Pro Tips
**Chef's Tips & Troubleshooting:**
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
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.
Bok Choy Guisado
Made with chopped baby bok choy, shrimp, pork and medium yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat the cooking oil in a cooking pan or wide cooking pot.
- Once the oil is hot, saute the garlic and onion.
- Add the pork. Cook for 10 minutes or until medium brown.
- Put-in the shrimp. Stir and cook for 3 minutes.
- Mix in the bok choy. Stir-fry for 3 to 5 minutes.
- Pour-in the chicken broth, fish sauce, and ground black pepper. Let boil. Cook for 5 minutes.
- Transfer to a serving bowl. Serve with white rice.
Kitchen Tools We Recommend
Cook Bok Choy Guisado the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
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.
Comments (0)
Leave a comment