Pro Tips
**Chef's Tips & Troubleshooting:**
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
- Let pork belly cool completely before slicing to get clean, neat portions.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
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. 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.
Scrambled Eggs with Sun Dried Tomato and Bacon
Scrambled Eggs with Sun Dried Tomato and Bacon — a delicious pork dish prepared with traditional Filipino flavors.
Instructions
- Combine the milk and beaten eggs in a bowl. Beat using a wire whisk or fork. Set aside (you can add some salt and pepper if desired).
- Turn on the heat to medium then start to heat the frying pan (non-stick pans are best).
- Put the butter on the pan and let it melt.
- One the butter melts and gets hot, add the sliced onion and bacon. Saute until it becomes soft.
- Put-in the green bell pepper and sun-dried tomato. Cook for 1 minute.
- Slowly pour-in the beaten egg and milk mixture. As the eggs starts to form, pull the entire mixture across the frying pan. Do this step until small lumps are formed. Do not overcook the eggs.
- Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
- Let pork belly cool completely before slicing to get clean, neat portions.
- Brown the pork in batches so each piece gets direct contact with the hot pan surface.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
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.
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