Pork Recipes
562 pork recipes from across the Philippines · page 11 of 24
Kari Kari
Kari Kari is a bold, spicy specialty from Marinduque that bears no relation to the Kapampangan kare-kare despite the similar name. It is a dark, earthy stew made from pork innards, pig's blood, banana blossoms, and coconut milk, all cooked down until nearly dry. It is fiery from bird's eye chilies and deeply savory — a dish that cooks traditionally enjoy as their well-earned pulutan after preparing fiesta meals.
Kikiam
Kikiam — deep-fried fish and pork rolls with a crisp wrapper. Street food classic, best with sweet chili sauce.
Kilawing Baboy
Made with pork, thinly, vinegar, calamansi juice and onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Kilawing Labanos
Made with daikon radish, pork, pork liver and white vinegar — a hearty Filipino dish that's simple to cook and satisfying to share.
Kilawing Labanos at Baboy
Labanos at baboy prepared kilawin-style — cooked in vinegar and spices for a tangy, savory Filipino dish.
Kilayin
Kapampangan Kilayin is a pork and liver stew cooked in vinegar and spices. It's nutritious, flavorful, and pairs well with steamed rice.
Killer Crispy Sinigang
Crispy deep-fried pork belly is added to a steaming tamarind-based soup broth with Chinese eggplant, okra, string beans, daikon radish, and spinach, offering a delightful contrast of crunchy golden meat and tangy, comforting sour soup.
Killer Pork Sinigang
Pork belly is simmered in a bold tamarind-based broth with taro root, sliced eggplant, okra, string beans, and daikon radish until the meat is tender and the soup is intensely sour, hearty, and deeply satisfying with every spoonful.
Kinamatisang Baboy
Kinamatisang baboy is easy to make and the perfect way to warm up in cold weather. Made with flavorful pork ribs, juicy tomatoes, and leafy greens, it's a simple yet nutritious and delicious dish you'll feel good serving the whole family!
Kinuday
Kinuday is the Cordillera's answer to smoked pork — a delicacy born from the ancient preservation techniques of the Ibaloy and Ifugao peoples. Thick slabs of pork (or carabao) are slowly smoked over aromatic wood fires, resulting in meat that is deeply flavored, tender, and infused with a smoky sweetness. Kinuday can be eaten sliced cold as a pulutan, reheated and sliced thin, or incorporated into stews and stir-fries for extra depth. It is a staple at Cordilleran fiestas and tribal gatherings, where the aroma of the smoking fire fills the air for days.
Kung Pao Pork
Kung Pao pork — spicy Sichuan-style stir-fried pork with peanuts, dried chilies, and vegetables. The numbing heat keeps you coming back.
La Paz Batchoy
Nothing beats a comforting bowl of hot La Paz Batchoy, especially on a cold rainy day. It's loaded with fresh egg noodles, flavorful broth, pork meat, chicharon, and raw egg for a hearty and tasty soup to warm you up!
La-ud
An iconic Ilocano one-pot meal that marries smoked fish with pork in a savory, tomato-forward broth loaded with vegetables. The name comes from the Ilocano phrase describing the act of combining everything together in one pot. It's rustic, deeply flavorful, and a testament to Ilocano resourcefulness — transforming humble ingredients like tinapa (smoked fish) and pork belly into a dish that's anything but ordinary.
Laing Recipe
Made with taro leaves, coconut milk, coconut cream and shrimp paste — a hearty Filipino dish that's simple to cook and satisfying to share.
Lechon Belly Pork Adobo
Roasted pork belly (lechon belly) braised adobo-style — crackling skin meets tangy soy-vinegar sauce for the ultimate indulgence.
Lechon Belly Roll
A whole slab of pork belly is seasoned with soy sauce, garlic, scallions, and lemongrass, then rolled tight and roasted until the skin turns deep golden and crackling crisp while the meat inside stays juicy and tender in the Cebuano style.
Lechon Bolong
Made with banana blossom, inner leaves, ground pork, garlic and onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Lechon Carajay
Made with pork belly, dried bay leaves, garlic and medium red onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Lechon Kawali
Crispy deep-fried pork belly — boiled first until tender, then fried until the skin crackles. The ultimate Filipino comfort food.
Lechon Lomi
Made with lechon, flat miki noodles, fish sauce and soy sauce — a hearty Filipino dish that's simple to cook and satisfying to share.
Lechon Mano-Mano
Cebu's famous whole roasted pig — tender, crispy-skinned, stuffed with aromatics. The most prized delicacy of the Visayas.
Lechon Paksiw
Leftover lechon roasted pork is simmered in a tangy sauce made from vinegar, lechon sauce, brown sugar, and whole peppercorns until the meat reabsorbs the sweet and sour flavors, creating a rich and savory post-feast stew.
Lechon Pata
Made with pig leg, dried bay leaves, whole peppercorn and lemongrass — a hearty Filipino dish that's simple to cook and satisfying to share.
Lechon Sauce
Made with lb pork liver, white vinegar, bread crumbs and garlic — a hearty Filipino dish that's simple to cook and satisfying to share.