Garlic Butter Pork Salpicao
Garlic butter pork salpicao is a savory Filipino dish made with tender pork belly sautéed in plenty of garlic, butter, and rich seasonings, finished with a hint of citrus for balance.
Prep Time10 minutes mins
Cook Time45 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: garlic butter pork salpicao, pork recipe, pork salpicao
Calories: 361kcal
Author: Manny
- 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
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.
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. 