Authentic Bilibid: A Traditional Filipino Dish Recipe

Ingredients

1kg Pork Belly, sliced into cubes
1/2 cup Soy Sauce
1/2 cup Vinegar
1 cup Water
1 cup Pineapple Juice
4 cloves Garlic, minced
1 large Onion, chopped
3 pcs Bay Leaves
1 tbsp. Whole Peppercorn
2 pcs Red Chili Peppers
1/2 cup Brown Sugar
Salt to taste

Steps and instructions

In a large pan, sauté the garlic and onion until fragrant and the onion is translucent.
Add the pork belly cubes to the pan and cook until lightly browned on all sides.
Pour in the soy sauce, vinegar, water, and pineapple juice. Stir to combine.
Add the bay leaves, whole peppercorns, and red chili peppers to the pan. Stir again to distribute the spices.
Sprinkle the brown sugar over the pork and stir until the sugar is fully dissolved.
Reduce the heat to low, cover the pan, and let it simmer for about an hour, or until the pork is tender. Stir occasionally to prevent the pork from sticking to the pan.
Taste the sauce and adjust with salt if necessary.
Serve the Bilibid hot with steamed rice on the side.

Tools for making

Large Pan - A large pan will be used to sauté the garlic and onion, as well as cook the pork belly.
Tongs - Tongs are useful for flipping and turning the pork belly cubes while they are browning.
Wooden Spoon - A wooden spoon is essential for stirring the ingredients and mixing the sauce.
Lid or Cover - A lid or cover for the pan will be needed to simmer the Bilibid and ensure the pork cooks tenderly.
Knife - A knife will be used to slice the pork belly into cubes and mince the garlic.
Chopping Board - A chopping board provides a sturdy surface for slicing the pork belly and chopping the onion.

Recipe variations

Use chicken or beef instead of pork for a different protein option.
Add vegetables such as bell peppers, carrots, or green beans for added flavor and color.
Replace the brown sugar with honey or maple syrup for a sweeter twist.
Add a dash of soy sauce or fish sauce for a more savory taste.
Experiment with different spices like ginger or star anise to enhance the flavor profile.
Include chunks of pineapple or pineapple tidbits for an extra burst of sweetness.
Add a splash of coconut milk or cream for a creamy and rich texture.
Garnish with chopped scallions or cilantro for added freshness.
For a spicier version, increase the amount of red chili peppers or add some chili flakes.
Try marinating the meat in the sauce overnight for a more intense flavor.

Recipe overview

This delicious Bilibid recipe is a hearty, flavorful Filipino dish that's sure to be a hit at your next meal. The slow-cooked pork belly is tender and succulent, steeped in a tangy, sweet, and spicy sauce that's uniquely Filipino. This recipe calls for common ingredients and spices found in Filipino cuisine like soy sauce, vinegar, garlic, onion, bay leaves, and red chili peppers. The addition of pineapple juice and brown sugar adds a delightful sweet touch that perfectly balances the savory and spicy flavors. The cooking process involves sautéing, simmering, and a bit of patience – but the result is definitely worth it. Pair it with steamed rice for a complete meal that's satisfying and comfortingly familiar. Whether you're new to Filipino cuisine or a long-time fan, this Bilibid recipe is a must-try.

Common questions

Can I use other types of meat instead of pork belly? Yes, you can use other types of meat such as pork shoulder or chicken thighs, but the texture and flavor may vary.
Can I adjust the amount of soy sauce and vinegar? Yes, you can adjust the amount of soy sauce and vinegar according to your taste preference. Just make sure to maintain the balance of flavors.
Can I omit the chili peppers? Yes, you can omit the chili peppers if you prefer a milder taste. However, they do add a nice kick of heat to the dish.
How do I know when the pork is tender? The pork is tender when it easily breaks apart with a fork. You can also taste a piece to ensure it is cooked to your desired tenderness.
Can I make this recipe ahead of time? Yes, this dish can be made ahead of time and reheated when ready to serve. It actually tastes even better the next day as the flavors develop further.
What can I serve with Bilibid? Bilibid is commonly served with steamed rice, but you can also pair it with steamed vegetables or a side salad for a complete meal.

Serving dishes and utensils

Large Pan - A large pan is needed to sauté the garlic, onion, and cook the pork belly.
Tongs - Tongs are helpful for flipping and turning the pork belly cubes while cooking.
Wooden Spoon - A wooden spoon can be used for stirring and mixing the ingredients in the pan.
Cover or Lid - A cover or lid is needed to cover the pan while simmering the Bilibid.
Tasting Spoon - A tasting spoon can be used to taste and adjust the seasoning of the sauce.
Serving Platter - A serving platter is useful for presenting and serving the cooked Bilibid.
Rice Cooker - A rice cooker can be used to cook steamed rice to serve with the Bilibid.

Origin stories

Bilibid is a dish that originated in the Philippines, specifically from the indigenous communities of the northern regions. Interestingly enough, the name 'Bilibid' is also the colloquial term for the New Bilibid Prison, the main insular penitentiary designed to house the prison population of the Philippines. This dish, however, has no connection to the prison, but its hearty and robust flavors have been known to 'imprison' the taste buds in a delightful culinary experience. At the heart of this dish is the balancing act of sour, sweet, salty, and spicy flavors - a characteristic that is very much a signature of Filipino cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.