Sukba

Sukba refers to a traditional Filipino dish, specifically a type of grilled or fried pork belly. The term is often used interchangeably with lechon kawali, another popular Filipino pork belly preparation. Sukba is characterized by its crispy skin and tender, flavorful meat.

The preparation of sukba typically involves boiling the pork belly first to tenderize it and render some of the fat. After boiling, the pork belly is often marinated in a mixture of ingredients such as soy sauce, garlic, and spices. It is then either deep-fried until the skin is golden brown and crackling, or grilled over charcoal. The boiling step is crucial for achieving the desired texture of the meat, while the frying or grilling stage is responsible for the signature crispy skin.

Sukba is a versatile dish that can be enjoyed on its own, often served with a dipping sauce like toyomansi (soy sauce with calamansi) or vinegar-based condiments. It is also a common component in other Filipino dishes, such as sinigang or pinakbet, where the crispy pork belly adds a contrasting texture and rich flavor. Its popularity stems from its satisfying combination of textures and its rich, savory taste, making it a beloved staple in Filipino cuisine.