Dinuguan in Coconut Milk by ShaleeDP

A little twist to a favorite native dish. Adding coconut milk!

Bopis with Coco Milk and Chili by ShaleeDP

I like this hot and creamy thick dish that I learned from my grandma. I gave it a little twist by adding coconut milk. Enjoy!

Pinoy Pork Barbecue by ShaleeDP

One of the all time favorites of many Filipinos and others too.

Crispy Pork Legs by ShaleeDP

One of my FAVORITES!

Heavenly Pork Leg Bee Hoon for Chinese New Year by Blackswan

This is a popular poor man’s food that almost all mothers can cook, at least in Singapore. It’s the most convenient way to have a quick delicious meal during work week. A lot of people also like to cook Pork Leg Bee Hoon during parties. You can see how easy it is to turn a simple can food dish into a classy festive dish that’s fit…

Pork with Herbs and Worcestershire Sauce by ShaleeDP

I make this on dinner time when I feel like having a quick steak-like meal.

Pork Teriyaki Tenderloin with Sesame Seeds by ShaleeDP

Easy way to do it!

Butterfly Pork in Worcestershire sauce by ShaleeDP

One of our favorites recipe that I usually cook for special dinner for 2 :)

Pork Dinuguan by Jessica Kristine (Jekay) they call me Miss.apple

Dinuguan - Dinuguan Recipe Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized…

Homestyle Grilled Pork Chops by ShaleeDP

This is another way to add flavor to your usual grilled pork chops.

Pan-Roasted Pork by ShaleeDP

Lechon kawali is Pan-Roasted Pork. Pork belly deep fried in fat. Sooo good!

Easy Pork Asado by ShaleeDP

Slow cook pork recipe. All time favorites!

Bun Mi Burgers by Chef Smith

The Bun Mi (Bánh mì) sandwich originated from the French colonization of Vietnam. Only the rich were able to afford these gourmet sandwiches because all the butter, pate, and ham were imported at that time. After the French departure in 1954, the Vietnamese learned the baking techniques, made smaller baguettes and incorporated…

Grilled Pork Liempo with Toyomansi Dip by ShaleeDP