s a slow-braised pork dish from the Visayas that combines soy sauce and vinegar with brown sugar, banana blossoms, garlic, and fermented black beans. The result? A sticky, melt-in-your-mouth stew with layers of sweet, salty, and savory flavor.
Served over rice and often topped with boiled eggs or saba bananas, humba is a celebration dish with comfort food roots. It simmers for hours but is totally worth the wait.
Why This Recipe Works
- Long braise makes the pork incredibly tender
- Sugar and vinegar balance each other out
- Black beans and garlic bring umami depth
- A traditional fiesta dish that also works for home cooking
Ingredient Swap Ideas
- Use pork hocks or ribs for variety
- Replace banana blossoms with saba slices or none at all
- Add star anise for a hint of licorice
- Swap fermented black beans for miso paste if needed
Ingredients
- 2 lbs pork belly, cut into chunks
- ½ cup soy sauce
- ¼ cup vinegar
- ¼ cup brown sugar
- 1 tbsp fermented black beans
- 5 cloves garlic, crushed
- 1 small handful dried banana blossoms (optional)
- 1 bay leaf
- 1 cup water
Instructions
- Sauté garlic until golden. Add pork and brown on all sides.
- Add soy sauce, vinegar, sugar, and water. Do not stir until vinegar cooks off.
- Add black beans, banana blossoms, and bay leaf.
- Simmer covered for 1.5–2 hours until pork is very tender and sauce is thick.
13. Inihaw na Liempo (Grilled Pork Belly)
Simple but never boring, inihaw na liempo is Filipino-style grilled pork belly at its finest. It’s marinated in a mixture of soy sauce, calamansi, garlic, and a touch of sugar—then grilled until the fat sizzles and the edges crisp up with that perfect smoky char.
It’s a summer weekend essential, especially when paired with spiced vinegar or toyomansi (soy and calamansi sauce). Serve it sliced thin with steamed rice and maybe a side of green mango salad.
Why This Recipe Works
- Fatty cut of pork becomes crispy on the outside, juicy inside
- The marinade hits salty, sweet, and tangy all in one
- Easy to prep ahead for grilling parties
- Charcoal grill adds that unbeatable smoky flavor
Ingredient Swap Ideas
- Use pork shoulder steaks or country-style ribs
- Replace calamansi with lemon or lime juice
- Add banana ketchup for a sweeter glaze
- Serve with pickled vegetables for contrast
Ingredients
- 2 lbs pork belly, sliced lengthwise
- ¼ cup soy sauce
- ¼ cup calamansi or lemon juice
- 1 tbsp brown sugar
- 5 cloves garlic, minced
- 1 tsp ground pepper
Instructions
- Mix marinade ingredients and coat pork belly slices. Let marinate at least 2 hours or overnight.
- Preheat grill to medium heat.
- Grill pork 5–7 minutes per side until nicely charred and cooked through.
- Slice and serve with vinegar dipping sauce or toyomansi.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.