Sisig (Version 1): Slow-Cooked Pork Belly

Print Nastasha’s Slow-Cooked Pork Belly Sisig Recipe Adapted from this recipe by Trissa Lopez. Ingredients 3 bay leaves 20 whole black peppercorns 2 tbsp coarse salt 2 cups pineapple juice 500 mL, plus 1/4 cup for braising 1 kg pork belly from an Asian butcher, which somehow has a leaner cut of fat, skin-on 1…

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Nastasha’s Lumpiang Shanghai Recipe

Finally, a recipe I can replicate. Adapted from an entry in Reynaldo Alejandro’s The Philippine Cookbook, these crisp lumpiang shanghai will now be a staple in my freezer, to accompany the atchara that shall always be in my fridge! Ingredients Filling: 1 kg medium-ground pork (a little fat is essential in the mix) 1 package…

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Curing: How to Make Tocino, A New Staple for My Freezer

So long packaged tocino, I can make you at home any time the craving strikes! (Well, with two days’ curing time factored in, but inevitably much easier than making a trip to the big-box Asian supermarket to hunt down packages of frozen Pampanga’s Best.) This shall be short and sweet, with the recipe that follows, adapted…

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