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 ...

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 ...

Season the cleaned pata with salt and pepper. In a heavy bottom pan, heat the oil and sear the pata until brown. When the pork turns brown, de glaze the pan with coconut vinegar. Simmer the vinegar, ...

Boil the monggo beans in water until soft. In a separate pan, sauté the garlic and onion. Add the pork, patis and boiled monggo but leave out the liquid. Sauté in the pan for 3 minutes. Add the liquid ...