Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Cook tocino and longganisa over medium heat so the sugar caramelizes without burning.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
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.
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.
Sausage, Liver, and Pork Stew
Made with large kielbasa sausage, pork, pig liver and large baking potato — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Warm up the oil in a cooking pot.
- Once the oil gets hot, brown the pork.
- Add the onion and garlic. Saute until the onion gets soft.
- Stir-in the sausage. Cook for 3 minutes.
- Add the pig liver. Cook for 3 to 4 minutes.
- Add the tomato paste. Stir. Pour-in the beef broth. Let boil. Cover and simmer until the pork is tender (around 40 to 60 minutes). You can add more beef broth if needed.
- Add the potato, green peas, carrots, and ref bell pepper. Stir and cook for 10 to 12 minutes.
- Add salt and pepper to taste. Cook for 2 minutes more.
- Transfer to a serving bowl.Serve.
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Cook tocino and longganisa over medium heat so the sugar caramelizes without burning.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
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.
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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