Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
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.
Filipino-style Pineapple Glazed Ham
Make the holidays extra delicious with this Filipino-style Pineapple-glazed ham! It's the perfect Christmas dinner centerpiece, juicy and flavorful with a sweet, tangy, fruity glaze.
Instructions
- Poach the ham in pineapple juice, 7-up, and beer to infuse with flavor
- Make the pineapple glaze by cooking some of the poaching liquid with crushed pineapple, brown sugar, and mustard until nice and thick
- Score the surface of the ham with a small knife in a diamond pattern for appearance and to help the glaze penetrate the meat. Insert cloves at every intersection.
- Bake until caramelized. Brush liberally with glaze and baste regularly to boost flavor and add moisture. The sweet glaze tends to burn rather quickly. Tent the ham loosely with foil if it's browning too much before being heated thoroughly. Let rest before slicing and serving with the pineapple glaze.
- Steamed Lapu Lapu with Mayonnaise-a traditional Christmas dish made of steamed grouper fish steamed and then topped with mayonnaise, chopped eggs, sweet pickle relish, carrots, and bell peppers
- Lengua with Mushroom Sauce-succulent ox tongue slices simmered in a creamy mushroom sauce.
- Hardinera-Lucban's festive meatloaf is made with diced pork, luncheon meat, liver spread, eggs, and pineapple, steamed to perfection in llanera molds.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
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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