Hey there, fellow food lovers! Have you ever craved the rich, melt-in-your-mouth goodness of pork belly? We’ve gathered 32 Filipino-inspired delights that transform this humble cut into spectacular meals. From crispy lechon kawali to savory adobo, these recipes bring comfort and excitement to your kitchen. Get ready to explore flavors that will have your taste buds dancing—let’s dive in!
Lechon Kawali with Spicy Vinegar Dip
Zesty and utterly irresistible, Lechon Kawali with Spicy Vinegar Dip brings the vibrant flavors of Filipino cuisine to your table with crackling, golden pork belly and a tangy, fiery dip that awakens the senses. This dish, a celebration of texture and taste, transforms humble ingredients into an elegant centerpiece perfect for gatherings or a special weeknight treat. Its crisp exterior and tender interior, paired with that signature dip, make it a standout favorite.
Ingredients
– 2 pounds pork belly, skin-on (I always look for a piece with even thickness for uniform cooking)
– 4 cups water (cold tap water works best to start)
– 2 tablespoons salt (I prefer fine sea salt for even distribution)
– 1 teaspoon whole black peppercorns (they add a subtle warmth)
– 4 cups vegetable oil (use a neutral oil like canola for high-heat frying)
– 1 cup white vinegar (this forms the base of our zesty dip)
– 3 cloves garlic, minced (freshly minced garlic gives the dip its punch)
– 1-2 red chili peppers, sliced (adjust based on your heat preference—I like two for a good kick)
– 1 tablespoon soy sauce (it adds depth and a touch of umami to the dip)
– 1 teaspoon sugar (a pinch balances the acidity perfectly)
Instructions
1. In a large pot, combine the pork belly, water, salt, and black peppercorns, ensuring the pork is fully submerged.
2. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 45 minutes until the pork is tender but not falling apart.
3. Remove the pork from the pot and pat it completely dry with paper towels; this step is crucial for achieving a crisp skin later.
4. Let the pork cool to room temperature, then place it on a plate, cover loosely, and refrigerate for at least 4 hours or overnight to dry out the skin further.
5. In a small bowl, whisk together the white vinegar, minced garlic, sliced red chili peppers, soy sauce, and sugar to make the spicy vinegar dip; set it aside to allow the flavors to meld.
6. Heat the vegetable oil in a deep, heavy pot or Dutch oven to 375°F, using a candy thermometer to monitor the temperature accurately.
7. Carefully lower the chilled pork belly into the hot oil, skin-side down, and fry for 8-10 minutes until the skin is golden brown and crackling.
8. Flip the pork using tongs and fry for another 5-7 minutes until the other side is equally golden and crispy.
9. Remove the pork from the oil and drain on a wire rack set over a baking sheet to keep it crisp; avoid paper towels, which can make it soggy.
10. Let the lechon kawali rest for 5 minutes, then slice it into bite-sized pieces and serve immediately with the prepared spicy vinegar dip.
Effortlessly elegant, this dish delights with its contrast of textures—the shatteringly crisp skin gives way to succulent, flavorful meat beneath. The spicy vinegar dip cuts through the richness with its bright, tangy notes, making each bite a harmonious balance. For a creative twist, serve it over steamed jasmine rice with a side of pickled vegetables to round out the meal.
Crispy Pork Belly Adobo
Fusing the rich heritage of Filipino cuisine with modern culinary techniques, this Crispy Pork Belly Adobo transforms a beloved classic into an extraordinary dining experience. The marriage of savory soy, tangy vinegar, and aromatic spices creates a symphony of flavors that will captivate your palate from the very first bite. Each piece of pork belly emerges with a crackling exterior and succulent interior, making it impossible to resist.
Ingredients
– 2 pounds pork belly, skin-on (I always ask my butcher for the thickest cut available)
– 1 cup soy sauce (use a high-quality brand for deeper flavor)
– 1 cup white vinegar
– 8 cloves garlic, crushed (freshly crushed releases the most aromatic oils)
– 2 bay leaves
– 1 tablespoon whole black peppercorns
– 1 tablespoon brown sugar
– 2 cups water
– 2 tablespoons vegetable oil (for that perfect sear)
Instructions
1. Pat the pork belly completely dry with paper towels—this is crucial for achieving maximum crispiness.
2. Score the pork skin in a crosshatch pattern, cutting about 1/4 inch deep without reaching the meat.
3. Combine soy sauce, vinegar, crushed garlic, bay leaves, peppercorns, brown sugar, and water in a large Dutch oven.
4. Submerge the pork belly in the marinade, ensuring the skin side remains above the liquid.
5. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
6. Cover and simmer for 90 minutes until the pork is tender but not falling apart.
7. Remove the pork from the braising liquid and place it on a wire rack set over a baking sheet.
8. Refrigerate uncovered for at least 4 hours or overnight to dry the skin completely—this step is non-negotiable for crackling perfection.
9. Preheat your oven to 400°F (205°C) and position a rack in the center.
10. Brush the pork skin lightly with vegetable oil and rub generously with coarse salt.
11. Roast for 40-45 minutes until the skin blisters and turns golden brown and crispy.
12. Let the pork rest for 10 minutes before slicing into serving portions.
Yieldingly tender beneath its glass-like crust, this adobo offers a textural masterpiece that contrasts beautifully with steamed jasmine rice. The complex umami notes from the extended braising permeate every fiber of the meat, while the crispy skin provides a satisfying crunch that elevates the entire dish. For an unforgettable presentation, serve it family-style on a large platter garnished with fresh cilantro and sliced chilies, allowing guests to appreciate both the visual appeal and layered flavors.
Filipino-Style Pork Belly Sinigang
Perfectly balancing tangy and savory notes, this Filipino-style pork belly sinigang offers a comforting embrace of tropical flavors that will transport your senses to the islands with every spoonful. The tender pork belly melts in your mouth while the tamarind broth provides a refreshing acidity that awakens the palate.
Ingredients
– 2 lbs pork belly, cut into 1-inch cubes (I find this size renders the fat perfectly)
– 8 cups water (cold water starts the broth cleaner)
– 1 large onion, quartered (yellow onions add sweetness that balances the sourness)
– 2 large tomatoes, quartered (ripe roma tomatoes are my preference for their meaty texture)
– 1 package (1.41 oz) sinigang mix (I use the tamarind powder version for consistent tang)
– 1 bunch fresh spinach (about 4 cups, added last to retain vibrant green color)
– 2 long green chilies (siling haba)
– 1 tbsp fish sauce (patis)
– 1 tsp whole black peppercorns
Instructions
1. Place pork belly cubes in a large pot and cover with 8 cups cold water.
2. Bring to a boil over high heat, then immediately reduce to a simmer at 200°F.
3. Skim off any gray foam that rises to the surface during the first 10 minutes of simmering.
4. Add quartered onion, tomatoes, and whole black peppercorns to the pot.
5. Simmer uncovered for 45 minutes until pork is fork-tender (tip: maintain a gentle bubble rather than a rolling boil).
6. Stir in the entire package of sinigang mix until completely dissolved.
7. Add fish sauce and taste the broth, adjusting with more sinigang mix if desired for extra tang.
8. Add whole green chilies and simmer for 5 more minutes.
9. Turn off the heat and immediately stir in fresh spinach until just wilted, about 1 minute.
Each spoonful delivers a harmonious contrast between the rich, fatty pork and the bright, tangy broth that tingles on the tongue. The spinach provides a fresh, earthy note that cuts through the richness, while the chilies offer a subtle heat that builds with each bite. Serve this steaming hot in deep bowls with a side of jasmine rice to soak up every last drop of the magnificent broth.
Grilled Inihaw na Liempo
Exquisitely marinated and perfectly charred, this Filipino grilled pork belly brings the vibrant flavors of Southeast Asia to your backyard barbecue. Each succulent slice offers a harmonious balance of savory, sweet, and smoky notes that will transport your taste buds to tropical shores. This dish showcases how simple ingredients can create extraordinary depth when treated with care and patience.
Ingredients
- 2 lbs pork belly slices, about 1-inch thick (I find this thickness gives the ideal meat-to-fat ratio)
- ½ cup soy sauce (use a good quality brand for deeper umami flavor)
- ¼ cup calamansi juice or fresh lime juice (calamansi adds authentic Filipino brightness)
- 3 tbsp brown sugar (this creates that beautiful caramelized crust)
- 6 garlic cloves, minced (freshly minced makes all the difference)
- 1 tsp freshly ground black pepper (I always grind mine right before using)
- 2 tbsp cooking oil (a neutral oil like avocado works perfectly)
- 1 tsp salt (for final seasoning right off the grill)
Instructions
- Combine soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper in a large bowl, whisking until the sugar completely dissolves.
- Add pork belly slices to the marinade, ensuring each piece is fully coated on both sides.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight—marinating overnight truly maximizes flavor penetration.
- Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
- Remove pork from marinade, letting excess drip off while reserving the marinade for basting.
- Place pork belly slices on the hot grill, cooking for 6-8 minutes per side until well-charred grill marks appear.
- Brush reserved marinade onto the pork during the last 2 minutes of cooking each side—this builds layers of flavor and creates a glossy finish.
- Transfer grilled pork to a clean plate and immediately sprinkle with salt while still hot to enhance the natural flavors.
- Let the pork rest for 5 minutes before slicing to allow juices to redistribute evenly throughout the meat.
Vibrant and utterly satisfying, the pork emerges with a crackling-crisp exterior that gives way to tender, juicy meat beneath. The caramelized edges provide subtle sweetness against the savory garlic-soy marinade, creating a complex flavor profile that lingers beautifully. Serve this masterpiece sliced over steamed jasmine rice with a side of tangy atchara pickle for contrasting texture and brightness, or chop into bite-sized pieces for irresistible appetizer skewers at your next gathering.
Pork Belly Sisig with Calamansi
Perfectly balancing rich, savory notes with bright citrus accents, this Pork Belly Sisig with Calamansi transforms humble ingredients into an elegant Filipino-inspired dish that’s both comforting and sophisticated. Prepared with crispy pork belly and the vibrant tang of calamansi, it’s a celebration of texture and flavor that feels right at home on any modern table. I love serving this as a stunning appetizer or main course for gatherings where bold, memorable dishes take center stage.
Ingredients
– 1 lb pork belly, skin scored (I find scoring helps render that perfect crispiness)
– 2 tbsp soy sauce (use a good-quality one for deeper flavor)
– 1 tbsp calamansi juice, freshly squeezed (it’s worth seeking out fresh calamansi for that authentic zing)
– 1 small onion, finely diced (yellow onions work best here for sweetness)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference)
– 1 bird’s eye chili, thinly sliced (adjust to your heat preference, but I like a little kick)
– 1 tbsp vegetable oil (a neutral oil like canola ensures the pork flavor shines)
– Salt and black pepper to taste (I always use coarse sea salt for better control)
Instructions
1. Preheat your oven to 375°F to ensure even cooking for the pork belly.
2. Pat the pork belly dry with paper towels—this step is crucial for achieving a crispy skin.
3. Score the skin of the pork belly in a crosshatch pattern, about 1/4 inch deep, to help fat render out.
4. Rub the pork belly evenly with soy sauce, calamansi juice, salt, and black pepper, massaging into the scores.
5. Place the pork belly skin-side up on a wire rack set over a baking sheet to allow air circulation.
6. Roast in the preheated oven for 45-50 minutes, or until the skin is golden brown and crispy.
7. Remove from oven and let rest for 10 minutes; this allows juices to redistribute for tender meat.
8. While resting, heat vegetable oil in a skillet over medium heat until shimmering.
9. Sauté diced onion and minced garlic for 3-4 minutes until fragrant and softened.
10. Dice the rested pork belly into 1/2-inch cubes, including the crispy skin.
11. Add pork belly cubes to the skillet and cook for 2-3 minutes to warm through and combine flavors.
12. Stir in sliced bird’s eye chili and cook for another minute to infuse heat.
13. Serve immediately while hot for the best texture and aroma.
But what truly sets this dish apart is the irresistible contrast: the crackling crispness of the pork skin against the tender, juicy meat, all elevated by the bright, citrusy punch of calamansi. For a creative twist, try serving it in lettuce cups or alongside steamed rice to soak up every last bit of that savory sauce, making each bite a harmonious blend of Filipino tradition and modern flair.
Braised Pork Binagoongan with Eggplant
Delightfully complex yet deeply comforting, this Filipino classic transforms humble pork shoulder into a rich, savory masterpiece through slow braising in a tangy shrimp paste sauce. During the cooler months, I find myself returning to this dish repeatedly—its bold umami flavors and tender texture never fail to satisfy. The addition of silky eggplant provides a beautiful contrast that makes each bite truly memorable.
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (I prefer well-marbled cuts for maximum tenderness)
– 3 tbsp shrimp paste (look for the bottled Filipino variety—it has the perfect balance of saltiness and funk)
– 1 large eggplant, cut into 1-inch cubes (about 4 cups)
– 1 cup coconut vinegar (this milder vinegar won’t overpower the other flavors)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 medium onion, diced
– 2 cups water
– 2 tbsp vegetable oil
– 1 tsp black pepper
Instructions
1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add pork cubes in a single layer and sear until deeply browned on all sides, approximately 8-10 minutes total—work in batches to avoid steaming.
3. Reduce heat to medium and add minced garlic and diced onion, sautéing until fragrant and translucent, about 3 minutes.
4. Stir in shrimp paste and cook for 1 minute until aromatic, being careful not to burn it.
5. Pour in coconut vinegar and scrape the bottom of the pot to incorporate all the browned bits—this builds incredible depth of flavor.
6. Add water and black pepper, then bring to a gentle boil before reducing to a simmer.
7. Cover and braise for 1 hour and 15 minutes at a steady simmer, stirring occasionally until pork is fork-tender.
8. Add eggplant cubes and continue cooking uncovered for 15 minutes until eggplant is soft but still holds its shape.
9. Simmer for 5 more minutes to allow the sauce to reduce slightly to a rich, coating consistency.
A harmonious blend of textures awaits—the meltingly tender pork contrasts beautifully with the soft eggplant in the pungent, savory sauce. For an authentic experience, serve it alongside steamed jasmine rice to balance the intense flavors, or try it with crusty bread to soak up every last drop of the incredible sauce.
Pork Belly Kare-Kare with Peanut Sauce
Zesty and deeply comforting, this Filipino-inspired pork belly kare-kare features tender meat simmered in a rich, velvety peanut sauce that clings beautifully to every bite. The combination of savory pork, earthy annatto, and nutty undertakes creates a symphony of flavors perfect for special gatherings or a luxurious weeknight dinner.
Ingredients
– 2 lbs pork belly, cut into 1-inch cubes (I find this size ensures even cooking and optimal tenderness)
– 1 cup smooth peanut butter (use a good-quality brand for the creamiest sauce)
– 1 large onion, finely chopped (yellow onions work best for their subtle sweetness)
– 4 cloves garlic, minced (freshly minced garlic adds the most aromatic punch)
– 2 tbsp annatto powder (this gives the dish its signature vibrant color and mild earthy flavor)
– 4 cups water (filtered water is my preference to avoid any off-flavors)
– 2 tbsp fish sauce (this adds umami depth; adjust if you prefer a less salty profile)
– 1 tbsp vegetable oil (a neutral oil like canola ensures the other flavors shine)
– Salt to taste (I always start with a pinch and adjust after simmering)
Instructions
1. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned, as burnt garlic can turn bitter.
4. Add the pork belly cubes to the pot and sear for 6-8 minutes, turning occasionally, until all sides are golden brown to develop a deep flavor base.
5. Sprinkle in the annatto powder and stir continuously for 1 minute to toast slightly and release its color.
6. Pour in 4 cups water and 2 tbsp fish sauce, then bring to a boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes until the pork is fork-tender, checking occasionally to ensure it doesn’t dry out.
8. Skim off any excess fat from the surface with a spoon for a cleaner sauce, a tip I always follow to balance richness.
9. Whisk in 1 cup smooth peanut butter until fully incorporated and the sauce is smooth and thickened, about 3-4 minutes.
10. Season with salt to taste, simmer uncovered for another 5 minutes to meld the flavors, then remove from heat.
Lusciously creamy with a subtle nutty sweetness, the peanut sauce envelops the melt-in-your-mouth pork belly, creating a harmonious blend of textures. Serve it over steamed jasmine rice to soak up every bit of the rich sauce, or alongside crisp vegetables for a contrasting crunch that elevates this comforting dish to new heights.
Honey Garlic Filipino Pork Belly Bites
Glistening with a caramelized glaze that captures the essence of sweet and savory harmony, these Honey Garlic Filipino Pork Belly Bites are an irresistible appetizer that marries the richness of pork belly with the aromatic punch of garlic and the subtle sweetness of honey. Perfectly bite-sized and ideal for sharing, they offer a delightful contrast of crispy edges and tender, melt-in-your-mouth interiors that will have everyone reaching for more.
Ingredients
– 1.5 lbs pork belly, cut into 1-inch cubes (I find this size ensures even cooking and a perfect bite)
– 1/4 cup honey (use a good-quality, raw honey for the best flavor depth)
– 3 tbsp soy sauce (I prefer low-sodium to control the saltiness)
– 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on your pork belly’s salt content)
– 2 tbsp water (for deglazing and creating a smooth sauce)
Instructions
1. Pat the pork belly cubes dry with paper towels to ensure they crisp up nicely when cooked.
2. In a medium bowl, combine honey, soy sauce, minced garlic, olive oil, black pepper, and salt, whisking until smooth.
3. Add the pork belly cubes to the bowl, tossing to coat them evenly in the marinade, and let sit for 15 minutes at room temperature for the flavors to meld.
4. Heat a large skillet over medium-high heat until hot, about 2 minutes, then add the marinated pork belly cubes in a single layer, reserving the excess marinade.
5. Sear the pork belly for 4-5 minutes per side, turning occasionally, until golden brown and crispy on all sides.
6. Reduce the heat to medium-low and pour the reserved marinade into the skillet, along with 2 tbsp of water, stirring to deglaze the pan and coat the pork.
7. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens and clings to the pork bites.
8. Remove from heat and let rest for 2 minutes before serving to allow the sauce to set.
Not only do these bites boast a satisfying crunch giving way to succulent meat, but their glossy, sticky glaze delivers a burst of umami and sweetness that is utterly addictive. Serve them over steamed jasmine rice for a simple meal or skewer them with fresh pineapple chunks for a playful, tropical twist that elevates any gathering.
Bicol Express with Creamy Coconut Sauce
Warm, spicy, and luxuriously creamy, this Bicol Express with Creamy Coconut Sauce is a Filipino classic reimagined for the modern kitchen, offering a perfect balance of heat and richness that will transport your taste buds straight to the tropics. With tender pork simmered in coconut milk and chilies, it’s a dish that feels both comforting and exotic, ideal for a weeknight dinner that doesn’t skimp on flavor. I love how the creamy sauce clings to every bite, making it utterly irresistible.
Ingredients
– 1 lb pork shoulder, cut into 1-inch cubes (I find this cut stays tender and juicy)
– 1 cup full-fat coconut milk (don’t skimp—this is key for creaminess)
– 2 tbsp vegetable oil (a neutral oil works best here to let the flavors shine)
– 4 Thai chilies, sliced (adjust to your heat preference, but they add a lovely kick)
– 3 cloves garlic, minced (fresh is always my go-to for maximum aroma)
– 1 small onion, diced (yellow onions add a subtle sweetness)
– 1 tbsp shrimp paste (it might smell strong, but it deepens the umami beautifully)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 1/2 cup water (to help simmer everything to perfection)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 small diced onion and sauté for 3–4 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 1 minute until golden but not browned.
4. Tip: To prevent garlic from burning, keep the heat moderate and stir frequently.
5. Add 1 lb pork shoulder cubes and cook for 5–6 minutes, stirring occasionally, until lightly browned on all sides.
6. Mix in 1 tbsp shrimp paste and cook for 1 minute to meld the flavors.
7. Pour in 1 cup coconut milk and 1/2 cup water, then bring to a gentle simmer.
8. Reduce heat to low, cover the skillet, and simmer for 25–30 minutes until the pork is tender.
9. Tip: Simmering low and slow ensures the pork absorbs all the creamy goodness without toughening.
10. Uncover, add 4 sliced Thai chilies and 1 tsp salt, and simmer for another 5 minutes until the sauce thickens slightly.
11. Tip: For a smoother sauce, you can blend a portion of it briefly, but I love the rustic texture.
12. Remove from heat and let it rest for 2–3 minutes before serving.
But the real magic lies in the velvety coconut sauce that coats each piece of pork, with a subtle heat from the chilies that builds with every bite. Serve it over steamed jasmine rice to soak up every drop, or get creative by pairing it with crispy fried plantains for a sweet contrast that highlights its tropical roots.
Pork Belly Hamonado with Pineapple
Tender, succulent pork belly meets the sweet tang of pineapple in this Filipino-inspired masterpiece that transforms humble ingredients into an extraordinary feast. This Hamonado recipe balances rich, savory notes with tropical brightness, creating a dish that feels both comforting and celebratory. The slow braising process allows the flavors to meld beautifully, resulting in meat that practically melts at the touch of a fork.
Ingredients
– 2 pounds pork belly, cut into 1-inch cubes (I find this size perfect for even cooking)
– 1 cup pineapple juice (use fresh-squeezed if possible for brighter flavor)
– 1/2 cup soy sauce (I prefer low-sodium to control saltiness)
– 1/4 cup brown sugar, packed
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1 tablespoon vegetable oil
– 1 cup pineapple chunks (canned works well, but drain thoroughly)
– 1 teaspoon black peppercorns
– 2 bay leaves
Instructions
1. Pat dry pork belly cubes thoroughly with paper towels—this ensures proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear pork belly in single layer until golden brown on all sides, approximately 3-4 minutes per side.
4. Reduce heat to medium and add minced garlic, cooking until fragrant, about 30 seconds.
5. Pour in pineapple juice and soy sauce, scraping browned bits from bottom of pot.
6. Add brown sugar, black peppercorns, and bay leaves, stirring until sugar dissolves.
7. Bring mixture to a gentle simmer, then immediately reduce heat to low.
8. Cover pot tightly and braise for 1.5 hours, maintaining a bare simmer at 200°F.
9. Uncover and add pineapple chunks, simmering uncovered for additional 30 minutes.
10. Remove bay leaves and skim excess fat from surface before serving.
Glazed to perfection, the pork belly achieves a caramelized exterior that gives way to impossibly tender meat beneath. Serve this glorious dish over steamed jasmine rice to soak up the exquisite sauce, or shred it for incredible tacos with pickled onions and fresh cilantro.
Filipino-Style Pork Belly BBQ Skewers
Yielded from generations of Filipino culinary tradition, these pork belly skewers offer a perfect harmony of sweet, savory, and smoky flavors that will transport your taste buds straight to a bustling Manila street food stall. Marinated in a vibrant blend of soy, citrus, and spices, each tender cube of pork belly caramelizes beautifully over the grill, creating an irresistible glaze that’s both sticky and sophisticated.
Ingredients
– 2 pounds pork belly, cut into 1-inch cubes (I find slightly frozen pork belly easier to slice neatly)
– ¾ cup soy sauce (use a good-quality brand like Kikkoman for deeper flavor)
– ½ cup banana ketchup (this sweet, tangy condiment is essential for authentic color and taste)
– ¼ cup brown sugar, packed (dark brown sugar adds a richer molasses note)
– 3 cloves garlic, minced (freshly minced garlic infuses the marinade best)
– 2 tablespoons calamansi or lime juice (I prefer calamansi for its distinct tropical acidity)
– 1 tablespoon vegetable oil (a neutral oil helps prevent sticking on the grill)
– 1 teaspoon black pepper, freshly ground
– 8-10 bamboo skewers, soaked in water for 30 minutes (soaking prevents charring)
Instructions
1. In a large bowl, combine ¾ cup soy sauce, ½ cup banana ketchup, ¼ cup brown sugar, 3 cloves minced garlic, 2 tablespoons calamansi juice, and 1 teaspoon black pepper, whisking until the sugar fully dissolves.
2. Add 2 pounds pork belly cubes to the marinade, tossing thoroughly to coat each piece, then cover and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
3. Thread the marinated pork belly onto 8-10 pre-soaked bamboo skewers, leaving a small space between cubes for even cooking.
4. Preheat an outdoor grill or grill pan to medium-high heat, about 375°F, and lightly grease the grates with 1 tablespoon vegetable oil to prevent sticking.
5. Place the skewers on the grill and cook for 5-7 minutes per side, turning occasionally, until the pork develops a charred, caramelized crust and reaches an internal temperature of 145°F.
6. Brush the skewers with any remaining marinade during the last 2 minutes of grilling to enhance the glossy finish.
7. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.
A symphony of textures awaits—crispy, rendered edges give way to succulent, melt-in-your-mouth pork, while the sweet-savory glaze lingers delightfully. Serve these skewers over steamed jasmine rice with a side of atchara (pickled papaya) for a traditional touch, or slice the meat into salads for a modern twist.
Pork Belly Tapa with Garlic Rice
Perfectly marbled pork belly transforms into a succulent Filipino-inspired tapa, crisped to golden perfection and served alongside fragrant garlic rice—a dish that balances rich umami with aromatic simplicity. This elegant yet approachable recipe brings restaurant-quality flavors to your home kitchen with surprisingly straightforward techniques.
Ingredients
– 1.5 lbs pork belly, sliced into ¼-inch strips (I find slightly frozen pork belly easier to slice neatly)
– ¼ cup soy sauce (use a good-quality brand for deeper flavor)
– 2 tbsp brown sugar
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp black pepper, freshly ground
– 2 cups jasmine rice, uncooked (my favorite for its floral aroma)
– 4 cloves garlic, thinly sliced
– 2 tbsp neutral oil, such as avocado oil (high smoke point is key)
– 2 tbsp butter, unsalted (for that rich finish)
– 2 green onions, thinly sliced (for garnish)
– 2 eggs, large (room temperature eggs fry more evenly)
Instructions
1. Combine 1.5 lbs pork belly strips, ¼ cup soy sauce, 2 tbsp brown sugar, 4 cloves minced garlic, and 1 tsp black pepper in a bowl.
2. Marinate the pork belly for at least 30 minutes at room temperature, or up to 4 hours refrigerated for deeper flavor penetration.
3. Rinse 2 cups jasmine rice under cold water until the water runs clear to remove excess starch.
4. Cook the rice according to package instructions or using a rice cooker until fluffy and tender.
5. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering, about 350°F.
6. Add the marinated pork belly strips in a single layer, working in batches to avoid overcrowding.
7. Cook the pork for 3-4 minutes per side until caramelized and crispy, adjusting heat to prevent burning.
8. Transfer the cooked pork to a plate lined with paper towels to drain excess grease.
9. In the same skillet, reduce heat to medium and add 1 tbsp neutral oil and 2 tbsp butter.
10. Sauté 4 cloves thinly sliced garlic for 1-2 minutes until fragrant and lightly golden, stirring constantly.
11. Add the cooked jasmine rice to the skillet, tossing to coat evenly with the garlic butter mixture.
12. Season the garlic rice with a pinch of salt and cook for 2-3 minutes until heated through.
13. In a separate non-stick skillet, fry 2 eggs sunny-side up over medium heat until the whites are set but yolks are still runny, about 3 minutes.
14. Divide the garlic rice among serving plates, top with crispy pork belly tapa, and garnish with sliced green onions.
15. Place a fried egg on top of each serving, allowing the yolk to drizzle over the dish when broken.
Flawlessly crispy pork belly contrasts with the soft, garlic-infused rice, while the runny egg yolk adds a luxurious silkiness that ties everything together. Serve this immediately with a side of pickled vegetables or a fresh cucumber salad to cut through the richness, making it perfect for brunch or a comforting dinner.
Conclusion
From crispy lechon to tender adobo, these 32 pork belly recipes bring authentic Filipino flavors to your kitchen. We hope you found inspiration to try something new! Share your favorite dish in the comments and pin this article on Pinterest to save for your next cooking adventure. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
