Pork Salpicao.

Salpicao Dishes Are One Of My Favorites.

Salpicao dishes are of my favorites nowadays. You can say that depends on my mood and cravings but I oftentimes found myself liking it better than adobo. It is maybe because of the creaminess of the sauce when I use a generous amount of unsalted butter to melt with my dish at the end of my cooking.

It is to each his own but I believe that a Salpicao (not for vegetarian) is one of the regular dishes you should incorporate in your meal planning. I scoured the internet in the best Salpicao cooking suggestion, I then apply to what can be applied to me. Ingredients that are available and the taste combination which should align to my own taste and members of my family.

Here is what I am using right now (work in progress), I think it is best suited for me. This Pork Salpicao recipe suits my budget, taste, and ingredients availability in my area.

Ingredients.

Again, it depends on what are the available ingredients in your area. The basic ingredients are also given as our options to make an equally delicious Pork Salpicao dish. So here they go!

• About a pound of tenderloin pork (pork lomo)
• 8 cloves of garlic, peeled and crushed
• ¼ cup extra virgin olive oil (vegetable oil is an option)
• 1/2 teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons unsalted butter (classic Star Margarine an option)
• 5 tablespoons Worcestershire sauce (3 parts soy sauce and 2 parts white vinegar an option)
• 3 tablespoons oyster sauce
• 1 sachet pack of Magic Sarap seasoning (optional)

How to Prepare and Cook.

As always I made the ingredients ready first. So I sliced the pork tenderloin into about 1-inch sized cubes, then set aside. Mixed well the olive oil, salt, black pepper, and the crushed garlic. I let the mixture stay for about 15 minutes making sure that mixture obtained the garlic flavor first.

Strained the garlic then pour the oil mixture to my pork tenderloin cubes. I made sure that the pork is well coated by oil mixture by flipping all sides to be coated by oil. Let it stay for at least 30 minutes, making sure the oil is well absorbed by the pork.

The strained garlic is then brown fried using the remaining oil or you can add up to 1 teaspoon of oil just for frying. Crispy fried golden brown colored garlic is ideal. Then set aside.

Using the same pan, stir fry in high heat the oil-marinated pork including the oil until the pork turns brown. Add the Worcestershire sauce and oyster sauce.

Continue to cook in high heat until a portion of the sauce evaporates. Add the butter. Continue to cook until it melts.
Transfer to a serving plate. Top with remaining garlic.

I like to put it as toppings on my hot rice complete with the buttered sauce poured over the said rice. Creamy, yummy, totally filling, and delicious!

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