Built around the tang of tamarind, this classic soup adapts easily to whatever you have on hand — whether you’re simmering fresh seafood or reaching for a packet mix.

Chef Peter Cho’s speedy sauté of pork belly and kimchi riffs on the quick meals his mother made while he was growing up ...

Adobo Queen Nancy Reyes-Lumen gives the chicken a buttery finish even as it is baked, not fried or simmered in broth, and is topped by shredded cheese in her "The U.S. Poultry Adobo Collection" ...

Though shaped by Chinese, Spanish, and American influences, the food of the Philippines is a cuisine all its own.

Bautista cut out dairy after finding it worsened his asthma symptoms and has said he eventually plans to go fully vegan. He ...

Pork shoulder is a popular cut for good reason. It’s relatively inexpensive, widely available, and offers plenty of payoff for a modest investment. This cut is packed with connective tissue that, when ...

Sprite pork adobo takes the classic Filipino adobo and adds a refreshing touch of sweetness from soda, balancing the salty and tangy flavors for a tender, flavorful finish. Ingredients: Pork belly, ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Probably the most important thing I learned from Nancy was ...

A butcher selects a pork chop from a display case - Rbkomar/Getty Images When it comes to cooking pork, the very first mistake most home cooks make happens long before the skillet heats up: it's not ...