Pro Tips
**Chef's Tips & Troubleshooting:**
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Use bone-in pork cuts for richer broth in soup-based preparations.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Ham Katsu
Made with rams cdo holiday ham (, panko breadcrumbs, all-purpose flour and egg — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat cooking oil in a pan.
- Dredge a slice of CDO Holiday Ham in flour, then dip it in beaten egg. Make sure that all the sides are completely coated before dredging the ham into the breadcrumbs. Note: you should press the breadcrumbs gently so that it holds better.
- Deep-fry your ham katsu until the bottom side turns golden brown. Flip it over and do the same step. Remove from the pan and let it cool down.
- Meanwhile, make the sauce by combining all the tonkatsu sauce ingredients. Mix well.
- Arrange the ham katsu with garnish on a serving plate. Serve with homemade tonkatsu sauce.
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Pro Tips & Troubleshooting
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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