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 ...

George Hernandez shared this recipe on the 671 Guam Recipes group page in November. Please note that measurements are provided as guidelines. Sauté the garlic and onions in 2 tablespoon oil. Add the ...

This lechon paksiw recipe transforms leftover roast pork into a rich, tangy Filipino classic simmered in vinegar, soy sauce, and spices. Known for its deep savory flavor and tender texture, it’s a ...

MANILA, Philippines — What do you usually do with leftover Lechon? While there are many choices, one of which is Sinigang na Lechon, classic Lechon Paksiw is still everyone’s top favorite. And this ...

“Paksiw na Sapsap” with Okra, “Talong,” and Cherry Tomatoes, “Paksiw na Salay-Salay sa Manggang Hilaw,” and “Paksiw na Hasa Hasa” with Ampalaya —CONTRIBUTED PHOTOS I finally found the time to pick up ...

Growing up, paksiw na isda (fish stewed in vinegar) was the one dish I could definitely do without. There was a stronger preference over other Filipino classics like sinigang, kare-kare, or adobo. All ...

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 ...

The great historian and anthropologist of Filipino food, Doreen Fernandez, wrote many classics in her quest to promote the idea of Filipino food as a cuisine, rather than the simple food of a ...

George Hernandez shared this recipe on the 671 Guam Recipes group page in November. Please note that measurements are provided as guidelines. Sauté the garlic and onions in 2 tablespoon oil. Add the ...