Garlic butter pork salpicao is a garlicky and buttery version of the Pinoy favorite pork salpicao. Cooking this recipe is a breeze and you don’t need special cooking skills to cook this tasty salpicao. All the ingredients are also simple and easy to find. The pork used in the recipe is pork belly which is suitable since pork belly is easier to tenderize compared to pork shoulder or pork butt.
This pork salpicao recipe is perfect for lunch, dinner, or even pulutan nights with friends. The combination of tender pork, garlic, and oyster sauce creates a savory aroma that’s impossible to resist.
A Family Favorite Garlic Butter Pork Salpicao Recipe
I first learned how to make garlic butter pork salpicao from my Uncle Renato, who insisted that good food doesn’t have to be complicated. He used to cook this during small family gatherings in Cavite, especially when my cousins came over for weekend visits. The smell of garlic sizzling in butter would drift out to the yard, and before long, everyone would find their way to the kitchen.
This garlicky pork dish is a rich and buttery take on the classic Filipino salpicao. Traditionally, salpicao is known for its bold garlic flavor, tender meat, and savory sauce. While beef is often used, our family version leans on pork belly for its melt-in-your-mouth texture and natural richness. If you’re new to cooking, don’t worry. This recipe is straightforward, forgiving, and made with pantry staples you probably already have.
Why Garlic Butter Pork Salpicao Is Perfect for Beginners
One thing my Ate Mariel always says is that beginner cooks should start with recipes that build confidence. Garlic butter pork salpicao does exactly that. The steps are simple, and the ingredients are easy to find in any local market.
Using pork belly instead of tougher cuts like shoulder or butt makes a big difference. Pork belly has layers of fat that render beautifully as it cooks, keeping the meat moist and tender. It doesn’t require long hours of braising or complicated techniques. With just simmering and stir-frying, you get flavorful and juicy bites every time.
This dish works for lunch with steamed rice, a quick dinner after work, or even as pulutan during weekend get-togethers. My cousin Paolo once brought a big platter to a barkada night, and it disappeared faster than the drinks.
The Secret to Tender Pork Salpicao
The first step in making garlic butter pork salpicao is simmering the sliced pork in water with crushed garlic, black pepper, and bay leaves. My Uncle Renato explained that this technique gently tenderizes the meat while infusing it with flavor from the inside out.
Simmering works because low and steady heat breaks down connective tissues without drying the pork. The bay leaves add a subtle earthy aroma, while the pepper and garlic create a savory base. By the time the liquid reduces and the pork is fork-tender, it’s already well-seasoned.
After boiling, the pork is transferred to a hot pan for stir-frying. This step is important. Browning the meat creates caramelization, which adds depth and a slightly crisp texture on the edges. That contrast between tender interior and lightly crisp exterior makes each bite satisfying.
Building Flavor with Garlic and Butter
If there’s one thing you shouldn’t rush, it’s browning the garlic. My sister Liza learned this the hard way when she cranked up the heat too high and ended up with bitter bits. Garlic turns from golden to burnt quickly, so medium heat and constant stirring are key.
When garlic is browned properly, it releases a nutty aroma and a slightly sweet flavor. That becomes the backbone of this savory pork dish. Adding mushrooms next deepens the umami taste. As they cook, mushrooms release moisture and absorb the flavors in the pan, making the sauce even richer.
Paprika and siling labuyo come in for a gentle heat and color. The spice should enhance, not overpower. Liquid seasoning and oyster sauce bring saltiness and a touch of sweetness, creating that signature salpicao taste we all love.
Then comes the butter. Once added, it melts into the sauce and coats every piece of pork. Butter adds richness and helps mellow the saltiness of the sauces. Finally, a squeeze of calamansi brightens everything. The acidity balances the fat and ties all the flavors together. It may seem like a small step, but it makes the dish taste complete.
A Little History Behind Pork Salpicao
Salpicao is believed to have Spanish or Portuguese roots, with the name loosely meaning “to sprinkle.” Over time, Filipinos adapted the dish using local ingredients and flavors. Instead of wine-heavy sauces, our version highlights garlic, soy-based seasonings, and citrus like calamansi.
In many Filipino homes, salpicao became a restaurant favorite turned home-cooked comfort food. While beef salpicao is common in bistros, pork versions like garlic butter pork salpicao are more practical and budget-friendly for everyday meals.
When my younger brother Nico visited Pampanga for work, he told me he tasted a similar version served sizzling on a hot plate. It was simple, garlicky, and paired with heaps of rice. That’s the beauty of this dish. It adapts to different kitchens yet keeps its bold, familiar character.
Serving Garlic Butter Pork Salpicao
Serve this garlic butter pork salpicao hot, straight from the pan to a serving plate. Spoon the buttery sauce over the top and enjoy it with steamed white rice. The sauce seeps into the rice, making every bite flavorful.
For beginners, this recipe is a great reminder that good cooking is about balance and patience. Simmer gently to tenderize. Brown properly to build flavor. Finish with butter and citrus for richness and brightness.
Every time I cook this garlicky pork salpicao, I think of family dinners, noisy kitchens, and the comfort of sharing food with people you love. It’s simple, hearty, and full of flavor. And sometimes, that’s exactly what we need.
Garlic Butter Pork Salpicao
Ingredients
- 1/2 kilo pork belly
- 2 to 3 cups water
- 1 head garlic
- 1 tsp. whole black pepper
- 3 pcs bay leaves
- 5 cloves garlic minced
- 1 small can sliced mushrooms
- 1 tsp. paprika
- 1 pc siling labuyo
- 1 Tbsp. liquid seasoning
- 1 Tbsp. oyster sauce
- 50 grams butter
- 3 pcs calamansi juice
Instructions
How to Cook Garlic Butter Pork Salpicao
- Put the sliced pork in a pot and add water just to cover the meat.
- Add garlic, black pepper and bay leaves. Cover and simmer until tender.
- Transfer the boiled pork in an empty pan. Heat pan and stir fry the pork.
- Set aside pork and add garlic. Stir garlic until brown.
- Add mushrooms and stir until brown. Stir all the ingredients.
- Add paprika, siling labuyo and stir. Add liquid seasoning, oyster sauce and stir
- Add butter and stir until melted. Add calamansi and stir. Transfer to a serving plate and serve hot.
Video
Notes
Cooking Tips:
Simmer the Pork Gently for Maximum Tenderness
Take your time when simmering the pork belly and keep the heat at a gentle boil rather than a rolling one. Slow simmering helps break down the connective tissues without toughening the meat, resulting in tender and juicy bites. It also allows the garlic, bay leaves, and pepper to fully infuse the pork with flavor before you even start stir-frying.Brown the Garlic Slowly and Evenly
Cook the garlic over medium heat and stir constantly to prevent it from burning. Garlic can turn bitter in seconds once it overcooks, which can affect the overall taste of your garlic butter pork salpicao. Aim for a light golden brown color to bring out its natural sweetness and nutty aroma.Add Butter and Calamansi at the End
Stir in the butter once the heat is lowered to keep it from separating or becoming greasy. Adding it toward the end allows the sauce to stay smooth and glossy while coating the pork evenly. Finish with fresh calamansi juice just before serving to balance the richness and brighten the entire dish.
Leave a Reply