Pro Tips
**Chef's Tips & Troubleshooting:**
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Cook fried rice over high heat and spread it flat in the pan to let each grain toast evenly.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Cook chicken until the juices run clear when pierced at the thickest part.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient 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
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.
Tonkatsu Sinangag at Itlog
Tonkatsu Sinangag at Itlog — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Rub salt and pepper all over the pork. Let it stay for 5 minutes.
- Heat oil in a pan.
- While the oil is heating-up, dredge the pork on flour. Dip into the beaten egg to coat, and then roll over the plate with Panko breadcrumbs. Note: make sure that the pork is totally covered with crumbs.
- Fry between low to medium heat for 7 minutes per side or until it turns golden brown. Turn over and pan fry the other side until golden brown. Note: do not apply too much heat because the outer part will get brown quicker leaving the inside uncooked.
- Remove from the pan. Let excess oil drip. Transfer to a serving plate.
- Prepare the garlic fried rice and egg (see link above for recipe). Arrange in a serving plate along with the tonkatsu.
- Serve with tonkatsu sauce.
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Pro Tips & Troubleshooting
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Cook fried rice over high heat and spread it flat in the pan to let each grain toast evenly.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Cook chicken until the juices run clear when pierced at the thickest part.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
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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