Category Archives: Pork

Stuffed Rolled Lechon Belly aka Cebu Lechon

To always remember, utilize and propagate native ingredients and to continuously cook Filipino dishes are some of the most important messages of Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series. Known as a culinary heritage advocate, Chef Tatung showed his audience how to cook Stuffed Rolled Lechon Belly among many other recipes.


I am sure you have heard of the famous Cebu Lechon . As a Cebuano, no one makes lechon like we do. No worries, you can cook  rolled pork belly lechon stuffed with the flavors of Cebu. Here is the recipe shared by Chef Tatung:

Serves 12

3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled. annatto oil, for brushing


2 cups pineapple juice

3 tablespoons sea salt

6 cloves garlic, crushed


salt and pepper, to taste

2 cloves garlic, sliced

2 cups onion leeks, white and green parts, sliced

1. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.

2. To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint tightly with butcher’s string at regular intervals to hold the roll together.

3. Preheat the oven to 250°C/475°F, or as high as it will go.

4. Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil every now and then.

5. When pork is cooked, carve into slices. Serve with vinegar on the side.

convert this post to pdf.

Tortang Talong (Stuffed Grilled Eggplant Omelet)

I tried out this simple eggplant omelet recipe from Kristine Keefer, public relations coordinator for the French Laundry in Yountville, California.

Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with the accompanying recipes for mango salad and garlic fried rice for a complete meal for breakfast, lunch or dinner. I am pretty sure overseas Filipinos will love these recipes.

2 Japanese eggplant (the narrower the better, as they will cook faster)
Vegetable oil or extra virgin olive oil, as needed
1 medium onion, cut in small dice
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce (Keefer prefers the Thai brand Tiparos)
4 medium eggs
Salt and pepper, to taste

eggplant omelet

Continue reading

convert this post to pdf.
Adobo del Diablo or capampangan adobo

Capampangan Adobo or Adobo del Diablo

Chef Gene Gonzalez prepared Adobo del Diablo (Capampangan Adobo) at The Maya Kitchen Culinary Elite Series .

Adobo del Diablo or capampangan adobo

The Capampangan Adobo is produced by constant simmering and deglazing of the pan with stock when a crust is formed. This tasty caramelized stock is brought back to the meats to give the deep reddish brown hue.

Other areas would simply darken their adobo with soy sauce which is a crime in the Capampangan household. Uh-oh, this is what I often do. This tip from Chef Gonzales is such a revelation that I will soon shift to using caramelized stock. Imagine if I lived in Pampanga. In fact, the Sulipan barrio will talk and gossip about the bad homemaker that puts soy sauce in her adobo and pity the hardworking provider of the house.

Here is the recipe

~ 1 ½ cups pork, cut into 1” cubes
~ 1 ½ cups chicken, cut in 3” pieces
~ ½ cup chicken heart
~ ½ cup beef liver, cut into ¼” cubes
~ ½ cup pork kidney, cut into 1” cubes
~ ½ chicken giblets, cleaned
~ ¼ cup chicken blood, cut into 1” cubes
~ ½ cup vinegar
~ 2 tablespoons corn oil
~ 1/2 tablespoon cracked pepper
~ 2 tablespoons garlic
~ ¾ tablespoons salt
~ 6 tablespoons fish sauce
~ 3 tablespoons pork lard
~ 2 cups chicken stock

1) Sauté garlic in corn oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, beef liver, chicken giblets and chicken blood.

2) Add vinegar, pepper then fish sauce.

3) Take-out chicken giblets and heart, beef liver and chicken blood. Continue braising. When brown crust forms and meat turn brown douse with a little stock and deglaze. Return brown colored liquid to the meat and continue until crust forms again. Repeat deglazing with stock about 3 our times.

4) Add all variety meats when chicken and pork are tender and sauce turns brown. When stock is added.

5) Simmer for 15 minutes or until dry then separate meats.

6) Deglaze pan with stock. Serve the sauce on the side and meats separately.

convert this post to pdf.
lechon sisig

Lechon Sisig

Remember the Lechon Sinigang from our lechon leftovers? Well, this time around, I prepared the Lechon Sisig from leftover lechon head. Please be aware that this dish is high in cholesterol.


My Lechon Sisig version is similar to the sisig of Trellis which I first tasted over 30 years ago. Trellis is known to be the first to develop Sisig in Manila.

lechon sisig

Here is my recipe:


500 grams lechon head, minced (You will get around 10 cups worth of minced skin, ears, snout, cheeks from the Lechon head,)
1 tablespoon minced garlic
2 large yellow onion (I prefer more )
1 tablespoon oil
1 tsp salt
1/2 tbsps soy sauce
3 calamansi
1/2 tsp ground black pepper
1 tsp hot sauce
2 siling labuyo (red and green), cut into pieces for garnishing

1. Heat oil. Saute garlic till brown then add onions and then cook for 2 minutes or until soft.
2, Add the minced lechon meat. Stir.
3. Add the soy sauce, salt, and pepper. Stir. Continue cooking for 5 more minutes.
4. Then sprinkle the siling labuyo. Stir .
5.. Transfer to a platter. Serve with calamansi.

convert this post to pdf.