Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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.
Pineapple Pork Stir Fry
Made with pork, medium red bell pepper, medium carrots and broccoli — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Separate the juice from the pineapple chunks. Set the chunks aside.
- Combine the pineapple juice, pork, and 1 teaspoon salt. Mix and then marinate for 3 hours.
- Heat oil in a wok
- When the oil becomes hot, add-in the ginger and then cook for 10 seconds.
- Add the garlic and onion. Cook until the onion becomes soft.
- Drain excess liquid from the marinated pork, and then put the pork in the wok. Stir fry for 3 minutes or until the color of the pork becomes light to medium brown.
- Add Hoisin sauce, soy sauce, and oyster sauce. Stir.
- Put-in the pineapple chunk, red bell pepper, scallions, carrots, and broccoli.
- Continue to stir-fry for 5 to 8 minutes. Add salt and pepper to taste.
- Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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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