Pro Tips
**Chef's Tips & Troubleshooting:**
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
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.
Eggplant with Ground Pork in Oyster Sauce
Eggplant with ground pork in oyster sauce — tender eggplant and savory minced pork in a glossy oyster sauce. Quick, cheap, and perfect over rice.
Instructions
- Heat 3 tablespoons of cooking oil in a pan. Fry both sides of the sliced eggplants until it softens. Transfer the eggplants on a clean plate. Set aside.
- Add in the remaining cooking oil and sesame oil. Saute the onion, garlic, and ginger.
- Add the ground pork once the onion softens. Saute it until the color turns light brown.
- Add soy sauce, oyster sauce, sugar, and water. Continue cooking until the liquid evaporates.
- Fold in the bell pepper and then put the eggplants back into the pan. Stir fry for 3 minutes.
- Add seasoning of with salt and ground black pepper.
- Serve hot over rice.
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Pro Tips & Troubleshooting
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
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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