The range

Three dishes.
Done properly.

New to Filipino food or a lifelong fan — each dish below comes with a plain-English intro, a familiar flavour comparison, and a foolproof cooking guide. Cooked in Singapore, frozen at peak, delivered cold-chain island-wide.

Pork Sisig frozen pouch by FLAVORS.
Ready to cook

Pork Sisig

"see-sig" — 490g
Savory · Smoky · Zesty

Flame-grilled pork bits with onions, chilli, and the unmistakable kick of calamansi. Sizzle in your pan or airfryer until the edges crisp — sarap.

New to sisig? A sizzling chopped-pork dish from the Philippines — savoury and smoky with a bright citrus lift and gentle chilli heat. Eaten over rice, often topped with a fried egg. Think of it as a hot-plate of crispy, zesty pork.
$18Serves 2–3

How to cook

  1. Thaw in the fridge overnight, or microwave on defrost 4–5 min.
  2. Heat 1 tbsp oil over medium-high. Sizzle 5–7 min, stirring, until edges crisp. Or airfry at 200°C for 6–8 min, shaking halfway.
  3. Squeeze fresh calamansi or lime. Serve over rice with a fried egg if you're feeling it.

Good to know

  • Ingredients: pork (shoulder, ear, liver), onion, red & green chilli, calamansi, garlic, soy sauce, vinegar, salt, pepper, bay leaf. Contains soy.
  • Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Pork Sinigang frozen pouch by FLAVORS.
Heat & serve

Pork Sinigang

"si-ni-gang" — 850g
Tangy · Comforting · Hearty

Pork belly slow-simmered in a soul-warming sour broth with kangkong, radish, long beans, and tomatoes. Heat through — comfort in a bowl, ready in 10 minutes.

New to sinigang? A warm, sour Filipino soup of pork and vegetables. The tang comes from tamarind — comforting like tom yum, but milder and not spicy. Ladle over steamed rice for a complete meal. (Kangkong = water spinach; labanos = radish; sitaw = long beans.)
$18Serves 3–4

Heat & serve

  1. Thaw in the fridge overnight, or empty the frozen pouch straight into a pot.
  2. Heat over medium until simmering — about 8–10 min from thawed, 15 min from frozen. Or microwave in a covered bowl 6–8 min, stirring once.
  3. Serve hot with steamed rice. Add fresh chilli if you want it spicier.

Good to know

  • Ingredients: pork belly, water, tamarind, tomato, white radish (labanos), long beans (sitaw), kangkong, eggplant, onion, garlic, green chilli, fish sauce, salt. Contains fish.
  • Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Lechon Kawali frozen pouch by FLAVORS.
Ready to cook

Lechon Kawali

"le-chon ka-wa-li" — 550g
Crispy · Juicy · Iconic

Twice-cooked pork belly — slow-simmered with aromatics, then ready for its finishing crisp. Fry or airfry until the skin sings, golden and crackling.

New to lechon kawali? Crispy deep-fried pork belly — shatteringly crunchy skin, juicy meat inside. Very close to Chinese roast pork / sio bak, served in bite-sized pieces with a savoury-sour dipping sauce. A guaranteed crowd-pleaser.
$12Serves 2–3

For crackling skin

  1. Thaw in the fridge overnight. Pat the skin completely dry.
  2. Airfryer (recommended): 200°C for 12–15 min, skin-side up. Don't overcrowd.
  3. Deep-fry: 180°C oil, 4–6 min until the skin blisters and crackles. Stand back — it pops.
  4. Pan-fry: medium-high in 1cm of oil, 5–7 min skin-side down, then flip.
  5. Rest 2 min, chop, serve with mang tomas or spicy vinegar dip.

Good to know

  • Ingredients: pork belly, sea salt, bay leaf, peppercorns, garlic, vinegar.
  • Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
  • Note: microwave only for reheating already-cooked pieces — skin will not crisp.
Delivery

Cold-chain, island-wide

Frozen food deserves a serious cold chain. Every order travels insulated and arrives ready for your freezer.

DetailWhat to expect
CoverageIsland-wide across Singapore
Same-day dispatchOrder before 12:00 noon
Delivery feeFlat island-wide rate — confirmed at checkout
Free deliveryOrders above $60
Minimum order$40 or any 3 items
Bundle tip: Sisig + Sinigang + Kawali = a full week of proper meals for $48 — and it clears the delivery math beautifully.

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