Filipino Food
  • The ‘father of hybrid rice’ took China from famine to feast with his 1970s breakthrough that boosted yields by 20 to 30 per cent, yet today much of Asia remains wedded to local forms of inbred rice
  • Funding problems, limited research, low genetic diversity and good old fashioned taste buds all help to explain why. But experts say there’s no reason we all can’t learn to love the hybrid variety

This is not a dish to serve on a first date (or a second). It's a hands-on affair where your fingers will get messy. Great for sharing with a friend.


Take some pork belly, a lot of garlic, some vinegar, soy sauce, sugar and bay leaves, add pepper, and make this boldly flavoured dish in half an hour. A national treasure in the Philippines, it's said every Filipino has their own recipe.

Rich and spicy, this dish is a Filipino classic. It's worth browning the meat first so the dish comes out less pale. Feel free to make your own adjustments to the recipe.

Take a pig's head, brains included - no, no, just kidding, we've made it easy for you! Take two pig ears, a nice hunk of pork belly, some chicken livers, onion, garlic and a few other things, and make this sizzling platter.