Pork salpicao is a variation of the traditional beef salpicao. It is said that salpicao is of Hispanic origin which is obvious because salpicao is not a Filipino word and sounds Spanish or Portuguese. Cooking this dish is not complicated. If you know how to cook pork tocino or beef tapa, then cooking pork salpicao is s breeze.
Preparing salpicao is by marinating the meat in soy sauce or oyster sauce, minced garlic, peppercorns, Worcestershire sauce and brown sugar. Since soy sauce and oyster sauce are already salty, it depends on your preference if you will still add salt. Marinate it for a few hours then stir fry it in cooking oil until brown. Then garnish it with fried garlic upon serving. This can be a very good viand served during lunch accompanied by fried rice, fried egg and some atchara.
- ½ 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
- ½ tsp. paprika (optional)
- 1 tsp. brown sugar
- Salt to taste
- 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.