Pro Tips
**Chef's Tips & Troubleshooting:**
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
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
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 Burger Steak with Mushroom Gravy
Moist and delicious pork burgers topped with a rich and flavorful mushroom gravy. This Filipino take on the classic Salisbury steak is best enjoyed over warm white rice.
Instructions
- Make the burger patty by combining ground pork, garlic powder, onion powder, salt, ground black pepper, and egg in a large bowl. Mix well. Add breadcrumbs. Continue mixing until all ingredients are well blended.
- Scoop around 1/3 cup mixture and roll into a ball-shaped figure. Flatten it into a patty.Set aside.
- Heat 2 tablespoons cooking oil in a pan. Put the patties and fry for 4 minutes using low to medium heat. Cover the pan while frying to trap the steam inside.
- Flip the pork burger patties. Continue frying the other side for 2 minutes. Add ¼ cup water. Cover and steam for 3 minutes. Remove the patties from the pan and place in a clean plate. Note. Perform the same steps until all pork burgers are cooked.
- Make the mushroom gravy by melting butter in a pan.
- Add mushroom and then cook for 30 seconds. Gradually add the flour while continuously stirring. Cook in low to medium heat until the color turns brown (around 10 to 12 minutes).
- Gradually pour the water into the pot while stirring the mixture. Continue stirring until the gravy becomes smooth.
- Once the gravy boils, add Knorr Pork Cube. Stir until it completely dissolves.
- Arrange the pork burger patties on a serving plate. Top with mushroom gravy and chopped green onions. Serve hot.
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Pro Tips & Troubleshooting
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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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