Good news for Filipino food lovers as several pork dishes from the Philippines has made it to the international food guide, TasteAtlas's <a href="https://www.facebook.com/TasteAtlas/photos/a.1915985261970501/3527987030770308/?type=3" target="_blank" rel="noopener">list</a> of 100 best pork dishes in the world.&nbsp;
Lechon, lechon kawali, Bicol express, and sisig have earned high scores above 4 out of 5, ranking 17th, 22nd, 23rd, and 28th respectively.
TasteAtlas acknowledged the uniqueness of these dishes, citing the distinct ingredients used and how they are prepared and served.&nbsp;
For instance, lechon is cooked by stuffing the pig with lemongrass, garlic, onion, and chives before being roasted on a large bamboo spit over an open fire.&nbsp;
<img style="display: block; margin-left: auto; margin-right: auto;" src="https://dzrh-bucket.s3.ap-southeast-1.amazonaws.com/featuredimage/blobid1683879093610" alt="" width="640" height="800" />
Photo from Lutong Pinoy Recipe
This dish is usually served on special occasions, such as weddings and Christmas.&nbsp;
According to TasteAtlas, the crispy, reddish-brown, crackling skin of lechon is especially beloved.
Lechon kawali, on the other hand, is a deep-fried pork belly with a golden brown crispy skin and tender, juicy meat.&nbsp;
<img style="display: block; margin-left: auto; margin-right: auto;" src="https://dzrh-bucket.s3.ap-southeast-1.amazonaws.com/featuredimage/blobid1683879165306" alt="" width="640" height="640" />Photo from&nbsp;Foxy Folksy
It is boiled first in water with aromatics like bay leaves, lemongrass, garlic, onion, peppercorn, and salt, before being cut into chunks and served with vinegar or liver sauce.
Bicol Express, a spicy dish that originated from the Bicol region, consists of sliced pork, kakang gata, bagoong alamang, and lots of green and red chilis.&nbsp;
<img style="display: block; margin-left: auto; margin-right: auto;" src="https://dzrh-bucket.s3.ap-southeast-1.amazonaws.com/featuredimage/blobid1683879199988" alt="" width="500" height="500" />Photo from&nbsp;Yummy Kitchen
It is believed to have been invented by Cely Kalaw, a native of Laguna, who named the dish after the train service operating from Manila to Bicol.
Sisig, which originated from Pampanga, is made from boiled and grilled pig head or maskara, grilled chicken liver, vinegar, kalamansi, salt, pepper, onions, and chili. It is served on a sizzling plate and topped with a raw egg.&nbsp;
<img style="display: block; margin-left: auto; margin-right: auto;" src="https://dzrh-bucket.s3.ap-southeast-1.amazonaws.com/featuredimage/blobid1683879262970" alt="" width="677" height="891" />Photo from&nbsp;Iankewks
Modern versions of the dish may also include mayonnaise and crushed chicharon.
TasteAtlas earlier recognized&nbsp;Sinigang na baboy&nbsp;(sour pork-vegetable soup) and&nbsp;Bulalo (beef soup) as part of the Top 50 <a href="https://www.dzrh.com.ph/post/look:-sinigang-bulalo-among-'best-soups-in-the-world'" target="_blank" rel="noopener">best soups</a>&nbsp;in the world.
Two popular Pinoy meriendas, Turon and Maruya, also made it to its <a href="https://www.dzrh.com.ph/post/turon-maruya-included-in-top-50-'best-deep-fried-desserts-in-the-world'" target="_blank" rel="noopener">best deep-fried</a> desserts in the world list.

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LOOK: Lechon, lechon kawali, bicol express, sisig among 'best pork dishes in the world'