This is salt cured meat Filipino Style. Luñis is a Filipino Ivatan dish simply made with pork cooked with rock salt and fried typically served with turmeric rice.

Bacon, Speck, Jamon, and Jerky, these are all salt cured meats and they are typically found in Western Countries, we rarely find them in Asian countries but that does not mean it does not exist, in fact I know of two meat dishes from the Philippines, the Etag from the Cordillera Administrative Region and our post today Lunis from Batanes.

Unlike most dried meats, the process for making this one is quite different as most dried meats are cured before consumed or cooked, Lunis on the other hand is first cooked in large batches with rock salt until its fat is rendered and it turns golden brown, it is then stored submerged on its own lard in jars called tagaw for months and consume as needed. It is a pride of the province of Batanes and considered to the one of their traditional eats. Like most cured meats the intention was to preserve meats for longer periods since refrigeration during the old days are not available. When served it resembles a dried adobo and sometimes garnished with copious amount of garlic, it is then served with Turmeric Rice.

Another simple dish that is easy to prepare and once prepared in batches, it’s just like opening a can of corned beef, just grab a spoonful or even bowlful then enjoy with a freshly cooked rice.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Luñis is a Filipino Ivatan dish simply made with pork cooked with rock salt and fried typically served with turmeric rice.


Units Scale
  • 1 kg fatty pork belly, cubed
  • 1/4 cup rock salt


  1. Season fatty pork belly with rock salt.
  2. Add the pork in a large wok fat side down then cook in medium heat until pork starts to render some fat.
  3. Continue to fry pork on its own rendered fat while continuously mixing until its golden brown, crispy, and cooked.
  4. Remove meat and oil from wok, transfer it in a heatproof bowl, set it aside and let it cool.
  5. Once cooled down, place in jars then consume as required.


15 Responses

  1. That’s how I love my pork belly…just salt. Simple and tasty!

  2. Hannah says:

    Now that’s some crazy easy prep! Love a good two-ingredient recipe!

  3. This is fascinating – I love the reverse curing of this.

  4. suituapui says:

    Pork belly looks nice!

  5. Wow, 1/4 cup of rock salt sounds like… a lot of salt! Nevertheless, this pork belly looks ridiculously simple and appetizing!

    • Raymund says:

      Yup its really a lot as it aids in preservation. Usually they are not eaten like a usual meat where you grab big chunks, they usually grab a small piece then have it with rice to dilute the salty flavours.

  6. Neil says:

    Love it! A super simple but delicious dish to enjoy.

  7. I’m not familiar with luñis, but I do love salt cured meat! This sounds delicious, and I like serving with a simple side of rice.

  8. Hannah says:

    How curious! Given how popular these other comparable meats are, I can only imagine this preparation would have wide appeal if only more people knew.

  9. Velva says:

    Very interesting!!! No doubt this is delicious. It’s almost like a soft jerky that can be eaten on the go- or with a family meal. Nice!

  10. Sounds delicious, Raymund! I love the simplicity and really how can you go wrong with pork belly, right?

  11. Inger says:

    It’s amazing how ingenious humans have been about preserving methods! I”d love to try this!

  12. Eha Carr says:

    Love the simplicity and the way of serving – shall copy . . . and hello from the Southern Highlands south of Sydney . . .

  13. Interesting! I assume there would be enough flavor in the meat, but I might be tempted to dip it in a little soy sauce (but that might ruin it)!

  14. Paola says:

    Molto interessate questa ricetta. Grazie di averla condivisa.

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