21/09/2026
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
PUTOK BATOK RECIPES 😊
(1) Breaded Pork Chop
Ingredients
* 2 pork chops
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 1 ½ teaspoon iodized salt
* 2 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon Spanish paprika
* 1 teaspoon black pepper powder
* 1/8 teaspoon Chinese five spice
* Cayenne
* 1 tablespoon kalamansi juice
* Cooking oil
Instructions
1. Marinate the pork chop. Using a meat hammer, pound the pork chop for 15 seconds each side. Put the pork chops in a mixing bowl and marinate with kalamansi juice, ground black pepper, and 1 tsp salt, or 15 minutes.
2. Prepare the pork chop breading mix. In a separate mixing bowl, add the all-purpose flour, cornstarch, ½ tsp of iodized salt, garlic powder, onion powder, Spanish paprika, black pepper powder, and Chinese five spice. (follow the great savor ph for more recipes) If you want to make it spicy, just add some cayenne or chili powder. Mix it well using a whisk or fork. Mix it for 1 minute, until all ingredients are well combined.
3. Cook the Breaded Pork Chop. Coat the marinated pork chop with the homemade breading mix, and make sure all the surface is coated properly. Shake off excess breading mix. Heat up a frying pan, and add cooking oil, deep enough to submerge the breaded pork chops. Get it nice and hot under medium heat for 3 minutes, then add the pork chops. Cook for 5 minutes, then let it sit for a minute, before cutting into it.
4. Serve! Cut the pork chops, or serve it whole while it’s hot. Pair with your favorite dip. Enjoy!
(2) Crispy Pork Belly Bites
Ingredients:
* 1½–2 lbs (700 g–1 kg) pork belly, skin on
* 1 tablespoon olive oil
* 1 teaspoon salt (plus extra for skin)
* ½ teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon paprika (smoked or sweet)
Optional glaze (sticky finish):
* 2 tablespoons honey
* 1 tablespoon soy sauce
* 1 teaspoon vinegar or lemon juice
Instructions:
1. Prep the pork belly
Pat pork belly very dry with paper towels (important for crispiness).
Score the skin lightly (don’t cut into the meat).
2. Season
Rub meat side with olive oil, pepper, garlic powder, and paprika.
Rub salt generously on the skin.
3. Cut into bites
Slice into bite-sized cubes (about 2–3 cm pieces). (follow the great savor ph for more recipes)
4. Cook (Oven Method – best for crispiness)
Preheat oven to 200°C (400°F).
Arrange pork belly pieces on a rack over a baking tray (or directly on tray lined with parchment).
Bake for 30–40 minutes, turning halfway, until golden and crispy.
For extra crunch, broil/grill for 3–5 minutes at the end.
5. Optional glaze
Mix honey, soy sauce, and vinegar.
Toss cooked pork bites in the glaze and return to oven for 5 minutes until sticky and caramelized.
Air Fryer Method:
Cook at 200°C (400°F) for 18–22 minutes, shaking halfway, until crispy.
(3) Crispy Porchetta
Ingredients
* 2–3 kg pork belly, skin-on
* 500 g pork shoulder, thinly sliced or ground
* 8 cloves garlic, minced
* 2 tbsp fresh rosemary, chopped
* 2 tbsp fresh sage, chopped
* 1 tbsp fennel seeds, lightly crushed
* 1 tbsp black pepper
* 2 tsp salt, plus more for the skin
* 1 tsp chili flakes (optional)
* Zest of 1 lemon
* 2 tbsp olive oil
* 1 tbsp dried oregano
* Butcher’s twine
Instructions
1. Place the pork belly skin-side down. Score the meat lightly in a crosshatch pattern, being careful not to cut through the skin.
2. Mix garlic, rosemary, sage, fennel seeds, pepper, salt, chili flakes, lemon zest, oregano, and olive oil. Rub generously over the meat side.
3. Spread the sliced or ground pork shoulder evenly over the seasoned pork belly.
4. Roll the pork belly into a tight cylinder, skin-side out. (follow the great savor ph for more recipes) Tie firmly with butcher’s twine every 2–3 inches.
5. Pat the skin completely dry. Rub the skin with salt. For the crispiest crackling, leave the uncovered porchetta in the refrigerator for 8–24 hours.
6. Place on a rack over a roasting pan. Roast at 150°C (300°F) for about 3–4 hours, depending on size, until the pork is tender.
7. Increase the oven to 230°C (450°F) and roast for another 20–30 minutes, until the skin becomes deeply golden and blistered.
8. Rest for 20–30 minutes before removing the twine. Slice into thick pieces with the crispy skin facing upward.
(4) Crispy Bagnet
Ingredients
* 1.5–2 kg pork belly, skin-on
* 1 whole head garlic, crushed
* 1 onion, quartered
* 2 bay leaves
* 1 tbsp whole black peppercorns
* 2 tbsp salt
* 1 tsp sugar
* Water, enough to cover
* Oil, for deep-frying
For Serving
* Calamansi or lime wedges
* Bagnet dipping sauce: vinegar, soy sauce, chopped onions, garlic, chili, and black pepper
Instructions
Boil the pork
Place pork belly in a pot with garlic, onion, bay leaves, peppercorns, salt, and sugar. Add enough water to cover. Simmer for 45–60 minutes, or until the pork is tender but still firm.
Dry completely
Remove the pork and drain well. Pat the skin very dry with paper towels. (follow the great savor ph for more recipes) For extra-crispy skin, refrigerate uncovered for 4–12 hours.
First fry
Heat oil to about 160°C (320°F). Carefully fry the pork belly for 8–12 minutes, until lightly golden and the skin begins to firm up. Remove and rest for 10–15 minutes.
Second fry for extra crispiness
Increase the oil to 190°C (375°F). Fry again for 3–6 minutes, until the skin is deeply golden, blistered, and extremely crispy.
Drain and rest
Place on a wire rack to drain excess oil. Let it rest for a few minutes before slicing.
Slice and serve
Cut into thick pieces and serve with calamansi/lime and vinegar-soy dipping sauce.
(5) Crispy Pata
Ingredients
* 1 whole pork leg/hock, about 1.5–2 kg
* 1 head garlic, crushed
* 1 onion, quartered
* 3 bay leaves
* 1 tbsp whole black peppercorns
* 2 tbsp salt
* 1 tbsp soy sauce
* Water, enough to cover
* Oil for deep-frying
For the Dipping Sauce
* ½ cup vinegar
* ¼ cup soy sauce
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 2–3 red chilies, sliced
* 1 tsp sugar
* Ground black pepper
Instructions
1. Boil the pork pata
Put the pork leg in a large pot. Add garlic, onion, bay leaves, peppercorns, salt, and soy sauce. Cover with water and simmer for 1½–2 hours, or until tender but not falling apart.
2. Drain and dry
Remove the pata and let it drain thoroughly. Pat the skin very dry with paper towels. For extra-crispy skin, refrigerate it uncovered overnight.
3. First fry
Heat enough oil for deep-frying to about 160°C (320°F). (follow the great savor ph for more recipes) Carefully fry the pata for 10–15 minutes, turning occasionally, until the skin starts to become golden and firm. Remove and rest for 10–15 minutes.
4. Second fry
Increase the oil to 190°C (375°F). Fry again for 5–10 minutes, until the skin is deeply golden, blistered, and crunchy.
5. Drain and rest
Place the crispy pata on a wire rack and let excess oil drain. Rest for about 10 minutes before chopping.
6. Serve
Chop into large pieces and serve hot with the vinegar-soy dipping sauce and calamansi.
(6) Chicharrones
INGREDIENTS
* 2 pounds skin-on pork belly
* 5 cloves garlic (smashed)
* 3 bay leaves
* 2 tablespoons salt
* 1 tablespoon black peppercorns
* 3 tablespoons vinegar
INSTRUCTIONS
1. Combine all the chicharrones ingredients in a wide cooking pot. Add water until the pork belly is fully submerged. Cover and bring to a boil. Reduce the heat to the lowest setting and let the pork belly cook for 45 minutes until tender.
2. Transfer to a wire rack and let the pork belly air-dry for 10 minutes. If needed, use a paper towel to dab off extra moisture.
3. Heat about 1 inch of oil to 250°F in a large cooking pot. (follow the great savor ph for more recipes) Add the pork belly and let it cook slowly for 2 hours until it is very crispy and hard. Try to keep the temperature between 235-265℉
4. Remove the pork belly and increase the temperature to 375°F. Add the pork belly and cook for 2-3 minutes. This will cause the skin to bubble up and get super crispy. Transfer to a wire rack to drain.
