Pork Salpicao
- 750g pork kasim, cut into small cubes
- 8 cloves garlic, chopped finely
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 2 tbsp worcestershire sauce
- 2 tbsp liquid seasoning
- 2 tsp sugar
- 3 tbsp unsalted butter
- chopped parsley for garnish
- Prep the Pork. Make sure the pork kasim is cut into small, uniform cubes. This helps it cook evenly and quickly, preventing it from becoming tough.
- Marinate the Pork. Marinate pork in soy sauce, worcestershire sauce, and liquid seasoning for 1 hour. Best if overnight.
- Heat the Oil. In a wide pan, heat the olive oil over medium heat. Once hot, add the chopped garlic.
- Sauté just until fragrant. Be careful not to burn the garlic — it should be lightly golden, not brown. remove garlic from the pan and set aside for toppings later.
- Cook the Pork. Add the mrinated pork kasim cubes to the pan. Spread them out and let them sear for a few minutes without stirring too much. This helps build flavor.
- Add the marinade. Let it simmer until the marinade evaporates. Cook until the pork is lightly browned and the fat starts to render.
- Add the sugar to balance the taste. Stir well to coat all the pork pieces evenly. Let the sauce simmer for a few minutes until it slightly thickens and coats the pork beautifully.
- Finish with Butter. Add the unsalted butter and stir until fully melted. This step gives the salpicao that rich, glossy finish and balances out the savory flavors.Taste and adjust seasoning if needed.
- Garnish and Serve. Turn off the heat and sprinkle with our fried garlic and chopped parsley. Serve immediately while hot.