Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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.
Oven Roasted Pork Belly
Oven-roasted pork belly — seasoned with salt and pepper, slow-roasted until the skin crackles and the meat stays incredibly juicy. No deep-frying needed.
Instructions
- Clean the slab of pork belly and lay flat on a large plate with skin part facing down.
- Pour the Shaoxing cooking wine over and spread.
- Sprinkle salt all over the pork belly. Rub on the meat and ensure that it is well distributed.
- Rub the five spice powder all over the meat part of the pork belly.
- Lastly, rub the black pepper powder the same way as the previous ingredient.
- Turn the belly over. The skin should be facing up. Cover and seal using a cling wrap. Refrigerate for 6 to 8 hours.
- Remove from the fridge. Remove the wrap and arrange in a baking tray with aluminum foil. Fold the sides of the foil until it almost sticks to the belly.
- Using a sharp tool such as a metal skewer or a knife, poke holes on the skin. Make sure that the holes that you create only extends up to the fat part. Do not make it deeper.
- Pour 1 cup salt over the skin. Spread.
- Heat the oven to 390F. Roast the pork belly for 50 to 60 minutes.
- Remove the roast pork from the oven. Scrape the salt off the skin. Place the pork belly on a grill rack and arrange it over the same baking pan.
- Set your oven to broil. Broil for 15 to 20 minutes or until the skin gets really crispy.
- Remove from the oven. Slice and serve with rice.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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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