filipino Archives

Pork Belly Lechon

December 15, 2022 by Jeri Mobley-Arias Leave a Comment

Pork belly lechon is marinated then slowly roasted until the meat is juicy and tender and the skin is crackling and crispy. The contrast of the salty crunchy skin and the flavorful melt-in-your-mouth meat makes this a delicacy of epic proportions. This popular Filipino recipe is the perfect entree for a comfort meal or holiday dinner.

If you’re looking for more Filipino pork recipes, try my Pork Adobo and Filipino BBQ (Pork Skewers) next!

plated pork belly lechon with a side of toyomansi

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Growing up, pork belly lechon was served at big Filipino celebrations. Because it involved roasting an entire pig, it was typically reserved for very special occasions like birthdays, weddings, or large family gatherings. But today I can make this mouthwatering pork dish whenever the craving strikes, thanks to this simplified recipe!

Why This Recipe Works

Easy – This method for cooking lechon is foolproof and straightforward. It’s a convenient alternative to serving a whole spit-roasted pig. You get crunchy skin and tender meat on a much smaller scale.
Delicious – Pork belly is arguably the tastiest part of the pig. You’re cooking the fattiest cut of the meat so it’s bound to be juicy, succulent, and flavorful.
Perfect for Parties – A Filipino celebration isn’t complete without crispy pork belly lechon. Serve this at your next get-together and you’ll be amazed at how quickly it disappears.

What is Pork Belly Lechon?

Pork belly lechon is a rolled, roasted boneless pork belly that is stuffed with herbs. It derives from the traditional Filipino dish known as lechon, or roasted suckling pig. Lechon is cooked over an open fire and rotated until the skin is brown and crispy. The method of rolling the pork is similar to porchetta, an Italian dish that consists of roasted, rolled pork.

Tools You’ll Need

Wire Rack
Baking Sheet
Kitchen Twine

Ingredients You Will Need for Pork Belly Lechon

Pork belly – When you purchase the pork belly, make sure it still has the skin.
Garlic – Use fresh minced garlic and skip on the the bottled stuff.
Ginger – It should be coarsely chopped.
Bay leaves – I prefer fresh–found in the produce section of your grocer–but dried works, too.
Fresh Lemongrass (stalks) – This infuses the meat with a fresh flavor. Use the bottom 4-inches of the stalk and beat with the back of your knife to loosen the fibers.
Cane vinegar – Use the Datu Puti brand.
Kosher salt – Coarse salt penetrates the meat and enhances the flavor. Season to taste.
Freshly cracked black pepper – Season to taste.

How To Make Pork Belly Lechon

Patience is key when preparing this homemade pork belly lechon recipe; from the preparation and overnight marinating to low and slow roasting in the oven. The final result will make it worth your while!

Prepare

Clean pork belly and pat both sides dry with a paper towel. Lay the belly skin-side down and roll the belly onto itself taking into account when the outer skin begins to fold into the roll. Mark with your knife, unroll the belly and using a knife, carefully remove that part of skin. It’s important to remove this piece since it will be part of the inner belly and will be chewy if not removed.
Score the pork belly until you reach the last 1/4 inch edge of the belly. Cut deep enough so that it cuts through the meat and into the fat, but take care to not cut all the way through.

Pour vinegar over the belly, then generously season with kosher salt and black pepper. Massage the seasonings into the belly then evenly top with garlic and ginger. Arrange lemongrass and bay leaves on one side of the belly, then roll.

Marinate

Secure the belly by tying it with kitchen twine. Rub the skin with kosher salt, then place uncovered in the refrigerator overnight.

Remove belly from the refrigerator 45 minutes before cooking and set on the countertop. Preheat oven to 325°F.

Roast

Roast pork belly lechon on the middle rack for 3 hours or internal temperature registers at 160°F.
To crisp up the skin, place rack on the lowest setting and increase oven temperature to BROIL. Keep a close eye on the belly and roast until desired crispiness is reached, about 8-13 minutes, depending on your oven.
Remove from oven and allow to rest for 30 minutes. Carve into 1-inch pieces and serve with garlic rice and toyomansi.

Tips and Tricks

Use fresh pork. Old or frozen cuts of pork will not yield crunchy skin. If possible, get a fresh slab from the butcher or get it at the meat counter at your local grocery store. Ensure the pork comes with the skin on or you’re missing the best part of this recipe. The meat of pork belly should be pale pink and firm.
Poke the meat with a knife just before roasting. This helps with rendering the fat and crisp the skin up without drying out the meat underneath it.
Refrigerate the pork overnight. Leave the meat uncovered so the skin dries out and gets crispy when roasted.
There are no shortcuts. Roasting the pork at a lower temperature over several hours is necessary. The heat slowly breaks down the muscle fibers which softens and tenderizes the meat and allows it to fully absorb the seasonings.
Allow the meat to rest for 30 minutes after roasting. That way, all of the natural juices redistribute so the pork will be moist when you slice it.
Don’t forget the last broil step. This will ensure that signature crispy skin. Just be sure to keep a close eye on it.

Storing Leftovers

Store leftover pork belly lechon in an airtight container in the fridge. Consume it within 3 days. If frozen, it can last up to 3 months. Wait for the meat to cool before storing it.

How to Reheat

Thaw frozen pork overnight in the refrigerator. To reheat pork belly, bake it in the oven or air fryer at 400°F until the skin is crispy.

Variations

Boiling. Some pork belly lechon recipes include boiling, then simmering the pork for an hour before placing it in the fridge overnight. This step is totally optional and in my experience, not necessary. Using the methods listed above, your pork belly lechon will be perfectly tender without this extra step.

Frequently Asked Questions

Why is my pork belly lechon not crispy?

If your pork belly lechon is not crispy, then you may not have used enough salt when seasoning. Alternatively, you may have not coated the skin evenly with the salt. Salt reacts to the fat in the pork belly, causing the skin to puff up and harden. Also, remember to broil the pork belly just before taking it out of the oven.

What should you serve with pork belly lechon?

Serve pork belly lechon with Sinangag-Filipino Garlic Rice and a side of homemade toyomansi.

Looking for More Filipino Recipes?

Loving this Recipe?

There’s a reason this Pork Belly Lechon is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Pork Belly Lechon

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings people

Author Jeri Mobley-Arias

Course Dinner, Main Course

Cuisine Filipino

Equipment

Wire Rack
Baking Sheet
kitchen twine

Ingredients

3 pounds pork belly, skin on, 12 x 5 inches
⅓ cup garlic, minced (fresh, not bottled)
⅓ cup ginger, chopped
3 large bay leaves, fresh, dried works, too
4 stalks lemongrass, bottom 4-inches
2½ tablespoons cane vinegar, Datu Puti brand
Kosher salt, season to taste
Freshly cracked black pepper season to taste

To Pair

Siningag – Filipino Garlic Rice
Toyomansi

Instructions

Clean pork belly and pat both sides dry with a paper towel. Lay the belly skin-side down and roll the belly onto itself taking into account when the outer skin begins to fold into the roll. Mark with your knife, unroll the belly and using a knife, carefully remove that part of skin. It's important to remove this piece since it will be part of the inner belly and will be chewy if not removed.
Score the pork belly until you reach the last 1/4 inch edge of the belly. Cut deep enough so that it cuts through the meat and into the fat, but take care to not cut all the way through.
Pour vinegar over the belly, then generously season with kosher salt and black pepper. Massage the seasonings into the belly then evenly top with garlic, and ginger. Arrange lemongrass and bay leaves on one side of the belly, then roll.
Secure the belly by tying with kitchen twine. Rub the skin with kosher salt, then place uncovered in the refrigerator overnight.
Remove belly from the refrigerator 45 minutes before cooking and set on countertop. Preheat oven to 325°F.
Using a knife poke holes throughout the outer roll. Roast pork belly on the middle rack for 3 hours or when the internal temperature registers at 160°F.
To crisp up the skin, place rack on the lowest setting and increase oven temperature to BROIL. Keep a close eye on the belly and roast until desired crispiness is reached, about 8-13 minutes, depending on your oven.
Remove from oven and allow to rest for 30 minutes. Carve into 1 – 1½ inch thick slices and serve with garlic rice and toyomansi.

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Ginisang Monggo with Shrimp

March 19, 2021 by Jeri Mobley-Arias Leave a Comment

Monggo; a beautiful, FIlipino stew made with mung beans, fish sauce, shrimp, and lots of love. Thick, creamy, hearty, and one of my favorites!

Ginisang Monggo with Shrimp

Sharing this recipe takes me back to my younger years. I vividly remember coming home from school and the house would smell of a fresh pot of monggo. My sister and I would go ladle after ladle, scarfing down the creamy stew and always have a ramekin of fish sauce and side of rice within arm’s reach.

Monggo will always remind me of my momma, my childhood, and home.

What are Mung Beans?

Mung beans belong to the legume plant family and are highly nutritious. Mung beans range in colorThere are a variety of mung beans that range in color (typically, and when deshelled while raw, are yellow in color. Mung beans are quite small in size; small like tiny confetti.

These tiny, green legumes are commonly used in Asian (Indian, Chinese, Filipino, Korean) cusisine and has many uses:

Starch used to make noodles and jelly;
Batter used to make crepes;
Plant-Based Protein with the surge in the plant-based movement and demand for more bean protein options, mung bean is commonly used in meat alternatives.

Once cooked, mung beans are creamy texture and have a vegetal, slightly sweet taste. Cooking mung beans takes less time compared to larger beans and can be soaked prior to cooking or this step can be skipped and simply go straight to cooking.

Variations of Ginisang Monggo

There are a few ways to make monggo; some recipes call for the use of pork, chicken or shrimp. Mung beans yeild a thick–think stew-like–and creamy texture. Some recipes that prefer a thicker texture call for blending half of the beans once cooked.

Traditionally, malunggay leaves (also known as morinaga) and ampalaya (or bitter melon, bitter gourd) are used in this stew, however, spinach can also be used in place of the aformentioned.

My mom will sometimes use malunggay leaves and ampalaya and other times,just spinach. This recipe calls for spinach, but if you can get your hands on malunggay, I suggest you try it!

The Holy Trinity

Filipino cooking typically starts with sautéeing ginger, garlic, and onion in oil, also referred to as The Holy Trinity. The smell that exudes from this mixture when cooking is delightful–and growing up, we knew that once the house bloomed of this delicious smell, we were in for something good to eat.

The Holy Trinity varies, in that pork belly or bagoong (fermented shrimp or krill paste) can be used. For this recipe, I’m sautéeing ginger, garlic, and onion.

Sides and Toppings–the Best Part!

If you know me, then you know that I love condiments. My love for dips runs deep and when it comes to Ginisang Monggo, I always have bagoong with calamansi (Filipino lime) on the side, ready for dipping;
Chicharon (pork rinds) is also a great topping that can be smashed in your hand and sprinkled on top;
Steamed rice is served alongside.

More Delicious Filipino Eats:

Taho: Filipino Silken Tofu with Sago
Pork Adobo
Siningag: Filipino Garlic Rice

Loving this Ginisang Monggo with Shrimp Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Ginisang Monggo with Shrimp

Ginisang Monggo with Shrimp is a beautiful, FIlipino stew made with mung beans, fish sauce, shrimp, and lots of love. Thick, creamy, hearty, and one of my favorites!

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Course Main Course, Soup

Cuisine Filipino

Ingredients

1½ cup mung bean, soaked for one hour
2 tablespoons ghee or avocado oil
1 cup sliced onion
2 tablespoons garlic, minced
1 tablespoon ginger, sliced
2 tablespoons fish sauce
1 pound 16/20 count shrimp, deveined and shelled, tails on
1 bunch spinach with stems, remove bottom 1 inch

To Serve

Steamed Jasmine rice
Chicharron, crushed

Dipping Sauce

1 teaspoon bagoong
½ teaspoon calamansi juice or lemon juice

Instructions

Check for any debris, discolored or dark beans and discard. Soak mung beans for one hour. Drain water, rinse and add to a dutch oven.
Fill with water until water line is two inches above beans. Bring to a boil. Reduce to a simmer and cook covered for one hour or until beans have split. If more water is needed, add 1 cup at a time. You’ll notice the skin of the bean with float to the top. Once cooked, the consistently should be slightly thick.
Turn off heat and leave beans covered.
In a dutch oven, sauté ginger for 1 minute over medium heat. Add garlic and cook for 1 minute or until fragrant. Add onions and cook until translucent. Be careful not to brown the mixture, and lower heat if needed.
Add shrimp and cook for 1 minute, then add fish sauce and cook until shrimp are no longer translucent.
Remove shrimp and leave sauté mixture in the dutch oven. Set shrimp aside for later use.
Add mung beans, 3 cups of water and kosher salt. Bring to a boil then lower heat to medium cover, and cook for 15 minutes. Turn off heat and add kosher salt to adjust taste if necessary.
Add spinach and shrimp, mix to combine. Spinach will slowly cook in the munggo.
Serve hot with steamed rice and dipping sauce.

Dipping Sauce

Add bagoong and calamansi juice to a ramekin and stir to combine.
Dip spoon into dipping sauce and drizzle over Ginisang Monggo. Repeat with each or every few bites.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Taho: Filipino Silken Tofu with Sago

January 19, 2021 by Jeri Mobley-Arias 4 Comments

This Taho: Filipino Silken Tofu with Sago recipe makes for the perfect anytime-of-the-day snack. Simple to make, refreshing, and one of my favorite childhood treats.

If you’re in the mood for more Filipino recipes, then try my Pork Lumpia Shanghai recipe, next!

Taho: Filipino Silken Tofu with Sago

“Taho! TAHOOO!” Memories of Taho venders walking along the streets selling this delicious breakfast or merienda (snack) in the streets of a small province in the Philippines come to mind anytime I indulge in this delicious sweet treat.

Taho is a Filipino snack food made of silken tofu, arnibal (sweetener), and sago (tapioca pearls) beautifully layered in a cup and served typically warm, but can also be served chilled.

Trying Taho for the first time in the Philippines

I tried taho for the first time as a child, while vacationing in the Philippines with my mom and sister. My younger cousins would wake up, gather their pesos (monetary unit served in the Philippines) and wait for the Taho vendor to make his way to our street.

Sometimes referred to as local breakfast heroes, these vendors stand out; balancing two buckets on their shoulders–one filled with warm silken tofu, the other housing arnibal and sago pearls.

Upon telling him how how many cups of taho you want, he swiftly ladles the tofu into an 8 ounce or smaller cup, tops it with arnibal and sago pearls and finishes it off with a quick swirl of his spoon.

Taho is love at first bite; a perfect balance of sweet, chewy sago balls and custardy silken tofu. The flavors and textures marry so well together and a is such a comforting treat.

After first trying it in the Philippines, I enjoyed it so much that would beg my mom to make her own rendition, and sometimes, she’d obliged me.

What Type of Tofu to Use for Taho

Silken Tofu can be found in four options of firmness: extra firm, firm, soft, and silken. When making taho, keep a lookout for silken tofu. The texture is custard-like and delicate, which is ideal for this sweet-treat.

What is Arnibal?

Arnibal is the Tagalog word for simple syrup. Its texture is that of syrup, has a unique slightly burnt and caramelized flavor and is dark in color. It’s simple to make, requiring water, brown sugar and for those who prefer, vanilla flavoring.

If you prefer your arnibal on the sweeter side, the color will appear darker, richer, and have a richer mouthfeel. I prefer less sweeter arnibal, so mine tends to be lighter in color and thinner in texture.

What is Sago?

Sago are similar to tapioca and boba pearls, the difference is in the ingredients. Sago is made from an edible pith found in palm trees, whereas tapioca and boba pearls are made from cassava root. You can use either for this recipe.

Bear in mind that the larger the pearl, the longer the cooking time. Pictured for this recipe are large pearls, but oftentimes I opt for small tapioca pearls, as the cooking time is significantly less. You can find sago or tapioca pearls at most Asian markets.

How to Make Taho

Taho is simple in preparation and assembly. What takes the most time is cooking the tapioca pearls, everything else is quite simple.

Cook tapioca pearls as directed on package. Once cooked, drain and return to pot used to cook pearls. Add a tablespoon of arnibal to lightly flavor pearls. Set aside.
Let’s make the arnibal. In a saucepan, add water, brown sugar, and vanilla extract and bring to a boil. Lower heat to a simmer and cook for 3-4 minutes or until you begin to smell caramelized notes from from the mixture and the texture is syrup-like. Turn off heat cover and set aside.
In a steamer lined with parchment paper, carefully add silken tofu and cook for 10 minutes or until warmed through.
To serve, scoop thin layers of tofu into a small cup. Top with warm arnibal and sago (or tapioca pearls). Serve warm.

My Take on Taho

What I’m sharing with you is how my momma would make taho for me. We prefer it less sweet, but if you’d like the arnibal on the sweeter side (the traditional way), add more brown sugar, adjusting the sweetness to your liking.

In the Mood for Filipino Eats?

Then check out my childhood favorites that are beloved by many:

Do You Love This Recipe As Much As We Do?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Taho: Filipino Silken Tofu with Sago

5 from 2 votes

This Taho: Filipino Silken Tofu with Sago recipe makes for the perfect anytime-of-the-day snack. Simple to make, refreshing, and one of my favorite childhood treats.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Jeri Mobley-Arias

Course Breakfast, Dessert

Cuisine Filipino

Ingredients

Sago

½ cup sago or tapioca pearls
Water for cooking

Arnibal (sweetener)

1¼ cups water
1⅓ cups brown sugar
1¼ teaspoons pure vanilla extract

Silken Tofu

16 ounces silken tofu
Steamer basket for warming

Instructions

Cook sago or tapioca pearls as directed on package. Once cooked, drain and return to pot used to cook pearls. Add 2 tablespoons of arnibal to lightly flavor pearls. Set aside.
In a saucepan, add water, brown sugar, and vanilla extract and bring to a boil. Lower heat to a simmer and cook for 3-4 minutes or until you begin to smell caramelized notes from from the mixture and the texture is syrup-like. Turn off heat cover and set aside.
In a steamer lined with parchment paper, carefully place silken tofu onto a plate. Place into steamer basket and steam for 10 minutes or until warmed through.
To serve, scoop thin layers of tofu into a small cup. Top with warm arnibal and sago (or tapioca pearls). Serve warm.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filipino Pork Adobo

December 22, 2020 by Jeri Mobley-Arias 15 Comments

This Filipino pork adobo recipe is the gift that keeps on giving. Beaming with delicious, warming flavors, that get better with each bite. Tender, juicy pork braised in a soy sauce and vinegar mixture that’s served over rice. True warm and comforting flavors.

If you are a fan of adobo, then try my Chicken Adobo recipe, next!

Filipino Pork Adobo

This filipino pork adobo recipe is a beloved family recipe and a mainstay at gatherings–especially during the holidays. Typically, we’ll eat chicken adobo and sometimes, this pork variation; tender, juicy pork in a braised sauce that has the perfect yin and yang of savory and tangy, and a guaranteed winner!

What is Pork Adobo?

This classic Filipino dish is commonly known in restaurants and homes throughout the Phillipines and America.

For those who aren’t familiar with pork adobo, this popular Filipino stew dish involves braising meat in a briny soy sauce and vinegar mixture, made with bay leaves, peppercorn, and aromatics. It’s typically served with rice adourned with the rich adobo sauce.

Despite the simplicity of the ingredients, there is variability in taste depending on the cooks’ technique and take on the dish. Some iterations of adobo call for the use of coconut milk, fruit, and/or honey–lending to its unique taste.

Making adobo is fairly easy; it’s a quick assembly of ingredients, but the slow simmer is where the magic happens. A low temperature and slow cook allows time for tough meat to tenderize, and once you try this recipe, you’ll fall in love with just how tender the meat is.

Is Adobo Only Made with Pork (Adobong Baboy)?

Nope! Chicken (adobong manok) and beef (adobang baka) are also options and highly delicious!

How Do You Get the Meat So Tender?

To achieve tender, pull-a-part meat, simmer pork for 1 hour. What’s great about this dish is that preparation only takes 5 minutes. The rest of the time is for simmering (it’s worth it, I promise!).

What you Need to Make Adobo

Pork shoulder
Avocado oil
Garlic
Onion
Soy sauce
Ground pepper
Black peppercorns
Brown sugar
Bay leaves
Vinegar

Key Ingredients for that Signature Adobo Taste

If you’ve been following me, you know that for some recipes, I’m partial to certain ingredients. This recipe is one of them.

Soy sauce and vinegar are the heart of this dish, and it’s crucial that you use Silver Swan Lauriat soy sauce and Datu Puti vinegar. If you visit your local Asian market, you’ll likely find these two ingredients and will be on your way to making delicious adobo.

This recipe also calls for whole peppercorns that can be discarded after cooking, or enjoyed with the meal.

filipino pork adobo with soy sauce and vinegar

How to Make Pork Adobo

Sauté Aromatics: Add oil to a hot skillet over medium-high flame. Add garlic and onion and sauté until fragrant and soft.
Sear Pork: Add pork and cook until browned on all sides.
Add Remaining Ingredients: Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
Simmer: Once the liquid reaches a boil, gently stir and add water. Cover with lid again and simmer for 1 hour or until the pork is very tender.
Reduce Sauce: Remove the lid and cook for 15 minutes to reduce the sauce. The color should be a deep, dark brown and taste slightly tangy.
Enjoy!

What to Serve with Pork Adobo?

Serve over jasmine steamed rice and be ready for compliments, kisses and screams of why you didn’t double the recipe–it’s damn delicious.

In the Mood for Filipino Eats?

Then check out my childhood favorites that are also beloved by many:

Taho-Filipino Silken Tofu with Sago Pearls
Filipino BBQ Pork Skewers
Sinangag-Filipino Garlic Rice
Chicken and Shrimp Lumpia

Do You Love This Recipe as Much as We Do?

There’s a reason why this recipe is a family favorite! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Filipino Pork Adobo

5 from 11 votes

Prep Time 5

Cook Time 1 25

Total Time 1 30

Servings

Author Jeri Mobley-Arias

Course Dinner, Main Course

Cuisine Filipino

Ingredients

2 pounds pork shoulder, cut into 2-inch chunks
2 tablespoons avocado oil
7 cloves of garlic, minced
1 medium onion, halved and sliced
¼ cup + 1 tablespoon soy sauce (Silver Swan Lauriat brand)
1 teaspoon ground pepper
⅛ teaspoon black peppercorns
2 teaspoons brown sugar
3 bay leaves
½ cup vinegar (Datu Puti brand)
1¼ cup water

Instructions

Add oil to a hot skillet over medium-high flame. Add pork and cook until browned on all sides, 5-6 minutes.
Add garlic and onion and sauté until fragrant and soft, 2-4 minutes.
Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
Once the liquid reaches a boil, gently stir and add water. Cover with lid again and simmer for 1 hour or until the pork is very tender.
Remove the lid and cook for 15 minutes to reduce the sauce. The color should be a deep, dark brown and taste slightly tangy.
Serve with steamed rice.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Coconut and Pork Adobo

August 5, 2020 by Jeri Mobley-Arias Leave a Comment

I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!

I can’t tell you how many times I’ve eaten Filipino adobo. My mom inarguably makes the best adobo (biased, I know) and growing up, it was eaten quite often due to how easy it was to make. This version is wonderful, as it adds a layer of creaminess that really takes this already wonderful dish up a notch.

One crucial tip for making this is to use a few key ingredients. Within the ingredients portion, I tagged the ingredients I recommend using for this dish and for traditional Filipino adobo: Lauriat Soy Sace, Datu Puti Vinegar, and Aory-D Coconut Milk. My mom used these ingredients/brands and can be found at most Asian markets.

Coconut and Pork Adobo

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Author Jeri Mobley-Arias

Course Main Course

Cuisine Filipino

Ingredients

2 lb pork shoulder, cubed
1½ tbsp avocado oil
4 cloves of garlic, minced
1 medium onion, halved and sliced
½ cup soy sauce
½ cup vinegar
½ tsp ground pepper
½ tsp whole peppercorn
1 cup water
1 cup coconut milk
3 bay leaves
1 cup string beans, chopped into 2-inch piece

Instructions

Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
Add garlic, onion and sauté until fragrant and soft (2-4 mins). Add pork and brown on top and bottom (4-5 mins).
Add coconut milk, soy sauce, pepper, peppercorns, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid.
Once the contents come to a boil, gently stir and add water. Cover with lid again and slow-simmer for 1 hour or until the pork is tender and sauce is slightly reduced.
A few minutes before serving, add long beans and cook until tender.
The color should be a medium-to-dark brown and taste creamy + slightly tangy.

NOTES

Serve with steamed rice–savor + enjoy!

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Sinangag-Filipino Garlic Rice

June 30, 2020 by Jeri Mobley-Arias Leave a Comment

Sinangag, or Filipino garlic fried rice, is a breakfast staple that elevates your typical steamed rice dish. But don’t limit it to morning; enjoy Filipino garlic rice with eggs, stir-fry vegetables, grilled meats, or grilled fish.

Want more fried rice recipes? Try Crab Fried Rice and Thai Basil Fried Rice next.

Growing up, there wasn’t a weekend we went without waking up to the smell of sinangag. My momma had a wooden spoon made from a coconut shell and she’d always use the back of the spoon to fold and press the cooked rice on itself, to really infuse the garlic flavor. We always ate it with fried eggs, spam or longanisa (Filipino sweet + savory sausage). But nowadays, a fried or poached egg topped with chili oil is my style of choice.

Why This Recipe Works

Simple – Make sinangag with just 4 ingredients in less than 20 minutes.
Versatile – Consider Filipino garlic rice as a delicious base for your favorite meals. You can enjoy this savory dish as is, or add meat or eggs for protein or veggies for more nutrition.
Delicious – This simple dish will keep you scooping for more. Fried garlic adds a deep, savory flavor that is truly mouthwatering.

What is Sinangag?

Sinangag is a staple in Filipino households. It is fried garlic rice made from leftover rice. Sinangag is known for its simple yet delicious flavors and is a great way to use leftover rice.

Tools You’ll Need

Large Skillet or Wok

Ingredients You Will Need for Filipino Garlic Rice

Make this sinangag recipe with just a few kitchen staples.

Day-old rice – Use leftover rice at room temp for the best results. Long-grain rice like jasmine rice is best for this recipe.
Ghee – This contains omega-3 and omega-9 essential fatty acids, along with vitamins A, D, E and K. Aside from the benefits, ghee adds a nutty, rich, enhanced flavor that elevates the garlic flavor and the overall dish. In lieu of ghee, use avocado oil.
Garlic cloves – Minced garlic is the key to the flavor of sinangag, and the more garlic the better.
Salt – Add more to taste.

How To Make Sinangag

Learn how to make Filipino garlic rice with just a few simple instructions.

Make sure day-old rice is cold or at room temperature. Break up cold rice with your hands to loosen any clumps. Set aside.
Heat skillet over medium-high heat. Add ghee (or avocado oil) + garlic to the hot pan and sauté until lightly golden brown and fragrant, 2-3 minutes. If garlic begins to brown quickly, lower flame.

garlic and ghee in a skillet for sinangag

3. Add rice and mix well. With your cooking utensil, fold the rice to really blend the garlic-oil flavor. Cook for 3-minutes.

frying rice in skillet for Filipino garlic rice

4. Add salt and mix well again. Cook for an additional 2 minutes.

5. Serve immediately with a fried egg, stir-fry vegetables or grilled meat.

Tips and Tricks

The best rice to use is room temperature day-old rice. Freshly cooked rice or hot rice will cause the sinangag to be sticky. When setting up, break up rice with hands to loosen any clumps.
Use long-grain rice for this recipe. Unlike short-grain rice, long-grain doesn’t clump together.
Use fresh garlic. Once cooked, it’s nowhere near as pungent as raw garlic. It mellows for a rich, savory, garlicky flavor that’s pleasant. Do not use bottled minced garlic.
After adding the rice to the skillet or wok, combine it with the other ingredients then leave it undisturbed for a few minutes. This gives the rice a moment to marry with the flavors, yielding even more flavor.
Use the back of the cooking utensil to press the rice into the wok. This technique is done to infuse the garlic flavor into the rice.

Variations

Oil – Avocado oil is another preferred oil, because it contains monounsaturated fat (good fats that can help reduce bad cholesterol levels in your blood) as well as vitamin E (great for your skin). If you’d rather use a neutral flavored oil, go for avocado.

What to Pair with Sinangag?

Honestly, we love it with just about everything, but, these are some of our favorites:

Fried or poached eggs – Try this for a simple but tasty breakfast; a nostalgic childhood favorite of mine.
Stir-fry vegetables – Add asparagus, broccoli, snap peas, and more to make this a veggie-filled side dish or pair it alongside Pancit Canton.
Grilled meats or fish – Make it a meal bypairing with Pork Lumpia Shanghai or Pork Belly Lechon
Tocino – This sweet cured meat would be a delicious addition.
Longanisa – This sweet and savory Filipino sausage is so satisfying.
Sawsawan – AKA as the Filipino word for dipping sauce. Sinangag paired with my Toyomansi and grilled meat is an awesome combination.

Frequently Asked Questions

What do Filipinos call leftover rice?

The Filipino term for leftover rice is bahaw. Day old refrigerated rice is used in order to make fried rice recipes like sinangag.

What is this famous breakfast food in the Philippines that uses leftover rice and garlic?

Sinangag is a popular Filipino breakfast food made from leftover rice and garlic. Topsilog is a known as Filipino breakfast that’s served with tocino, sinangag, and a fried egg.

What kind of rice is used in Filipino cooking?

Long-grain rice is the preferred rice in Filipino cuisine. It’s used for everyday meals and is a staple in Filipino households. Short grain rice (also known as sticky rice and glutinous rice) are used for dishes like Arroz Caldo and Kalamay, a sticky rice dessert. Rice powder is also used in desserts like Ginataang Bilo Bilo.

Looking for More Filipino Recipes?

Loving this Filipino Garlic Rice Recipe?

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Sinangag-Filipino Garlic Rice

Sinangag, or Filipino garlic fried rice, is a breakfast staple that elevates your typical steamed rice dish. But don't limit it to morning; enjoy Filipino garlic rice with eggs, stir-fry vegetables, grilled meats, or grilled fish.

Prep Time 3

Cook Time 15

Total Time 18

Servings

Author Jeri Mobley-Arias

Course Breakfast, Side Dish

Cuisine Filipino

Equipment

Large Skillet

Ingredients

3 cups of day-old rice (room temp)
1 tablespoon ghee or avocado oil
1½ tablespoon garlic, minced
¼ teaspoon salt + more to taste

Instructions

Make sure day-old rice is cold or at room temperature. Break up rice with hands to loosen any clumps. Set aside.
Heat skillet over medium-high heat. Add ghee (or avocado oil) + garlic and sauté until lightly golden brown and fragrant, 2-3 minutes. If garlic begins to brown quickly, lower flame.
Add rice and mix well. With your cooking utensil, fold the rice to really blend the garlic-oil flavor. Cook for 3-minutes.
Add salt and mix well again. Cook for an additional 2 minutes.
Serve immediately with a fried egg, stir-fry vegetables or grilled meat.

Keywords Filipino garlic fried rice, Filipino Garlic Rice, how to make sinangag, recipe for sinangag, sinangag, sinangag recipe, what is sinangag

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chicken and Shrimp Lumpia

June 20, 2020 by Jeri Mobley-Arias Leave a Comment

Nothing says home more than a handful of crispy fresh lumpia + my momma’s sweet and sour sauce. Homemade lumpia was what my momma offered friends and guests; it was loved by all and people would invariably ask for her recipe. I’m happy to share this bit of my childhood and go more into why these tightly rolled bits of heaven are so special to me.

The ultimate Filipino party appetizer

It’s not a true Filipino party unless lumpia is present–at least in our home it isn’t. These delicious bits will always hold a special place in my heart.

I can recall as a kid, helping my mom and sister separate the lumpia wrappers from the pressed stack and placing them below a towel to keep them moist. There was a bit of my childhood when lumpia helped supplement my mother’s income shortly after my father passed away.

My sister and mom would be going hard in the kitchen chopping carrots, celery, green onion, mixing the filling with their bare hands, and wrapping what appeared to me as, sky-high stacks of lumpia late into the night.

There were times when the freezer was so packed with orders that there was no room for anything else–not even for my big-stick popsicles. For a bit, lumpia provided for my momma, sister and me and I’ll never forget those humble times.

I’ll forever be grateful to my momma for her endless devotion to provide a beautiful life for us.

What is lumpia?

Traditional lumpia are Filipino spring rolls filled with with pork and mixed vegetables, deep fried until golden brown and served with sweet and sour sauce or sweet chili sauce.

There are a number of filling variations–both sweet and savory–that are enveloped in a thin crepe-liked wrapper. This variation calls for chicken and shrimp.

Lumpia is typically served as an appetizer, and commonly featured at Filipino parties, family gatherings, holidays, and (in our household) served with rice at dinner. Growing up, childhood parties were incomplete without a tray of these crispy, fried pieces of goodness.

Lumpia ingredients

Lumpia ingredients are simple. What makes the flavor so delicious is allowing the meat mixture to marinate, giving the flavors time to marry. You can skip the marinating process and go straight into folding eggrolls, but I promise you, it’s worth the wait.
Ingredients for this lumpia recipe include:

Ground Chicken Thigh
Shrimp
Eggs
Fish Sauce
Pepper
Carrots
Celery
Garlic
Lumpia Wrapper
Water to Seal Lumpia Wrapper
Oil for Frying

How to prepare lumpia filling

As mentioned earlier, lumpia is farely simple to make.

Chop the ingredients: Chop carrots, celery, garlic, and shrimp and add to a large mixing bowl.

Mix the Filling: Add ground chicken thigh, eggs, fish sauce, and pepper and mix well with your hands. As you mix really press the meat mixture with you hands, to thoroughly mix the ingredients.

Marinate: Cover and refrigerate filling for 2-3 hours. I never skip this step as it gives the filling time to develop its flavor. After marinating, you’ll be on your way to making lumpia.

Where to buy lumpia wrapper

Lumpia wrapper can be found at your local Asian market. I am partial to Tropics Pastry Wrapper, Balat Ng Lumpia. It’s easy to use, folds wells, and yields a nice smooth finish after frying.

One thing to keep in mind when buying lumpia wrappers is that Chinese spring roll wrappers are thicker and shorter versus lumpia wrappers are much thinner and longer.

When using lumpia wrapper, carefully separate each wrapper from the stack and place under a kitchen towel. Be sure not to expose the wrappers to open air for too long, as the wrappers will dry out, making it difficult to wrap and seal.

How to fold and wrap lumpia

Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
Moisten the edge with water to seal.
Place under a towel to keep the lumpia moist.
Repeat until you’re finished!

I hope you enjoy this lumpia recipe and if you want to make bring this recipe full circle, try my Sweet and Sour Sauce recipe

Chicken and Shrimp Lumpia

Prep Time 50

Cook Time 10

Marinate 1

Total Time 2

Servings pieces

Author Jeri Mobley-Arias

Course Appetizer, Main Course

Cuisine Filipino

Ingredients

2 lbs ground chicken thigh (do not use breast meat as it will be too dry)
¼ lb shrimp, deveined + finely chopped
2 eggs
2 tbsp + 1 tsp fish sauce
1 tsp pepper
2 cups carrots, finely chopped
1 ½ cup celery, finely chopped
1 cup green onion, finely chopped
¼ cup of garlic, minced
40 lumpia wrappers (Tropics brand is good, sold at Asian markets)
Small bowl of water to seal lumpia
oil for frying

Instructions

Prepare vegetables as described and add all ingredients to a bowl.
Mix thoroughly until the vegetables are well incorporated into the meat.
Place the filling in the refrigerator for 2-3 hours to allow the flavors to marry.
30-mins before you begin wrapping the lumpia, take the wrappers out of the package and separate each wrapper from the pressed stack. Place under a towel to keep the wrappers moist.

Wrapping

Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
Moisten the edge with water to seal.
Place under a towel to keep the lumpia moist.
Repeat until you’re finished!

Cook

Heat a skillet over medium heat, add oil (about 1 inch depth) and heat oil for about 3-5 mins. Check the heat–dip one end of the lumpia and if it begins to fry, then the oil is hot enough.
Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
Drain on paper towels and serve immediately.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filipino Chicken Adobo

May 27, 2020 by Jeri Mobley-Arias 3 Comments

Those who are somewhat familiar with Filipino food may know about chicken adobo. Growing up, this dish was on heavy rotation and had a weekly presence at the dinner table. The chicken adobo recipe is delicious, simple to make and waiting to hit your dinner plate.

Some may have seen a chicken, pork or even a pork and coconut version of adobo–all are exceptionally great! Preparing adobo is relatively simple, which is why it was something my mom made so often–especially on busy weeknights. If family and friends were visiting, birthday parties–almost any celebration, really–adobo was invariably a featured dish.

Tasty things take time

One great thing about adobo is that the longer it sits, the better the flavors will settle and impart flavor on the chicken. But if you don’t have time for all that and want to dip right in–do it! If you have any leftovers, get ready for a next-day flavor bomb of goodness. For best results, use a mix of drumsticks or thigh meat. You can use breast meat (I add a few pieces to my drumstick and thigh mix), but strictly using breast meat may yeild dryer meat.

Datu Puti Vinegar

I use Datu Puti vinegar when making any variation of adobo. you’ll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you’re about to create. This may end up being a staple dish at your home–you’ve been warned.

Filipino Chicken Adobo

5 from 2 votes

Prep Time 5

Cook Time 50

Total Time 55

Servings

Author Jeri Mobley-Arias

Course Main Course

Cuisine Filipino

Ingredients

2 pound mix drumsticks and thighs
1½ tablespoons avocado oil
4 cloves of garlic, minced
1 medium onion, halved and sliced
3 medium potatoes, cut into small chunks
½ cup soy sauce
½ cup vinegar
1 teaspoon ground pepper
3 bay leaves
1 cup water

Instructions

Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.
Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.
The color should be a deep, dark brown and taste slightly tangy.

NOTES

Serve with steamed rice

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!