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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":498,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"baseServings":462,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":541,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"It was still holding moisture. Boiled belly needs to air-dry uncovered on a rack in the refrigerator for 8 to 24 hours before frying, until the skin feels dry and papery. Patting it with paper towels is not enough — the water sits in the skin itself, not just on the surface, and it takes time and cold dry air to leave.","Why did my pork skin not puff or crisp up?",{"answer":398,"question":399},"Dry the skin thoroughly, salt it and brush off the excess, and use a pot deep enough that the oil comes no more than a third of the way up. Lower the slab in skin-side down with long tongs while holding a lid as a shield, and keep the lid partly on for the first minute. Some spitting is unavoidable.","How do I stop the oil from spitting so violently?",{"answer":401,"question":402},"Yes, and many Filipino households now do. Boil and dry the belly exactly as written, then air-fry skin-side up at 200°C for 25 to 30 minutes until the skin blisters. The crackling is slightly less even than deep-fried, but the difference is small and you avoid a litre of hot oil.","Can I make lechon kawali in an air fryer?",{"answer":404,"question":405},"Both are boiled-then-fried pork belly, but bagnet, from the Ilocos region, is fried two or three separate times with cooling in between. That repeated frying drives out far more moisture, so bagnet is harder, drier and crisp through the fat layer, while lechon kawali keeps a juicier meat layer under its crackling.","What is the difference between lechon kawali and bagnet?",{"answer":407,"question":408},"Two standard options. Spiced vinegar — cane vinegar with crushed garlic, chopped chile, salt and sometimes a little soy — is the sharp, cutting choice most people prefer. Lechon sauce (sarsa) is a thick sweet-sour liver-based sauce served with whole roast pig and sold bottled in Filipino groceries.","What do I dip it in?",[410,411,412,413,414,415],"Dry the boiled belly uncovered on a rack in the refrigerator for at least 8 hours, ideally 24. The skin should feel dry and papery, almost like parchment, before it meets oil.","Prick the skin all over with a fork or a clean needle, but stop at the fat layer. Puncturing into the meat lets moisture escape upward and the skin will not puff.","Rub the skin with salt after drying and brush off the excess. Salt pulls out the last surface moisture and helps it blister evenly.","Lower the slab into the oil skin-side down using tongs and a lid held as a shield. It will spit hard for the first 30 seconds no matter how well you dried it.","Rest it 10 minutes before chopping. Cutting straight out of the oil floods the board with fat and the skin goes soggy on the underside.","Chop with a heavy cleaver in one confident stroke per cut. Sawing shatters the crackling and drags it off the meat.","🥓","Lechon kawali is a slab of pork belly boiled until the meat is soft, dried thoroughly, then deep-fried in a wok until the skin puffs and blisters into crackling you can hear from across the room. Underneath that shell the meat stays moist and mildly seasoned from the aromatics in the poaching water, and the fat renders down to something silky rather than heavy. It is chopped into thick fingers and eaten with a dip of vinegar, garlic and chile, or the sweet liver sauce served with whole roast pig. Three stages, only one of which needs your attention, and the whole thing lives or dies on how dry you get the skin.","The name says what it is: lechon means suckling pig, kawali means wok. Whole lechon — a pig turned over coals for hours until the skin is glass — is the centrepiece of Filipino celebration, wheeled out at weddings, town fiestas and Christmas, carved in public and argued over. But nobody roasts a whole pig for a Tuesday. Lechon kawali is the domestic answer: take the best part of the animal, the belly, and get the same shattering skin in a pot on the stove.\n\nCebu is the acknowledged capital of whole lechon, and Cebuano pigs are stuffed with lemongrass, garlic, scallions and black pepper before roasting, which is why they are eaten plain — Cebuanos will tell you, with some justification, that their lechon needs no sauce. Elsewhere in the country the pig is milder and comes with sarsa, a thick brown liver-based sauce sweetened and soured with vinegar and sugar, the commercial version of which is a fixture in every Filipino kitchen abroad. Lechon kawali inherits both traditions: some eat it with liver sauce, others insist on nothing but vinegar with crushed garlic and chile, and the second camp is louder.\n\nThe technique itself has quietly modernised. The classic method is a deep-fry in a wok, which is fast, dramatic and spits violently. A lot of home cooks now air-fry or oven-roast the dried slab at high heat instead, which is safer and produces a very respectable, if slightly less even, crackling. What has not changed is the non-negotiable middle step. The belly must be dried — uncovered in the refrigerator overnight is best — because water trapped under the skin turns to steam, and steam is what makes hot oil erupt and skin stay leathery instead of puffing. Every failed lechon kawali is a drying failure.","Fried lechon kawali is at its best within an hour and loses crispness steadily after that. Keep leftovers uncovered in the refrigerator for up to 3 days — covering them traps steam and finishes off the skin. Reheat in a 220°C oven or air fryer for 8 minutes to bring the crackling back; a microwave will not. The boiled, dried slab can be refrigerated for 2 days or frozen for a month before frying, which makes this an easy dish to stage across days.",[421,422,423,424],"Treats the overnight air-drying as a required step rather than an optional one, which is the actual difference between crackling and chewy skin.","The poaching liquid is seasoned properly, so the meat itself tastes of something instead of relying entirely on the dip.","Gives both the traditional deep-fry and a safer oven or air-fryer route, with honest notes on what each one gives you.","Includes the spiced vinegar dip in the right proportions — the sharp counterweight the dish is built around.",[426,427,428,429],"Large pot for boiling","Wire rack and tray for drying","Deep wok or heavy pot for frying (or an air fryer)","Heavy cleaver",{"fat":431,"carbs":432,"fiber":9,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},65,3,1,980,32,720,[438],"Steamed rice, a saucer of vinegar with garlic and chile, and something sharp on the side — pickled green papaya (atchara) or sliced tomatoes.",[440,443,446],{"name":441,"description":442},"Bagnet","The Ilocano cousin: the belly is boiled, dried and fried twice, sometimes three times, over several hours. Drier, harder and more intensely crisp all the way through.",{"name":444,"description":445},"Sisig from leftovers","Chop leftover lechon kawali fine, sizzle it with onion, chile and calamansi on a hot plate, and you have a very good shortcut sisig.",{"name":447,"description":448},"Lechon paksiw","The classic second-day dish: simmer the chopped pork in liver sauce, vinegar, sugar and bay leaf until dark and sticky. Filipinos often make extra lechon specifically to get here.",[450,456,461,466,470,473,476,478,481,483,489,492,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"pork-belly","pork belly in one slab, skin on, ribs removed","kg","Pork",{"qty":457,"name":458,"unit":459,"group":460,"noScale":8},2,"water, enough to cover","l","Boiling",{"qty":462,"ref":463,"name":464,"unit":465,"group":460},4,"bay-leaf","dried bay leaves","piece",{"qty":433,"ref":467,"name":468,"unit":469,"group":460},"black-pepper","black peppercorns","tbsp",{"qty":433,"ref":471,"name":472,"unit":465,"group":460},"garlic","whole head of garlic, halved crosswise",{"qty":433,"ref":474,"name":475,"unit":465,"group":460},"onion","onion, quartered",{"qty":457,"name":477,"unit":469,"group":460},"coarse salt",{"qty":433,"name":479,"unit":469,"group":480},"fine salt, for rubbing the dried skin","Frying",{"qty":433,"name":482,"unit":459,"group":480,"noScale":8},"neutral oil for deep-frying",{"qty":484,"ref":485,"name":486,"unit":487,"group":488},120,"vinegar","cane vinegar","ml","Dipping sauce",{"qty":462,"ref":471,"name":490,"unit":491,"group":488},"garlic, finely crushed, for the dip","clove",{"qty":462,"ref":493,"name":494,"unit":465,"group":488},"thai-chili","bird's eye chiles, finely chopped",{"qty":496,"ref":474,"name":497,"unit":465,"group":488,"optional":8},0.5,"small shallot or red onion, finely diced",[499,504,507,512,515,520,524],{"tip":500,"text":501,"title":502,"timerSeconds":503},"Do not overcook it to falling-apart softness — you still have to lift this into hot oil in one piece.","Put the pork slab in a pot with the water, bay leaves, peppercorns, halved garlic head, onion and coarse salt. Bring to a simmer and cook uncovered for 50 minutes, until a skewer pushes into the meat with almost no resistance but the slab still holds together firmly.","Boil the belly",3000,{"text":505,"title":506},"Lift the belly onto a rack set over a tray and let it cool for 20 minutes. Prick the skin all over at close intervals with a fork or needle, going through the skin and into the fat but stopping before the meat.","Drain and prick",{"tip":508,"text":509,"title":510,"timerSeconds":511},"This is the step that decides everything. Skin that still feels tacky will spit dangerously and never puff.","Refrigerate the pork uncovered on its rack for at least 8 hours and up to 24. When it is ready, the skin will feel dry and papery under your fingers and look faintly translucent, like parchment.","Dry it out — the essential step",28800,{"text":513,"title":514},"Rub the fine salt firmly over the dried skin, leave it 15 minutes, then brush off every visible grain and pat the surface with paper towel. Any beads of moisture that appeared should be wiped away.","Salt the skin",{"tip":516,"text":517,"title":518,"timerSeconds":519},"It will spit hard for the first half-minute. Keep the lid angled over the pot and your arms clear.","Heat the oil in a deep wok or heavy pot to 180°C. Lower the slab in skin-side down with long tongs, holding a lid as a shield, and fry for 12–15 minutes until the skin has puffed into blistered golden bubbles and sounds hard when tapped with the tongs. Turn and fry the meat side for 5 minutes.","Fry",900,{"text":521,"title":522,"timerSeconds":523},"Drain the pork on a rack, skin-side up, and rest it for 10 minutes so the fat settles and the crackling firms. Meanwhile stir the vinegar, crushed garlic, chiles and shallot together and let them sit — the garlic softens and the vinegar loses its harshest edge.","Rest and mix the dip",600,{"text":525,"title":526},"Chop the slab into thick fingers with a heavy cleaver, one decisive stroke per cut, cutting down through the skin first. Pile it on a plate and serve immediately with rice and the spiced vinegar.","Chop and serve","LEH-chon kah-WAH-lee",[529,533,537],{"note":530,"swap":531,"original":532},"Both work well on a properly dried slab. The oil gives a more uniform blister and a slightly richer taste; the air fryer gives you no cleanup and no burns.","Air fryer at 200°C for 25–30 minutes, or oven at 230°C for 30–40 minutes","Deep-frying in a wok",{"note":534,"swap":535,"original":536},"The plain vinegar dip is arguably the more common pairing and takes thirty seconds. Bottled lechon sauce keeps for months if you want the sweet version.","Vinegar with crushed garlic, chile and a pinch of salt","Liver sauce (sarsa)",{"note":538,"swap":539,"original":540},"Both work with the same method but need longer boiling. Skinless belly can be fried, but without the crackling you have made something else.","Pork shoulder with skin, or pork hock","Pork belly","lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali","philippines",20,75,480,"medium",[551],"main",[553,554],"dairy-free","gluten-free",[452,463,471,485,467],[557,560,562,564],{"alt":558,"src":559},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[567,568,569,570,571,572,545],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced vinegar","2026-08-20","dishroute-kitchen","Pork belly simmered with bay and peppercorns, dried out completely, then deep-fried until the skin blisters into shattering crackling. Chopped and dipped in spiced vinegar.",{"en":577},"\u002Frecipe\u002Flechon-kawali",{"items":579,"total":855,"page":433,"limit":856,"hasMore":857},[580,613,642,674,706,734,744,773,801,829],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":545,"region":585,"baseServings":462,"prepMinutes":586,"cookMinutes":587,"restMinutes":588,"difficulty":549,"course":589,"diet":590,"mainIngredients":591,"images":596,"keywords":606,"publishedAt":573,"updatedAt":573,"authorSlug":574},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",25,35,300,[551],[553],[592,593,594,485,595,471],"chicken","lemongrass","ginger","achiote",[597,600,602,604],{"alt":598,"src":599},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[607,608,609,610,611,612,545],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":545,"baseServings":462,"prepMinutes":618,"cookMinutes":619,"difficulty":620,"course":621,"diet":622,"mainIngredients":623,"images":625,"keywords":635,"publishedAt":573,"updatedAt":573,"authorSlug":574},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy",15,60,"easy",[551],[553],[592,452,624,485,471],"soy-sauce",[626,629,631,633],{"alt":627,"src":628},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[636,637,638,639,640,545,641],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":545,"baseServings":462,"prepMinutes":647,"cookMinutes":647,"restMinutes":484,"difficulty":620,"course":648,"diet":650,"mainIngredients":653,"images":657,"keywords":667,"publishedAt":573,"updatedAt":573,"authorSlug":574},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,[649],"dessert",[651,554,652],"vegetarian","nut-free",[654,655,656],"condensed-milk","eggs","yam",[658,661,663,665],{"alt":659,"src":660},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[643,668,669,670,671,672,673],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":545,"region":679,"baseServings":680,"prepMinutes":681,"cookMinutes":682,"difficulty":683,"course":684,"diet":685,"mainIngredients":686,"images":692,"keywords":702,"publishedAt":573,"updatedAt":573,"authorSlug":574},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",6,40,210,"hard",[551],[553,554],[687,688,689,690,691,595],"oxtail","tripe","peanuts","eggplant","green-beans",[693,696,698,700],{"alt":694,"src":695},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[675,703,687,704,610,705,545],"peanut stew","bagoong","filipino fiesta food",{"slug":707,"title":708,"shortTitle":709,"nativeName":709,"countrySlug":545,"region":710,"baseServings":680,"prepMinutes":618,"cookMinutes":711,"difficulty":549,"course":712,"diet":714,"mainIngredients":715,"images":719,"keywords":729,"publishedAt":573,"updatedAt":573,"authorSlug":574},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[713],"side",[553,554],[716,717,718,594,452],"taro","coconut-milk","shrimp-paste",[720,723,725,727],{"alt":721,"src":722},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[707,730,731,732,733,704,545],"taro leaves","coconut milk","bicol","gata",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"baseServings":462,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":743,"publishedAt":573,"updatedAt":573,"authorSlug":574},[551],[553,554],[452,463,471,485,467],[739,740,741,742],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572,545],{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":545,"baseServings":680,"prepMinutes":546,"cookMinutes":546,"difficulty":620,"course":749,"diet":750,"mainIngredients":751,"images":756,"keywords":766,"publishedAt":573,"updatedAt":573,"authorSlug":574},"pancit-bihon","Pancit Bihon (Filipino Stir-Fried Rice Noodles)","Pancit Bihon","Pancit bihon guisado",[551],[553],[752,592,753,754,755,624],"rice-noodles","shrimp","cabbage","carrot",[757,760,762,764],{"alt":758,"src":759},"Platter of pancit bihon rice noodles with shrimp, chicken strips, carrot matchsticks and cabbage, calamansi wedges alongside","\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-4x3.jpg",[767,768,769,770,771,772,545],"pancit","pancit bihon","rice noodles","filipino noodles","birthday noodles","stir fry",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":545,"baseServings":462,"prepMinutes":546,"cookMinutes":778,"difficulty":620,"course":779,"diet":781,"mainIngredients":782,"images":786,"keywords":796,"publishedAt":573,"updatedAt":573,"authorSlug":574},"sinigang","Sinigang na Baboy (Sour Tamarind Pork Soup)","Sinigang na Baboy","Sinigang na 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