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.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
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.
Sautéed Napa Cabbage with Ground Pork
Made with napa cabbage, lb ground pork, oz tomatoes and yellow onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a pan
- Once the oil is hot, sauté the garlic and onion
- Incorporate the diced tomatoes. Stir and cook until the liquid evaporates
- Put-in the ground pork. Cook for 8 to 12 minutes.
- Mix in the cabbage. Stir and cook for 5 minutes.
- Add salt and pepper to taste.
- Transfer 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.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
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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