Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
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.
Bacon Wrapped Sea Scallop
Bacon-wrapped sea scallops — briny, tender scallops hugged by crispy bacon. An elegant appetizer that's surprisingly easy to pull off.
Instructions
- Preheat oven to 375F
- Place the scallops in a bowl. Add garlic powder and salt. Rub all over the scallops.
- Wrap 1 strip of bacon on the sides of a scallop. Secure by inserting a toothpick into the scallop. Do this step until all the scallops are wrapped with bacon.
- Arrange the bacon wrapped scallops on a baking tray. Bake for 15 to 18 minutes.
- Remove from the oven. Top each piece with a cube of butter.
- Arrange in a serving plate. Sprinkle minced parsley all over the scallops.
- Serve.
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Pro Tips & Troubleshooting
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
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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