Mang Tomas All-Around Sarsa was created in the late ‘80s at a small lechon stall in Manila as a sauce specifically for lechon. Since then, Mang Tomas has evolved over the years, as a condiment enjoyed by many Filipinos because of its unique flavor that livens ordinary everyday dishes.
This ribs recipe tenderizes the meat in the BBQ cooking liquid before finishing it off on the grill to give it a smoky flavor.
Whether it is leftover lechon or lechon made from scratch, nothing beats the flavors of a good paksiw. Enjoy this easy-from-scratch recipe that will surely become one of your all-time favorites.
This local twist to the roast chicken is sure to become a family favorite, with its easy preparation and unique flavors that make it truly Filipino.
This dish takes time to prepare, but the end result is worth the wait!
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!
