Pancit Bihon (Filipino Rice Noodles)

Stir-fried rice vermicelli with carrots, snow peas, and shredded chicken comprise one of the most common pancit iterations you’ll find on the archipelago. This version simmers chicken thighs with water to yield both shredded chicken and stock before stir-frying.

Shredded Pork Pan-fried Noodles

Chinese Pork Pan-fried Noodles is a tasty recipe with Hong-Kong crispy noodles and a flavorful pork stir-fry on top, with lots of sauce!

Pork adobo

Today we’re making a Filipino dish called adobo. If you haven’t tried it before, you need to add it to your list. It has so much flavour and the pork comes out extremely tender and juicy.

Sizzling Sisig (Filipino Crispy Pork with Eggs)

A hearty Filipino pork dish that pairs well with beer.

Sliced Pork Belly with Spicy Garlic Peanut Sauce

This is a Sichuan dish called Suan Ni Bai Rou (蒜泥白肉) – literally translated as “garlic paste white meat.” Sliced pork belly is white before the sauce is added.

Sinigang na Baboy (Filipino Pork in Sour Tamarind Soup)

This rich and hearty Filipino stew is famous for its assertive sour and savory flavor profile.

Dinuguan (Filipino Pork Blood Stew)

A classic Filipino stew of pork meat and innards simmered in blood and vinegar.

Crispy Pan-Fried Noodles With Seafood

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish.

Pork and Vegetable Lumpia from 'The Adobo Road Cookbook'

These lumpia, or Filipino spring rolls, are fried and filled with moist ground pork, carrots, peas, and bean sprouts. Fish sauce adds a layer of salty complexity, but otherwise these are simply straight-up, easy-to-eat, fried goodness.

Taiwanese Pan-Fried Rice Noodles

Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth.