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.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
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
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. 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.
Pork and Kangkong Guisado
Thinly sliced pork is sautéed with garlic and sliced onions until browned, then fresh water spinach is added and stir-fried until just wilted in a light blend of soy sauce and beef broth for a quick and savory vegetable dish.
Instructions
- Heat the oil in a wok or pan.
- Once the oil gets hot, add the pork Cook until both sides of the pork are brown. Also make sure that oil is extracted out of the pork.
- Fold in garlic. Stir and cook for 20 seconds.
- Add onion, stir and cook until the onion gets soft.
- Stir-in the chopped kangkong stalk. Cook for 2 minutes.
- Pour-in soy sauce. Add the ground black pepper. Continue to cook for 2 minutes.
- Add the kangkong leaves. Cover the wok or pan for 1 minute.
- Remove the cover, stir. Add the beef broth. Let boil. Stir and cook for 1 minute.
- Transfer to a serving bowl. Serve.
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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.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
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
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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