Pork belly

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 30

Servings: 4 people

Vietnamese caramelized pork and eggs

Found in Cambodian and Vietnamese cuisines, this dish of pork cubes and hard-boiled eggs braised in a mixture of caramelized sugar, juice of young coconut and fish sauce is often served during tết, the Vietnamese lunar new year.

Cook time: 1 10

Servings: 6 people

Air fried lemongrass pork belly

Pork belly marinated in minced lemongrass, garlic, shallots, fish sauce and honey are skewered and air fried until golden on the outside and the meat is tender.

Cook time: 15

Servings: 3 people

Pork belly buns

Filipino humba, an adaptation of Chinese red-braised pork belly, meets mantou and Vietnamese pickled carrot and radish in a magnificent fusion version of pork belly buns.

Cook time: 2

Servings: 8 pork belly buns

Air fried lechon kawali (crispy pork belly)

Simmer a slab of pork belly, drain and transfer to the air fryer. Thirty minutes later, you have perfectly cooked crispy pork belly with crackling skin.

Cook time: 2

Servings: 4 people