Pro Tips
**Chef's Tips & Troubleshooting:**
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
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.
Corn Chowder
Made with can cream style corn, medium baking potatoes, prosciutto or bacon and medium yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat the cooking oil in a small cooking pot.
- Put-in prosciutto or bacon. Cook until the texture becomes crisp.
- Add-in onions. Cook until the texture becomes soft.
- Put-in the potato. Cook for 2 minutes.
- Pour-in the water and cream-style corn. Let boil and then simmer for 15 to 18 minutes.
- Add half and half, salt, and pepper. Stir and then cook for 1 minute.
- Transfer to a serving bowl. Top with cheese.
- Serve.
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Pro Tips & Troubleshooting
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
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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