Bagnet

You'll Need:
  • 2 kilos pork belly (liempo)
  • 4 cups water
  • 1/4 cup salt
  • 1 liter cooking oil

What to Do:
  1.  Boil and simmer pork (skin side up) in water with salt for 45 minutes or until tender in moderate heat.
  2. Drain and air cool overnight.
  3. Heat oil in a deep fryer over high fire.
  4. Fry pork until golden brown in color and crispy.

Pork Adobo

You'll Need

  • 6 cloves garlic, minced 
  • 1/2 kilo pork, cut into cubes 
  • salt and ground pepper 
  • 1/2 cup water 
  • 1/3 cup white vinegar 
  • 1/3 cup soy sauce 
  • 3-4 bay leaves (aka laurel) 
  • 1/2 tsp peppercorn 
  • oil


What to Do:

  1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. 
  2. Cook while stirring occasionally until half-cooked, about 15 minutes. 
  3. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. 
  4. Simmer for about 20 minutes or until pork is done and sauce is almost dry. Serve with rice.

Lechon Kawali

 You'll Need:
  • 1 kg pork belly with skin, whole
  • 2 liters water for boiling
  • Oil
  • Water for sprinkling

What to Do:
  1. Boil pork belly and onion in a stockpot then lower heat to medium and simmer for until pork is just tender. (Not  too soft; it won’t be crisp when fried). Drain pork. Pat with paper towels until very dry.
  2. Heat oil in a large frying pan until very hot. Carefully put pork belly in the hot oil, skin side down. The oil will spatter so be sure to have a cover handy. Reduce heat to medium. Cook pork until skin is almost brown.
  3. Turn pork over, so skin is up. Brown other side of pork. Sprinkle some water on the skin of the pork to make blisters form on the pork skin and make it crispy. Turn pork over so skin is down again. Continue cooking until skin is golden brown. Remove from pan and drain on paper towels. Slice and serve.