Philstory Abroad: The Pork Belly Chronicles ✨🇵🇭
So you’re abroad, craving crispy liempo or melt-in-your-mouth adobo, and you find yourself wandering the aisles of Costco in your area. You spot it—pork belly! But wait… where’s the skin? 😱
Here’s the scoop: In North America, pork belly is often sold skinless because it’s easier to slice, cook evenly, and appeals to Western-style recipes like Korean BBQ or oven-roasted slabs. But for Pinoys? That crispy balat is life. It’s the crown jewel of lechon kawali, the crunch in your sinigang, and the reason your tita brings out her secret vinegar dip.
💡 Why Pinoys Love Pork Belly (with Skin!)
Crispy skin = texture heaven
Fat-meat ratio = perfect for slow cooking
Versatile = pang-ulam, pang-pulutan, pang-fiesta!
🍽️ Top Recipes You Can Still Make (Even Skinless!)
Adobo sa Gata – creamy, rich, and perfect with skinless cuts
Binagoongan – pork belly + bagoong + tomatoes = umami overload
Paksiw na Lechon – if you have leftovers (or dreams of them)
Air-fried Liempo – skinless but still crispy with the right marinade
Pork Belly Tocino – sweet, garlicky, and perfect for breakfast bundles
🛒 Costco Tips Costco usually stocks skinless pork belly in vacuum packs or sliced trays. Availability can vary, but fall and winter months tend to see more stock—perfect for cozy cooking and holiday bundles. You can check online or ask staff when deliveries come in (usually mid-week restocks).
