Pork Recipes
562 pork recipes from across the Philippines · page 15 of 24
Pancit Luglug
Filipino stir-fried luglug noodles with meat, vegetables, and savory soy-based sauce — a party staple.
Pancit Malabon
Filipino stir-fried malabon noodles with meat, vegetables, and savory soy-based sauce — a party staple.
Pancit Miki Guisado
Pancit Miki Guisado — thick fresh egg noodles stir-fried with pork, shrimp, and vegetables in a savory sauce.
Pancit Molo
Delicate wonton wrappers filled with seasoned ground pork, minced shrimp, and water chestnuts are gently simmered in a clear chicken broth with scallions until tender, creating a soothing and elegant soup with silky dumplings that float in fragrant broth.
Pancit Molo Soup
Handmade wonton dumplings stuffed with seasoned ground pork, minced shrimp, and water chestnuts are gently simmered in a fragrant clear chicken broth with scallions until tender, creating a soothing and elegant soup with silky filled wrappers.
Pancit Sotanghon
Pancit Sotanghon — delicate glass noodles (sotanghon) stir-fried with chicken, wood ear mushrooms, and annatto-tinted sauce.
Pancit Udon
Filipino-style pancit using thick Japanese udon noodles — stir-fried with pork, vegetables, and soy sauce for a fusion twist.
Papis
Papis — a hearty Filipino dish combining beef and pork cooked together in a savory sauce. Two meats, one deeply satisfying meal.
Pata Estofado
Made with pork pata, knorr pork cube, banana and carrot — a hearty Filipino dish that's simple to cook and satisfying to share.
Pata Hamonado
Made with canola oil, (about 3 pounds) whole pork leg, onion, peeled and sliced thinly and garlic, peeled and — a hearty Filipino dish that's simple to cook and satisfying to share.
Pata Humba
Made with pork hocks, soy sauce, sugar and tomatoes — a hearty Filipino dish that's simple to cook and satisfying to share.
Pata Humba (Braised Pork Hocks)
Slow braised pork hocks in pineapple soy sauce with star anise, salted black beans, banana blossoms, and peanuts, finished with savory seasoning for a tender and glossy dish.
Pata Kare Kare
Pork hocks and leg stewed until tender and cooked in a rich peanut sauce with a variety of healthy vegetables. This Filipino dish is best served with bagoong alamang (shrimp paste) and eaten with warm white rice.
Pata Kare-Kare
Pork Kare-Kare is a Filipino stew featuring tender pork cooked in a rich, savory peanut sauce, often accompanied by vegetables and served with bagoong alamang.
Pata Paksiw
Made with pork hock, dried banana blossoms, whole peppercorn and dried bay leaves — a hearty Filipino dish that's simple to cook and satisfying to share.
Pata Pochero
Pochero — a tomato-based stew with meat, saba bananas, and vegetables. Served with a side of eggplant sauce.
Pata Tim
Pork leg is braised low and slow until fall-apart tender in a savory soy-based sauce with shiitake mushrooms, star anise, and brown sugar, resulting in a rich, aromatic stew with a deeply savory and slightly sweet gravy.
Patupap
Patupap is a traditional Ilocano blood sausage made by stuffing a mixture of fresh pork blood, cooked rice, pork fat, and seasonings into cleaned pig intestines, then grilling it over charcoal. It's a dish born from the Ilocano value of zero waste — using every part of the pig. The result is a rich, earthy sausage with a unique texture from the rice grains suspended in the blood curd. It's commonly grilled and served as a breakfast dish or as ulam with rice and bagoong.
Patupet
Patupet is a classic Ilocano dish that combines braised pork, hard-boiled eggs, and fresh vegetables simmered together in a creamy coconut milk sauce. The name supposedly comes from the Ilocano word 'patupet' meaning 'to stuff' — as if you're stuffing yourself full. It's a comforting, nourishing dish often prepared for Sunday lunches or family gatherings, and it pairs wonderfully with steamed rice and extra bagoong on the side.
Pechoso
Pechoso is a Visayan specialty that balances sweet and sour in a glossy, clingy sauce built around pork belly, pineapple, and tomato. The name comes from the Tagalog words for pork and tomato, but the dish is very much a Cebuano classic. It is tangy enough to cut through the richness of the pork, yet sweet enough to make kids ask for seconds.
Pepper Pork Belly
Pork belly is simmered with red, green, and orange bell peppers in a savory blend of oyster sauce and soy sauce until the meat is tender and the peppers are slightly softened, served over fragrant garlic java rice.
Piaparan
A hearty chicken stew from Mindanao, prepared in a large pot with chicken, pork, and an abundance of vegetables simmered together in a rich, slightly sour broth. The name 'piaparan' comes from the act of gathering and mixing ingredients together — it's the ultimate communal cooking dish of the southern Philippines. Each family has their own version, but the common thread is the generous mix of vegetables and the deep, satisfying broth that makes it a favorite during fiestas and family reunions.
Pinakupsan
Pinakupsan — crispy pork belly cracklings made by rendering the fat until only the golden, crunchy skin and meat remain. A Visayan chicharon specialty.
Pinasman
Sweet Filipino pork belly braised with pineapple — tender, caramelized pork in a fruity sweet-savory sauce.