A Filipino adaptation of Chinese red-braised pork belly (hong shao rou).
Cook time: 2 hours
Servings: 6 people
Humba
Pork belly
Spicy pork belly, spinach and coconut cream stew
Born out of an effort not to waste excess vegetables in danger of spoiling, this is a creamy and spicy one pot dish that’s best enjoyed with newly cooked rice.
Cook time: 1 hour
Servings: 3 people
10-minute pork and broccoli stir fry
Sweet and salty tender slices of pork belly are combined with parboiled broccoli florets in this enticing stir fry. If you want to add another dimension of flavor, serve topped with thinly sliced bird's eye chilies.
Cook time: 10 minutes
Servings: 2 people
Balsamic pork and pineapple adobo
An exciting twist to an old favorite. Add a new brand of acidity to Filipino pork adobo by cooking the meat with balsamic vinegar, and adding chunks of fresh pineapple for a bit of sweetness.
Cook time: 1 hour 10 minutes
Servings: 4 people
Pork belly kaldereta
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 hour 30 minutes
Servings: 4 people