Pork ala king is a simple but delicious dish that you can cook at home. No need for special ingredients. In fact the ingredient can be found in your kitchen pantry or in the refrigerator. It also doesn’t need special skills in cooking the dish. If you chicken ala king is your favorite dish, then I think you must try this pork ala king!
Pork Ala King: A Creamy, Comforting Classic
There’s something about creamy, buttery sauces that bring back memories of Sunday family lunches at home. Pork Ala King is one of those dishes that remind me of lazy afternoons when my Tita Norma would cook up a feast, filling the house with the irresistible aroma of sizzling pork and velvety sauce. If you love Chicken Ala King, then this pork version will be a new favorite. The best part? You don’t need fancy ingredients or special cooking skills—just a few pantry staples and a little patience.
What is Pork Ala King?
Many are familiar with Chicken Ala King, a creamy dish with mushrooms, bell peppers, and a luxurious white sauce. But did you know that the original à la King dates back to the late 1800s in the United States? It was traditionally made with diced chicken in a sherry-infused sauce. Over time, Filipinos adapted it to suit our own flavors, and swapping out chicken for pork makes for a richer, more indulgent dish. The slight crispiness of fried pork belly drenched in a velvety sauce makes this version even more satisfying.
Preparing the Pork for the Best Texture
One thing my Lolo Isko always said when it came to cooking pork was, “Huwag magmadali, anak, pagdating sa pagpapalambot ng baboy.” True enough, the key to the perfect Pork Ala King is slow simmering. Start by slicing pork belly into thick, meaty pieces, then let them simmer with black pepper, bay leaves, and salt. This technique infuses the meat with deep, aromatic flavors while making it tender and juicy.
After simmering, it’s crucial to let the pork drain properly before coating it in the crispy breading. This ensures that the flour and seasoning stick well, resulting in a golden-brown crust when fried. The crunch of the pork contrasts beautifully with the creamy sauce, making every bite a delightful experience.
The Secret to a Perfectly Smooth Sauce
The magic of Pork Ala King lies in its sauce—thick, creamy, and full of flavor. It starts with a simple roux, a technique I first learned from my Kuyas when they worked in restaurant kitchens. By melting butter and stirring in flour, you create a paste that helps thicken the sauce. Gradually adding water ensures a lump-free consistency, and seasoning with black pepper, pork cube, and onion powder enhances the depth of flavor.
One trick I swear by is adding milk gradually while continuously stirring. This prevents the sauce from curdling and gives it that smooth, luscious texture that coats every piece of pork perfectly. If you prefer a richer taste, you can substitute some of the water with evaporated milk for a hint of sweetness.
Bringing It All Together
Once the sauce reaches the perfect consistency, all that’s left to do is assemble the dish. Place one or two pieces of crispy pork on a plate with freshly steamed rice, then generously pour the creamy sauce on top. The contrast between the crunchy pork and the silky sauce makes every spoonful a comforting treat.
Whenever I make this dish, it takes me back to the times my cousins and I would gather around the kitchen, sneaking pieces of fried pork before they even made it to the plate. Now, I make Pork Ala King for my own family, and just like before, someone is always sneaking a bite before dinner is officially served.
Final Thoughts on Pork Ala King
If you’re looking for an easy yet satisfying dish to make at home, Pork Ala King is a fantastic choice. It’s creamy, comforting, and packed with familiar Filipino flavors that bring a sense of nostalgia with every bite. Whether you’re cooking for a weekday dinner or a special gathering, this dish will surely impress. So, gather your ingredients, take your time with the sauce, and don’t forget to enjoy the process—because the best meals are the ones made with love and a little bit of childhood nostalgia.
Pork Ala King
Ingredients
- 1 kilo pork belly slab or strips
- 1 tsp. black pepper
- 3 pcs bay leaves
- 1 tsp. salt
- 1 pc carrot grated or minced
- 1 pcc bell pepper grated or minced
- 1 pouch Crispy Fry breading for 1 kilo meat
- 3 Tbsp. flour
- 1 cup evaporated milk
- 50 grams butter
- 1 pc Knorr pork cube
- cooking oil
- water for boiling the meat
Instructions
How to Cook Pork Ala King
- If you bought a pork belly slab, slice it into 3/4 inch thick 2 to 3 inch length.
- Put pork belly in a pot and add water just enough to cover the meat. Add black pepper, bay leaves and salt.
- Bring to a boil and cover. Simmer for 45 minutes or until the pork is tender. When done, remove from the pot and put in a strainer to dry.
- In a mixing bowl, combine Crispy fry breading and 2 tablespoon flour. Mix the ingredients until well combined.
- Coat the pieces of pork belly with the breading and set aside. Fry the pork until golden brown. Put in a strainer or paper towels to drain excess oil.
- Heat a pan and melt butter. Add carrot and bell pepper and stir. Add 1 tablespoon flour and stir until it turns in to a paste.
- Add water gradually and stir. Cook until it turns into a thick sauce. Add black pepper, pork cube and onion powder. Continue stirring until the pork cube is dissolved.
- Add the milk gradually and continue cooking and stirring until your desired thickness is achieved.
- To serve the pork ala king, arrange 1 or 2 pcs of fried pork in a plate with rice and pour the sauce over the pork. Serve hot and enjoy!
Video
Notes
Cooking Tips:
Tenderizing the Pork for Maximum Flavor
Simmering the pork belly with bay leaves, black pepper, and salt infuses it with deep flavor while making it tender. Let it cook low and slow for about 45 minutes to ensure it stays juicy and doesn’t dry out. Draining the pork properly before frying helps achieve a crispier texture.Achieving a Smooth and Creamy Sauce
Start by making a roux with butter and flour, stirring constantly to prevent lumps from forming. Gradually add water and milk while whisking to achieve a silky, lump-free consistency. If the sauce thickens too much, a splash of milk or water can help loosen it to your desired texture.Getting the Perfect Crispy Pork Coating
Pat the boiled pork dry before coating it in seasoned flour to ensure an even, crunchy crust. Fry in hot oil until golden brown, then drain on paper towels to remove excess grease. Avoid overcrowding the pan while frying to maintain the ideal crispiness and prevent the oil temperature from dropping.
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