Tag: Pork Recipes

Honey Garlic Pork Chops
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Juicy pork chops get a quick brine, a light crunchy coating, and a glossy honey garlic glaze that clings to every bite. It is the kind of weeknight winner that makes the whole house smell inviting and always calls for extra rice.
By: Vanjo Merano
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Published: 9/25/25

This post may contain affiliate links. Please read our disclosure policy.

There are days when you want a comforting plate that feels special without keeping you in the kitchen too long. These honey garlic pork chops deliver exactly that. Brining keeps the meat juicy. A simple egg and starch coating gives a beautiful crisp crust. Then a quick stovetop glaze of butter, garlic, honey, and a little vinegar brings everything together with a balance of sweet, salty, and just a touch of heat. I enjoy serving this for family dinners because it feels restaurant level but stays true to the practical, homey cooking that I love. If you prep the brine first, the rest of the steps flow easily and you will be plating in no time.

When you build flavors in layers you do not need complicated techniques. A short brine seasons the meat from the inside. The coating protects the surface and encourages browning. The glaze adds shine and a final punch of flavor. Use these ideas not only for pork chops but also for chicken cutlets and even tofu, adjusting cooking time so the center stays tender. Once you learn the flow, you can make it with confidence for busy weeknights or relaxed weekends.

What is Honey Garlic Pork Chops

Honey garlic pork chops are fried pork chops tossed in a buttery garlic sauce sweetened with honey and balanced with a splash of apple cider vinegar. The dish is all about contrast. The exterior is lightly crisp while the center stays moist. The sauce is bold yet familiar and it makes steamed rice disappear fast. Because the flavors are simple and friendly, even kids tend to ask for seconds.

Ingredients for Honey Garlic Pork Chops

Pork chops and coating
- Pork chops – meaty cuts that stay juicy after frying
- Paprika – adds color and gentle warmth
- Egg – helps the coating cling to the meat
- Garlic powder – seasons the meat all over
- Cornstarch – creates a light crisp crust
- All purpose flour – adds structure to the coating
- Cooking oil – for shallow frying
Brine
- Salt – seasons the meat from the inside
- Dried bay leaves – adds aroma to the brine
- Whole peppercorns – gives a subtle pepper note
- Sugar – balances the salt in the brine
- Water – base for the brine
- Ice cubes – cools the brine quickly for safe soaking
Honey garlic glaze
- Butter – adds richness and shine
- Garlic – the star of the sauce
- Chili flakes – optional gentle heat
- Honey – gives body and natural sweetness
- Apple cider vinegar – balances the honey and lifts the flavors
- Water – thins the glaze to the right consistency
- Onion powder – rounds the flavor
- Garlic powder – ties the glaze back to the seasoned chops
- Salt and ground black pepper – final seasoning
How to Cook Honey Garlic Pork Chops in 6 Steps
1. Brine the pork. Boil a small portion of water and dissolve the salt, sugar, peppercorns, and bay leaves. Add the remaining water and ice to cool. Submerge the pork chops for thirty five minutes. Drain and pat dry very well.
2. Season and coat. Toss the dry pork chops with paprika and garlic powder. Add beaten egg and mix until each piece is lightly coated. Dredge in a mixture of cornstarch and flour. Shake off excess so the crust stays light.
3. Fry to golden. Heat oil over medium to medium high. Fry the pork chops in batches until both sides are golden and the center reaches a safe internal temperature of at least one hundred forty five degrees Fahrenheit, then rest the chops for a few minutes so the juices settle. If you want extra crisp, let the chops cool briefly and fry a second time for a minute per side.
4. Start the glaze. In a clean pan, melt butter over low heat. Add minced garlic and cook until lightly golden and fragrant. Keep the heat gentle so the garlic does not burn.
5. Reduce and season. Stir in chili flakes and honey. Add apple cider vinegar and water. Bring to a simmer and cook until the sauce reduces by about half and turns glossy. Season with onion powder, garlic powder, salt, and ground black pepper. Taste and adjust the balance until it is just right for you.
6. Coat and serve. Add the fried pork chops to the pan and toss until every surface is glazed. Plate immediately and spoon extra sauce over the top. Serve with hot rice.
Tips in Cooking Honey Garlic Pork Chops

Keep the brine short. Thirty five minutes is enough to season and tenderize without changing the texture of the meat.

Dry the meat well. Surface moisture fights against browning. Pat the chops until they feel dry to the touch before seasoning and dredging.

Use medium heat. Too high and the crust browns before the inside cooks. Too low and the coating turns greasy. Adjust as needed for steady gentle bubbling.

Do not crowd the pan. Fry in batches so the oil temperature stays stable. This is the key to crisp crust.

Thermometer is helpful. Pull chops when the center reaches at least one hundred forty five degrees Fahrenheit, then rest for three minutes.

Glaze thickness. If the glaze gets too thick, splash in a tablespoon of water and stir. If it is too thin, simmer a little longer until glossy.

Air fryer option. Lightly oil both sides of the dredged chops and air fry at four hundred degrees Fahrenheit until golden, turning once. Heat the glaze on the stovetop and toss as directed.

Make ahead. Brine earlier in the day and keep the meat chilled. You can also mix the dry dredge ahead of time and store it in a covered container.

Serving for kids. Skip the chili flakes and finish with a little extra honey for a sweeter finish.
Best Ways to Enjoy

Honey garlic pork chops shine with simple partners that let the glaze take center stage. A mound of sinangag or plain steamed rice is a must. A cool crunchy salad or a bright pickle gives contrast and keeps each bite lively. For parties, slice the chops into strips and serve on a platter with toothpicks. The glaze sets as it cools, which makes it great for sharing.

How This Honey Garlic Pork Chops Stands Out

This version focuses on three simple techniques that give a big return. The short brine increases juiciness and seasons the meat from the inside. The light dredge protects the pork and makes a crisp crust that grabs the glaze. The sauce uses pantry items yet tastes complete because honey, garlic, butter, and vinegar complement each other naturally. Nothing feels heavy, and the dish works year round. If you enjoy classic Filipino pork chop recipes, this honey garlic spin gives you the same comfort with a glossy finish that looks beautiful on the plate.

What to Have with It
- Ensaladang Mangga – a tangy green mango salad that refreshes the palate and balances the sweet honey glaze on the pork.
- Ginataang Sitaw at Kalabasa – string beans and squash cooked in coconut milk for a creamy, savory side that pairs beautifully with fried meat dishes.
- Garlic Fried Rice (Sinangag) – a simple garlicky rice that soaks up the glaze and completes the meal.
Frequently Asked Questions

Can I skip the brine

You can, but brining helps a lot with juiciness and even seasoning. If you need to move faster, season the chops and let them rest for ten to fifteen minutes before dredging so the salt can start working.

What cut of pork chop works best

Center cut or rib cut works very well. Bone in chops have a little more flavor and stay moist. Thin chops cook faster but are easier to overcook, so lower the heat and watch closely.

How do I know when the meat is done

Use a quick read thermometer. Aim for an internal temperature of at least one hundred forty five degrees Fahrenheit, then rest the chops for a few minutes. The juices will redistribute and the crust will stay crisp.

Can I make the glaze less sweet

Yes. Reduce the honey by one tablespoon and increase the vinegar by one teaspoon. You can also add a tiny splash of soy sauce if you want extra depth.

What oil should I use for frying

Use a neutral oil with a medium to high smoke point such as canola or vegetable oil. Keep the temperature steady so the coating fries and does not absorb too much oil.

How do I reheat leftovers

Warm in a skillet over low heat with a spoon of water to loosen the glaze. You can also use an air fryer for a few minutes to crisp the surface again, then brush with a little extra glaze.

Suggested Recipes

I love recipes that reward you with flavor without demanding a lot of your time. These honey garlic pork chops check all the boxes. The meat stays juicy, the coating has that gentle crunch, and the glaze brings the whole plate together. If you cook this today, let me know how it went and what you served on the side. I always enjoy reading your ideas and tips. Now grab your pan, make some rice, and enjoy a satisfying meal at home.

Watch how to cook it
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Honey Garlic Pork Chops

Crispy fried pork chops tossed in a buttery honey garlic glaze with a hint of chili. Served hot and perfect with sinangag or a cool cucumber salad.

Prep: 20 minutes

Cook: 40 minutes

Brining Time: 35 minutes

Total: 1 hour 35 minutes

Equipment

Large mixing bowl For brining the pork chops

Large frying pan or skillet For frying pork chops evenly

Paper towels For drying brined pork chops

Tongs For flipping pork chops during frying

Instructions

Make the brine by boiling 1/2 quart of water. Add salt, peppercorns, bay leaves, and sugar. Stir well, turn off the heat, then add ice cubes and the remaining water.

1/4 cup salt, 4 pieces dried bay leaves, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1 1/2 quarts water, 3 cups ice cubes

Brine the pork chops for 35 minutes. Drain and pat dry with a paper towel.

3 lbs pork chops

Season pork chops with paprika and garlic powder. Add the beaten egg and toss to coat. Dredge each chop in the cornstarch and flour mixture.

3 lbs pork chops, 2 teaspoons paprika, 1 piece egg, 2 teaspoons garlic powder, 4 tablespoons cornstarch, 1/2 cup all-purpose flour

Heat cooking oil in a pan. Fry the pork chops until both sides are golden brown and crispy. (Optional: Double fry for extra crispiness.)

3 lbs pork chops, 1 1/2 cups cooking oil

For the glaze: Melt butter in a pan. Add garlic and sauté until lightly browned.

8 cloves garlic, 3 tablespoons butter

Add chili flakes and honey. Stir well.

1/4 teaspoon chili flakes, 6 tablespoons honey

Pour in apple cider vinegar and water. Let boil and simmer until reduced by half.

3 tablespoons apple cider vinegar, 3 tablespoons water

Season with onion powder, garlic powder, salt, and black pepper.

1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt and ground black pepper

Toss the fried pork chops in the glaze until fully coated. Transfer to a serving plate and enjoy with rice.

3 lbs pork chops

Notes

For extra crispy pork chops, double fry them after the first cooling. Adjust chili flakes depending on spice preference.

Nutrition Information

Calories: 490kcal (25%) Carbohydrates: 26g (9%) Protein: 38g (76%) Fat: 25g (38%) Saturated Fat: 7g (35%) Cholesterol: 120mg (40%) Sodium: 980mg (41%) Potassium: 600mg (17%) Fiber: 1g (4%) Sugar: 12g (13%) Vitamin A: 180IU (4%) Vitamin C: 5mg (6%) Calcium: 45mg (5%) Iron: 2.5mg (14%)

© copyright: Vanjo Merano

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September 25, 2025
Fried Pork Belly Liempo
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Crispy outside and juicy inside. This fried pork belly dish is packed with flavor and texture. A Filipino favorite that never fails to impress on the plate or at the table.
By: Vanjo Merano Leave a Comment Updated: 7/30/25

This post may contain affiliate links. Please read our disclosure policy.

Fried pork belly has always been a crowd favorite. It is simple, satisfying, and versatile. Whether you serve it as the main dish for lunch or dinner or bring it out as pulutan on a chill weekend, this crispy classic never gets old. Boiled first to keep it tender and then fried to golden perfection, every bite delivers a crunch that keeps you coming back for more. If you are feeding a family or just cooking for yourself, this dish fits right in. It is the kind of recipe that does not require complicated ingredients or steps but still gives you maximum satisfaction.

What is Fried Pork Belly?

Fried pork belly, or liempo, is a Filipino dish made with pork belly that is seasoned, boiled, dredged in flour and cornstarch, then deep fried until golden and crispy. The procedure is almost similar to that of deep fried pork belly (or lechon kawali), but the result is not identical. It is commonly served with rice and dipping sauce made with garlic, chili, and onions. The dish is loved for its bold flavor, crunchy crust, and juicy interior. It has become a staple in Filipino homes and is often featured in gatherings, birthdays, and weekend lunches. Many also enjoy it with sinigang or kare kare on the side for a hearty and complete meal.

Ingredients for Fried Pork Belly
- Pork belly – rich and flavorful cut with layers of meat and fat
- Garlic – adds depth and aroma
- Maggi Magic Sarap – enhances overall flavor
- Ground black pepper – for mild heat and spice
- All purpose flour – creates a crispy coating
- Cornstarch – adds crunch and lightness to the crust
- Water – used for boiling and tenderizing the pork
- Cooking oil – for deep frying
- Dipping Sauce Ingredients
- Garlic – bold and pungent base for the sauce
- Onion – adds sweetness and texture
- Thai chili pepper – provides heat
- Green onion – adds freshness
- Granulated white sugar – balances out the flavors
- Ground black pepper – mild heat
- Salt – for seasoning
How to Cook Fried Pork Belly Liempo
1. Season and boil the pork
  Place the sliced pork belly in a pot. Sprinkle with Maggi Magic Sarap and ground black pepper. Add crushed garlic and pour in water. Boil for 10 minutes.
2. Reduce and tenderize
  Flip the pork and continue boiling until all the water evaporates and the pork begins to render its fat.
3. Cool and coat
  Remove the pork from the pot and let it cool. In a bowl, mix flour and cornstarch. Dredge the cooled pork belly and shake off the excess coating.
4. Heat and fry
  Heat oil in a clean pan. Once hot, fry the pork until the outside is crisp and golden. Turn it over and fry the other side until evenly cooked.
5. Make the dipping sauce
  In a bowl, combine garlic, onion, Thai chili, green onion, sugar, salt, and ground black pepper. Mix well.
6. Serve and enjoy
  Arrange the fried pork belly on a plate. Serve with the dipping sauce and steamed rice. Best enjoyed while hot and crispy.
Useful Tips

Boil the pork belly just until tender but not falling apart so it keeps its shape when fried

Let the pork cool completely before dredging to help the coating stick properly

Avoid overcrowding the pan when frying to maintain the right oil temperature

Fry over medium heat to prevent the crust from burning too quickly and allow the fat to render properly

For extra crispy skin, fry the pork belly twice. Let it cool between the first and second fry
Best Ways to Enjoy

You can enjoy fried pork belly with a warm cup of garlic fried rice and some pickled papaya on the side. It is perfect as a main dish for lunch or dinner. If you are serving it as pulutan, make sure the dipping sauce has a little extra chili for kick. A cold drink on the side does not hurt either. You can also pair it with soup based dishes like sinigang or nilaga to balance out the richness.

What Makes This Dish Stand Out

This fried pork belly stands out because of the two step cooking method. Boiling helps season and tenderize the meat while frying locks in moisture and gives you that signature crunch. The combination of flour and cornstarch gives the skin an even crisp texture. You get a golden crust that crackles at every bite while the inside stays juicy and flavorful. It is this contrast of textures that makes the dish so addictive.

Suggested Recipes
- Sinabawang Manok – A light yet flavorful Filipino chicken soup made with sautéed garlic, onion, ginger, tomatoes, and simmered chicken and chayote, finished with spinach, green beans, fish sauce and a chicken cube to round out the savory broth
- Menudo – A hearty Filipino pork stew made with cubed pork, liver, potatoes, carrots, hotdogs, simmered in a tomato-based sauce, and elevated with the sweetness of raisins and pop from green pea
- Squid Stir Fry in Oyster Sauce – Features tenderized squid quickly sautéed with garlic, ginger, sweet bell peppers, leeks, and carrots in a savory oyster‑soy sauce blend creating a rich umami dish perfect over steamed rice
- Taiwanese Popcorn Chicken– A crispy and flavorful street food made with bite‑sized chicken pieces marinated in soy sauce, garlic, and five spice powder, coated in tapioca flour, deep fried until golden, and served with fried basil for an extra aromatic crunch.
Watch The Cooking Video

Frequently Asked Questions

Can I use a different cut of pork?

Pork shoulder or pork neck can work, but pork belly gives the best balance of meat and fat for this fried pork belly dish.

How do I keep the pork crispy after frying?

Place the fried pork belly on a wire rack instead of paper towels. This keeps air circulating and prevents the bottom from turning soggy.

Can I air fry this instead of deep frying?

Yes. After boiling and dredging, you can air fry the pork at 400 degrees Fahrenheit until crispy. It will be less greasy but still crunchy.

Can I prepare the pork belly ahead of time?

Yes. You can boil and season the pork belly in advance, then store it in the fridge for up to two days before dredging and frying. This actually helps firm it up for a better crust later.

What oil is best for frying pork belly?

Use oils with a high smoke point like canola, peanut, or vegetable oil. These can handle the high temperature needed to get the skin crisp without burning.

Try this fried pork belly recipe and enjoy the perfect crunch and flavor right at home. Whether you are cooking for the family or making it just for yourself, this dish always delivers. Let me know how it turns out and share it with those who love crispy pork as much as you do.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Fried Pork Belly

Crispy seasoned fried pork belly, dredged in a light coating, and served with a bold garlic chili dipping sauce. Best paired with steamed rice.

Prep: 10 minutes
Cook: 35 minutes

Ingredients
Dipping sauce ingredients:

Instructions
Arrange the sliced pork belly in a pan. Season with Maggi Magic Sarap and ground black pepper.
3 lbs pork belly, 8 grams Maggi Magic Sarap, ½ teaspoon ground black pepper
Add the garlic and then pour water into the pan. Boil for 10 minutes.
5 cloves garlic, 1 ½ cups water
Flip the pork over and continue boiling until the water completely evaporates.
Remove the pork. Let it cool down.
Combine all-purpose flour and cornstarch in a bowl. Mix well. Dredge the boiled pork belly and shake-off excess flour. Set aside.
½ cup all-purpose flour, 3 tablespoons cornstarch
Heat the oil in a clean pan. Once hot, start to fry the pork belly until it brown. Turn it over and do the same thing on the other side.
½ cup cooking oil
Remove from the pan and arrange on a serving plate.
Combine all the dipping sauce ingredients in a bowl. Mix well.
5 cloves garlic, 1 piece onion, 5 pieces Thai chili pepper, 1 tablespoon green onion, 1 teaspoon granulated white sugar, ¼ teaspoon ground black pepper, ¼ teaspoon salt
Serve the fried pork belly with the dipping sauce and steamed white rice. Share and enjoy!

Nutrition Information
Calories: 1694kcal (85%) Carbohydrates: 19g (6%) Protein: 27g (54%) Fat: 167g (257%) Saturated Fat: 54g (270%) Polyunsaturated Fat: 22g Monounsaturated Fat: 81g Trans Fat: 0.1g Cholesterol: 196mg (65%) Sodium: 210mg (9%) Potassium: 584mg (17%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 54IU (1%) Vitamin C: 7mg (8%) Calcium: 36mg (4%) Iron: 2mg (11%)

© copyright: Vanjo Merano

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July 26, 2025
Batchoy Tagalog
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By: Vanjo Merano
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Published: 9/23/24

This post may contain affiliate links. Please read our disclosure policy.

This recipe pertains to Batchoy Tagalog, another popular batchoy version that originated from the Northern parts of Luzon. This version is made-up of pork tenderloin and innards such as liver, spleen, and coagulated pork blood. It also makes use of misua noodles and hot pepper leaves.

Batchoy tagalog can be enjoyed anytime of the day. It can go on its own, or it can be paired with rice. Many people love Batchoy Tagalog for its warm, hearty taste that brings a sense of home. I like to have this piping hot with a sauce of fish sauce, calamansi, and crushed chili pepper.

How To Cook Batchoy Tagalog

Sautéing the garlic, onion, and ginger

Begin our recipe by heating cooking oil in a pot over medium heat. Next, add the crushed garlic, sautéing until it starts to brown and release its rich aroma. After that, incorporate the sliced onion and julienned ginger, continuing to sauté until the onion becomes translucent and soft.

browning the Pork loin and seasoning with fish sauce

Next, add the pork loin to the pot, stirring it until the outer edges turn light brown, which should take about 2 minutes. To season, pour in 1 tablespoon of fish sauce and stir well to combine.

simmering for tenderness and flavor integration

Then, pour in 6 cups of water and cover the pot, allowing it to come to a boil. Once boiling, reduce the heat to a gentle simmer. Continue simmering for 30 minutes, allowing the pork to become tender while the flavors meld together.

Adjust the heat to medium and introduce the sliced pork liver and spleen, stirring to mix thoroughly. Cover the pot and let it boil for only 5 minutes. Overcooking pork spleen can lead to a tough and chewy texture, similar to overcooked liver. Instead of being tender, they may become rubbery.

Incorporating Coagulated Blood

Next, reduce the heat to the lowest setting and gently stir in the coagulated pork blood. Cook for 10 minutes, allowing the blood to mix with the broth, adding a rich dark color without becoming overly thick. The goal is to achieve a deep hue while maintaining a lighter consistency, avoiding a texture similar to dinuguan!

adding misua noodles and final seasoning

After that, add the misua noodles, stirring gently and cooking for just 1 minute. Sprinkle in the Maggi Magic Sarap for an extra flavor boost, and season with fish sauce and ground black pepper to taste. Finally, add the hot pepper leaves, cover the pot, and turn off the heat. Let it rest for 2 minutes to allow the flavors to meld together.

Transfer the Batchoy Tagalog to a serving bowl. You can serve it hot alongside steamed rice. Savor the rich flavors and comforting warmth of this cherished Filipino recipe, as if you were experiencing the islands of Luzon in the Philippines!
Batchoy Tagalog Ingredients

For a complete list of ingredients, make sure not to alter the remaining items to ensure you have the perfect Batchoy for your lunch or dinner today.

1 lb. pork loin – Pork loin is chosen for Batchoy Tagalog because it is tender and has a good balance of meat and fat, providing rich flavor without being overly greasy. Other cuts might be tougher or too fatty, which could alter the dish’s taste and mouthfeel.

½ lb. pork spleen (pali ng baboy) – If you omit the spleen, the soup will have a simpler flavor profile and lack complexity. You can replace pork spleen with pork pancreas, commonly known as “sweetbreads” in cooking. The name can be confusing since they are neither sweet nor bread. It likely derives from the old English word “bred,” meaning flesh, which refers to the organ meat of young animals.

½ lb. pork liver (atay ng baboy) – Pork liver is rich in vitamins and adds a distinct taste to Batchoy Tagalog recipe. Make sure that the internal organs are sliced thinly.

½ lb. pork blood (coagulated) – Batchoy Tagalog is referred to as such due to the use of pork blood, which distinguishes it from traditional batchoy.

2 ounces misua – Misua are thin wheat noodles that soak up the broth nicely. Without misua, the dish would miss the hearty quality that makes it both filling and unique.

3 ounces hot pepper leaves – For every heart stew, such as tinolang manok, hot pepper leaves (dahon ng sili) is present. Hot pepper leaves add a slight freshness to our recipe.

1 onion, sliced into thin pieces – Sliced onions provide sweetness and depth to the soup.

5 cloves garlic, crushed and peeled – Without garlic, the dish would taste bland and less inviting. There’s always something enticing with garlic in warm soup.

3 thumbs ginger, julienned – Julienned ginger brings warmth and a spicy note to our recipe, and it also helps reduce the strong taste of the internal organs.

4 grams Maggi Magic Sarap – Maggi Magic Sarap is a seasoning mix that enhances the flavor of every meal. It’s truly a magic!

6 cups water – Water is the base for the broth in our recipe. Depending on the amount of water you use, your soup can be thick and concentrated or just the right consistency, based on your preference.

3 tablespoons cooking oil – Cooking oil is used to sauté the garlic, onions, ginger, organs, and the meat.

Fish sauce and ground black pepper to taste – Fish sauce adds saltiness and umami flavor to Batchoy Tagalog, while ground black pepper rounds out the flavors in our soup recipe.
Pork Spleen And Liver in Batchoy Tagalog

Pork spleen and liver are rich in protein, iron, and vitamins A and B, which are important for energy and overall health. However, these organ meats are high in cholesterol, so they should be consumed in moderation. People with specific health issues, such as heart problems, may need to limit their intake.

How To Serve Batchoy Tagalog?

Batchoy Tagalog is a Filipino soup dish that is best enjoyed hot. The thin misua noodles can be reheated without significantly changing their texture. Serve the soup with jasmine rice, and consider adding fresh green onions on top for added flavor. Some Filipinos prefer it with toasted garlic, chili flakes, and a squeeze of calamansi, while others enjoy it with fish sauce and chili. No matter your preference, this Batchoy Tagalog recipe is sure to please your taste buds. Enjoy the comforting flavors that make this dish a favorite among many!

Shelf Life of Batchoy Tagalog

The shelf life of Batchoy Tagalog is about 3-4 days in the refrigerator. For longer storage, you can freeze it for up to 2 months. When reheating, be sure to heat it thoroughly to ensure safety. Always check for signs of spoilage before consuming leftovers.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Batchoy Tagalog

Filipino noodle soup composed of pork tenderloin and innards.

Prep: 10 minutes

Cook: 45 minutes

Instructions

Heat 3 tablespoons cooking oil in a cooking pot. Add 5 cloves garlic and sauté until it starts to brown. Next, add 1 onion (sliced) and 3 thumbs ginger (julienned), continuing to sauté until the onion softens.

1 onion, 5 cloves garlic, 3 tablespoons cooking oil, 3 thumbs ginger

Add 1 lb. pork loin, stirring until the outer part turns light brown, which should take around 2 minutes. Pour in 1 tablespoon of fish sauce and stir well.

1 lb. pork loin, fish sauce and ground black pepper to taste

Then, pour in 6 cups water and cover the pot. Allow it to boil, then adjust the heat to a simmer. Continue simmering for 30 minutes or until the pork tenderizes completely.

6 cups water

Next, adjust the heat setting to medium and add ½ lb. pork liver and ½ lb. pork spleen. Stir well, cover the pot, and boil for 5 minutes.

½ lb. pork liver, ½ lb. pork spleen

Reduce the heat to the lowest setting and gently add ½ lb. pork blood, stirring gently. Continue cooking for 10 minutes.

½ lb. pork blood

Now, add 2 ounces misua, stirring and cooking for 1 minute until they soften. Sprinkle in 4 grams Maggi Magic Sarap and season with fish sauce and ground black pepper to taste.

2 ounces misua, 4 grams Maggi Magic Sarap, fish sauce and ground black pepper to taste

Finally, add 3 ounces hot pepper leaves. Cover the pot, then turn off the heat and let it rest for 2 minutes.

3 ounces hot pepper leaves

Transfer to a serving bowl and serve hot with rice. Share and enjoy!

Notes

Tips for Adding Pork Blood

When preparing Batchoy Tagalog, it’s essential to avoid certain common mistakes to achieve the best results. One important tip is to add the coagulated pork blood at the right moment; adding it too soon can result in an overly thick broth. Instead, stir it in gently at the lowest heat setting. Adding the coagulated pork blood too early can cause the broth to thicken because the blood breaks down and releases proteins that coagulate with heat. This may create a dense consistency similar to “dinuguan” instead of the desired lighter soup. By waiting to add the blood, you allow it to mix well with the broth without making it too thick.

Nutrition Information

Calories: 1986kcal (99%) Carbohydrates: 109g (36%) Protein: 206g (412%) Fat: 78g (120%) Saturated Fat: 14g (70%) Polyunsaturated Fat: 18g Monounsaturated Fat: 36g Trans Fat: 0.2g Cholesterol: 1651mg (550%) Sodium: 770mg (32%) Potassium: 4133mg (118%) Fiber: 10g (40%) Sugar: 27g (30%) Vitamin A: 106692IU (2134%) Vitamin C: 273mg (331%) Calcium: 351mg (35%) Iron: 113mg (628%)

© copyright: Vanjo Merano

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September 23, 2024
Cheesy Pork Caldereta
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By: Vanjo Merano
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Published: 1/20/24

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Tomato and cheese make a perfect pairing. The likes of pizza and spaghetti show us that the salty quality of cheese contrasts nicely with the slight sweetness and savor of tomato sauce. What if we applied this to a Filipino favorite? This Cheesy Pork Caldereta is just the dish to whip up if you are looking to serve a meaty, savory stew for lunch or dinner.

What is Cheesy Pork Caldereta?

I would say that this recipe is basically your classic caldereta but with somewhat of an upgrade, especially for people who love cheese. Our Cheesy Pork Caldereta has plenty of grated cheddar cheese to really add some thickness and of course, cheesiness to the stew. But another thing that really sets this apart is the use of pork ribs. These make our dish even more filling and meaty.

Aside from pork, caldereta is commonly made using beef. One of my favorites is the pulutan style.

But if you are unfamiliar with caldereta in general, this is essentially a tomato-based stew that has meat, in this case, our pork ribs. It is also known for its distinct saltiness from liver spread. Find out everything we will be mixing into our Cheesy Pork Caldereta!

What are the Ingredients?

The first ingredient on our list is, of course, 3 lbs. of pork ribs. Then you will also need some seasonings such as 1 Knorr Pork Cube, 1 teaspoon of Knorr Liquid Seasoning, 3 tablespoons of soy sauce, and some salt and ground black pepper. And this won’t be cheesy caldereta without ½ cup of grated cheddar cheese, ¼ cup of liver spread, 8 ounces of tomato sauce, and 2 tablespoons of tomato paste.

Let’s move on to our vegetables! Prepare 1 red bell pepper, 1 green bell pepper, and ¾ cup of green peas. Also dice 2 potatoes and 2 carrots. And have 1 onion you’ve chopped alongside 4 cloves of garlic you’ve minced ready too.

We will need just a few more components for the cooking process. These include 4 cups of water, and 3 tablespoons of cooking oil.

How to Cook Cheesy Pork Caldereta

Preparing the potatoes and carrots

Kick things off by putting your potatoes and carrots in a container, and sprinkling in some salt. Toss these together to distribute the salt evenly. Afterwards, air fry the potatoes and carrots at 350 °F for 12 minutes.

As you are waiting, you can already start boiling 2 cups of water in a cooking pot. Then place your pork ribs inside. Keep this boiling for 3 minutes, and then discard your water. Set the pork aside.

Let’s pour our cooking oil into a clean cooking pot, and apply some heat. Once the oil gets hot, you can add your garlic. Sauté this until it browns, and then put your onion inside as well. Keep cooking these until the onion softens.

Now we can integrate our pork ribs from earlier. Just sauté the meat until it becomes light brown. Then pour your soy sauce inside, and cook everything up for just 1 minute. Finally, let’s add our tomato sauce as well, along with 2 cups of water. Wait for this to boil.

When the liquid begins boiling, you can toss in your Knorr Pork Cube. Then cover your cooking pot, and adjust your heat to a simmer. We will just keep this cooking until the pork is nice and tender. In my experience, this would take around 45 to 60 minutes.

Adding vegetables and more seasonings

Let’s get a bit more flavor involved by adding liver spread. Stir this into the mixture. Also integrate some tomato paste. Afterwards, you can place your bell peppers, carrots, potatoes, and green peas inside. Cook everything for 2 minutes. Then you can also put your cheese and Knorr Liquid Seasoning inside the pot. Let’s keep cooking for 2 minutes. Just sprinkle in your salt and ground black pepper afterwards, and that’s it!

How to Serve Cheesy Pork Caldereta

You are now welcome to serve your delicious Cheesy Pork Caldereta! Simply transfer your stew to a serving bowl of choice. Since this is quite a flavorful dish in itself, I would mostly recommend having it with one of the simplest side dishes, which is white rice. This perfectly complements the meat, as well as tomato stew and vegetables.

How to Store Cheesy Pork Caldereta

Wasn’t able to finish your caldereta in one go? No problem since you can store this easily. In fact, the proper method for storage is similar to most Filipino meat stews. Simply let your caldereta cool down to room temperature. And then put this in an airtight container, which we will then refrigerate. You can expect this to remain good for consumption for around 4 days.

That pretty much covers this savory and meaty Cheesy Pork Caldereta recipe! But if you have any questions about this dish, don’t hesitate to comment below.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Cheesy Pork Caldereta

Classic Filipino pork stew with liver spread and cheese

Prep: 10 minutes

Cook: 1 hour

Instructions

Sprinkle salt on the potatoes and carrots. Toss to distribute. Air fry these at 350F for 12 minutes. Set aside.

2 pieces potatoes, 2 pieces carrots

Boil 2 cups water in a cooking pot. Add the pork ribs. Continue boiling for 3 minutes. Discard the water and set the pork aside.

3 lbs. pork ribs, 4 cups water

Heat 3 tablespoons of cooking oil in a clean cooking pot. Sauté the garlic until it starts to brown. Add the onion and continue cooking until it softens.

1 piece onion, 4 cloves garlic, 3 tablespoons cooking oil

Add the pork ribs. Sauté it until it turns light brown.

3 lbs. pork ribs

Pour the soy sauce. Continue cooking for 1 minute.

3 tablespoons soy sauce

Add the tomato sauce and 2 cups of water. Let it boil.

8 ounces tomato sauce

Add Knorr Pork Cube. Cover the cooking pot. Adjust the heat to a simmer. Continue cooking until the pork tenderizes. Note: this usually take between 45 to 60 minutes.

1 piece Knorr Pork Cube

Stir-in the liver spread and add tomato paste.

¼ cup liver spread, 2 tablespoons tomato paste

Put-in the bell peppers, carrots, potatoes, and green peas. Add Continue cooking for 2 minutes.

1 piece red bell pepper, ¾ cup green peas, 2 pieces potatoes, 2 pieces carrots, 1 piece green bell pepper

Add the cheese and Knorr Liquid Seasoning. Cook for 2 minutes.

1 teaspoon Knorr Liquid Seasoning, ½ cup cheddar cheese

Season with salt and ground black pepper.

Salt and ground black pepper

Serve. Share and enjoy!

Notes

Note 1 : (pork ribs) other cuts of pork can be used. I like using either pork shoulder or pork belly when making caldereta.
Note 2 : (liver spread) liver pate can be used as an alternative ingredient

Video

Nutrition Information

Calories: 957kcal (48%) Carbohydrates: 14g (5%) Protein: 51g (102%) Fat: 77g (118%) Saturated Fat: 24g (120%) Polyunsaturated Fat: 14g Monounsaturated Fat: 30g Trans Fat: 1g Cholesterol: 262mg (87%) Sodium: 1443mg (60%) Potassium: 1120mg (32%) Fiber: 4g (16%) Sugar: 7g (8%) Vitamin A: 3473IU (69%) Vitamin C: 65mg (79%) Calcium: 159mg (16%) Iron: 5mg (28%)

© copyright: Vanjo Merano

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Vanjo Merano

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January 20, 2024
Lechon Sinigang
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There’s a certain magic to Filipino stew that simply can’t be denied. These kinds of recipes never fail to taste and feel like home. And this quality definitely rings true for the classic sinigang. Enriched with the sourness and slight sweetness of tamarind, this stew is one that will be hard to forget. But what…
By: Vanjo Merano
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Published: 1/19/24

This post may contain affiliate links. Please read our disclosure policy.

There’s a certain magic to Filipino stew that simply can’t be denied. These kinds of recipes never fail to taste and feel like home. And this quality definitely rings true for the classic sinigang. Enriched with the sourness and slight sweetness of tamarind, this stew is one that will be hard to forget. But what if you could make it with the crispiness and meatiness of delicious lechon? If you’re curious about this, keep reading to learn how to make Lechon Sinigang!

What is Lechon Sinigang?

But first, let’s talk about what this dish actually is. You’ve got all the usual sinigang components in this dish. Vegetables like kangkong, okra, tomatoes, eggplants and more nutritious ingredients make a pleasant appearance in this dish. And to add a ton of flavor, but with less of the hassle, we will utilize Knorr Sinigang sa Sampaloc Original seasoning.

And of course, you will need the ingredient that makes this dish truly special– plenty of delicious lechon! This is the perfect meal to whip up for when you end up with leftover lechon, and want to create something unique and healthy. This cut of meat brings a unique savor to your sinigang you do not want to miss out on.

You can make sinigang with almost all types of proteins and seafood. I even made this sour soup dish using pork chops.

What are the Ingredients?

Let’s just prepare our set of ingredients before we begin cooking. First off, you will need 2 lbs. of lechon that you’ve cut up into serving pieces. And like I mentioned earlier, we will use 2 22-gram packs of Knorr Sinigang sa Sampaloc Original. Of course, we cannot leave behind our veggies. This long list starts with 1 daikon radish that you’ve sliced, 2 long green peppers, 10 pieces of okra, and 2 onions that are wedged. Also prepare 2 tomatoes you’ve cut into wedges, 3 cloves of garlic you’ve crushed, and 1 bunch of kangkong or water spinach.

Since we are making soup, we will also set aside 1 ½ quarts of water for the dish. Get 3 tablespoons of cooking oil, as well as some fish sauce and ground black pepper as well.

How to Cook Lechon Sinigang

1. Preparing the garlic, onion and tomato

Pour your cooking oil into a cooking pot. Add your garlic, onion and tomato, and just sauté these until your onion softens.

2. Integrating lechon

Now you can toss in your lechon. We will also sauté this. Do this for 2 minutes.

3. Boosting the sinigang’s flavor

Let’s add our Knorr Sinigang sa Sampaloc once the water is added, and then stir this into the mixture. Then cover your pot, and keep everything boiling for 30 minutes. Use just the lowest heat setting of your stove for the boiling.

4. Cooking the veggies

We will now put our daikon radish in the pot, and cook this for 5 minutes. Then you can also place your long green pepper, okra, string beans and eggplant inside. Put the cover back on top, and just continue cooking for 5 minutes again. Let’s add the kangkong as well. Cook everything for just 2 minutes more.

5. Adding some last seasonings

We can now add as much fish sauce and ground black pepper as preferred. And that’s it!

How to Serve Lechon Sinigang

All that’s left now is to serve our yummy Lechon Sinigang! You can transfer the sinigang in the pot to a serving bowl of choice. You may enjoy your stew alone, but this also tastes perfect with some rice. Try to eat the dish while it is hot and freshly cooked!

How to Store Lechon Sinigang

But given how much we’ve made of our dish, it makes sense for us to end up with leftovers. Don’t worry though as making your Lechon Sinigang last longer comes pretty easy. All you have to do is wait for the stew to cool to room temperature. And then you can pour everything into an airtight container or two that will fit the dish. Afterwards, you can keep the sinigang in the fridge for a good three days.

What about when you’re ready to chow down again? Reheating’s simple as well! Just take your airtight container out of the refrigerator, and let the dish reach room temperature again. Then you can put your soup in the pot, and apply heat. Once it is boiling, you can put the rest of your ingredients, such as the veggies and meat, back in the pot too. Turn the heat off, and just let the components get hot with the temperature of the stew.

You may be wondering why we separate the soup and the other ingredients for reheating initially. Well, putting the rest of the ingredients inside the pot later helps prevent overcooking. This way, we are able to replicate the quality of the sinigang when it was newly cooked.

Do you have any questions about making this Lechon Sinigang? Drop them in the comments section so I could get to answering them!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Lechon Sinigang

Instructions

Heat the oil in a cooking pot. Sauté the garlic, onion, and tomato.

Once the onion softens, add the lechon. Sauté for 2 minutes.

Pour the water into the cooking pot. Cover and let it boil.

Add 2 sachets of Knorr Sinigang sa Sampaloc (original). Stir. Cover the pot and continue boiling (using the lowest heat setting of your stove) for 30 minutes.

Add the daikon radish. Cook for 5 minutes.

Add the long green pepper, okra, string beans, and eggplant. Cover and continue cooking for 5 minutes.

Add the water spinach. Cook for 2 minutes.

Season with fish sauce and ground black pepper.

Transfer to a serving bowl. Serve hot with rice.

Share and enjoy!

Video

Nutrition Information

Calories: 9109kcal (455%) Carbohydrates: 124g (41%) Protein: 32g (64%) Fat: 953g (1466%) Saturated Fat: 360g (1800%) Polyunsaturated Fat: 115g Monounsaturated Fat: 436g Trans Fat: 0.2g Cholesterol: 862mg (287%) Sodium: 304mg (13%) Potassium: 4185mg (120%) Fiber: 48g (192%) Sugar: 58g (64%) Vitamin A: 13968IU (279%) Vitamin C: 294mg (356%) Calcium: 757mg (76%) Iron: 18mg (100%)

© copyright: Vanjo Merano

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Tag @PanlasangPinoy on Instagram and be sure to leave a rating!
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Vanjo Merano

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January 19, 2024
Pork Belly with Boiled Eggs in Oyster Sauce
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Meat and oyster sauce is a classic combination that we can always turn to when we want something satisfying and savory. Mixing in some more flavors like that of lime, brown sugar, and Worcestershire sauce, however, can bring your meal from good to great. And that is what we try to achieve with this Pork…
By: Vanjo Merano
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Published: 11/14/23

This post may contain affiliate links. Please read our disclosure policy.

Meat and oyster sauce is a classic combination that we can always turn to when we want something satisfying and savory. Mixing in some more flavors like that of lime, brown sugar, and Worcestershire sauce, however, can bring your meal from good to great. And that is what we try to achieve with this Pork Belly with Boiled Eggs in Oyster Sauce recipe. We definitely do not hold back in the usage of seasonings to bring life to our slices of pork belly.

But a quick heads up that this may take a bit of time to make since we have to let the mixture with our pork simmer for a minimum of 1 hour. But we come out of it with the juiciest and smoothest pork that is enriched with flavor.

That’s enough talking about our oyster sauce dish though; let’s try making it! Here are the steps to this Pork Belly with Boiled Eggs in Oyster Sauce recipe.

How to Cook Pork Belly with Boiled Eggs in Oyster Sauce

1. Sautéing onion and garlic

Get your 4 tablespoons of cooking oil ready by putting these in a pan. Apply heat. You can add 1 of the onions you’ve sliced, and 1 head of garlic you’ve crushed and chopped once the oil gets hot. Sauté these.

2. Cooking the pork

Toss in 3 lbs. of pork belly you’ve sliced into serving pieces. Just keep sautéing until the meat gets nice and brown, which would take up to 5 minutes.

3. Seasoning the mixture

Let’s now pour 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of Worcestershire sauce. Now stir the mixture. Cook all of this up for 1 minute before putting 4 cups of water in the pan. You can now cover the pan, and just wait for the liquid to boil. Then integrate 1 Knorr Pork Cube, and proceed to cover the pan. This involves quite a bit of waiting, as we will let the mixture simmer for 60 to 80 minutes.

4. Adding sugar and lime

Once the time is up, you can place 1 tablespoon of brown sugar inside. Squeeze ½ lime into the mix. Then continue cooking until the sauce is close to having evaporated entirely.

5. Incorporating the last few ingredients

Afterwards, you should add the 2 onions you’ve sliced, and then stir what’s in the pan. Cook this all up until the onion gets soft. Sprinkle in as much ground black pepper as you would like. Then take your 25 boiled and peeled quail eggs, and place them in the pot. Toss these into the mixture, but make sure to be careful with this, as we do not want to break the eggs. Continue cooking for 1 more minute, and then you’re done!

Simply transfer everything to a serving plate. Have lots of rice ready because this scrumptious dish may leave you wanting more.

Speaking of more, how about exploring other dishes you can recreate with pork belly? This versatile ingredient is one I love to work with. That’s why I have a long list of recipes containing this on Panlasang Pinoy. Below are just three that I would love to recommend!

More Delicious Recipes for Pork Belly

Pork Belly Sinigang Sa Sampaloc

If you are looking for a bit of a healthier alternative that uses this cut of meat, I’ve got the recipe for you. Pork Belly Sinigang Sa Sampaloc is pleasantly sour, and perfectly salty. I’m very lucky to have gotten a look at this shared recipe from Agnes. It’s a great dish to serve on the chilly days because of its warmth, as well as slight spiciness from the optional dipping sauce.

Crispy Pork Belly Chips

But since we are already working with pork belly, why not just indulge in this fully? These Crispy Pork Belly Chips are admittedly not the most nutritious, but boy, are they irresistible! These golden pork slices are so satisfying to eat because of their crunchiness. It also helps that you can make this with an air fryer, which means you can use less oil.

Nagmamantikang Pork Adobo

And last but most definitely not least, is this incredibly yummy Nagmamantikang Pork Adobo dish. Adobo has become a very famous recipe even outside the Philippines. This version right here is perfect for those who like their pork without the stew, but still want that unmistakable adobo savor. In that sense, it is a dry rendition of the original, but definitely has meat that is just as tender, and perhaps even juicier. You can also expect a pleasantly sweet twist due to our addition of pineapple juice for the marinade.

Tell me about your experience creating some delicious Pork Belly with Boiled Eggs in Oyster Sauce in the comments below! Feel free to leave any queries you might have down here as well.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pork Belly with Boiled Eggs in Oyster Sauce

Prep: 10 minutes

Cook: 1 hour

Instructions

Heat oil in a pan. Sauté 1 onion and garlic.

Add the pork belly. Continue sautéing until it browns. Note: this can take up to 5 minutes.

Add the soy sauce, oyster sauce, and Worcestershire sauce. Stir and cook for 1 minute.

Pour the water into the pan. Cover it and let boil.

Add Knorr Pork cube. Cover and simmer for 60 to 80 minutes.

Add the brown sugar and squeeze the lime. Cook until the sauce evaporates almost completely.

Add the remaining onions. Stir and continue cooking until the onion softens.

Season with ground black pepper.

Add the boiled quail eggs and gently toss. Cook for 1 minute.

Transfer to a serving plate. Serve with rice. Share and enjoy!

Video

Nutrition Information

Calories: 8179kcal (409%) Carbohydrates: 62g (21%) Protein: 167g (334%) Fat: 803g (1235%) Saturated Fat: 275g (1375%) Polyunsaturated Fat: 96g Monounsaturated Fat: 382g Trans Fat: 0.2g Cholesterol: 2879mg (960%) Sodium: 6214mg (259%) Potassium: 3777mg (108%) Fiber: 7g (28%) Sugar: 32g (36%) Vitamin A: 1408IU (28%) Vitamin C: 44mg (53%) Calcium: 409mg (41%) Iron: 20mg (111%)

© copyright: Vanjo Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!
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Vanjo Merano

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November 14, 2023