Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated flavor.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
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.
Easy Champorado
Made with tablea, glutinous rice or sushi rice, granulated white sugar and condensed milk — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Pour water in a cooking pot. Bring to a boil.
- Put-in the tablea and then stir. Let it dissolve in boiling water.
- Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
- Add the sugar. Stir until the sugar dissolves.
- Transfer the champorado in individual serving bowls. Top with condensed milk.
- Serve with tuyo.
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Pro Tips & Troubleshooting
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated flavor.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
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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