THE fusion of Chilean pork and Filipino cuisine is a culinary match made in heaven. Chef Mark Zaragoza of The Peak at Grand Hyatt demonstrates how Chilean pork complements Filipino flavors, creating irresistible dishes that every Filipino can enjoy.
Zaragoza showcases the versatility of ChilePork by preparing Filipino staples such as pork caldereta and pate tagalog (embutido) — dishes that emphasize the meat's freshness and natural flavor.
Already have an active account? Log in here.
Continue reading with one of these options:
Continue reading with one of these options:
Premium + Digital Edition
Ad-free access
P 80 per month
(billed annually at P 960)
- Unlimited ad-free access to website articles
- Limited offer: Subscribe today and get digital edition access for free (accessible with up to 3 devices)
TRY FREE FOR 14 DAYS
See details
See details
If you have an active account, log in
here
.