Pinoy Pork Salpicao

Pinoy Pork Salpicao

Pinoy Pork Salpicao. Salpicao is a popular dish that has been around for some time now. The beef version is served mostly at good Restaurant Bars in Metro Manila. There are countless cooking method of this dish that are basically based on available ingredients and one’s cooking preference. I would like to share my pork version and some tips on how to cook a delicious Pork Salpicao Pinoy style. Here’s how I cooked it, I used pork tenderloin, select a small size enough for cooking in one batch. If you require more servings then cook in batches. Now the pork tenderloin should be dry, pat dry using paper kitchen towels if required then cut in large cube serving pieces. Marinate the pork in some garlic powder, freshly cracked pepper, paprika and Maggie Liquid Seasoning for about 10 to 15 minutes. I would not recommend using or adding the salt for now, remember the liquid seasoning is already salty and we are also adding some oyster sauce. I did not use any soy sauce, I like my salpicao golden brown in color besides soy sauce will add more saltiness and we do not like that. The garlic is fried separately, do not over fry or brown the garlic, just enough so the flavours is infused to the oil. I did not use cornstrach, the sauce will be thickened by the oyster sauce, it should be oily because of the butter, use unsalted butter if you can find one. Here is the recipe of my Pinoy Pork Salpicao.

Pork Salpicao

Ingredients:

1 small size pork tenderloin, cut into large cubed serving pieces
2 to 3 cloves garlic. chopped
2 tbsp. Maggie Liquid Seasoning
2-3 tbsp. oyster sauce
2 tsp. cracked peppercorns
1 tsp. paprika
1 tbsp. garlic powder
2 tbsp. unsalted butter
salt
cooking oil

Pinoy Pork Salpicao - Cooking Procedure

Cooking procedure:

Place the pork in a big bowl and mix in the liquid seasoning, pepper, paprika and garlic powder. Let stand for 10 to minutes to marinate. Heat the wok until it start to smoke, add in generous amount of cooking oil and stir fry the garlic until fragrant, do not brown. Remove the garlic from the wok and keep aside leaving only the now garlic infused oil. Add in the pork and stir cook for 10 to 15 minutes or until seared. Add in the reserved fried chopped garlic, oyster sauce and butter, continue to stir cook for 3 to 5 minutes or until the sauce is turned into an oily thick consistency. Correct saltiness if required. Remove from wok and serve immediately with a lot of rice.



2 comments:

bradz said...

can we add worcestershire sauce to it?

;
UT-Man said...

Hi bradz,
I suppose so, I have not tried it yet.

;

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