Pro Tips
**Chef's Tips & Troubleshooting:**
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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 Dumpling
Easy steamed pork dumpling with a savory filling composed of ground pork, chives, and cabbage, and seasonings. This dim sum dish is perfect to make any day you please.
Instructions
- Mash the cabbage. Add salt. Continue to mash until salt is well distributed. Let it stay for 10 minutes.
- Combine ground pork, shrimp, ginger, and chives in bowl. Mix well.
- Add cabbage, ground white pepper, cooking wine, Sesame oil, and Knorr liquid seasoning. Continue to mix until all ingredients are well blended.
- Scoop 1 ½ teaspoon of pork mixture and place it in the middle of the Gyoza wrapper. Secure the filling by symmetrically folding the wrapper and pressing the edges. You may also press using the tip of a fork.
- Arrange the pork dumplings on a steamer lined with cabbage leaves. Cover and steam for 10 minutes.
- Serve with dipping sauce.
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Pro Tips & Troubleshooting
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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