Pork with sambal sauce

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

Ingredients

Instructions

  1. For best results, chill the boiled pork before cutting. The meat helps retain its shape better that way.
  2. Sambal ulek (oelek)
  3. Cut the pork between the bones so that each piece has a bone in it — spare ribs style.
  4. 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. 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. 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. 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. 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

  • Blackwidow

    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.

    • http://casaveneracion.com/ Connie Veneracion

      Do you prick the longganisa skin before putting it in the turbo?

  • http://saltforvanilla.wordpress.com Cath

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

    • http://casaveneracion.com/ Connie Veneracion

      The time of the year when everyone gains weight? hehehe

      • http://saltforvanilla.wordpress.com Cath

        Exactly! :D

  • Blackwidow

    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.

    • http://casaveneracion.com/ Connie Veneracion

      I like the fried rice idea better than discarding the oil hehehehe

    • http://saltforvanilla.wordpress.com Cath

      Oh, in my case, I add a bit of sweet soy (in the oil) and eat the longganisa with just-cooked-fluffy-steamed rice! So good!

  • Sharon O

    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!) :-)

    • http://casaveneracion.com/ Connie Veneracion

      It should still redirect. I’m on to it. Thanks for letting me know. :)