Traditionally made with grilled pork head, cooking sisig with crispy pork belly makes it easy and doable for home cooks.
Cook time: 0 minutes
Servings: 4 people
Crispy pork belly sisig
Pork belly
Bandeja paisa
In our home version of the Colombian platter, chorizo, chicharron, fried egg and bananas are served with rice and beans.
Cook time: 15 minutes
Servings: 3 people
Crispy pork belly kare-kare
A meat and vegetable stew in peanut sauce, kare-kare is a Filipino dish cooked with various beef offal. In this modern take on the all-time favorite, crispy pork belly takes the place of beef offal.
Cook time: 30 minutes
Servings: 4 people
Dinardaraan (pork blood stew with crispy pork belly)
Dinuguan, Filipino pork blood stew, is found across the archipelago. But there are regional variations. The sauce can be thick, the stew can be soupy and, in the case of dinardaraan, the dish is oily and the sauce is cooked until almost dry.
Cook time: 1 hour
Servings: 6 people
Chashu (Japanese braised pork belly for ramen)
To cook melt-in-the-mouth chashu, roll and tie a slab of pork belly, sear in hot oil then slow cook in a mixture of soy sauce, sake and mirin. Cool and chill overnight to make slicing easier.
Cook time: 5 hours 15 minutes
Servings: 6 people