Pro Tips
**Chef's Tips & Troubleshooting:**
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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.
Homemade Cured Ham with Brown Sugar Honey Glaze
Homemade Cured Ham with Brown Sugar Honey Glaze — cured ham prepared Filipino-style. Sweet and savory, a holiday favorite.
Instructions
- Combine the following curing ingredients in a large deep container: sea salt, brown sugar, Prague powder, and dried bay leaves. Pour hot water. Stir.
- Add cold water and ice. Soak the fresh pork ham into the brine for 3 days. Make sure to keep it in a cool place such as inside the refrigerator.
- After 3 days, wash the cured ham with running water. Discard the brine and then fill the container with clean tap water. Soak the ham for 3 hours to reduce the saltiness.
- Preheat oven to 320F.
- Arrange the ham in a roasting rack. Cover with aluminum foil. Roast for 2 hours.
- Take off the foil and increase the oven heat to 400F. Continue to roast for 1 hour.
- Prepare the Brown Sugar Honey Glaze by coming all the glaze ingredients in a sauce pan. Heat the pan and stir the mixture until well blended. Continue to cook in low to medium heat until the mixture reduces to half.
- Remove ham from the oven. Brush Brown Sugar Honey Glaze all over it. Continue to roast for 10 minutes or until the ham turns brown.
- Remove from the oven. Let it cool down.
- Carve the ham. Serve.
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Pro Tips & Troubleshooting
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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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