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.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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.
Chicharon Bulaklak
Made with ruffle fat, whole peppercorn, dried bay leaves and sea salt — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.
- Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.
- Rub the remaining salt all over the ruffled fat. Set aside.
- Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
- When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.
- Take off from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
- Serve with spiced vinegar.
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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.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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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