Aloha mummas! It’s Ajumma April from Relax, Lang Mom here with a pork recipe perfect for parenting on-the-pivot. As we all juggling much, quick comfort foods can calm our chaotic clanging chaos. This month, let’s lighten lunchtime lunacy with a Filipino favorite – a porky protein given a clever alternative makeover!
Salpicao, a dish of Spanish origin, has found a unique home in Filipino cuisine. Traditionally made with beef, this dish is a sizzling testament to the fusion of salty -sweet flavor profile that Filipino cooking is known for. The traditional version features cubed beef cooked with garlic, soy sauce, brown sugar, and black pepper. But hey, why stick to the script when you can rewrite it? That’s where our star of the show, Pork Salpicao, makes its grand entrance! This recipe puts a new twist on the classic by using pork kasim (cubed pork shoulder), mushrooms, and oyster sauce for a more complex and dynamic flavor.
Why Pork Salpicao? Breaking the Beef Barrier
So, why pork, you ask? Pork is like the Ryan Gosling of meats – versatile, beloved, and always a hit. In the Philippines, pork is a staple, and using it in Salpicao adds a delightful local twist. It’s tender, flavorful, and when cooked right, it’s like a symphony in your mouth. Plus it’s cheaper than beef so you can enjoy it any day that you’d like to have something a bit special.
It’s also easier to cook as a traditional beef salpicao can seem too tough to tackle. The cubed cuts cook quicker so crazed kids can chow down faster. As we all know, less wait time at the table means less whining! But fear not – this non-traditional take trims the toil while keeping all the taste. Using cubed pork lets us leap lunch prep in just two simple steps! No more stressful simmering – just sear, sauté and you’re sautéed. Lol.
How to Cook Pork Salpicao -Your Blueprint to Deliciousness
The base of this alternative salpicao starts with cubed pork shoulder, which is marinated overnight in a mixture of garlic powder, brown sugar, ground black pepper, regular soy sauce, Worcestershire sauce, and oyster sauce. The garlic powder adds a robust garlicky flavor that permeates the meat, while the brown sugar caramelizes the exterior of the pork for a sweet contrast. The black pepper provides a subtle heat. The blend of regular and Worcestershire sauce infuses the pork with an intense salty -sweet-sour umami richness. And the oyster sauce gives the dish an extra boost of savory meatiness.
Once the pork has had time to marinate and soak up all the delicious flavors, it is ready to be cooked. (I marinated it for 2 hours so it’s fine if you didn’t have the time to do it!) The first step is to fry up some minced garlic in butter and oil until crispy and golden brown. The crispy garlic adds fantastic texture and crunch to the otherwise soft and tender pork and mushrooms. After straining out the fried garlic and setting it aside for later, the cooking process continues.
Button mushrooms are added to the buttery garlic-infused oil left in the pan and sauteed until they begin to brown. The mushrooms add satisfying meaty bites throughout the pork, as well as plenty of moisture. Their earthy umami flavor also enhances the overall savoriness of the dish. After the button mushrooms are cooked, they too are set aside for later.
Now it’s the pork’s time to shine! The marinated cubed shoulder meat is introduced to the hot pan and seared for just a couple minutes to brown the exterior. It is important not to move them around at this time to avoid releasing the meat juices. Once cooked through, set the meat aside.
The strained marinade is then poured on the pan and gently tossed together with the slurry. Once the starchy liquid has thickened into a glossy glaze, the meat, along with the mushrooms goes back to the pan and mixed so that the sauce perfectly clings to every crevice and crag of the pork and mushrooms. This extra sauté ensures maximum caramelized flavor on the outside while maintaining tender and juicy meat inside. Finally, the crispy fried garlic is sprinkled over the top just before serving for delightful bursts of garlic goodness in every bite.
This unique take on salpicao turns an everyday staple into something extraordinary that feels special enough to serve guests. The combination of flavors and textures takes this classic Filipino recipe to the next level. Each element – the tender pork, meaty mushrooms, sticky glaze, and crispy garlic – plays an important role in creating a harmonious symphony of sweet, salty, savory, and spicy.
While the traditional beef salpicao will always hold a special place in the hearts of Filipinos, this chunkier cube-cut version allows us moms to prepare something special that is not as “mahal” as the beef salpicao.
This Filipino pork salpicao is also a crowd-pleasing dish that will have everyone going back for seconds and thirds. It comes together easily with just a quick overnight marinade and a simple 30-minute cook time. For those overseas, it’s flexible enough to serve on its own, stuffed into tacos or bao buns, loaded over rice or noodles, or even enjoyed as a Filipino appetizer. (Pulutan! too!)
Next time you’re planning to make salpicao, consider taking a walk on the wild side and venturing away from the traditional version. This pork salpicao with mushrooms puts a creative spin on a classic recipe while still remaining true to the dish’s essence. One bite and you’ll surely be convinced that sometimes different is better.
Ingredients
Shopping List
- 1 kilo pork shoulder (kasim), cubed
- 2 tbsp butter
- 1 tbsp oil
- 2 tbsp minced garlic
- 1 tbsp cornstarch mixed with 1/2 cup water
- 1 can button mushrooms, cut in half
Marinade:
- 1 tbsp garlic powder
- 1 1/2 tbsp brown sugar
- 1/2 tsp ground black pepper
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp oyster sauce
- 1/2 tsp chili powder (optional)
Instructions
- Make the marinade by combining all the marinade ingredients in a bowl. Add the cubed pork and toss to coat evenly. Cover and marinate in the fridge overnight.
- Heat 1 tbsp each of butter and oil in a pan over medium. Fry the garlic until crispy, about 2-3 mins. Remove with a slotted spoon and drain on paper towel.
- Working in batches if needed, add the marinated pork to the hot pan. Sear undisturbed for 1-2 mins per side until browned. Transfer to a plate.
- In the same pan, add the mushrooms and cook until softened, about 5 mins. Transfer to the plate with pork.
- To the marinade left in the bowl, add the cornstarch mixed with water. Whisk to form a slurry.
- Return the pan to medium heat. Add the slurry and cook, stirring frequently, until thickened, about 1-2 mins. Adjust taste per your liking.
- Return the pork and mushrooms to the pan and coat with the thickened sauce. Cook 1 more min.
- Turn off heat and stir in 1 tbsp butter. Sprinkle with crispy garlic.
- Serve pork salpicao over steamed or garlic rice. Enjoy!
Tools:
- Knife
- Cutting board
- Measuring cups/spoons
- Bowl (for marinating)
- Pan
- Spatula
Notes
Nutritional Benefits:
Lean meat like pork is high in protein and nutrients. This dish uses whole ingredients to maximize flavor while minimizing fat.
Tips:
Marinating overnight enhances the flavor from the aromatics and sauces. You can also quick-marinate for at least 30 mins.
Variations:
You can use chicken, beef or shrimp instead of pork. Cubed tofu works well for vegetarians.
Pairings:
Enjoy with steamed white rice to soak up the sauce. Also pairs well with farlic fried rice.
Vegetarian/Vegan:
Omit meat. Increase mushrooms. Use vegan oyster sauce or soy sauce.
Leftovers:
Refrigerate up to 3 days. Also freezes well sealed for 2 months. Reheat in a pan until piping hot.
Hacks:
The marinade and cooking sauce can be prepared ahead then stored in the fridge. Just sear and sauce meat later.
