Pro Tips
**Chef's Tips & Troubleshooting:**
- Let pork belly cool completely before slicing to get clean, neat portions.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- 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.
Kung Pao Pork
Kung Pao pork — spicy Sichuan-style stir-fried pork with peanuts, dried chilies, and vegetables. The numbing heat keeps you coming back.
Instructions
- In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
- Meanwhile, let’s start to make the sauce by combining the vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.
- Heat the cooking oil in a deep cooking pot.
- Once the oil is hot, deep fry the marinated pork until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
- In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
- Add in the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
- Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
- Move to to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Let pork belly cool completely before slicing to get clean, neat portions.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- 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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