Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- 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.
Special Lunch Menu
Special lunch menu — a Filipino combo plate with your choice of meat, garlic rice, fried egg, and atchara on the side. The kind of meal that powers you through the day.
Instructions
- Prepare the pork by combining the pork belly, Knorr Liquid Seasoning, and calamansi. Mix well. Marinate for at least 30 minutes.
- Make the ensaladang talong by combining diced tomato and onion in a bowl. Mix well. Divide this into two equal parts. Put the other half into a separate bowl. Set it aside for now. This will be used for the ensalada later.
- Meanwhile, work on the other bowl by adding Knorr Liquid seasoning and squeezing 2 pieces of calamansi. Mix well. This will be used as stuffing for the squid. Stuff the squid with the mixture and heat-up your grill.
- Grill the eggplants until the inside part softens. Let it cool down and peel the skin off. Mash the eggplant and combine with the first bowl with tomato and onion. Combine white vinegar, ground black pepper, and sugar. Mix well. Pour thus into the bowl with eggplant. Toss until well blended. Top with bagoong alamang.
- Grill the squid until it gets cooked completely. Remember to not overcook it as it can get tough. Remove from the grill and arrange on a serving plate.
- Start grilling the pork belly. You can make the basting sauce by combining Knorr Liquid Seasoning, calamansi, banana ketchup, and 2 teaspoons of cooking oil. Continue grilling the pork and turn it over every few minutes while basting until it gets completely cooked. Slice into serving pieces and arrange on a clean plate.
- Make the milk shake by scooping 4 cups of Selecta ice cream in a blener. Add milk. Blend for 30 seconds. Transfer to a tall glass. Top with whip cream.
- Serve everything together with lots of rice on the side.
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Pro Tips & Troubleshooting
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- 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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