Lechon, the national pork dish of the Philippines, is poised to pick up a serious fan base in pork-loving Cincinnati. Eduardo Deza, one of the owners of Kuya Ed's, said he sold out in four hours ...

Four Asian chefs show how pork belly can become completely different dishes depending on culture, technique, and patience.

When Kuya Ja’s Lechon Belly reopened for takeout, the well-regarded Filipino restaurant outside of Rockville had to do away with its monthly kinamot meals. The communal feasts, made up of dishes meant ...

Add Yahoo as a preferred source to see more of our stories on Google. Tucked away in the corner along a stretch of other eateries and malls in Novena, the restaurant has been in business since ...

4- to 6-pound bone-in Boston butt Juice of 4 Seville oranges* 1/2 cup olive oil 1/4 cup Badia Complete Seasoning 1/4 cup minced garlic 1/4 cup dried leaf basil 1/4 cup dried leaf oregano 1/4 cup onion ...

Cut the pork butt into 4 large pieces. Mix together the spices for the cure. Generously rub the pork with the spice mixture. Allow to macerate while you make the marinade. Combine all ingredients for ...

Forget the eggnog, the Christmas ham, and the hot buttered rum. For many Filipino families, no Christmas Eve dinner can be complete without one crucial, crispy-skinned centerpiece: a whole roast pig. ...

At Lola Tining’s Cuisine in Oak Park, they make lechon kawali throughout the day, “so that it’s always crisp,” explains manager Ashley Strong. In the Philippines, this terribly delicious traditional ...