Pork with sambal sauce

casaveneracion.com Pork with sambal sauce

Speedy and I had this spicy pork dish for lunch several days ago and I would have posted the recipe right after the meal were it not for my procrastination over choosing a name for it. I didn’t want an overly long name yet I wanted something that would capture its essence. I finally decided on “pork with sambal sauce” which is what it is in simplified form. It is actually lechon kawali (yes, the pork skin is a crackling) braised in sambal sauce.

The process of making the dish had me procrastinating even more as I wondered whether to post a separate article about how I turned the pork rind into crackling. I so hate frying because of oil spatters so I’ve been cooking lechon kawali in the oven for years. Then, I remembered how my father cooked pork adobo. He would cook the pork in vinegar, add oil to the pan, arrange the pork pieces in a single layer with the skin touching the hot oil. He would cover the pan, let the pork skin fry over medium heat until crisp, throw out the oil and add the usual adobo ingredients. The texture was just unbelievable.

With memories of my father’s pork adobo lingering in my mind, I decided to cook this pork with sambal sauce in a similar way.

Recipe: Pork with sambal sauce



  1. For best results, chill the boiled pork before cutting. The meat helps retain its shape better that way.
  2. casaveneracion.com Sambal ulek (oelek)
  3. Cut the pork between the bones so that each piece has a bone in it — spare ribs style.
  4. casaveneracion.com Pork with sambal sauce
  5. Heat the oil in a wok or frying pan. If not using a non-stick pan, heat the pan before pouring in the oil — a little trick to prevent the meat from sticking to the pan.
  6. Pour in the oil and heat it up.
  7. Now, here’s the part to ensure that the oil doesn’t spatter. Turn off the heat. Arrange the pork pieces in the hot oil, single layer, skin side down. Cover with a heavy lid — something that won’t fly off once the oil starts to spurt. Switch on the stove and set it at medium heat. Cook the pork for about 10 minutes or until the skin is brown and crisp. If you need to check whether the skin has browned, turn off the heat first, wait for the oil to settle down, remove the lid and check. If the skin needs more frying, put the lid back on, switch on the stove again and continue cooking.
  8. casaveneracion.com Pork with sambal sauce
  9. When the pork skin has turned into crackling, you have the option of browning the sides too. After the browning process, pour off the oil.
  10. casaveneracion.com Pork with sambal sauce
  11. Switch on the stove again. Add the garlic and sambal to the pork. Pour in the patis, honey and the broth. Stir.
  12. casaveneracion.com Pork with sambal sauce
  13. Over medium heat, braise the pork just until the sauce thickens and reduces. Turn the pork pieces over halfway through.
  14. casaveneracion.com Pork with sambal sauce
  15. Serve the pork with rice and a side salad (I recommend the Thai cucumber salad). Yes, the pork skin retains its crispness even after the braising process.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2 to 4

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

10 Responses

  1. Blackwidow says:

    I use my ever reliable turbo oven to cook crispy pata and lechon kawali – no oil, no splattering, and healthier too. I use it even to cook longganisa-no boiling, no frying. I just pop the longganisa inside the turbo oven and voila- and the longganiza does not pop out of its skin.

  2. Cath says:

    Another new favorite meal! Padami ng padami ang favorite meal lately, lalo na malapit na Pasko.

  3. Blackwidow says:

    No need to prick the longganisa skin. Just place them inside the turbo oven and turn on the power. Put a pan underneath to catch the oil drippings. You may discard the oil or use it for fried rice.

  4. Sharon O says:

    Mrs V, just to let you know that I had bookmarked your site (this was awhile ago) using the address pinoycook.net and I found the other day that this address doesn’t work anymore. An error message came up: could not determine user from environment. At the time I thought that the site was just down temporarily but when I went back yesterday, the following day, I got the same error message. So I did a google search for “pinoy cook” and that’s when I found your site again and I realised that of course, it now has the web address of casaveneracion.com. Sheesh :-) Anyway just thought I’d let you know (yep, silly me!) :-)

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