Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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.
Sauteed Chayote with Pork and Tomato
Made with chayote, pork, medium plum tomato and medium yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Warm up the oil in a cooking pot.
- Saute garlic, onion, and tomato
- Once the onion gets soft, add the pork slices. Continue to cook for 3 to 4 minutes.
- Pour 1/2 cup chicken broth. Let boil. Continue to cook until the liquid evaporates (this will help tenderize the pork).
- Add the chayote. Saute for 3 minutes.
- Pour the remaining broth. Continue to cook until the liquid reduces based on your preference.
- Add salt and ground black pepper to taste.
- Move to to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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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