Main Course

Sweet sour ground pork stew with tomatoes, chilies and sultanas

A spin on Filipino menudo, the addition of green chilies and bird’s eye chilies makes it a spicy dish. Sweet sultanas provide a counterbalance to the heat of the chilies.

Cook time: 20

Servings: 4 people

Spaghettini with chorizo, asparagus and cherry tomatoes

A piece of chorizo is sliced, browned, and tossed with cooked pasta and vegetables sauteed in olive oil. A colorful and tasty one bowl meal that cooks in ten minutes.

Cook time: 10

Servings: 4 people

Skewered pork belly teriyaki

Bacon-cut pork belly slices are rolled, skewered, seared and braised in teriyaki sauce. Enjoy with rice and cabbage salad.

Cook time: 20

Servings: 3 people

The pork version of a tomato-based beef stew that evolved in Filipino cuisine after over three centuries of Spanish colonization. Kaldereta is from the Spanish caldero or cauldron, the traditional pot for cooking stews.

Cook time: 1 30

Servings: 4 people

Chicken tinola

Bone-in chicken, wedges of green papaya and chili leaves in gingered broth. That’s chicken tinola, Filipino comfort food par excellence. Serve as a soup and or main dish.

Cook time: 1

Servings: 4 people