Pork belly, ceviche and spicy sausage: Ferdinand ‘Budgie’ Montoya’s Filipino recipes

April is Filipino food month, so here’s a characteristically porky trio: sinuglaw, a combo of crisp pork belly and citrussy ceviche; sisig, a rubble of onion and pork in a tangy sauce; and longganisa – DIY spicy Filipino sausages

Pork is so integral to the Filipino diet, it features in some shape or form at most meals. Pinoys eat pork all year round, be that a whole celebratory lechon (suckling pig) at Christmas, in snacks, at breakfast, and with fish in sinuglaw. Here are my twists on some classic Filipino dishes that you can make at home.

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Ferdinand “Budgie” Montoya is chef/owner of Sarap, London W1.

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