What Ayoko ng Baboy is
Filipino food, cooked the way our families cook it, minus the pork. The name is Tagalog for "I don't want pork," and that is the whole idea.
Ayoko ng Baboy is an independent, free recipe site for pork-free Filipino home cooking, rebuilding classics like adobo, sinigang, and kaldereta with chicken, beef, or seafood and naming every swap it makes.
That is the short version. The longer one is that Filipino cooking is built on soy and vinegar, coconut milk, sour broths, garlic, and patient braising, and almost none of that depends on the pig. Take the pork out properly, cover the three jobs it was doing in the pot, and the dish still tastes like home. Do it lazily and you get the sad, thin version most pork-free recipes online hand you. This site exists to do it properly.
What is here, and what is not
What is here: everyday Filipino home dishes, written as full recipe cards with real quantities and timings. Adobo, sinigang, tinola, afritada, kaldereta, pancit, ginataang gulay, escabeche, leche flan, biko. Alongside them, two working guides: thepork swaps guide, which maps what to use instead of pork dish by dish, and the pantry guide, which covers the short shelf of sauces and souring agents that unlocks almost everything here and flags the shortcuts that quietly carry pork.
What is deliberately not here:
- Pork, in any form. No cuts, no bacon or ham, no lard, no chicharron, no pork broth or cubes.
- Nutrition panels. We have not measured a calorie of anything on this site, so we do not print numbers that would only be a guess.
- Star ratings, review counts, and reader totals. There is no rating widget here to produce them.
- Ads, sponsored recipes, affiliate links, and paid ingredient mentions.
- Restaurant reviews, diet plans, and health advice. This is a cooking site and stays in its lane.
Who it is for
Filipino home cooks and the wider diaspora who grew up on this food and want it made right. Halal households, some kosher households, and anyone avoiding pork for health, faith, or their own reasons, who are tired of being offered a watered-down copy of a dish they already know. And people new to Filipino cooking who want a recipe that explains itself rather than assuming you already know what the pork was for. Fish sauce, bagoong swaps, calamansi, and coconut milk all stay on the table. Only the pig leaves the kitchen.
How the recipes are handled
Each recipe starts from the standard Filipino method for the dish and is written out at a level of detail you can argue with: real amounts, times given as ranges with a visual cue, and the swap named rather than hidden. Anything touching safe temperatures, storage, or raw meat handling follows public food safety agencies rather than our own opinion, and the page credits which ones at the foot. When a reader writes in and turns out to be right, the page changes and its modified date moves with it.
The kitchen notes page sets all of this out properly: where the recipes come from, which food safety sources we defer to, what this site refuses to publish, how to get a page corrected, and what the byline on every page does and does not stand for.
How it is funded
Out of pocket. The domain and hosting are paid for personally by the person who runs the site. There are no ads, no ad network, no sponsorships, no affiliate links, no shop, and no paid placements. It is not part of any network and does not send you anywhere to buy anything. Nothing on this site is here because somebody paid for it to be here, and if that ever changes the kitchen notes page says so first.
It stands on one thing: whether the recipes work when you make them at home. If a step is unclear or a dish flops in your kitchen, tell us and we will fix the page.