Category: filipino cooking

Pork belly for days (literally)

I tell you, baking a huge slab of pork belly – probably around 3 lbs is a bitch.

Pork belly for days (literally)


  • Rice wine vinegar
  • Coconut Aminos
  • 3-4 lb pork belly
  • 3 cups Rock or coarse salt
  • 2 eggs


  1. Day 1- Or the night before: Soak meat in aminos and vinegar with skin down for 8 hours, leaving it in the fridge Purpose of this is to take out the bad smell and nasty taste of the pork skin.
  2. Day 2- Start in the morning because this fucking takes forever- or at least give yourself about 4 hours in the kitchen for this
  3. Preheat oven at 375
  4. Combine 3 cups of salt and egg, this will hold together the meat as it bakes.
  5. Place meat in foil and cover with salt + egg mixture at the top
  6. Bake for an hour
  7. Broil for another 15 mins until skin is crispy
  8. Enjoy

Keto Chicken Arroz Caldo

Ahhh—- One reason to miss rice in keto is this. This brings me back to my childhood when my mom would prepare this soupy, congee, very risotto-y and filling.

This is a Filipino breakfast /  afternoon snack which has Chinese and Spanish origins— Literally means “rice broth” in Spanish— the recipe actually resembles Congee, an East Asian/ Chinese rice porridge.

The recipe is relatively easy to prepare, typically garnished with hard boiled eggs and scallions and fried tofu cake.
What gives it a distinct taste is the ginger  sauteed with Chicken as the first procedure— This I think makes it more flavorful, and a real bang for your nutritional buck .

I replaced the rice with cauliflower rice as expected.
Just when I thought I gave up on Cauli already… I had this and my love for Cauliflower has returned.

Keto Chicken Arroz Caldo

Keto  Chicken Arroz Caldo

it's not aesthetically pleasing, this wasn't photo-ready but man it was good.


  • 1-2 cups Trade Joe's Cauliflower rice
  • ½ lbs chicken sliced thinly (I use thighs for maximum flavor)
  • 1-2 cups chicken broth
  • 2 tbsp fish sauce
  • Black Pepper
  • 2 tbsp ginger, julienned, Add more or less, depending your preference
  • 1 tsp garlic
  • 2 tbsp Ghee for sauteing
  • garnish (optional)
  • 1 cup scallions (green onions), minced


  1. In a non-stick skillet (medium high heat), pour in ghee
  2. Sautee the Chicken with ginger until meat turns golden brown
  3. Add Garlic + Black pepper
  4. Add Cauliflower rice
  5. Add Fish Sauce
  6. Pour in broth
  7. Adjust the heat of the stove to medium high
  8. Bring to a boil and until the soup reduces and cauliflower softens a bit
  9. Add more broth if you want a more soupy congee or adjust accordingly.

In the Philippines, this is typically served with hardboiled eggs, and sometimes even ground pork rinds— How fitting for Keto!

Give this one ago and let me know how it turns out for you!


Paleo Maruya is the deal for sunday

Maruya was my hubby’s breakfast last Sunday.  I always wanted to impress him with my messy skills, bless his heart for always supporting my pseudo prowess in the kitchen.

Lets’s get to the “Saba” banana shall we?

In the Philippines, this humble banana is found virtually everywhere as street food. The most popular is the “Banana-Q” – which is  deep fried in brown sugar. Saba can also be quickly seared in a nonstick pan an a tiny amount of oil, It can be made as banana chips as well (sort of similar to plantain chips),  plain boiled with skin on,  and of course as  Maruya— a banana pancake  sprinkled with white sugar, sometimes drizzled with Honey.

Saba banana has so many variations and is Paleo-friendly. However in Keto this type of food is not entertained, because of the high carb content- at 20 grams of carbs per 2 piece, depending also on the sweetness level. Other than that you can opt to use sparingly and add two more teaspoons of  almond flour.

Paleo Maruya

5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6

Carbs per serving: 30


  • 5-6 pcs saging na saba (Frozen Bananas)
  • 1 egg
  • 1 tsp baking powder
  • 1/4 cup heavy whipping cream
  • 1/4 cup almond flour
  • 1/2 cup Ghee or Coconut Oil to fry


  1. Very important note! Make sure to thaw the bananas first before cooking.
  2. In a separate bowl, combine almond flour and baking powder
  3. Add egg and heavy whipping cream; set aside
  4. In a separate bowl, Mash the bananas with fork
  5. Combine the mixture together until it becomes a rich batter.
  6. Prep the pan and coconut oil for cooking


I tweaked this to be paleo-friendly by eliminating the white flour completely and using almond flour and I opted to not put any sugar in the batter. The Saba alone is incredibly sweet.  Some Pinoy recipes calls for sugar to be incorporated in the batter.

I don’t see the need to and the crunchy texture of the end product is fantastic