Pro Tips
**Chef's Tips & Troubleshooting:**
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Let pork belly rest for 10 minutes after cooking before slicing for neat, clean portions.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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.
Pinoy Style Pork and Chicken Curry
Made with chicken, pork belly, knorr pork cube and potato — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat over oil in a coking pot.
- Pan-fry potato for 1 minute per side. Remove from the pot and place in a clean plate.
- Pan-fry chicken for 1 to 1 ½ minute per side. Remove and set aside.
- Using the remaining oil, saute onion, garlic, and ginger.
- Once the onion softens, add pork. Cook until outer part turns light brown.
- Pour-in coconut milk. Let boil.
- Add Knorr Pork Cube. Stir. Cover the pot and boil pork using low to medium heat until tender. Add water as needed.
- Put the pan-fried chicken into the pot. Cook for 15 to 18 minutes.
- Add pan-fried potato, bell peppers, and green peas. Cook for 5 minutes.
- Season with patis and ground black pepper. Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Let pork belly rest for 10 minutes after cooking before slicing for neat, clean portions.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
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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