Pro Tips
**Chef's Tips & Troubleshooting:**
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. 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 Siomai
Pork Siomai is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- Mix together ground pork and minced shrimp in a bowl. Gradually mix together.
- Add jicama, carrot, onion, scallion, egg, ground black pepper, and sesame oil. Continue to mix until all the ingredients are well blended.
- Add Knorr SavorRich Pork Liquid Seasoning. Mix well.
- Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper (see video below for guidance). Perform this step until the mixture is fully consumed.
- Arrange in a steamer and then steam for 15 to 20 minutes.
- Transfer to a serving plate. Serve with toyo and calamansi dipping sauce and some chili garlic paste.
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Pro Tips & Troubleshooting
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
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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