Cebu Lechon Recipe: Crispy Lechon Belly With Classic Stuffing
Why Cebu lechon needs no sauce, what goes inside the pig, and a reliable home recipe for crispy Cebu-style lechon belly.
Lechon, kinilaw, street food and home recipes from Visayas and Mindanao kitchens.
Why Cebu lechon needs no sauce, what goes inside the pig, and a reliable home recipe for crispy Cebu-style lechon belly.
Davao is the durian capital of the Philippines. Learn the varieties, when the season peaks, how to choose a ripe fruit, where to eat it and why your hotel may say no.
From ngohiong to tuslob buwa, here are Cebu's must-try street eats, where locals find them and how to eat safely.
Sutukil is Cebu's favourite seafood feast: pick your catch, then have it grilled, cooked in soup or served as kinilaw. Here's how ordering and pricing work.
What to bring home from Cebu and Davao: dried mangoes, danggit, otap, rosquillos, Carcar chicharon, lechon, durian candy, pomelo and chocolate, plus how to pack them.
Sweet, smoky and sticky, just like the street stalls of Cebu and Davao. Our Filipino pork barbecue recipe with an easy marinade and basting sauce.
Leftover lechon becomes a tangy, savoury stew in under an hour. Here is our lechon paksiw recipe, Cebu style and Manila style.
Rice, grilled seafood and barbecue piled on banana leaves, eaten with bare hands. Here is what a boodle fight is, where it came from and how to host your own.
Cubes of sashimi-fresh tuna or malasugi "cooked" in coconut vinegar with ginger, onion, chili and kalamansi. Davao's favourite pulutan, ready in 20 minutes.
Juicy pork siomai like Cebu's famous Siomai sa Tisa stalls, with homemade chili-garlic oil and calamansi. Steam or fry, and freeze extras for later.
Learn how to cook talakitok two ways: golden pritong talakitok with vinegar dip, and a Bisaya-style escabeche with ginger, peppers and a sweet-sour glaze.
A light, healthy Bisaya vegetable soup with alugbati, squash, okra and malunggay, served with fried or dried fish the Davao way.
Inihaw na bangus, sinugbang bangus in Bisaya, is grilled milkfish stuffed with tomato, onion and ginger. Here's the marinade and the method.
The Filipino dish everyone argues about. Our classic chicken and pork adobo recipe with clear ingredients, procedure and regional variations.
Two batchoys in one post: Iloilo's famous La Paz noodle soup and the gingery pork-and-misua batchoy cooked in Davao and Bisaya homes.
When the rain pours, Filipinos reach for sabaw. Here are the best Pinoy soups, from sinigang and tinola to Cebu's pochero and balbakwa, plus a sweet champorado bonus.
Lean pork lomo simmered in a garlicky fresh tomato sauce: a quick, homey Filipino ulam that goes perfectly with hot rice.
Puso is Cebu's iconic hanging rice, cooked inside woven coconut leaves. Here is what it is, how to weave and cook it, and where to eat it.
Samaral, danggit and rabbitfish explained, with a tangy paksiw na samaral recipe, crispy fried danggit, and safety tips for those sharp, venomous fin spines.
From durian and tuna panga to sinuglaw and Davao-made chocolate, here is what to eat in Davao City and what to pack as pasalubong.
Eat like a Cebuano for a few hundred pesos a day. Our guide to cheap, delicious Cebu food, from lechon and puso to siomai sa Tisa and tuslob buwa.
Fresh grouper simmered in a tangy tamarind broth with vegetables — a Davao family favourite for rainy days and Sunday lunches.
Creamy, spicy Bicol Express made the Davao way, with double coconut milk and extra chili. Full ingredients, step-by-step procedure and the story behind the name.
Fresh tuna, kinilaw, durian desserts and night-market grills. Ten long-loved places to eat in Davao City, sorted by type, with tips for ordering.