Pro Tips
**Chef's Tips & Troubleshooting:**
- Let pork belly cool completely before slicing to get clean, neat portions.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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 Stir Fry with Scallions
Made with pork tenderloin, dark soy sauce, oyster sauce and ground black pepper — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine pork, soy sauce, oyster sauce, ground black pepper, and salt in a large mixing bowl. Mix well. Let it stay for 20 minutes.
- Add in the cornstarch into the pork mixture. Mix well.
- Heat the cooking oil in a pan.
- Once the cooking oil becomes hot, stir fry the pork for 8 to 12 minutes.
- Add the bell pepper and scallions. Stir fry for 2 to 3 minutes.
- Pour-in the cooking wine. Cook for a minute,
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Let pork belly cool completely before slicing to get clean, neat portions.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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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