Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
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.
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.
Pork and Potato Stew
Made with pork, all-purpose flour, medium yellow onion and chopped celery stalk — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat the cooking oil in a cooking pot.
- Dredge the pork slices in all-purpose flour. Pan fry until the color turns medium brown.
- Fold in onion, tomato, and celery. Stir and cook for 5 minutes in medium heat.
- Add thyme and oregano.
- Pour-in the chicken stock; let boil. Cover and simmer for 45 minutes while stirring every 10 minutes.
- Add the potato. Cook for 10 to 12 minutes in medium heat.
- Once the texture thickens, add salt and pepper to taste.
- Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
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.
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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