Category Archives: PORK RECIPES


Oh, hi there, pork belly lovers! It’s been a busy day for yours truly for the past few weeks, or should I say, months? Oh, no, folks! Don’t think I wasn’t making anything to add to meiscookery just because I was busy. I was, I am and has been. LOL!

This Braised Pork Belly is one of the recipes I’ve made during my “busy” days. I made this recipe three times already within the last three weeks, I admit. Haha! And today, I am sharing with you how easy to make this tasty dish.

Braised Pork Belly has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork belly is soft and could almost melt in your mouth. My mouth is literally watering as I am writing this dish right now. It makes me wanna make some again soon. LOL!

I hope you enjoy making this Braised Pork Belly at home, and I’d definitely love to hearing any of your feedback(s) afterwards.

  • 3 cups water for Parboiling
  • 3 to 5 lbs pork belly with skin, sliced or cut into 2-inch cubes
  • ¼ cup light/low-sodium soy sauce
  • 3 tablespoons dark soy sauce
  • 1/4 cup mirin or sweet rice wine
  • 5 cloves garlic, crashed
  • ¼ cup sliced ginger
  • ¼ cup brown sugar
  • 3 star anise
  • 2 bay leaves
  • 5 dried Thai (chili) peppers, (we prefer spicy but this is optional)
  • Ground black pepper, to taste


1. Bring a large pot of lightly-salted water to boil. Blanch the pork belly for 10 to 15 minutes. Remove pork from pot and wash the gunk off the pork with cold (running) water. Discard hot water and and rinse the pot.

2. Slice, or cut pork belly into 2-inch cubes.

3. In the same pot, add pork belly, light soy sauce and dark soy sauce, sweet rice wine, garlic, ginger, sugar, star anise, bay leaves and peppers. Add enough water to barely cover the meat. Cook for 60 minutes over low heat.

4. When done simmering, season with black pepper to taste. Adjust the seasoning if needed. Turn to high heat, take the lid off and let the liquid evaporate, about 5 to 8 minutes. Stir the pork to make sure the meat is covered with sauce and browned evenly. The sauce should be caramelized and glistening that covers the tender pork belly.

5. Transfer to a serving platter or bowl, and top with sliced green onions and toasted white sesame seeds. Serve hot over steamed, or Shanghai fried rice.

To add any oil when making this dish is not neccesary because there would be a lot of fat coming out from the pork belly. However, adding a tablespoon extra virgin olive oil, or organic coconut oil is not gonna hurt you. In fact, it enhances the flavor even more, and it makes the dish taste “healthier”, too. If you like onion, garnish it with some otherwise it is optional.


Pork Belly Sinigang


  • 2 pounds pork belly, skin off & cut
  • 1 red onion, chopped
  • 2 red tomatoes, chopped
  • 5-8 cups hugas-bigas (the water used to wash hulled rice before cooking)
  • 2 red chillis (labuyo), or ½ teaspoon red crushed pepper
  • 1 tablespoon fish sauce, optional
  • 1 – 1 ½ tablespoon(s) sinigang mix
  • 1 tablespoon white sugar
  • 1 medium daikon (white radish), sliced
  • 10 long beans (sitaw), cut and blanched
  • 5 bunches baby bok choy
  • Salt & black pepper, to taste


In a large soup pot, place the pork, onion, tomatoes, rice water, and a pinch of salt, cover and cook for 30 to 45 minutes over medium heat. Add chillis (or red crushed pepper), fish sauce (if using), sinigang mix, sugar and radish. Boil for 5 minutes, or until the radish is half way done. Add the beans and bok choy, and season with salt and pepper. Simmer for few more minutes. Transfer to a serving bowl. Serve warm or hot with rice. Enjoy!

Pork Afritada

Prep: 20 minutes | Cook: 1 hour 15 mins | Yield: 6-8 servings


  • Extra-virgin olive oil
  • 5 cloves garlic, chopped
  • 1 large red onion, chopped
  • 2 large ripe tomatoes, chopped
  • 2 large potatoes, rinsed and cubes
  • 1 cup baby carrots, optional
  • ½ pound, or 10 fresh green beans
  • 1 green bell pepper, chopped
  • 1 head small bok choy (pechay)
  • ½ cup frozen green peas, thawed
  • ¼ cup, or about 10 olives, optional
  • Medium size ginger, thinly sliced
  • 6-8 bone-in pork chops, halved
  • 2 tablespoons tomato paste
  •  1 (14 oz) can tomato sauce
  • 3 dried bay leaves
  • 1 teaspoon worcestershire sauce
  • 3 tablespoons granulated sugar
  • 4 cups homemade beef broth
  • 1 beef bouillon (cube)
  • Salt and ground black pepper to taste


Heat the oil in a large deep pan over medium heat. Add in the potatoes and cook for 3-5 minutes. Add the garlic, onion and tomatoes, and sauté for 1 minute. Add the carrots, green beans and bell pepper, and sauté for 3-5 minutes. Add the bok choy, green peas and olives, and season with salt and pepper. Turn up the heat to high, and cook for another 1-2 minutes. Remove the vegetables from pan and set aside.

In the same pan, add more oil and heat over medium/high heat. Add the ginger and pork, and fry for 5 minutes, or until golden brown. Mix all the remaining ingredients into the pan, covered and simmer for 45-60 minutes, or until the meat becomes perfectly tender. When almost done, add the sautéed vegetables in, stir and cook for 3-5 minutes. Season with (more) salt and pepper to taste. Remove from heat and transfer to a serving bowl. Serve over hot steamed plain rice. Enjoy! 😉

Baby Back Ribs Adobo

Prep: 10 minutes | Cook: 75 mins | Yield: 6-8 servings


  • 2 lbs baby back ribs, cut individually
  • 5 cups water, plus 1 cup more
  • 1 tablespoon whole peppercorn
  • 3 dried bay leaves
  • Pinch of salt
  • 1 large red onion, chopped
  • 6 cloves garlic, peeled and crushed
  • ⅓ – ½ cup low-sodium soy sauce
  • 1 tablespoon worcestershire sauce
  • ¼ cup rice wine vinegar
  • ¼ cup dark brown sugar
  • 1 tablespoon crushed red pepper
  • 1 teaspoon allspice, optional
  • ¼ cup extra-vrigin olive oil


Place the ribs, water, peppercorn, bay leaves and salt in a large skillet and cook for 30-45 minutes over medium heat. Add another 1 cup water, the onion, garlic, soy sauce, worcestershire sauce, vinegar, sugar, crushed red pepper, allspice (if using) and drizzle with olive oil. Simmer for 20-30 minutes. There should be at least ¾ cup sauce left but slightly thicker, and the meat should be very tender. Adjust the taste with salt and black pepper. Remove from heat and transfer to a serving dish. Serve hot over hot steamed rice. Enjoy!

Spicy Pork Chop Adobo


  • 2 pounds pork chops belly, cleaned
  • 6 cloves garlic, peeled and crushed
  • ⅓ cup low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup extra-vrigin olive oil
  • ¼  cup dark brown sugar
  • 1 tablespoon whole peppercorn
  • 1 tablespoon crushed red pepper
  • 1 teaspoon allspice, optional
  • 1 cup water
  • 1 medium red onion, chopped
  • 1-2 eggplants, sliced lengthwise, optional
  • Salt and ground black pepper to taste


Put together the meat and the first 9 ingredients in a large pan, or skillet and marinate for 30 to 45 minutes. Put the pan in the stove , add the water and onions and simmer for 60 minutes, or until the meat is almost fork tender. Add the eggplants and adjust the taste with salt and pepper. Simmer for another 5-10 minutes, or until the eggplant is cooked through. Remove from the stove and transfer to a serving dish. Serve hot over rice. Enjoy!