Inihaw na Baboy

Smell of smoke wafting from a grill signals that perfectly charred inihaw na baboy is up for lunch. Dipped in a mix of vinegar and soy sauce, this dish conjures memories of indulgently lazy summer weekends spent at home.

INGREDIENTS 2 Cloves garlic, peeled and crushed 1 Small red onion, peeled and quartered 1/2 cup Silver Swan Soy Sauce 1/4 cup Datu Puti Vinegar 3 Siling labuyo, chopped 1/2 tsp UFC Ground black pepper 1 1/2 kg Pork liempo DIPPING SAUCE 1/2 cup Datu Puti Sukang Sinamak 1/2 cup Datu Puti Toyo Magic PREPARATION 1 In a large container,...

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Fried Porkchop

Who wants their fried pork chop a little salty? We do! In this recipe, we’ve marinated the pork chop in Datu Puti Patis and calamansi. We let them roll around the Golden Fiesta Big Crunch Breading Mix and fried them using the Golden Fiesta Oil. Don’t forget to serve this with rice and catsup to fill your family’s tummies for the rest of the day!

INGREDIENTS 1 kilo Pork chop (5 pieces, 1-inch thick) 1 Tbsp Datu Puti Patis 1/2 tsp UFC Ground black pepper 3 pieces Calamansi, juiced 1 pack Golden Fiesta Big Crunch Breading Mix, 60 g 2 cups Golden Fiesta Oil, for frying DIPPING SAUCE 1/2 cup Papa Banana Catsup PREPARATION 1 Marinate pork in Datu Puti Patis, pepper, and...

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Pork Binagoongan

The pungent smell of bagoong is as much a part of our sensory memories as langka and durian. The fermented fish paste takes center-stage in this popular dish from central Luzon.

INGREDIENTS 1/4 cup Golden Fiesta Palm Oil 1/4 cup Chopped white onions 1 Tbsp Chopped garlic 1/2 kg Pork liempo, cut into large cubes 2 1/2 Tbsp Datu Puti Vinegar 1 Tbsp Datu Puti Patis 2 cups Water 1/2 cup Sliced tomatoes 2 Tbsp Bagoong 1 Siling labuyo 2 tsp White sugar 1/4 UFC Ground black pepper SIDE DISH 1/4 cup Chopped tomatoes...

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Pochero

Its South American counterpart is usually served in the colder months, so maybe that’s why our local pochero is a hit come December. Whatever the reason, this classic and festive dish makes our holiday meals complete.

INGREDIENTS 1/4 kilo Pork kasim, large diced 1/4 kilo Chicken thighs and legs 1/2 tsp UFC Iodized Salt 1/4 tsp UFC Ground black pepper 2 Tbsp Golden Fiesta Canola Oil 1/2 cup Diagonally sliced chorizo bilbao 1/4 cup Chopped onions 2 Tbsp Chopped garlic 1 pack UFC Tomato Sauce Guisado (200 grams) 2 cups Water 4 Saba bananas, cut diagonally into...

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