Panlasang Pinoy Pork Recipe: 10 Amazing Serving Ideas Of It

Panlasang Pinoy pork recipe is a popular Filipino dish. it is often served on special occasions, such as Christmas, new year, and birthday parties. It is the main course dish served with boiled white rice. It is also eaten with garlic fried rice, fried egg, and vegetables. For the pork to be tender, you need to soak them in vinegar overnight after boiling them whole. For the sauce, you make a mixture of soy sauce and brown sugar or vinegar.

This recipe requires patience as it is best when slow-cooked for hours. The pork should be tender and almost fall off the bones but not so soft that it is mushy. If you want to speed up the process of tenderizing, add more vinegar to your pork for about 1 hour or two on high heat. It should take about 7-8 hours to finish this recipe if you are using an oven and 10+ hours using a stovetop.

How to make Panlasang Pinoy pork recipe?

Preparation Time: 30 minutes

Cooking Time: 6-10 hours (depends on your cooking method)

Serving Size: 5

Difficulty: Easy

Panlasang Pinoy Pork Recipe
Panlasang Pinoy Pork Recipe

Ingredients for panlasang pinoy pork recipe

  • 7-8 pounds of pork (pig), cleaned and cut into small pieces. the meat should be tender, not too fat, and not too lean.
  • 1 cup vinegar
  • 1 tbsp black peppercorn (not grounded)
  • Salt and pepper, to taste
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar or hagad tong bilo-bilo
  • 1 tsp garlic, mashed
  • 1 tbsp oil (optional)
  • 2 tsp salt

Directions for panlasang pinoy pork recipe

Step 1: Place the pork in a big pot and add vinegar.

Step 2: Bring it to a boil on medium heat.

Step 3: Turn down the heat to low and slowly simmer for 8-10 hours, depending on the cooking method you are using. Do not cover them while they cook as the liquid will evaporate.

Step 4: Season with salt and pepper then transfer to a bowl, leaving the liquid in the pot. Add more vinegar if needed so that your pork is submerged in at least 1 inch of vinegar. Cover and refrigerate for 2 hours.

Step 5: Skim the fat from the top of the pork.

Step 6: In a bowl, mix soy sauce, brown sugar, vinegar, and salt. Stir to dissolve sugar or dissolve vinegar by adding little water and stirring again until all is dissolved. Add garlic, then pour it back into your pork pot or bowl. Bring to a boil on medium heat while stirring constantly.

Step 7: Cook for about 10 minutes, stirring constantly. Turn up the heat to medium-high to evaporate liquid fast. The mixture should be thick and syrup-like.

Step 8: Add oil if using. Lower the heat to low and cook for another 20 minutes until the pork is tender but not mushy. Baste with sauce every once in a while to prevent sticking to the pot or bowl.

Step 9: Pour the remaining sauce into a serving dish. top with roasted sesame seeds if desired. Serve hot with boiled rice, garlic fried rice, and vegetables. Enjoy!

Nutrition Facts of Panlasang Pinoy pork recipe

  • Calories: 234
  • Total Fat: 19 grams
  • Saturated Fat: 8.6 grams
  • Trans Fat: 0.4 grams
  • Cholesterol: 73 mg
  • Sodium: 887 mg
  • Total Carbohydrates: 1 gram (0% DV per serving)
  • Dietary Fiber: 0.2 gram (0% DV per serving)

10 Amazing Serving Ideas for Panlasang Pinoy pork recipe

1. Serve the pork with boiled rice, garlic fried rice, and vegetables.

2. Make oil-free Panlasang Pinoy pork by not using oil. sprinkle toasted sesame seeds before serving, if desired.

3. Use half-cooked pork instead and just cook for 3 hours in a slow cooker on low heat with leftover sauce.

4. Serve the Panlasang Pinoy pork with vegetables, garlic fried rice, and fried egg instead of white rice.

5. Dip crispy tofu cubes in the sauce and serve with steamed rice or naan bread alongside grilled kiddie steak or chicken and veggies.


Panlasang Pinoy pork recipe is a simple yet amazing dish to serve on special occasions and holidays. It is a popular dish in Filipino cuisine and is often served with rice, fried egg, and grilled or fried meats, such as steak, chicken, or pork. If you like this recipe, you may also like my mom’s recipe for the Japanese Kabayaki cabbage recipe here.