MANILA, Philippines — No major Filipino celebration is ever complete without a Lechon, whether big or small. That quintessential roast pork with crispy golden skin serves as the centerpiece, or ...

This lechon paksiw recipe transforms leftover roast pork into a rich, tangy Filipino classic simmered in vinegar, soy sauce, and spices. Known for its deep savory flavor and tender texture, it’s a ...

“Paksiw na Sapsap” with Okra, “Talong,” and Cherry Tomatoes, “Paksiw na Salay-Salay sa Manggang Hilaw,” and “Paksiw na Hasa Hasa” with Ampalaya —CONTRIBUTED PHOTOS I finally found the time to pick up ...

The great historian and anthropologist of Filipino food, Doreen Fernandez, wrote many classics in her quest to promote the idea of Filipino food as a cuisine, rather than the simple food of a ...

Growing up, paksiw na isda (fish stewed in vinegar) was the one dish I could definitely do without. There was a stronger preference over other Filipino classics like sinigang, kare-kare, or adobo. All ...

Now that the Lenten season is here, Catholics are urged to abstain from meat every Friday as a way of doing penance. Some may question if this would really constitute penance since abstaining from ...

1. Cut the belly just below the head of the fish to where the belly fat ends. Cut crosswise into two and lengthwise in half. Wash and pat dry. 2. Peel and slice the garlic thinly. 3. Peel and slice ...

Season liempo with salt and pepper. On a heated pot, sear liempo until brown. Pour water. Add the soy sauce, vinegar, CDO Liver Spread, brown sugar, red onion, garlic, and pepper. Bring to a boil then ...