Pro Tips
**Chef's Tips & Troubleshooting:**
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
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. 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 Stir Fry
Made with pork tenderloin, baby corn, snow peas and oyster sauce — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Arrange pork in a bowl. Add oyster sauce , ground black pepper, and garlic powder. Mix well.
- Fold in cornstarch. Continue to mix until all ingredients are well blended.
- Heat oil in a pan or work. Once the oil gets hot, stir fry the pork until it turns brown. Note: always use high heat when stir-frying.
- Add young corn and soy sauce. Stir fry for 2 minutes.
- Add in snow peas. Stir fry for 1 minute.
- Pour beef broth and cook for 1 minute.
- Transfer to a serving plate. Serve.
Kitchen Tools We Recommend
Cook Pork Stir Fry the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
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.
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.
Comments (0)
Leave a comment