Pork

Filipino-Style Pork Sausage with Ramps (Longganisa with Ramps)

Filipino-Style Pork Sausage with Ramps (Longganisa with Ramps)

Sprouting from the soil every spring, Ramps are the much ballyhooed and hyped allium with broad green leaves, purplish stems, and white bulbs that everyone seems to go crazy for this time of year. Why all the hype? Perhaps it has to do with their
Crispy Pig’s Ears Cooked Sous-vide in Coconut Oil Confit, then Deep Fried

Crispy Pig’s Ears Cooked Sous-vide in Coconut Oil Confit, then Deep Fried

Seemingly an “of the moment” (i.e. trendy) ingredient in many restaurants and pubs these days, pig’s ears have been gnawed on by Filipinos since, like, forever. Prepared properly, a pig’s ear can be meltingly tender, rich,
Oven-Roasted Pinakbet with Bacon

Oven-Roasted Pinakbet with Bacon

I didn’t know it until I started writing this particular post, but 5 years ago, I wrote about how I first learned to make the Filipino vegetable stew known as Pinakbet. In that old post, I boldly proclaimed that Pinakbet “is my most
Pork and Rhubarb Sinigang

Pork and Rhubarb Sinigang

The Filipino sour soup known as Sinigang can contain any variety of meats, poultry and seafood, and is typically studded with a variety of local vegetables. Depending on the region of the Philippines, a range of native fruits can be used to give
Sinigang na Lechon

Sinigang na Lechon

Despite nearly 20 wide-eyed, watery-mouthed, hungry Filipino porkaphiles hacking away at a whole-roasted pig this past Thanksgiving at my grandmother’s, there was still plenty of pork to go around after everyone’s forks and spoons were