Pearlroze Pork Recipes

Pork Sinigang

pork sinigang with cabbage, green beans, and eggplant


  • 8 pcs pork belly cutlets 
  • 3 plum tomatoes (1/8 cut)  
  • 1 large onion (chunks)  
  • 1 tbsp onion powder    
  • 1 tsp garlic powder    
  • 1.5 tsp salt & 1/4 tsp pepper    
  • 1/2 tbsp fish sauce    
  • 6 tbsp olive oil (any cooking oil)
  • 2 Chinese eggplant (chunks) 
  • 3/4 lb green beans (ends cut) 
  • 1 small head cabbage (1/8 cut) 
  • 7-10 pcs baby bok choy 
  • 10c water and Mama Sita’s Sinigang mix 
  • Other vegetables you may use:  Okra or daikon radish


  1. Set aside eggplant, green beans, cabbage, and bok choy for later use
  2. Put all ingredients into 1 big pot 
  3. Boil for 30-45mins or until pork is cooked
  4. Stir occasionally and crush tomatoes to help render orange hue color 
  5. Add green beans and eggplant and continue to boil for 3 mins 
  6. Add cabbage and bok choy and boil for another 3 mins 
  7. Cook longer for desired vegetables tenderness
  8. Ready to Serve!



Pork Sinigang (Filipino cuisine) is a tamarind based soup.  As it is expected to be very sour, you may add more water to dilute the taste.  The Sinigang mix already includes chili powder but you may also add 1 or 2 hot peppers if preferred.  Please keep in mind that once the hot peppers ‘break’ as it cooks in the soup, there is no turning back.  I love the tamarind taste and I add tons of vegetables so that may be my way of diluting this puckery delight.  This dish is normally served with white rice but I also prefer to eat Sinigang as is and feast on all the veggie goodness.

Spiraled Ham

baked spiraled ham with orange marmalade glaze


  • Fully Cooked - 1/2 shank smoked spiraled ham

Marmalade Glaze

  • Mix 1/2 cup orange marmalade, 1/2 cup brown sugar, and 1/2 cup spicy brown mustard


  • Bake covered for 2 hours at 275-300 degrees (cut side down on baking rack)
  • Remove from oven and brush with marmalade glaze
  • Bake uncovered for 10-15mins at 400 degrees


Save all that yummy rendered natural ham juice  for extra sauce and flavor!  Use as is or add 1 cup of pineapple juice (some crushed pineapples optional), 3 tbsp brown sugar, and reduce until desired sauce consistency.

Pork and Tofu

pork and tofu with dipping sauce


  • 1 lb pork belly (bite-size slices)
  • 4 cups water
  • salt and pepper to taste
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 lb pgk firm tofu (bite-size slices)
  • 4 tbsp olive oil
  • Optional garnish:  scallions

Basic Dipping Sauce 

  • Mix 1/3c vinegar, 1/3c soy sauce , 1/2 medium onion (diced), 3 cloves garlic (crushed), 2 tbsp sugar, salt and pepper to taste and microwave for about 30 seconds


  1. Combine water, pork belly, salt and pepper, onion and garlic powder, and any other ingredients you would prefer to flavor the meat
  2. Boil for 30 mins or until pork is cooked
  3. Drain pork and set aside
  4. Save/freeze the broth for soups and other culinary purposes
  5. Fry the tofu until golden brown on both sides.  You may brown them on all 4 sides if preferred
  6. Tofu soaks oil so add more oil as needed
  7. Combine boiled pork belly and fried tofu
  8. Top with scallion slices
  9. Basic dipping sauce on the side
  10. Ready to serve!


Another version of this recipe calls for crispy pata (whole pork leg boiled tender and deep-fried to a golden crispy perfection).  This however requires a significant amount of time to accomplish so best to reserve this version on special occasions.  I have also tasted the baked tofu version but I still favor my tofu fried.  Either way, it's really on what and how you prefer this dish served.

Pork Menu Gallery