Pork Salpicao
Pork Salpicao
Ingredients
- 1 kg pork kasim, cut into strips
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 bulb garlic, minced, or more, for marinating
- garlic powder, optional
- 1/4 cup butter
- 2 bulbs garlic, minced, for frying
- 2 cans whole mushrooms, halved
- coconut oil, for frying
- water, as needed
- 2 tablespoons sugar, optional
Instructions
- 1
In a bowl, combine the pork kasim (cut into strips), 1 bulb (or more) of minced garlic, soy sauce, oyster sauce, Worcestershire sauce, ground black pepper, smoked paprika, and garlic powder (if using). Mix all ingredients thoroughly. Marinate for at least 30 minutes, or longer for better flavor.
⏱️ 5 min
- 2
In a pan, heat coconut oil over medium heat. Add the minced garlic (from the 2 bulbs) and fry until golden brown. Once golden, remove the fried garlic from the pan and set it aside to be used as a topping.
⏱️ 5 min
- 3
In the same pan, add a bit more coconut oil and the butter. Add the marinated pork to the pan. Sauté the pork until it is browned on all sides.
⏱️ 8 min
- 4
Cover the pan and let the pork simmer until tender. Add water as needed, a little at a time, as the pork softens quickly.
⏱️ 10 min
- 5
Once the pork is tender and the liquid has reduced by about half, add the halved mushrooms to the pan. Also, add about half of the fried garlic into the pan with the pork and mushrooms. Stir well.
⏱️ 5 min
- 6
If desired, add the 2 tablespoons of sugar to balance the flavor. This step is optional.
⏱️ 1 min
- 7
Cover the pan again and continue to simmer until the sauce reduces and the oil starts to render, which intensifies the flavor.
⏱️ 6 min
- 8
Transfer the Pork Salpicao to a serving dish. Top with the remaining fried garlic. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Salpicao
- 1 kg pork kasim, cut into strips
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 bulb garlic, minced, or more, for marinating
- garlic powder, optional
- 1/4 cup butter
- 2 bulbs garlic, minced, for frying
- 2 cans whole mushrooms, halved
- coconut oil, for frying
- water, as needed
- 2 tablespoons sugar, optional
Instructions
- 1
In a bowl, combine the pork kasim (cut into strips), 1 bulb (or more) of minced garlic, soy sauce, oyster sauce, Worcestershire sauce, ground black pepper, smoked paprika, and garlic powder (if using). Mix all ingredients thoroughly. Marinate for at least 30 minutes, or longer for better flavor.
⏱️ 5 min - 2
In a pan, heat coconut oil over medium heat. Add the minced garlic (from the 2 bulbs) and fry until golden brown. Once golden, remove the fried garlic from the pan and set it aside to be used as a topping.
⏱️ 5 min - 3
In the same pan, add a bit more coconut oil and the butter. Add the marinated pork to the pan. Sauté the pork until it is browned on all sides.
⏱️ 8 min - 4
Cover the pan and let the pork simmer until tender. Add water as needed, a little at a time, as the pork softens quickly.
⏱️ 10 min - 5
Once the pork is tender and the liquid has reduced by about half, add the halved mushrooms to the pan. Also, add about half of the fried garlic into the pan with the pork and mushrooms. Stir well.
⏱️ 5 min - 6
If desired, add the 2 tablespoons of sugar to balance the flavor. This step is optional.
⏱️ 1 min - 7
Cover the pan again and continue to simmer until the sauce reduces and the oil starts to render, which intensifies the flavor.
⏱️ 6 min - 8
Transfer the Pork Salpicao to a serving dish. Top with the remaining fried garlic. Serve hot with steamed rice.
⏱️ 1 min