Enjoy these free Pinoy Delicious Pork Recipes and experience the awesome taste and delectable flavors of Filipino Food carefully pick by us – LutongBahayRecipe.com!
Pork Adobo is a classic Filipino dish that is easy to make and very delicious. With this recipe you can either use pork or chicken where the meat is sauteed in garlic and simmered in soy sauce-vinegar mixture until sauce thickens. You can add more ingredients or a little bit of chili to make it spicy . Some variations of this recipe is includes the use of chicken or combination of pork and chicken.
Humba is a Visayan Braised Pork and a Filipino dish similar to Pork Adobo. Pork Humba is sweeter and cooked in fermented black beans also known as Tausi. The key to a perfect Pork Humba is the right measurement of the ingredients and of course it will all depend on your palate. We at Lutong Bahay really like this recipe because of the sweetness and saltiness combined in one recipe, just perfect for plain white rice.
This Pork Hamonado will give you a mouth-watering dish you’ll surely love. There are many versions of pork hamonado and the only ingredient that is consistent to all of them is the pineapple juice. Pork Hamonado dish are usually made of pork, pineapple, and sugar.
Pork Binagoongan is a Filipino recipe with a shrimp paste (Bagoong Alamang) that gives flavor to the sauteed dish. Shrimp paste is a fermented made from very small shrimp or krill.
Pork Menudo is another dish adapted from the Spanish and Mexicans. Others cook it using tripes. We, Filipinos, however, use pork cubes and liver. Pork menudo is also a primary dish in Filipino gatherings, primarily because a lot of people can partake of it. There are many versions of cooking Pork Menudo but this is our version.
Pork Afritada is one of my family’s favorite Filipino recipe that I’ve cooked over and over again. This Filipino dish is somewhat similar to caldereta, mechado and menudo recipe that are tomato sauce based stews which I believe was introduced by the Spaniards in the Philippines.
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). Pork Sisig dish is usually serves with alcoholic beverage here in the Philippines but it’s also a good meal together with steam rice.
Pork Barbecue, an all time favorite dish. Your first bite actually determines how good is the marinade was and of course the tenderness of the meat. There’s nothing wrong if one adds Seven-up or Sprite, or just simply soy sauce plus spices and calamansi or lemon to the marinade. Others just do the simplest way of rubbing salt and pepper. But the important thing is that the meat must absorbed the marinade and your desired flavor must come out after barbecuing.
Pork Bistek – If you know how to cook beef steak or bistek tagalog, then you can easily cook this pork steak recipe. This is a lot easier to cook since pork has a shorter cooking time. To make the pork tender, make sure to marinate it for more than one hour.
Lechon Pork Belly
A whole pork belly stuffed with Filipino aromatics and flavors, and slow roasted to perfection with crisp golden skin on the outside and tender melt-in-your-mouth meat inside. The crispiness of its skin is one of the best features of lechon pork belly but the flavor and aroma are distinctive. You will distinctly taste spices and herbs particularly the combination of lemongrass, leeks, salt, pepper, and garlic as stuffing. The slow roasting method envelopes these flavors to the meat positioning it in a different ball game.
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