Welcome to a flavorful journey through Filipino cuisine! If you’re craving rich, savory comfort food, you’re in the right place. Pork belly—crispy, tender, and bursting with flavor—is the star of these 34 mouthwatering recipes. From classic adobo to sizzling sisig, we’ve gathered dishes that will bring the vibrant tastes of the Philippines right to your kitchen. Let’s dive in and discover your new favorite meal!
Lechon Kawali
Kick your weeknight dinner up a notch with this crispy Filipino pork belly. Lechon Kawali delivers golden, crackling skin and juicy meat in every bite—no special equipment needed. Get ready to fry your way to flavor town.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Pork belly – 2 lbs
– Salt – 1 tbsp
– Black peppercorns – 1 tsp
– Bay leaves – 2
– Water – 6 cups
– Vegetable oil – 4 cups
Instructions
1. Place the pork belly in a large pot.
2. Add the salt, black peppercorns, bay leaves, and water to the pot.
3. Bring the water to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 45 minutes.
5. Remove the pork belly from the pot and pat it completely dry with paper towels.
6. Let the pork belly air-dry on a wire rack for 10 minutes.
7. Score the pork skin with a sharp knife in a crosshatch pattern.
8. Heat the vegetable oil in a large, heavy pot to 350°F.
9. Carefully lower the pork belly into the hot oil, skin-side down.
10. Fry for 5 minutes without moving it to let the skin crisp.
11. Use tongs to flip the pork belly.
12. Fry the other side for 5 minutes.
13. Transfer the pork belly to a wire rack to drain for 5 minutes.
14. Slice the pork belly into 1-inch pieces.
That shatteringly crisp skin gives way to tender, flavorful meat underneath. Try serving it with a spicy vinegar dip or over garlic fried rice for a complete meal.
Filipino-Style Pork Sisig
Brace yourself for a flavor bomb that’s crispy, tangy, and totally addictive. This sizzling pork dish packs a punch with every bite—perfect for game day or a weeknight craving. Get ready to level up your dinner routine in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork belly – 1 lb
– Onion – 1 medium
– Garlic – 4 cloves
– Soy sauce – ¼ cup
– Calamansi juice – 3 tbsp
– Mayonnaise – ½ cup
– Chili pepper – 1 piece
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Cooking oil – 2 tbsp
Instructions
1. Boil the pork belly in a pot of water for 20 minutes until tender, then drain and let it cool completely.
2. Dice the cooled pork belly into ½-inch cubes and set aside.
3. Heat 2 tbsp of cooking oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the pork cubes to the skillet and cook for 10–12 minutes, stirring occasionally, until golden brown and crispy on all sides.
5. Mince the garlic and finely chop the onion while the pork cooks to save time.
6. Transfer the crispy pork to a plate and drain excess oil from the skillet, leaving about 1 tbsp behind.
7. Sauté the minced garlic in the skillet for 1 minute until fragrant, then add the chopped onion and cook for 3–4 minutes until translucent.
8. Return the crispy pork to the skillet and reduce the heat to medium.
9. Pour in ¼ cup soy sauce and 3 tbsp calamansi juice, stirring to coat the pork evenly for 2 minutes.
10. Mix in ½ cup mayonnaise until the pork is fully coated and glossy, about 1 minute.
11. Finely chop the chili pepper and add it to the skillet with ½ tsp salt and ¼ tsp black pepper, stirring for 1 more minute.
12. Serve immediately on a sizzling plate or in a hot cast-iron skillet to keep it crispy.
Fragrant garlic and tangy calamansi meld with rich pork for a crackling texture that’s both juicy and crisp. Top it with a fried egg or scoop it onto warm rice to soak up every savory drop—this dish shines as a shareable appetizer or hearty main.
Adobo with Pork Belly
Unexpectedly crave-worthy, this Filipino classic gets a pork belly upgrade. Sear that fat, simmer in tangy-savory sauce, and get ready to devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Pork belly – 2 lbs
– Soy sauce – ½ cup
– White vinegar – ⅓ cup
– Garlic – 8 cloves
– Bay leaves – 3
– Whole black peppercorns – 1 tbsp
– Water – 1 cup
– Brown sugar – 1 tbsp
Instructions
1. Cut pork belly into 1-inch cubes.
2. Mince garlic.
3. Heat a large pot over medium-high heat.
4. Add pork belly cubes.
5. Sear pork for 8–10 minutes until browned on all sides.
6. Add minced garlic to the pot.
7. Sauté garlic for 1 minute until fragrant.
8. Pour in soy sauce and white vinegar.
9. Add bay leaves and whole black peppercorns.
10. Pour in water.
11. Stir in brown sugar.
12. Bring mixture to a boil.
13. Reduce heat to low.
14. Cover pot with a lid.
15. Simmer for 60 minutes.
16. Uncover the pot.
17. Continue simmering for 20–30 minutes until sauce reduces and thickens.
18. Remove bay leaves.
19. Serve immediately.
Fall-apart tender pork belly soaks up that bold, tangy sauce. The fat renders perfectly, creating a rich, sticky glaze. Serve it over steamed rice with a fried egg on top for the ultimate comfort bowl.
Sinuglaw with Grilled Pork Belly
Mash up Filipino beach vibes with backyard BBQ energy. This sinuglaw with grilled pork belly is a tangy, smoky, and refreshing collision of flavors that’s perfect for your next gathering.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– Pork belly – 1 lb
– White vinegar – ½ cup
– Soy sauce – ¼ cup
– Calamansi juice – 3 tbsp
– Ginger – 1 tbsp, minced
– Garlic – 3 cloves, minced
– Red onion – ½ cup, thinly sliced
– Cucumber – 1 cup, diced
– Tomato – 1 cup, diced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooking oil – 1 tbsp
Instructions
1. Combine vinegar, soy sauce, calamansi juice, minced ginger, and minced garlic in a bowl to make the marinade.
2. Slice pork belly into ½-inch thick strips and place in a separate bowl.
3. Pour half of the marinade over the pork belly, reserving the other half. Add ½ tsp salt and ¼ tsp black pepper to the pork. Marinate for 15 minutes at room temperature.
4. Preheat a grill or grill pan to medium-high heat, about 400°F. Lightly oil the grates with cooking oil.
5. Grill the pork belly strips for 5-7 minutes per side until charred and the internal temperature reaches 145°F.
6. Transfer grilled pork to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.
7. In a large mixing bowl, combine diced cucumber, diced tomato, and thinly sliced red onion.
8. Add the sliced grilled pork to the vegetable mixture.
9. Pour the reserved marinade over the mixture and toss gently to combine. Season with remaining ½ tsp salt and ¼ tsp black pepper.
10. Chill the sinuglaw in the refrigerator for 10 minutes before serving to let the flavors meld.
The crisp vegetables provide a refreshing crunch against the smoky, tender pork, while the tangy marinade ties everything together with a bright, acidic punch. Serve it over steamed rice or scoop it up with crispy plantain chips for extra texture.
Chicharon Kawali
Viral on Filipino foodie feeds, this crispy pork belly is a golden, crackling dream. Skip the deep-fryer drama—we’re air-frying for maximum crunch with minimal mess. Get ready for a snack that shatters with every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Pork belly – 2 lbs
– Salt – 1 tbsp
– Water – 4 cups
– Oil – 1 tbsp
Instructions
1. Place the pork belly in a large pot with the water and ½ tbsp salt.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes.
3. Remove the pork belly and pat it completely dry with paper towels.
4. Score the skin side in a crosshatch pattern with a sharp knife, cutting about ¼-inch deep.
5. Rub the remaining ½ tbsp salt evenly over the pork belly, focusing on the scored skin.
6. Let the pork belly rest uncovered in the refrigerator for 1 hour to dry the skin further.
7. Preheat your air fryer to 400°F.
8. Brush the pork belly lightly with the oil on all sides.
9. Place the pork belly skin-side up in the air fryer basket.
10. Air fry at 400°F for 20 minutes.
11. Flip the pork belly and air fry for another 10 minutes at 400°F.
12. Check for doneness—the skin should be puffed, golden brown, and crispy.
13. Transfer the pork belly to a cutting board and let it rest for 5 minutes.
14. Slice into 1-inch pieces against the grain.
Expect a symphony of textures: glass-like crackling skin gives way to tender, juicy meat underneath. Serve it hot with a spiced vinegar dip or chop it over garlic rice for a next-level bowl. Either way, that addictive crunch is guaranteed to disappear fast.
Pork Belly Bicol Express
Kick off your weekend with a Filipino-American fusion that’s pure fire. This Pork Belly Bicol Express swaps traditional pork shoulder for crispy, fatty pork belly—because why not? Get ready for a creamy, spicy, coconutty dish that’ll have you coming back for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Pork belly – 1 lb
– Onion – 1 medium, chopped
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Bird’s eye chilies – 6, sliced
– Coconut milk – 1 can (13.5 oz)
– Shrimp paste – 1 tbsp
– Vegetable oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Cut the pork belly into 1-inch cubes.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the pork belly cubes to the skillet in a single layer.
4. Cook the pork belly for 8–10 minutes, turning occasionally, until all sides are golden brown and crispy.
5. Remove the pork belly from the skillet and set it aside on a plate lined with paper towels to drain excess fat.
6. In the same skillet, reduce the heat to medium and add the chopped onion.
7. Sauté the onion for 3–4 minutes until translucent and fragrant.
8. Add the minced garlic and grated ginger to the skillet.
9. Cook the garlic and ginger for 1–2 minutes, stirring constantly, until aromatic but not browned.
10. Stir in the sliced bird’s eye chilies and cook for 1 minute to release their heat.
11. Add the shrimp paste to the skillet and mix well with the aromatics for 30 seconds.
12. Pour the coconut milk into the skillet and bring it to a gentle simmer over medium heat.
13. Return the cooked pork belly to the skillet, stirring to coat it in the sauce.
14. Reduce the heat to low, cover the skillet, and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
15. Uncover the skillet, add the salt, and simmer for an additional 10 minutes until the sauce thickens slightly.
16. Remove the skillet from the heat and let it rest for 5 minutes before serving.
17. Serve the Pork Belly Bicol Express hot over steamed rice or with crusty bread for dipping.
Render that pork belly until it’s crispy on the outside and tender inside, soaking up the rich, spicy coconut sauce. The heat from the chilies builds slowly, balanced by the creamy sweetness—perfect for scooping up with rice or piling into tacos for a fun twist.
Inihaw na Liempo (Grilled Pork Belly)
Zesty, smoky, and unapologetically juicy—this Filipino street-food classic is your new backyard obsession. Fire up the grill and get ready for crispy skin, tender meat, and a garlicky-sweet marinade that sticks to your ribs. It’s the ultimate crowd-pleaser, guaranteed to disappear faster than you can say “second serving.”
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 2 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Garlic – 6 cloves, minced
– Black pepper – 1 tsp
– Lemon juice – 2 tbsp
Instructions
1. Combine soy sauce, brown sugar, minced garlic, black pepper, and lemon juice in a large bowl.
2. Score the pork belly skin in a crosshatch pattern with a sharp knife—this helps the marinade penetrate and the skin crisp up.
3. Submerge the pork belly in the marinade, ensuring it’s fully coated.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight for deeper flavor.
5. Preheat your grill to 400°F, setting up for indirect heat by placing coals on one side.
6. Remove the pork from the marinade, letting excess drip off, but reserve the marinade.
7. Place the pork belly skin-side up on the cooler side of the grill, away from direct flames.
8. Close the grill lid and cook for 20 minutes, basting with the reserved marinade every 5 minutes to build a sticky glaze.
9. Check the internal temperature with a meat thermometer; it should reach 145°F for safe consumption.
10. Move the pork to direct heat for the final 5 minutes to char the edges and crisp the skin, watching closely to avoid burning.
11. Transfer the pork to a cutting board and let it rest for 10 minutes—this keeps the juices locked in.
12. Slice into ½-inch thick pieces against the grain for maximum tenderness.
Dive into that crackling skin and succulent meat, where sweet, salty, and smoky notes collide. Serve it over steamed rice with a side of spicy vinegar dip, or chop it up for killer tacos—either way, it’s a flavor bomb that’ll have everyone begging for the recipe.
Paksiw na Lechon with Pork Belly
Nailed that leftover lechon craving? Transform it into a tangy, savory Filipino classic. This paksiw na lechon with pork belly simmers in a sweet-sour sauce, creating a deeply flavorful, fall-apart tender dish that’s perfect over rice.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork belly – 1 lb, cut into 1-inch cubes
– Lechon (roasted pork) – 1 lb, shredded
– Garlic – 6 cloves, minced
– Onion – 1 medium, sliced
– Soy sauce – ¼ cup
– Vinegar – ½ cup
– Brown sugar – ¼ cup
– Bay leaves – 2
– Whole black peppercorns – 1 tsp
– Water – 1 cup
Instructions
1. Heat a large pot or Dutch oven over medium-high heat for 2 minutes.
2. Add the pork belly cubes and sear for 5–7 minutes until browned on all sides.
3. Add the minced garlic and sliced onion, sautéing for 3 minutes until fragrant and softened.
4. Pour in the soy sauce, vinegar, and water, then stir to combine.
5. Add the brown sugar, bay leaves, and whole black peppercorns to the pot.
6. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
7. Cover the pot and simmer for 25 minutes, stirring occasionally to prevent sticking.
8. Add the shredded lechon to the pot, gently folding it into the sauce.
9. Continue simmering uncovered for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
10. Remove the pot from heat and discard the bay leaves.
Serve this paksiw hot over steamed rice. The pork belly becomes melt-in-your-mouth tender while the lechon soaks up the tangy, savory sauce. For a creative twist, stuff it into warm tortillas with pickled vegetables for a Filipino-inspired taco night.
Filipino Crispy Bagnet
Ever crave pork belly so crispy it shatters? Enter Filipino Bagnet—deep-fried pork belly with a golden crackle and juicy interior. Skip the restaurant; make this viral-worthy dish at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– Pork belly – 2 lbs
– Salt – 1 tbsp
– Water – 8 cups
– Vegetable oil – 6 cups
Instructions
1. Place the pork belly in a large pot and add the water and salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 45 minutes.
3. Remove the pork belly from the pot and pat it completely dry with paper towels.
4. Score the skin of the pork belly in a crosshatch pattern with a sharp knife, cutting only through the skin and fat, not the meat.
5. Let the pork belly air-dry at room temperature for 30 minutes to further dry the skin.
6. Heat the vegetable oil in a large, heavy pot or deep fryer to 350°F.
7. Carefully lower the pork belly into the hot oil and fry for 10 minutes.
8. Remove the pork belly and let it rest on a wire rack for 15 minutes.
9. Reheat the oil to 375°F.
10. Fry the pork belly again for 5–7 minutes, until the skin is deeply golden and puffed all over.
11. Transfer to a wire rack to drain excess oil for 5 minutes.
12. Slice the bagnet into bite-sized pieces.
Achieve that signature crackle by ensuring the skin is bone-dry before frying. Double-frying locks in juiciness while creating an ultra-crisp exterior. Always use a thermometer to maintain the correct oil temperature for consistent results. A perfect bagnet boasts a glass-like, shattering skin with tender, flavorful meat underneath. Serve it sliced with a spicy vinegar dip or chopped over garlic rice for an authentic Filipino feast.
Pork Binagoongan (Pork Belly with Shrimp Paste)
Escape boring dinners with this Filipino flavor bomb—Pork Binagoongan. Imagine crispy pork belly swimming in a salty-savory shrimp paste sauce that’s pure umami magic. Get ready to level up your weeknight game.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork belly – 1.5 lbs
– Shrimp paste – ¼ cup
– White vinegar – 2 tbsp
– Water – 1 cup
– Garlic – 4 cloves
– Onion – 1 medium
– Tomato – 1 large
– Vegetable oil – 2 tbsp
– Sugar – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Cut the pork belly into 1-inch cubes.
2. Mince the garlic, dice the onion, and chop the tomato.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add the pork belly cubes and cook for 8–10 minutes, turning occasionally, until browned and crispy on all sides.
5. Remove the pork from the skillet and set aside on a plate lined with paper towels to drain excess grease.
6. In the same skillet, reduce heat to medium and sauté the garlic for 1 minute until fragrant.
7. Add the onion and cook for 3 minutes until translucent.
8. Stir in the tomato and cook for 2 minutes until softened.
9. Add the shrimp paste and cook for 2 minutes, stirring constantly to prevent burning.
10. Pour in the white vinegar and let it simmer for 1 minute to reduce acidity.
11. Return the pork belly to the skillet and toss to coat with the sauce.
12. Add the water, sugar, and black pepper, stirring to combine.
13. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the pork is tender and the sauce thickens.
14. Uncover and cook for an additional 5 minutes if needed to reach your desired sauce consistency.
15. Remove from heat and let rest for 5 minutes before serving.
Vibrant and deeply savory, this dish delivers crispy pork with a rich, funky sauce that clings to every bite. Serve it over steamed jasmine rice to soak up all that goodness, or get creative by stuffing it into warm tortillas for a Filipino-Mexican fusion twist. The contrast of textures—from the crackling pork to the velvety sauce—makes every forkful unforgettable.
Filipino BBQ Pork Skewers
Ditch the boring grill routine—these Filipino BBQ Pork Skewers are your new summer obsession. Marinated in a sweet-savory glaze, they’re smoky, tender, and ready to party in under 30 minutes. Fire up the grill and let’s get skewering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- Pork shoulder – 1 lb, cut into 1-inch cubes
- Soy sauce – ½ cup
- Brown sugar – ¼ cup
- Garlic – 4 cloves, minced
- Lemon juice – 2 tbsp
- Banana ketchup – ¼ cup
- Bamboo skewers – 8, soaked in water for 30 minutes
Instructions
- Combine soy sauce, brown sugar, minced garlic, lemon juice, and banana ketchup in a bowl to make the marinade.
- Add pork cubes to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- Thread marinated pork cubes onto soaked bamboo skewers, leaving small gaps between pieces for even cooking.
- Preheat a grill or grill pan to medium-high heat, about 400°F.
- Place skewers on the grill and cook for 4–5 minutes per side, turning once, until pork reaches an internal temperature of 145°F and has charred edges.
- Brush skewers with any remaining marinade during the last 2 minutes of cooking to build a sticky glaze.
- Remove skewers from the grill and let them rest for 3 minutes before serving to lock in juices.
Forget dry, bland skewers—these are all about that caramelized crunch giving way to juicy, garlicky pork. Serve them over steamed rice with a squeeze of lemon, or chop them up for a killer taco filling that’ll steal the show at any cookout.
Pork Belly in Coconut Milk
Just when you thought pork belly couldn’t get more luxurious, we’re simmering it in creamy coconut milk. This Filipino-inspired dish transforms a humble cut into a melt-in-your-mouth masterpiece. Get ready for a flavor explosion that’s surprisingly simple to pull off.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Pork belly – 2 lbs
– Coconut milk – 2 cups
– Soy sauce – ¼ cup
– Brown sugar – ¼ cup
– Garlic – 6 cloves
– Onion – 1 medium
– Bay leaves – 2
– Black peppercorns – 1 tsp
– Water – 1 cup
Instructions
1. Cut the pork belly into 2-inch cubes.
2. Peel and mince the garlic.
3. Peel and slice the onion thinly.
4. Heat a large pot or Dutch oven over medium-high heat.
5. Add the pork belly cubes to the pot in a single layer, working in batches if needed to avoid overcrowding.
6. Sear the pork for 4-5 minutes per side until golden brown on all surfaces. *Tip: Don’t skip the sear—it builds a rich flavor base for the sauce.*
7. Remove the seared pork from the pot and set aside on a plate.
8. Reduce the heat to medium.
9. Add the minced garlic and sliced onion to the pot.
10. Sauté for 3-4 minutes until the onion is translucent and fragrant.
11. Return the seared pork belly to the pot.
12. Pour in the coconut milk, soy sauce, and water.
13. Add the brown sugar, bay leaves, and black peppercorns.
14. Stir everything together until the sugar dissolves.
15. Bring the mixture to a gentle boil over medium-high heat.
16. Reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes. *Tip: Keep the simmer low and steady to prevent the coconut milk from separating.*
17. Remove the lid and continue simmering uncovered for another 15 minutes to thicken the sauce slightly. *Tip: The sauce should coat the back of a spoon—if it’s too thin, simmer a few minutes longer.*
18. Turn off the heat and discard the bay leaves.
Keep it simple over steamed rice to soak up every drop of that savory-sweet coconut sauce. The pork becomes impossibly tender, with layers of fat that practically dissolve on your tongue. For a fun twist, shred the leftovers and stuff them into tacos with fresh cilantro and lime.
Tocino-Style Pork Belly
Just when you thought pork belly couldn’t get better—enter this sweet, savory, sticky Tocino-style version. Jump into this Filipino-American fusion that’s about to become your new obsession. Jiggle that fat, caramelize that sugar, and get ready to feast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1 lb
– Brown sugar – ½ cup
– Soy sauce – ¼ cup
– Garlic – 4 cloves
– Water – ½ cup
– Vegetable oil – 1 tbsp
Instructions
1. Slice 1 lb of pork belly into ¼-inch thick strips.
2. Mince 4 cloves of garlic finely.
3. In a bowl, combine ½ cup brown sugar, ¼ cup soy sauce, minced garlic, and ½ cup water. Tip: Use dark brown sugar for deeper molasses notes.
4. Add pork belly strips to the marinade, ensuring each piece is fully coated.
5. Cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor penetration.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
7. Remove pork belly from marinade, shaking off excess, and reserve the marinade.
8. Place pork belly strips in the skillet in a single layer, avoiding overcrowding.
9. Cook for 3-4 minutes per side until golden brown and crispy edges form. Tip: Work in batches if needed to prevent steaming.
10. Transfer cooked pork belly to a plate and set aside.
11. Pour the reserved marinade into the same skillet over medium heat.
12. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until thickened to a syrup consistency. Tip: Simmer until it coats the back of a spoon for perfect glaze texture.
13. Return the pork belly to the skillet, tossing to coat evenly in the glaze.
14. Cook for an additional 2 minutes, allowing the glaze to caramelize onto the pork.
15. Remove from heat and let rest for 2 minutes before serving.
Outrageously tender with a crisp, candy-like exterior that shatters with each bite. Oozing with sweet-salty umami, this pork belly pairs perfectly with steamed rice to soak up every drop of glaze—or get creative by stuffing it into tacos with pickled onions for a tangy crunch.
Filipino Braised Pork Belly in Soy Sauce
Ditch the takeout menus—this Filipino Braised Pork Belly in Soy Sauce is your new weeknight hero. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– Pork belly – 2 lbs
– Soy sauce – ½ cup
– Water – 1 cup
– Brown sugar – ¼ cup
– Garlic – 6 cloves
– Bay leaves – 2
– Black peppercorns – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Pat the pork belly completely dry with paper towels to ensure a good sear.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork belly for 4–5 minutes per side until deeply browned all over.
4. Remove the pork belly and set aside on a plate.
5. In the same pot, add the minced garlic and sauté for 1 minute until fragrant.
6. Pour in the soy sauce, water, and brown sugar, stirring to combine.
7. Add the bay leaves and black peppercorns to the liquid.
8. Return the pork belly to the pot, ensuring it’s submerged in the sauce.
9. Bring the liquid to a boil, then immediately reduce heat to low.
10. Cover the pot and simmer for 1 hour and 30 minutes, checking occasionally to prevent sticking.
11. After 90 minutes, uncover and increase heat to medium to reduce the sauce for 10–15 minutes until thickened.
12. Remove the pork belly, slice it against the grain into ½-inch pieces, and return to the sauce.
13. Simmer the sliced pork in the reduced sauce for 5 minutes to coat thoroughly.
14. Discard the bay leaves before serving.
15. Serve the pork belly hot over steamed rice.
Enjoy the tender, melt-in-your-mouth pork belly coated in that rich, savory-sweet sauce. Elevate it by topping with a fried egg or pairing with pickled vegetables for a bright contrast.
Pork Belly Kare-Kare
Grab your Dutch oven because we’re making a Filipino comfort classic with a porky twist. This Pork Belly Kare-Kare swaps traditional oxtail for crispy, melt-in-your-mouth pork belly, all simmered in a rich, nutty peanut sauce. Get ready for a flavor bomb that’s totally worth the slow cook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Pork belly – 2 lbs
– Onion – 1 large, chopped
– Garlic – 6 cloves, minced
– Annatto powder – 2 tbsp
– Peanut butter – 1 cup
– Beef broth – 4 cups
– Eggplant – 1 large, sliced
– String beans – 1 cup, cut into 2-inch pieces
– Bok choy – 2 cups
– Fish sauce – 2 tbsp
– Cooking oil – 2 tbsp
Instructions
1. Heat 2 tbsp cooking oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs pork belly, skin-side down, and sear for 5 minutes per side until golden brown and crispy.
3. Remove pork belly and set aside on a plate, leaving about 1 tbsp oil in the pot.
4. Add 1 large chopped onion and 6 cloves minced garlic to the pot and sauté for 3 minutes until fragrant and translucent.
5. Stir in 2 tbsp annatto powder and cook for 1 minute to bloom the color and flavor.
6. Return the seared pork belly to the pot and pour in 4 cups beef broth, scraping up any browned bits from the bottom.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the pork is fork-tender. Tip: Keep the lid on tight to prevent evaporation and ensure the pork stays juicy.
8. Stir in 1 cup peanut butter until fully dissolved into the broth, creating a thick, creamy sauce.
9. Add 1 large sliced eggplant and 1 cup string beans, submerging them in the sauce, and simmer uncovered for 10 minutes until tender but still vibrant. Tip: Cut the vegetables uniformly so they cook evenly without turning mushy.
10. Fold in 2 cups bok choy and 2 tbsp fish sauce, cooking for 3 more minutes until the greens are wilted. Tip: Add the bok choy last to retain its crisp texture and bright green color.
11. Remove from heat and let rest for 5 minutes before serving.
Layers of tender pork belly soak up that velvety peanut sauce, while the veggies add a fresh crunch. Serve it over steamed rice with a side of bagoong (shrimp paste) for that authentic salty kick—it’s the ultimate cozy bowl that’ll have everyone asking for seconds.
Filipino Pork Belly Barbecue
Whip up the ultimate street food feast with this Filipino Pork Belly Barbecue. Marinate, skewer, and grill your way to sticky-sweet perfection in under an hour. Get ready for a flavor explosion that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– Pork belly – 2 lbs, sliced into ½-inch thick strips
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Garlic – 6 cloves, minced
– Lemon juice – ¼ cup
– Banana ketchup – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Bamboo skewers – 12, soaked in water for 30 minutes
Instructions
1. Combine soy sauce, brown sugar, minced garlic, lemon juice, banana ketchup, salt, and black pepper in a large bowl.
2. Add pork belly strips to the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor—this is key for tenderizing the meat.
4. Thread one marinated pork belly strip onto each soaked bamboo skewer, weaving it back and forth for secure grilling.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Place skewers on the grill and cook for 8–10 minutes per side, basting with leftover marinade during the first 5 minutes only to avoid contamination.
7. Flip skewers and grill for another 8–10 minutes until edges are charred and internal temperature reaches 145°F—use a meat thermometer for accuracy.
8. Remove skewers from the grill and let them rest for 5 minutes before serving to allow juices to redistribute.
Keep it sizzling with skewers that boast a caramelized, sticky glaze and tender, juicy pork inside. The sweet-savory marinade creates a perfect balance, while the char adds a smoky depth. Serve these hot off the grill with steamed rice and a side of spicy vinegar dip for an authentic touch that’ll transport you straight to a Filipino street corner.
Pork Belly Caldereta
Ditch the boring weeknight dinners—this Pork Belly Caldereta is a flavor bomb that’ll blow your mind. Imagine tender pork belly simmered in a rich, spicy tomato sauce with potatoes and bell peppers. It’s the ultimate comfort food with a Filipino twist that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Pork belly – 2 lbs, cut into 1-inch cubes
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 4 cloves, minced
– Tomato sauce – 1 (15 oz) can
– Chicken broth – 2 cups
– Potatoes – 2 medium, peeled and cubed
– Red bell pepper – 1, sliced
– Green bell pepper – 1, sliced
– Liver spread – ¼ cup
– Soy sauce – 2 tbsp
– Bay leaves – 2
– Peppercorns – 1 tsp
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add pork belly cubes and sear until browned on all sides, 8–10 minutes total—this builds a flavorful fond.
3. Remove pork belly and set aside, leaving drippings in the pot.
4. Add diced onion to the pot and sauté until translucent, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds—don’t let it burn.
6. Pour in tomato sauce and chicken broth, scraping the bottom to deglaze.
7. Return pork belly to the pot, then add bay leaves and peppercorns.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes—the pork should start to tenderize.
9. Add cubed potatoes and sliced bell peppers, then stir in liver spread and soy sauce.
10. Simmer uncovered for another 30 minutes, or until potatoes are fork-tender and sauce thickens—stir occasionally to prevent sticking.
11. Season with salt, then simmer for 5 more minutes to meld flavors.
12. Remove bay leaves before serving.
You’ll love the melt-in-your-mouth pork belly against the creamy, slightly spicy sauce. Serve it over steamed rice or with crusty bread to soak up every last drop—it’s a hearty meal that’s perfect for gatherings or cozy nights in.
Conclusion
Ultimately, these 34 Filipino-style pork belly recipes offer a delightful journey into rich, savory flavors perfect for any home cook. We hope you’re inspired to try a few, share your favorites in the comments below, and pin this roundup on Pinterest to spread the deliciousness!
