Filipino food plating

Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!

Filipino food is the original fusion cuisine, a mix of Spanish, Chinese, Japanese, Indian, Western, and Pacific Islander flavours that shows the country’s rich and varied cultural history.

Francesco Tonelli is a food photographer based in the New York Metro Area. His clients include KIND, Chobani, Godiva, Chipotle, Knorr, Daisy, Campbell, Unilever, WW Fresh, The New York Times, Jean-Georges, Eleven Madison Park and The Culinary Institute of America.

Deconstructed Roasted Pork Belly "Kare-Kare" (Filipino Peanut Stew), eggplant, yardlong beans, chinese cabbage, banana heart #foodporn…

Filipino cuisine is slowly making a name for itself in Hong Kong with a slew of restaurant openings. Barkada is the newest kid on the block.

Chef Lorelei Simbulan of Capital L shares her unique recipe of a classic Filipino stew called Kare Kare with Lechon Kawali and Atchara

At Spoon & Pork, a new Filipino restaurant in Silver Lake, critic Patricia Escárcega considers crispy pata and pork belly adobo.

I’m back from a nice vacation! So here’s my first post for this month of March! Low carb Bangsilog! (Milkfish) I used cauliflower rice to make it low carb 👍🏼

At their new restaurant in Buford Highway's Asian Square, Mia Orino and Carlo Gan serve a regular a la carte menu most nights of the week, in addition to hosting regular kamayan-style meals—the ones their pop-up made famous.