Transform your leftover lechon into a whole new dish that is deliciously saucy, sweet, and tangy. This Lechon Paksiw is made by simmering mouthwatering roasted pork in vinegar, lechon sauce, and spices.

Holidays are an excellent opportunity to indulge in some delicious and mouthwatering meals. The table is laden with delectable foods including Pancit, Menudo, Pork Barbeque, Leche Flan, and the pièce de résistance, Lechon.

Lechon is a Spanish word that refers to a roasted suckling pig.

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This amazing Sweet and Sour Pork recipe will show you how to get that golden and crispy breading that stays crispy while giving you that super tender and juicy meat using an inexpensive cut.

This recipe is similar to my Sweet and Sour Meatballs, Sweet and Sour Fish, and Escabeche; however, it features bite-sized pork shoulder cuts instead. Yes, you do not have to buy prime cuts to make this amazing dish. I used a tried-and-tested Asian cooking technique that makes the meat super tender and juicy inside while crunchy and golden on the outside.

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Ladle yourself a warm, hearty bowl of Nilagang Baboy. The tender, fall-off-the-bone pork ribs, and flavorful soup will keep you coming back for more.

What is Nilagang Baboy?

Nilagang Baboy or Pork Nilaga is a classic Filipino soup wherein pork (any cut) is boiled until tender and vegetables such as but not limited to potatoes, cabbage or pechay, beans, and green onions are added for flavors. Usually served with steamed rice for a satisfying lunch or dinner.

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Japanese meat patties rolled in Panko breadcrumbs then deep-fried into golden perfection! Every delicious crunch of this Menchi Katsu is filled with juicy and tender meat. Best served with rice, shredded cabbage, and homemade sauce for a yummy lunch or dinner.

Much like any other Asian cuisine, Japanese cuisine has found its way to the heart of the Philippines. We have embraced their culture, technology, as well as taste. We definitely love Japanese Ramen, Gyoza, Omurice, Teppanyaki, and Menchi Katsu.

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Mouth-watering Chinese Stuffed Cabbage Rolls bursting with savory oriental flavors packed with ground meat, mushrooms, and carrots drenched with a silky umami sauce. This hearty and healthy dish can be enjoyed as it is or served with rice for a filling lunch or dinner meal.

If you are craving for steamed dumplings but do not have the wrappers to make them then try making it with cabbage. The meat filling I used in this recipe is almost similar to my Shumai filling, sans the shrimp.

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