Every Filipino Pork Recipe You Need to Know

Do you want to make perfect sisig?
IMAGE Jason Quibilan

Pork Adobo sa Gata 


  • 1 lb pork belly
  • 1 lb pork shoulder
  • 1 white onion, sliced
  • 2 heads garlic, minced
  • 2 bay leaves
  • 1 cup of coconut vinegar
  • 1 cup of water
  • 1 cup coconut milk
  • 4 red chilies, chopped
  • 1 tbsp of peanut oil
  • 1 tbsp of fish sauce
  • 1 tbsp of brown sugar


Chop the pork into chunks. In a container, combine the pork, garlic, onions, bay leaves, water, and vinegar. Let stand in the fridge overnight. Next day, put the mix in a pot, bring to a boil and simmer for 45 minutes. Drain the meat and set the liquid aside. In a pot, heat oil and sear the meat. Add about 2 cups of the liquid and add all the other ingredients. Season to taste.


Pork Sisig 


  • 2 lbs pork jowls, cheeks nose, ears, et cetera
  • 4 shallots, chopped
  • 1 cup of cane vinegar
  • Salt and pepper
  • Water
  • 1 bay leaf
  • 1 red onion, chopped
  • 1 tbsp of ginger, chopped
  • 1 tsp of brown sugar
  • 6 chili peppers, chopped
  • 1 handful spring onions, chopped



In a pot, combine the pork, bay leaf, salt, and pepper. Add half of the vinegar and enough water to cover everything. Bring to a boil and simmer for about 1 hour and 15 minutes. Skim the fat off the surface. Drain well. Grill the different parts of the pork head until cooked and charred. Chop finely.

In a pan, heat up some oil and add garlic, ginger, and onions. Cook until transparent. Add chopped meat. Caramelize. Finish off with chilies, vinegar, and sugar. Cook until liquid is absorbed. Garnish with spring onions.



Chicharon Pork Liempo 


  • 1 kg pork liempo
  • 1 bay leaf
  • 1 onion, quartered
  • 6 garlic cloves, chopped
  • Water
  • 1/2 cup of vinegar



Combine all the ingredients in a pot and bring to a boil and let simmer for about 2 hours. Skim off the fat. Drain well, pat dry, place in an open container in the fridge overnight. Deep-fry whole until crispy and golden brown in 350° Fahrenheit oil.


Binagoongan Baboy 


  • 2 lbs pork belly
  • 2 large plum tomatoes, seeded and chopped
  • 3 tbsp shrimp paste
  • 2 small red onions, chopped
  • 6 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 3/4 cup cane vinegar
  • 1 tsp sugar
  • 1 long green chili pepper
  • Salt and pepper to taste
  • 1 cup of water



Combine the pork, vinegar, water, soy, and half the garlic and onions in a pan. Bring to a boil and then simmer for about 45 minutes. Add water as needed. 

Reduce liquid to half. Sauté garlic, onions, sugar, and tomatoes until soft. Add the chopped boiled pork. Mix together and then add sauce. Stir in shrimp paste and chili, then simmer very gently covered for about 15 minutes.

This article originally appeared in the July 2014 issue of Esquire Philippines. Minor edits have been made by the Esquiremag.ph editors.

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Erwan Heussaff
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