Pro Tips
**Chef's Tips & Troubleshooting:**
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Let pork belly cool completely before slicing to get clean, neat portions.
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.
Sizzling Pork Chop
Made with pork loin chop, beef broth, ground black pepper and mixed vegetables — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Rub salt, ground black pepper, and garlic powder on the pork tenderloin chop. Let it stay for at least 30 minutes.
- Make the gravy by melting 1 tablespoon butter in a saucepan. When the butter melts, gradually add the flour and whisk until the color turns light brown. Pour-in the beef broth and stir. Add salt and pepper according to taste. Continue cooking until the texture becomes thick. Set aside.
- Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
- Pan-fry the pork loin chop in medium heat until the color of each side turns light brown (approximately 7 to 8 minutes per side). Set aside.
- Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
- Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin chop.
- Pour gravy over the pork loin chop then turn-off heat.
- Serve.
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Pro Tips & Troubleshooting
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Let pork belly cool completely before slicing to get clean, neat portions.
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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