How to Cook Pork Salpicao

5 from 1 vote

Pork salpicao is a savory Filipino dish made by marinating pork in a mixture of soy sauce, oyster sauce, garlic, and spices, then stir-frying it until browned and tender, and garnishing it with fried garlic.

Prep Time10

Cook Time15

Total Time25

Course: Pork Recipe

Cuisine: Filipino/Spanish

Keyword: pork salpicao, salpicao

Servings: 2 servings

Calories: 444kcal

Author: Manny

Ingredients

1/2 kg pork tenderloin cut into large cubes
3 cloves garlic chopped (for garnishing)
3 Tbsp. cooking oil
1 Tbsp. butter

For the Marinade:

2 cloves garlic minced
2 Tbsp. oyster sauce or soy sauce
2 Tbsp. Worcestershire sauce
2 tsp. black peppercorns cracked
1/2 tsp. paprika optional
1 tsp. brown sugar
Salt to taste

Instructions

How to cook Pork Salpicao:

In a bowl, combine pork and the marinade ingredients: garlic, oyster sauce, Worcestershire sauce, peppercorns, sugar and paprika. Mix with hand and gently squeeze so the meat will absorb the marinade. Let is stand for 2 hours or more.
In a pan or wok, heat abut 3 tablespoons of cooking oil and saute the chopped garlic. Saute until it turns brown. Remove from the oil and set aside.
In the same pan having the garlic infused oil, stir fry the pork for about 10 to 15 minutes or until brown. If the meat looks too dry, add a few teaspoons of water.
Then add the butter and continue sauteing for another 2 minutes. Add salt if desired.
Transfer into a serving dish and garnish with fried garlic. Serve with fried rice or steamed rice.

Notes

Cooking Tips:

Marinating Tips: For optimal flavor, marinate the pork for at least 2 hours, or overnight if possible, to allow the flavors to penetrate the meat fully. Consider adding a splash of calamansi juice or vinegar to the marinade for a tangy twist.
Sautéing Technique: When sautéing the pork, ensure that the pan is hot enough before adding the meat to achieve a nice sear and prevent it from stewing in its juices. Use a wide pan or wok to allow for even cooking and avoid overcrowding the pan, which can lead to steaming rather than browning.
Garnishing and Serving: Garnish the pork salpicao with fried garlic for an added layer of flavor and texture. Serve the dish with steamed rice or fried rice and a side of atchara or pickled vegetables to complement the savory flavors of the pork.