Cooking Tips

35 Best Pork Belly Recipes

Pork belly recipes are some of the most beloved dishes in Filipino cooking. If you have ever bitten into a piece of perfectly crispy lechon kawali or enjoyed tender pork adobo with rice, you know exactly what I mean. Pork belly, or liempo as we call it in the Philippines, is the star of countless family gatherings and everyday meals.

I have been cooking pork belly recipes for over three decades now, and I still get excited every time I hear that crackling sound when the skin turns golden and crispy. There is something special about this cut of meat. The layers of fat keep it juicy, the skin turns into amazing crackling, and it takes on flavor beautifully whether you fry it, roast it, grill it, or braise it.

This collection brings together 35 of my favorite pork belly recipes. I organized them by cooking method so you can easily find what you are looking for, whether you want something crispy for a celebration or something tender and saucy for a cozy weeknight dinner. Each recipe has been tested many times in my own kitchen, and I am sharing the tips I learned along the way to help you get great results every single time.

What is Pork Belly (Liempo)?

Pork belly is a boneless cut of meat from the underside of the pig. It has beautiful layers of meat and fat running through it, which is why it becomes so tender and flavorful when cooked. In the Philippines, we call it liempo, and it holds a special place in our food culture.

Pork Belly vs Bacon

You might be wondering how pork belly is different from bacon. They actually come from the same part of the pig. The difference is that bacon is cured and smoked, while pork belly is fresh and uncured. Pork belly also comes with the skin attached, and that skin is what gives us the amazing crackling we all love in dishes like lechon kawali and bagnet.

bacon wrapped sea scallop in herbed butter sauce recipe

Why Filipinos Love Pork Belly

Filipino families have been cooking liempo for generations. It shows up at birthday parties, fiestas, Christmas celebrations, and New Year gatherings. But it is also something we enjoy on regular days when we want a satisfying meal.

The versatility of pork belly is what makes it so special. You can:

Deep fry it for crispy lechon kawali
Roast it in the oven for lechon liempo
Grill it for smoky inihaw na liempo
Braise it for tender adobo or humba
Air fry it for a healthier crispy option

No matter how you cook it, pork belly always delivers on flavor and satisfaction.

How to Choose the Best Pork Belly

Getting good results starts with picking the right piece of pork belly at the store. After years of selecting pork belly for my recipes, here are the things I always look for:

Thickness

Look for a piece that is at least 1.5 inches thick and has even thickness throughout. If one end is much thinner than the other, it will cook unevenly. The thin parts might dry out before the thick parts are done. For lechon kawali, I prefer pieces that are about 2 inches thick.

Fat to Meat Ratio

A good piece of pork belly has nice alternating layers of meat and fat. This marbling is what keeps the meat juicy and gives it flavor. Avoid pieces that are mostly fat with very little meat, or pieces that are too lean. The fat renders during cooking and bastes the meat from the inside.

Fresh vs Vacuum Packed

When possible, buy pork belly fresh from the butcher counter instead of the pre-packaged ones. Vacuum packed pork belly sits in its own juices, which makes the skin wet and wrinkled. This can affect how crispy the skin gets when you cook it.

If you can only find vacuum packed, make sure to:

Pat the skin completely dry with paper towels
Leave it uncovered in the refrigerator for a few hours or overnight
The dry fridge air will help dry out the skin

Skin Condition

The skin should be dry and relatively flat. Wrinkled or wet skin is harder to get crispy. If the skin has been scored (those shallow cuts you sometimes see), check that the cuts do not go too deep into the meat. Deep cuts can cause juices to bubble up during cooking, which prevents the skin from getting crispy.

Where to Buy Pork Belly

I usually buy my pork belly from:

Costco – They have large slabs at good prices, great for feeding a crowd
Asian markets – Often have fresh pork belly at the butcher counter
Local butcher shops – Can cut it to your preferred thickness
Grocery stores – Check the meat counter, not just the pre-packaged section

Essential Pork Belly Cooking Methods

Before we get to the recipes, let me give you a quick overview of the main ways to cook pork belly. Each method gives you a different result, so you can choose based on what you are in the mood for.

Deep Frying

This is the classic Filipino way. The pork is boiled first until tender, then deep fried until the skin becomes incredibly crispy. The meat stays juicy inside while the outside turns golden and crunchy. This method gives you the crispiest crackling but uses the most oil.

Oven Roasting

Great when you want crispy pork belly without all the oil. The pork roasts slowly in the oven, then gets blasted with high heat at the end to crisp up the skin. This is how I make Roasted Pork Belly for holiday dinners.

Grilling (Inihaw na Liempo)

Gives pork belly a smoky, charred flavor that is hard to beat. We call this inihaw na liempo, and it is a staple at Filipino barbecues. The marinade caramelizes on the grill and creates those beautiful grill marks.

Braising

Turns pork belly into fall apart tender meat in a flavorful sauce. This is the method for pork adobo, estofado, and humba. The long, slow cooking breaks down the fat and connective tissue until the meat is incredibly soft.

Air Frying

A newer method that gives you crispy results with less oil. I have been experimenting with this more lately, and the results are surprisingly good.

Crispy Fried Pork Belly Recipes

Nothing beats the satisfying crunch of perfectly fried pork belly. These recipes show you different ways to achieve that crispy skin and tender meat that Filipinos love so much. The key is always the same: boil until tender, dry completely, then fry until golden.

Lechon Kawali

This is the classic Filipino crispy fried pork belly. The name comes from the kawali (wok) that we traditionally use to fry it. I boil the pork with bay leaves and peppercorns first, which infuses flavor into the meat. Then I fry it until the skin puffs up and turns into crackling. Serve it with lechon sauce or spiced vinegar for the best experience.

Lechon Kawali Recipe

Super Crispy Lechon Kawali

This version takes the crispiness to another level using the double fry method. Frying the pork twice gives you skin that is so crispy, it actually crackles when you tap it with a fork. The secret is letting the pork cool down completely between the first and second fry. This extra step makes all the difference.

Super Crispy Lechon Kawali Recipe

Filipino Lechon Kawali

This is my special version that I make during Christmas and other celebrations. I marinate the boiled pork in liquid seasoning before frying, which gives it extra flavor. The result is so good that you do not even need dipping sauce, though I still serve it with toyomansi on the side.

Filipino Lechon Kawali

Crispy Lechon Belly

Bellychon is made in the oven instead of deep fried. The pork belly is seasoned with star anise and other aromatics, then roasted until crispy. This method uses less oil but still gives you that crunchy skin everyone loves.

Crispy Lechon Belly Recipe

Crispy Pork Belly Chicharon

This is pork belly taken to the extreme in terms of crispiness. I boil the pork until very tender, air dry it, then fry until it is crispy all the way through, almost like chicharron. It is incredibly addictive as a snack or pulutan with ice cold beer.

Crispy Pork Belly Chicharon Recipe

Crispy Pork Belly Chips

These are thin slices of pork belly cooked in the air fryer until they are crispy like chips. I season them with Knorr Liquid Seasoning before air frying. They make a great snack or topping for dishes like arroz caldo or lugaw.

Get the recipe:

Crispy Pork Belly Chips Recipe

Fried Pork Belly Liempo

This recipe uses a flour and cornstarch coating for extra crunch. The pork is boiled first, then dredged and fried until golden. I serve it with a chili garlic dipping sauce that my family loves. The coating gives it a different texture from regular lechon kawali.

Fried Pork Belly Liempo Recipe

Bagnet

Bagnet is the famous crispy pork belly from Ilocos. It is similar to lechon kawali but traditionally uses no seasoning at all. The pork is simply boiled and fried, letting the natural pork flavor shine through. It is best served with bagoong (fermented fish paste) and pairs perfectly with pinakbet.

Bagnet Recipe

Crispy Bagnet

This is my version of Ilocano bagnet with extra crispy skin. I use the double fry method to make sure the skin is perfectly crunchy. The inside stays tender and juicy while the outside becomes golden and crispy. I also rub some salt on the pork before frying for added flavor.

Crispy Bagnet Recipe

How to Cook Pork Bagnet

This is a detailed guide on making authentic bagnet at home. I explain the traditional method and share tips on getting the best results. If you want to learn the proper technique from start to finish, this post walks you through it step by step.

How to Cook Pork Bagnet

Pro Tips for Crispy Fried Pork Belly

Boil the pork until the skin is very tender. If the skin is still tough, it will not get crispy no matter how long you fry it.
Dry the pork completely before frying. I pat it dry with paper towels and sometimes let it sit uncovered in the fridge for a few hours or overnight.
Fry in medium heat (around 350F), not high heat. High heat will burn the outside before the inside is cooked through.
Use a splatter screen or partially cover the pot when frying. The moisture in the pork will cause the oil to splatter.
Let the fried pork rest on a wire rack, not paper towels. Paper towels can make the bottom soggy from trapped steam.
For extra crispy skin, try the double fry method. Fry once, let it cool completely, then fry again.

Oven Roasted Pork Belly Recipes

Oven roasting is my go to method when I want crispy pork belly without the mess of deep frying. The slow roasting makes the meat incredibly tender, and the high heat at the end crisps up the skin beautifully. These recipes are perfect for special occasions when you want something impressive.

Roasted Pork Belly (Lechon Liempo)

This is my foolproof oven roasted pork belly recipe. I stuff the belly with lemongrass, scallions, and onions, then roll it up and roast. The aromatics infuse the meat with flavor, and brushing the skin with milk helps it turn golden brown. This is the recipe I make for New Year celebrations.

Roasted Pork Belly Recipe

Oven Roasted Pork Belly

This version uses Chinese five spice powder and Shaoxing wine for a slightly different flavor profile. The pork is marinated overnight, then roasted until crispy. I like to serve it with Filipino lechon sauce or sinamak

Oven Roasted Pork Belly Recipe

Crispy Oven Broiled Liempo Recipe

This is a lighter version that uses the broiler instead of deep frying. The pork is steamed first to make it tender, then broiled until crispy. It has less oil than lechon kawali but still satisfies that craving for crispy pork.

Crispy Oven Broiled Liempo Recipe

Crispy Air Fried Liempo Pinakbet with Ube

This creative dish combines crispy air fried liempo with pinakbet vegetables and ube. The pork is marinated with sinigang mix for a tangy flavor, then air fried until crispy. It is a complete meal in one plate and a fun twist on two classic Filipino dishes.

Crispy Air Fried Liempo Pinakbet with Ube Recipe

Pro Tips for Oven Roasted Pork Belly

Score the skin lightly or poke holes in it to help the fat render and the skin crisp up. Just do not cut too deep into the meat.
Start with low heat (around 325F to 350F) to cook the meat through, then blast it with high heat (450F or higher) at the end for crispy skin.
Brushing the skin with milk during roasting helps it brown evenly and adds a subtle sweetness.
Place the pork on a wire rack over a baking pan so air circulates around it and the bottom does not get soggy.
Let the pork rest for 10 to 15 minutes before slicing so the juices redistribute throughout the meat.

Grilled Pork Belly Recipes

Grilled pork belly has a smoky, charred flavor that you cannot get from any other cooking method. The marinade caramelizes on the grill and creates those irresistible grill marks. These recipes are perfect for backyard barbecues, outdoor gatherings, or anytime you want that grilled flavor.

Grilled Pork Belly

This is my basic grilled pork belly recipe with a simple but flavorful marinade. The pork marinates for at least an hour in soy sauce, garlic, and spices, then goes on the grill. I baste it with the remaining marinade while grilling for extra flavor. Serve it with sinangag and a fried egg for a complete meal.

Grilled Pork Belly Recipe

Inihaw na Liempo

This is the traditional Filipino grilled pork belly that you find at barbecue stands all over the Philippines. The marinade has soy sauce, calamansi (or lemon), garlic, and black pepper. I serve it with atchara on the side.

Inihaw na Liempo Recipe

Easy Liempo Inihaw

This is a simpler version for those busy weeknights when you still want grilled pork belly. The marinade comes together quickly, and the pork only needs to marinate for about 30 minutes. Quick, easy, and still delicious.

Easy Liempo Inihaw Recipe

How to Grill Liempo in the Oven

No outdoor grill? No problem. This recipe shows you how to get that grilled flavor using your oven. I use the broiler to mimic the high heat of a grill, and the results are surprisingly close to the real thing. Great for apartment living or rainy days.

How to Grill Liempo in the Oven

Pro Tips for Grilled Pork Belly

Slice the pork belly into pieces about half an inch thick for faster cooking and more surface area for the marinade to flavor.
Marinate for at least 1 hour, but overnight is even better. The longer it marinates, the more flavorful the meat.
Oil the grill grates before cooking to prevent sticking. Use a paper towel dipped in oil and tongs.
Grill over medium heat and flip frequently to prevent burning. The sugars in the marinade can burn quickly over high heat.
Baste with marinade (mixed with a little oil) while grilling to keep the meat moist and build up layers of flavor.
Let the grilled pork rest for a few minutes before serving so the juices settle.

Braised Pork Belly Recipes

Braised pork belly is comfort food at its finest. The long, slow cooking turns the meat incredibly tender and allows it to soak up all the flavors of the sauce. These are the dishes I make when I want something hearty and satisfying, especially on cold or rainy days.

Pork Adobo

This is the iconic Filipino dish that needs no introduction. Pork belly simmers in a mixture of soy sauce, vinegar, garlic, and bay leaves until tender. The sauce is savory, slightly tangy, and absolutely delicious over rice. This recipe is how I have been making adobo for years, and it never disappoints.

Pork Adobo Recipe

Basic Pork Adobo

This is my stripped down version using just the core ingredients. No fancy additions, just the essential flavors that make adobo so good. I like to infuse the oil with garlic and bay leaves at the start, which makes the whole dish more aromatic. If you want to learn the fundamentals of adobo, start here.

Basic Pork Adobo Recipe

Coke Pork Adobo

Adding cola to adobo might sound unusual, but it works beautifully. The cola adds sweetness and helps tenderize the meat, giving the adobo a flavor similar to humba. This is a fun twist on the classic that my family really enjoys.

Coke Pork Adobo Recipe

Nagmamantikang Pork Adobo

This is a dry version of adobo where the sauce is reduced until the pork is coated in a glossy, flavorful glaze. The pineapple juice in the marinade adds a subtle sweetness and helps tenderize the meat. The result is pork that is rich, slightly sweet, and incredibly tender. The name means “oily adobo” in Filipino.

Nagmamantikang Pork Adobo Recipe

Pork Adobo with Potato

Adding potatoes to adobo stretches the dish and makes it even more satisfying. The potatoes absorb the adobo sauce and become just as flavorful as the meat. This is a great way to make a little pork belly feed more people, and kids love it.

Pork Adobo with Potato Recipe

Pork Adobo with Tofu

I developed this recipe when I wanted to eat a little less meat but still enjoy adobo. The fried tofu soaks up the sauce and adds a nice texture contrast to the tender pork. It is a good compromise when you want something lighter but still satisfying.

Pork Adobo with Tofu Recipe

Extremely Spicy Pork Adobo na Tuyo

This is for those who love heat. I use ghost peppers to make this adobo extremely spicy. The sauce is cooked down until almost dry, leaving the pork coated in a spicy, flavorful glaze. Have a glass of milk ready. This makes excellent pulutan (beer food).

Extremely Spicy Pork Adobo na Tuyo

Humba

Humba is the Visayan version of braised pork belly. It is sweeter than adobo, with brown sugar, pineapple juice, and banana blossoms in the mix. The salted black beans (tausi) give it a unique savory depth that sets it apart from regular adobo. This is one of my favorite comfort foods.

Humba Recipe

Humba Bisaya Version

This version uses cola instead of pineapple juice for the sweetness, which is how they make it in some parts of the Visayas. The cola caramelizes as it cooks and gives the pork a beautiful dark color. A regional twist on a regional dish.

Humba Bisaya Recipe

Braised Pork Belly with Potato and Peppers

This is a soy and oyster sauce braised pork belly with potatoes and bell peppers. The braising liquid becomes a rich, savory sauce that goes perfectly with rice. I love how the potatoes become soft and absorb all that flavor. A hearty one pot meal.

Braised Pork Belly with Potato and Peppers Recipe

Pro Tips for Braised Pork Belly

Cut the pork belly into chunks about 1.5 to 2 inches for the best texture. Too small and they can fall apart; too large and they take forever to cook.
Sear the pork before braising to develop flavor and render some of the fat. This extra step makes a noticeable difference.
Cook low and slow. Rushing the braising will give you tough meat. Patience is key.
Do not stir the adobo right after adding the vinegar. Let it boil for a minute first so the sourness mellows and the harsh acidic smell cooks off.
Braised dishes often taste even better the next day after the flavors have had time to meld. Make extra for leftovers.

Other Delicious Pork Belly Dishes

These recipes do not fit neatly into one category, but they are all wonderful ways to enjoy pork belly. Some combine different cooking methods, while others pair pork belly with vegetables and other ingredients for complete meals.

Pork Belly with Boiled Eggs in Oyster Sauce

This dish simmers pork belly in a savory oyster sauce until tender, then adds boiled eggs at the end. The eggs soak up the sauce and become beautifully flavored. It reminds me of the braised pork dishes you find at Chinese restaurants. Great for meal prep since it reheats well.

Pork Belly with Boiled Eggs in Oyster Sauce Recipe

Pepper Pork Belly

This is a quick stir fry of pork belly with colorful bell peppers. The pork is cooked in soy sauce and oyster sauce until tender, then the peppers are added for crunch and color. It comes together in about 30 minutes, making it perfect for busy weeknights.

Pepper Pork Belly Recipe

Sinigang na Liempo sa Sampaloc

This is the classic sour soup made with pork belly and tamarind. The sourness of the broth cuts through the richness of the pork belly perfectly. I add lots of vegetables like kangkong, string beans, radish, and eggplant. One of the most comforting Filipino soups.

Sinigang na Liempo sa Sampaloc Recipe

Killer Crispy Sinigang

This creative dish combines two Filipino favorites: crispy liempo and sinigang. The pork belly is marinated with sinigang mix, air dried, then fried until crispy. It is served with sinigang soup and vegetables on the side. Best of both worlds in one meal.

Killer Crispy Sinigang Recipe

Paksiw na Lechon Kawali

This is what I make when I have leftover lechon kawali. The crispy pork is simmered in vinegar and lechon sauce until tender and flavorful. It is a great way to transform leftovers into something new. The sauce becomes rich and slightly sweet.

Paksiw na Lechon Kawali Recipe

Pinakbet with Lechon Kawali

Pinakbet is a vegetable dish, but adding crispy lechon kawali takes it to another level. The crispy pork adds richness and texture that complements the vegetables perfectly. This is one of my favorite ways to eat pinakbet. The combination of vegetables and crispy pork is so satisfying.

Pinakbet with Lechon Kawali Recipe

Crispy Kare Kare

This is kare kare made with crispy pork belly instead of the usual oxtail. The pork is fried until crispy, then served with the rich peanut sauce and vegetables. The contrast between the crispy pork and creamy sauce is amazing. Serve it with bagoong on the side.

Crispy Kare Kare Recipe

Expert Tips for Cooking Pork Belly

After cooking pork belly for over 30 years, I have learned a few things that make a big difference in the final result. Here are my best tips that will help you get great results no matter which recipe you choose:

For the Crispiest Skin

Make sure the skin is completely dry before cooking. Moisture is the enemy of crispy skin. Pat it dry with paper towels and let it air dry in the fridge.
Do not score too deep. If you cut into the meat, the juices will bubble up during cooking and prevent the skin from crisping. Keep cuts shallow, just through the skin.
Salt the skin generously. Salt draws out moisture and helps the skin crisp up. For oven roasted pork belly, I salt the skin and leave it uncovered in the fridge overnight.
For deep frying, make sure the oil is hot enough (around 350F) before adding the pork. Cold oil will result in soggy skin.

For Tender Meat

Do not rush the cooking. Pork belly needs time for the fat and connective tissue to break down.
When boiling pork belly for lechon kawali, cook it until a fork slides in easily with no resistance.
For braised dishes like adobo and humba, low and slow is the way to go. Simmer gently, do not boil vigorously.
Cutting the pork into even sized pieces ensures they cook at the same rate.

For Better Flavor

Season the meat, not just the skin. Rub salt and pepper on all sides of the pork.
Marinating overnight allows the flavors to penetrate deeper into the meat.
Use the rendered pork fat for cooking other things. It adds so much flavor to vegetables and fried rice.
For braised dishes, sear the pork first to develop a flavorful crust before adding the liquid.

For Food Safety

Pork belly should reach an internal temperature of at least 145F (63C) according to USDA guidelines.
When reheating, make sure it is heated through completely, especially for braised dishes.
Do not leave cooked pork belly at room temperature for more than 2 hours.

What to Serve with Pork Belly

Pork belly is rich and flavorful, so I like to serve it with things that balance out that richness. Here are my favorite pairings:

Rice

Rice is essential with pork belly. Here are some options:

Plain steamed rice – The classic choice
Sinangag (Garlic Fried Rice) – Crispy garlic adds another layer of flavor
Java Rice – The turmeric and aromatics complement pork belly well

Dipping Sauces

The right dipping sauce can elevate your pork belly:

Lechon Sauce – Sweet and savory, perfect for crispy pork belly
Spiced Vinegar – Tangy and spicy, cuts through the richness
Toyomansi – Simple soy sauce with calamansi, great for grilled pork

Pickled Sides

Pickled dishes cut through the richness of pork belly:

Pickled Papaya – Sweet and tangy, a classic pairing
Ensaladang Talong (Eggplant Salad) – Smoky and refreshing

Soups

A bowl of soup on the side helps balance a rich pork belly meal:

Siniga ng – The sourness cleanses the palate
Nilaga – Simple and comforting
Pork Tinola – Green papaya and ginger broth

How to Store It

Fridge

Let the pork belly cool to room temperature (but not more than 2 hours), then store in an airtight container in the refrigerator. It will keep for 3 to 4 days. For braised dishes like adobo, store the pork in its sauce to keep it moist.

Freezer

Pork belly freezes well for up to 3 months. Here is how I do it:

Let it cool completely
Wrap tightly in plastic wrap
Put it in a freezer bag and remove as much air as possible
Label with the date
Thaw overnight in the refrigerator before reheating

How to Reheat Pork Belly

Reheating Crispy Pork Belly

The air fryer is the best way to reheat crispy pork belly and restore its crunch:

Set your air fryer to 375F
Heat for 5 to 8 minutes until the skin is crispy again
No need to add oil

You can also use the oven:

Preheat to 400F
Place pork on a wire rack over a baking sheet
Heat for 10 to 15 minutes until crispy

Reheating Braised Pork Belly

Reheat in a pan over low heat with the sauce
Add a few tablespoons of water.
Cover and heat until warmed through
You can also microwave covered, stirring halfway through

Frequently Asked Questions

What is the difference between lechon kawali and bagnet?

Both are crispy fried pork belly, but there are some differences. Lechon kawali is usually seasoned before frying with salt, pepper, and aromatics in the boiling liquid. Traditional bagnet from Ilocos uses no seasoning at all. The pork is simply boiled and fried, letting the natural pork flavor shine through. Bagnet is also typically fried longer for extra crispiness and is traditionally served with bagoong.

Can I make crispy pork belly without deep frying?

Yes, you can use the oven or air fryer. For oven roasting, cook the pork belly at low temperature (325F to 350F) until tender, then blast it with high heat (450F or higher) to crisp up the skin. Air frying also works well for smaller pieces. Check out my Crispy Pork Belly Chips recipe for an air fryer method. The results are not exactly the same as deep frying, but still delicious.

How do I prevent the skin from being rubbery?

Rubbery skin usually means one of these issues:

The skin did not get dry enough before cooking. Make sure to pat it completely dry.
The heat was not high enough at the end. You need high heat to crisp the skin.
The pork was not boiled long enough. The skin needs to be tender before frying.

For best results, dry the skin in the fridge overnight and make sure your oil is at the right temperature (around 350F) before frying.

What cut of pork can I use instead of pork belly?

For braised recipes like adobo and humba, pork shoulder or pork butt can work. They are leaner but still have enough fat to stay moist during long cooking. For crispy recipes like lechon kawali, pork belly is really the best choice because of the skin and fat content that makes the crackling possible.

How long should I marinate pork belly?

It depends on the recipe:

For grilled pork belly (inihaw na liempo): At least 1 hour, but overnight is even better
For braised dishes: You can skip marinating since the pork cooks in the sauce and absorbs flavor that way
For oven roasted pork belly: Overnight marinating gives the best flavor

Why is my fried pork belly tough?

The pork was probably not boiled long enough before frying. The meat needs to be tender before it goes into the oil. If it is tough after frying, there is no way to fix it. Next time, boil longer until a fork slides in easily with no resistance. For a 2 pound piece of pork belly, this usually takes 45 minutes to 1 hour.

Can I use pork belly without skin?

Yes, skinless pork belly works fine for braised dishes. For crispy recipes, you will not get the crackling, but the meat will still be delicious. The fat in pork belly keeps it moist and flavorful even without the skin.

I hope this collection helps you find your new favorite pork belly recipe. Each one has been tested and enjoyed by my family over the years, and I know you will love them too. If you have questions about any of these recipes or want to share how yours turned out, leave a comment below and I will do my best to help.

Happy cooking!

How to Cook a Lobster

Lobsters are loved for their tender meat and if cooked well, can make a delicious meal. Because of their size and shells, knowing how to cook a lobster properly can be challenging. Different cooking methods require lobsters to be prepped in different ways and cooked for varying periods of time. Use these helpful guidelines and tips on how to cook a lobster the right way.

Buying the Best Lobster

To ensure freshness, lobsters should always be purchased live. The best lobster vendors usually have live lobsters displayed in a water tank. If you intend on using lobster meat in recipes, it is advisable to choose smaller lobsters. If you want to eat lobster as a meal on its own, bigger is better. Lobster sizes usually range from 1 pound to 5. The size you pick will depend on the number of people you want to feed or how much lobster meat your recipe requires.

If you are into lobster tails, I created an entire post wherein I shared some tips on how to buy lobster tails.

How to Cook a Lobster on Stovetop

The two basic ways to cook a lobster on stovetop is boiling and steaming. While boiling is easier and faster, steaming preserves flavor and can prevent overcooking the lobster meat. For both cooking methods, you will need:
• Whole fresh lobsters
• Sea salt as needed
• Butter and other seasonings to taste

Boiling Whole Lobsters

Make sure you have a large pot that can sit whole lobsters comfortably without overcrowding. Fill the pot with water and add about a tablespoon of sea salt. The general rule of thumb is to pour 3 quarts of water per 1-2 pounds of lobster.
Bring the water to a boil, drop in the lobsters and begin tracking the cooking time. Use the cooking time guidelines below.
• 1 lb. = 8 minutes
• 1 ½ lb. =11-12 minutes
• 2 lbs. =15 minutes
• 2 ½ lbs. =20 minutes
• 3 lbs. = 25 minutes
• 5 lbs. = 40 minutes
Lobsters are cooked when the shell is bright red and the meat between the carapace and tail is white. Use shears to crack open the shell, season with butter, salt, pepper, garlic powder and other seasonings, and serve.

Steaming Whole Lobsters

Steaming is a great way to learn how to cook a lobster because it is gentler and less strict on cooking times than boiling.

Add water and a tablespoon of sea salt to a pot. Bring to the boil.
Arrange lobsters on a steaming rack and place it over the boiling salted water. Steam covered. To determine steaming time, just add 2 minutes to the recommended boiling times above. 1 pound of lobster, for instance, should take 10 minutes to steam.

How to Cook a Lobster in the Oven

Boil lobsters in salted water for 3 minutes max in a large pot. Remove from pot and plunge into ice water and let it cool for 5 minutes.
Remove from ice water and use kitchen shears to slice the lobster lengthwise. Peel off the top shell and take out the innards. Separate the knuckle and claw.
Brush the whole lobster with softened butter and bake in 400F heat. Lobster is ready when it reaches 140F on a meat thermometer or the meat is white and tender. Season with salt and spices. Serve.

You might also want to refer to this post for more information on how to cook lobster.

How Do You Fry Pork?

There are more than 20 different ways to fry pork. It all depends on the cut of meat that we have available and our preference on a given time. For example, pork chops can be breaded and then deep fried, while pork belly is best done crispy. This means that it has to be boiled, seasoned, and deep fried until a crispy and crunchy texture is achieved. There are also times when it all depends on our mood or whether we have enough time to do the activity. On a lazy day, I just rub salt all over it and fry the pork directly in hot oil.

Although I really love to cook and might have tried some ways of frying pork (whether it is the simple way or otherwise), I know that there are still some pork frying methods that I have not tried or that are new to me. You might know better.

I am curious. Can you tell me the different ways on how you fry pork?

Let me go first. Here are some ways that I fry pork:

Rub with salt and dredge in flour

I do this on busy days when I have lesser time to spend in the kitchen, and needed a quick chow. Salt is rubbed all over the pork and then I dredge it in flour. The pork is pan fried until it browns. The flour prevents the oil from splattering and it also gives my fried pork a nice texture. This method works with pork belly (I prefer it sliced into individual pieces), or with pork chop. It is also perfect for pork shoulder and tenderloin.

Fry in own fat

There are times when Fried pork is needed as an ingredient in some dishes that I prepare; Apan-apan is a good example. Small pieces of fried pork are added to enhance the dish and make it taste better. The pork pieces are placed directly on a hot wok or pan. The heat extracts the oil from the pork and it accumulates later-on enough to fry it.

Boil, Season, and Deep Fry

There are times when pork needs to be boiled before frying. Boiling makes it tender and gives is a more crisp texture when fried later on. This is true to dishes such as lechon kawali and crispy pata. Both these crispy pork dishes needed to be boiled first and then deep fried to attain that nice texture. Seasonings such as salt and pepper are rubbed before deep frying the pork.

Bread and Deep Fry

I adore deep fried breaded pork chop. I like how its nice and crunchy in the outside while moist and juicy in the inside. The pork is seasoned and then dipped in beaten egg and then dredged in flour. I do the dipping and dredging twice for best results. This is a regular thing once every two weeks, just like how ginisang monggo is any given Friday.

Tonkatsu Style

Similar to breaded pork, Tonkastu style pork is cooked the same way. The difference is the type of breading used. This method uses Panko breadcrumbs. Pork Loin Tonkatsu is a dish that I made using this method. I like how moist the pork gets while I get a crunch in every bite.

Fry directly in oil

When I get really lazy or if I just want simple fried pork, I go for this method. Season the pork chop and fry directly in oil. You can also simply fry it directly without any seasoning – dip it in ketchup later-on or in ponzu (toyo + calamansi) for extra flavor. Fried pork chops fall into this category.

How to Make Gingerbread

Gingerbread is a flavor-rich dessert that gets its unique taste from adding ground ginger. It can either take the form of a cake or cookies. The cake is moist and made from soft dough. Ginger cookies are made from firmer dough and are often cut into miniature gingerbread men. Learn how to make gingerbread cake and cookies for a delectable dessert everyone will love.

Choosing Ingredients for Gingerbread

Learning how to make gingerbread cake and cookies need only a few ingredients. Main ingredients include ginger, eggs, flour, butter and baking soda. Gingerbread can be sweetened using sugar, but nutritionists encourage cooks to use molasses instead. Molasses are by-products of the sugar-making process and have more nutrients than white and brown sugar. In some cases, both sugar and molasses are used.

How to Make Gingerbread Cake

This type of gingerbread is called a cake because of its spongy, moist texture and rich flavor. To make one, you will need:

½ cup unsalted butter
½ cup white sugar
1 cup regular molasses
1 large egg, beaten
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
2 ½ cup flour
½ teaspoon table salt
1 cup water

Step 1:

Start the recipe by combining butter, sugar, molasses and egg in a large bowl. Whisk together to mix.

Step 2:

In a separate bowl, mix together the baking soda, ginger, cinnamon, flour and salt. Add it in portion into the butter-sugar mixture, mixing well after every addition. Add the hot water and combine thoroughly.

Step 3:

Bake in 350F heat in the oven for 45 minutes to an hour, or until a fork is inserted in the middle and comes out clean. Remove from oven, let it cool and serve.

How to Make Gingerbread Cookies

Gingerbread cookies are much firmer in texture and can be shaped and decorated to your liking. You will need:

½ unsalted butter, softened
½ cup white or brown sugar
½ cup molasses or syrup
1 egg yolk
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
2 ½ cups flour
Candy and icing to decorate

Step 1:

Grease a large baking tray with a bit of softened butter. Preheat oven to 180 C.

Step 2:

Beat butter and sugar together, followed by molasses/syrup and egg yolk in a bowl. In another bowl, combine ginger, cinnamon, baking soda and flour. Sift the mixture into the butter-sugar mixture and mix well.

Step 3:

Cover dough with cling wrap and chill in the fridge for half an hour. Remove from fridge, roll out the dough and use a cookie cutter to make desired shapes. Bake until golden brown, cool and decorate with candy and icing.

How to Make Gingerbread Cooking Tips

It is important when learning how to make gingerbread to chill the dough before rolling out, cutting or baking it. Lay the dough on parchment paper when cutting shapes to keep it from breaking apart. If making gingerbread cookies, it is best to allow them to cool before applying decorating.

A Guide to Cooking Barley

Barley is a grain most popular for being an ingredient in beer. Many people also prefer having it for breakfast instead of oatmeal. Regardless of how it is enjoyed, it is a healthy staple filled with important nutrients. Cooking barley regularly prevents a host of illnesses and helps you maintain good health.

Common Uses of Barley

Although is it widely used to make alcoholic beverages, barley has other healthier uses. It is a cereal grain much like oatmeal and can be enjoyed in the same way. Cooks also add it to stews and soups for richer flavor and texture. When cooked correctly, barley can replace white rice, cous cous and other grains.

Health Benefits of Barley

The main nutrient in barley is fiber. When fiber combines with the minerals and vitamins this grain has to offer, it can have a powerful, positive effect on your health. Cooking barley the right way can help with everything from digestion to cancer prevention.

Fiber

Discovered to be an excellent source of dietary fiber, barley’s effect on digestion has not gone unnoticed. Fiber plays a role in the transit of food from your intestines to the bowels. It helps break down food at a steady pace to regulate blood sugar and moves food along to prevent constipation.

In addition to normalizing digestion, it firms up stools in the colon and aids in excretion. Fiber is also promotes healthy digestive bacteria, helps destroy harmful bacteria in the tract and flushes out bile acids to lower your cholesterol.

Manganese

Eating barley more often can do wonders for people with bone-related conditions. It contains more than half the manganese you need daily. Manganese builds, strengthens and supports bones and connective tissue. It can add density to weakened bones and improve the flexibility of joints.

Selenium and Copper

Adding barley to meals can improve your body’s response to sickness and disease. It is high in selenium and copper, minerals that protect cells and fight off infections. These nutrients also restore the thyroid gland associated with weight regulation and boost energy by improving iron absorption.

Chromium, Magnesium and Phosphorus

As you age, the muscular-skeletal system deteriorates. This includes bones, muscles, joints and nerves. To maintain the health of this system, you need adequate amounts of chromium, magnesium and phosphorus. Fortunately, barley is rich in all three minerals.

Vitamin B

There are two more reasons why you should make barley your main grain: vitamin B1 and vitamin B3. B1 takes care of your nervous system and heart while B3 turns carbs and fats into much-needed energy.

Cooking Barley

Cooking barley is not that different from preparing other grains. However, its hull is much tougher and takes longer to cook. Combine one cup of barley with 2 ½ cups of water, bring to a boil and simmer until tender and fluffy. This usually takes 40 minutes to an hour.

Barley can be boiled in broth for more flavor or served with milk for breakfast. Another way of serving barley is adding it to soup or a salad. You might also enjoy barley risotto. It doesn’t matter how you eat it. The important thing is to make sure you do.

How Long to Boil Lobster

Lobster meat is sweet and succulent, not to mention highly nutritious. Cold water lobster, in particular, is meaty and considered to be of the highest quality. Lobster can be prepared by boiling, steaming or baking. While it is relatively easy to cook, many are still unclear about how long to boil lobster. Here are some tips on how long to boil lobster and eat it without the mess.

Health Benefits of Lobster

Although lobster can be costly, it makes up for it in taste and nutrients. The meat in lobster is protein-rich, which means you’re likely to feel satisfied after a serving. Lobsters also have enough magnesium and potassium. When these minerals combine with protein, they can help repair and add strength to muscle and bone.

In addition to muscle building nutrients, lobster also contains amounts of zinc and vitamins B and C. these nutrients are charged with making sure your body is protected from diseases.

Find the Best Lobster

When buying lobster, you should avoid going for the cheapest. If it seems to be too good of a deal, chances are you’re getting low-quality, warm water lobster. The best kind is cold water lobster. Cold water lobster is expensive because it is imported from countries like New Zealand and South Africa. Female cold water lobsters are believed to be larger, therefore providing more meat.

How Long to Boil Lobster

Boiling is an easy, fast cooking technique for cooking whole lobsters. To boil, you will need:

Prep Time 5

Cook Time 12

Total Time 17

Servings

Author Vanjo Merano

Ingredients

Fresh lobsters preferably cold water (one per person)
Salt
Garlic butter

Instructions

Fill a large pot with about three quarters full with cold water. Add a teaspoon or two of salt and boil.
Add lobster to boiling water so it dives head first.
This step is the most important. Knowing how long to boil lobster depends on its weight. Cook lobsters for 12 minutes at first. From there, add 1 minute of cooking time for every ¼ pound. When done, lobster meat should be opaque.

Nutrition

Serving: 1g

How to Eat Lobster

To eat lobster with minimal mess, you will need:

Nut cracker
Bowl
Kitchen sears (optional)

Step 1:

Cut off claws by twisting them at the joints. Crack open the main claw with a nut cracker. Discard shells and pry inside to take out the meat.

Step 2:

Gently break the jaw by pulling it back. Do the same with legs.

Step 3:

The lobster tail is full of meat and should be handled with care. With both hands, hold the tail in one hand and the body in another. Gently pull the lobster tail back until it breaks away from the body. Pluck out flippers from the tail and insert a finger into the gaps left by flippers. Push meat out and cut out any meat lying on the underside too.

Knowing how long to boil lobster is the secret to well-cooked, tender lobster meat. Calculate the cooking time prior to cooking using the method on step 3. When meat is opaque and soft, cut shell open and serve with garlic butter, tartar sauce, salsa verde and other delicious sauces.

What is Guacamole?

If you are a fan of Mexican food, you’re well aware that a dish is not complete without a serving of guacamole. Guacamole literally means “avocado sauce”. It is a tasty, and sometimes spicy, condiment that can be enjoyed with a variety of foods. Originally from Mexico, guacamole has now become a favorite around the world.

What is Guacamole Made From?

The main ingredient of this creamy sauce is avocado. Avocadoes are mashed to form the base of the sauce. Thereafter, other ingredients can be added to it for more flavors. Many prefer to add diced onions and tomatoes with spicy seasoning. Others like it milder with yoghurt, or acidic with lime juice. You can also substitute avocado for edamame, which is a low-calorie alternative.

What is Guacamole Used for?

Guacamole is mainly used as a dip for chips and crackers. You can also use it as a spread on bread, or as a topping. It is best served with nachos and tortillas. If you prefer, you can eat guacamole alone as a salad. However, there are many who find avocado to be too fatty and difficult to keep down without bread or vegetables.

What is Guacamole’s Effect on Your Health?

Avocadoes have plenty of nutrients to offer. They contain high amounts of vitamins C and E, known for strengthening the immune system and improving nerve function. These vitamins are also beneficial for muscle, ligaments, tendons and blood vessels. Avocadoes are also one of the top sources of unsaturated healthy fat, which can reduce bad cholesterol and protect your heart.

If you are trying to lose weight or maintaining it, you need to watch your guacamole intake. Avocadoes can be high in calories, with the average avocado containing more than 300 calories. Choose whole grain bread when using it as a spread, and whole wheat crackers and chips when using it as dip. Eat in moderation.

How to Make Guacamole

Now that you know what guacamole is, you can learn how to make it at home. For a basic recipe, you’ll need:

2 medium avocadoes

½ medium tomato

½ medium onion

1 clove of garlic

2 tablespoons of black pepper

1 teaspoon lime juice

A pinch of salt

Step 1:

Mince all of your ingredients except for avocadoes

Step 2:

Cut avocadoes open and remove the pip inside. Use a spoon to scoop out the flesh, place in a dish and mash.

Step 3:

Add all other ingredients to mashed avocadoes and serve.

As you can see, making guacamole at home is very simple. After making the sauce, it is best to refrigerate it for 20 minutes to half an hour. You can substitute lime juice for lemon juice, and pepper for hot spices like paprika. If you are prone to stomach ulcers, it is best to avoid hot seasoning and opt for salt only instead.

Guacamole is an exceptional additional to any dish. With its creamy, rich texture and nutritional benefits, it is the ideal side dish for everything from chips and sandwiches.

What is Truffle Oil?

Truffle oil was once considered an exotic ingredient and used mainly by professional chefs. Today, it has become a common item in kitchens worldwide and comes in several varieties. Truffle oil comes highly recommended because it adds flavor and a great aroma to meals. It is also one of the healthier oils on the market today.

What is Truffle Oil Made of?

Truffle oil is essentially oil that has been infused with the taste and smell of truffles. Truffles are natural growths that are found mostly near trees. They are fungi which bear resemblance to mushrooms. Because they are difficult to harvest, pigs and trained dogs are used to find them. There are many kinds of truffles and therefore many types of truffle oils.

The most popular kinds of truffle oils are black, white, burgundy, garlic and Hungarian. Black truffle oil is made from French black truffles, a popular item on most 5-star eateries. White truffle oil is sourced from Italian truffles, which are known for having a taste and scent similar to garlic. Burgundy truffle oil gives food a cornmeal flavor, while Hungarian truffle oil is much sweeter in taste.

What is Truffle Oil Used For?

Cooks use truffle oil to inject some flavor into mild-tasting foods. You can also use this oil as dressings for salads, fish, scampi, meats, pastas and pizzas. Combine truffle oil with a little olive oil, mustard, vinegar and lemon juice to make vinaigrette. Truffle oil can bring out the flavor of truffles, and goes well with eggs, mushrooms and baked potato chips. It is often sprinkled on tender meats like fillet mignon that are sensitive to seasoning.

What is Truffle Oil’s Nutritional Value?

Truffle oil is believed to be healthier because it is based on olive oil. Olive oil is perhaps the healthiest cooking oil you can eat because it contains heart-friendly, unsaturated fats. Genuine truffle oil is also cold-pressed, which means it is not treated with potentially harmful chemicals.

Although truffles are primarily used to infuse flavor and scent into the oil, they too leave traces of important nutrients. Truffles are high in fiber, protein, amino acids and iron to name a few. Be aware that not all oils are made with real truffles. For maximum nutrients, purchase genuine truffle oil from reputable vendors.

What is Truffle Oil’s Effect on Your Health?

In addition to giving dishes a flavor boost, genuine truffle oil is healthy for your heart. Unsaturated fats can reduce cholesterol and delay the onset of cardiovascular conditions. Truffle oil also has very few calories and can keep blood sugar even for diabetes patients.

How to Make Truffle Oil

Experts recommend that you purchase truffle oil instead of making it at home. This is because homemade oil can develop botulism. Botulism is bacterial growth that is caused by lids and jars that have not been sterilized correctly.

Truffle oil has been a chef favorite for many years. It adds rich flavor and a pleasant aroma to any dish. When served with truffles, it can provide an assortment of vitamins and minerals. Opt for genuine truffle oil from a trusted vendor.

What is Filet Mignon?

You’ve probably heard it being mentioned on cooking shows and by Michelin star chefs and thought “what is filet mignon”? Filet mignon is an extremely tender piece of beef. It is this tenderness that makes it the most sought after piece of steak in the world. Cooking filet mignon at home is very simple, as it does not require much seasoning or complicated technique.

What is Filet Mignon Cut From?

Steak cuts come from various sections of a cow’s body. Some cuts are tougher because the muscles in those areas are often exercised during the life of the cow. Others are tender because they are not. Filet mignon is cut from the tenderloin, which is the tenderest part of the tender section. The reason it is expensive is because this tender section is quite small and because of its texture compared to other steak cuts.

What is Filet Mignon’s Nutritional Profile?

Filet mignon’s texture is as good as its nutrient content. This tender steak is high in protein, providing 22 grams of protein per 3 ounces. This makes up almost half the protein men and women need every day. Another great nutrient in filet mignon is iron. Iron oxygenates your blood which gives you more energy and other positive health effects.

Other minerals and vitamins found in red meat are potassium, magnesium, phosphorus; and B vitamins. These nutrients perform many good functions in the body, from preventing heart disease to improve brain signal transmission. Filet mignon, however, contains more saturated fats than any other meat.

What is Filet Mignon’s Effect on Your Health?

If you frequently suffer from heart and blood diseases, getting hold of this steak cut can help you reduce symptoms with help from iron. Iron is also beneficial if you are often fatigued. The high protein content is good for people with an active lifestyle and those trying to lose weight. Protein maintains muscles and can help you gain control over your appetite.

How to Cook Filet Mignon

The best way to prepare filet mignon is the same technique you should use with other steak cuts. The exception is, of course, seasoning. Filet mignon can fall apart if you add unnecessary spices to it. Therefore, it is advisable to stick to salt and pepper.

Step 1:

Take your filet mignon out of the freezer and let it sit in room temperature for half an hour before cooking. This is also the best time to season it too.

Step 2:

Heat 1-2 tablespoons of oil in a pan on high heat and cook both sides of the steak until you get a crusty outer layer. This should take 3-4 minutes on each side.

Step 3:

Place the seared filet mignon on a baking tray and bake at 450 F. Do not cut the meat to test for doneness. Instead, watch how red it is in the center. If juices are floating on top, it’s rare. If it’s red in the center but has no juice, it’s medium. Well done steak should have a uniform brown color all over.

Filet mignon is more than just a succulent, pricy piece of steak. It is also full of minerals and vitamins that are beneficial for your body. Practice cooking steak with lower grade pieces of beef first before you try preparing filet mignon. Serve with vegetables, baked potatoes, salsa verde and other healthy, low-calorie sides.

What is the best way to cook lobster tails?

Lobster tails are a magnificent alternative to buying lobsters whole (see tips in buying lobster tails). In fact, they often have more meat than any other part of the body. You can prepare them in a variety of ways. The meat is soft and delicate, and can be ready in as little as 5 minutes. What is the best way to cook lobster tails? It all depends on the type of tails you have and the method of cooking you prefer.

Types of Lobster Tails

To know the best way to cook lobster tails, you first need to learn from which waters they come. Lobster tails can either be from warm or cold waters. Cold waters are those in the Americas, while warm waters refer to those in countries like Australia, New Zealand and South Africa. Lobster tails from colder waters are usually more costly than those from cold waters. When purchasing, make sure you ask your vendor where the tails originate.

What are the Best Ways to Cook Lobster Tails?

The best way to cook lobster tails can be baking, grilling or steaming them. Cooking time depends on the size of your lobster, which can be between 3 to 24 ounces. Lobster tails from warm and cold water can be prepared the same way. However, cold-water tails tend to provide better quality meat than warm-water ones.

Baking Lobster Tails

Lobster tails have a hard shell and soft shell. Before baking, take a knife and cut through the soft shell lengthwise to get to the meat. Brush butter gently onto the meat and place in your baking dish or on a tray shell-side down. Bake inside a preheated oven at 200 degrees or 400 F for 8 to 10 minutes. When it’s ready, the meat should have an opaque color.

Cook the Lobster Tails on the Grill

One of the best ways to cook lobster tails is to grill them. You can either insert a skewer into the tails or split the soft shell lengthwise with a knife and pull the meat out a little bit. Season the meat as desired (as simple as salt and pepper will do). Preheat the grill and slip them in to grill for 7 to 8 minutes in medium heat. Meat should turn opaque and lose its transparency. You can turn the lobster meat side down, but make sure to spray your grill with a cooking spray to prevent the meat from sticking. I use a grill spray that can withstand high heat.

Steaming Lobster Tails

For steaming, pour one cup of water into a pan and a pinch of salt. Insert a skewer through the length of the tail and place it on a steaming rack inside the pan. Steam covered for 7 to 8 minutes and drain.

Tips for Cooking Lobster Tails

Seasoning meat is important to enhance the flavor. The best way to cook lobster tails is to season lightly with butter, garlic powder, lemon juice, olive oil, salt and any other type of seasoning you prefer. Make sure you don’t season it so much that you lose the taste of the meat. When steaming, you have the option to also use a skewer or cocktail stick, but placing the lobster directly on the steamer is all right.

Lobster tails are delicacies you can enjoy at home. Tasty and tender, they hold plenty of meat that cooks within minutes. The best way to cook lobster tails is through steaming, grilling and baking. Choose seasonings that best complements meat to impress guests at your next dinner party.