Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Amazing Cabbage
Fresh cabbage is stir-fried with sliced pork, red and green bell peppers, snap peas, and carrots in a savory soy sauce with Knorr Pork Cube until the vegetables are tender-crisp and infused with rich, meaty flavors throughout.
Instructions
- Boil water in a cooking pot. Add pork. Continue boiling until the pork gets tender. Separate the pork and water (pork stock) using a kitchen strainer. Set aside.
- Heat oil on the same pot. Sauté onion and garlic.
- Once the onion softens, add the pork. Cook for 30 seconds.
- Add carrot and soy sauce. Cook for 1 minute.
- Put the cabbage into the pot. Stir and continue cooking for 2 minutes.
- Add bell peppers and snap peas. Cook for 3 minutes.
- Add the pork stock into the pot and add Knorr pork cube. Stir and cook for another 2 minutes.
- Season with ground black pepper and salt.
- Move to to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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