Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
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.
Low-Carb Breaded Pinatisang Baboy
Almond flour-breaded pork butt with fish sauce marinade that is fried until golden brown and crispy.
Instructions
- Slice the pork into thin pieces. Arrange in a large bowl.
- Add ground black pepper. Squeeze lime over the pork and pour patis. Mix everything together. Let it stay for 10 minutes for the meat to absorb the flavors of the seasonings.
- Heat oil in a pot or deep fryer.
- Beat eggs in a bowl. Prepare almond flour by transferring to a bowl. Place the two bowls side-by-side.
- Dip sliced pork in almond flour, then on beaten eggs. Dip it again in almond flour making sure that all sides are coated. Place on a frying basket (for deep-frying), or a clean plate (for traditional frying).
- Fry pork until golden brown and crispy. Note: this should take around 4 to 6 minutes in medium heat.
- Remove from the fryer and arrange in a serving plate. Serve with a spicy vinegar dipping sauce.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
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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