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Beef

Beef Caldereta Slow Cooker

I remember how my grandma used to fire up her wood-fired clay stove about two hours before lunch every summer. The heat outside seemed irrelevant because of the cool kitchen under her bamboo house in the province.

One of the most delicious dishes she cooks is beef caldereta or Asian beef stew. I love the smell of the burning wood and heated clay combined with the delightful combination of veggies, beef chunks, tomato, and coconut milk (or evaporated milk). 

She would serve it with some steaming Jasmine rice or native “sinandomeng” rice. Although it is nice to cook beef caldereta the native way, it is faster to have a beef caldereta slow cooker.  

Beef caldereta slow cooker is delicious comfort food that you will love to share with your loved ones. Cooking it for lunch or dinner will bring in a de-stressing element at the end of the day.
Beef Caldereta slow cooker

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Beef caldereta is comfort food in its very essence. Melty beef dissolves in your mouth, especially if you use the shank or shoulder parts. 

Using your slow cooker also manages to blend all those flavors evenly overnight or while you are at work. 

I asked my grandmother what her secret ingredient is in making such delicious caldereta. She looked at me and whispered to my ear, “liver pâté.” 

This made me want to know what she meant by “pâté.” So, I wandered into her kitchen while she took a break with her “pamaypay” at the bottom of the wooden stairs. 

I found a small can of opened liver pâté. With my index finger, I took a sample and tasted it. My mouth watered. No wonder it was the secret ingredient. My grandmother laughed and called me to her side as the stew simmered.

You can choose different types of meat or pâté that you want. It is a strange ingredient. Even so, the liver elevates the dish. It also thickens the gravy. 

Every mouthful is decadent and savory. The spice needs to be just right so you can appreciate the different flavors you incorporated in it. 

How to make beef caldereta in slow cooker

Grandma pointed out to me the importance of sealing in the flavors of the meat; this is possible through high heat. 

The result is a toasty outer layer. This caramelization imparts flavor to the stew as it simmers with the vegetables. 

The longer they simmer, the more intense the flavors get. This recipe is also a great way to take all the leftover raw vegetables in your chiller. 

Caramelization imparts flavor to the stew as it simmers with the vegetables. The longer they simmer, the more intense the flavors get. This recipe is also a great way to take all the leftover raw vegetables in your chiller.

Ingredients you’ll need:

  • 2.2 lbs / 1-kilo Beef stew meat (chuck roast cut into chunks)

Breading:

  • ½ teaspoon garlic powder
  • 3 tbsp flour
  • ½ tsp salt
  • ½ tsp black pepper

Other ingredients:

  • 3 tablespoons oil 
  • 3 garlic cloves, peeled and crushed
  • 1 large onion, sliced
  • 2 tomatoes, chopped
  • 2 medium-size carrots, sliced into 1-inch thickness
  • 4 potatoes, peeled and cut into cubes (roughly the same size as the carrots)
  • 3 bay Leaves
  • 2-3 cups beef broth or water
  • ½ cup red wine [optional]
  • 1 tablespoon fish sauce or soy sauce (adjust to taste)
  • ½ cup Tomato Sauce
  • 1 red & green bell pepper
  • ½ cup frozen peas
  • 2 teaspoons brown sugar (optional)
  • Salt and pepper, to taste

Thicken the soup:

  • ⅓-1/2 cup liver spread (or pâté), or to taste (maybe replaced with peanut butter
  • evaporated milk or coconut milk

Step by step instructions:

Step 1

In a large mixing bowl, mix the salt, garlic powder, pepper, and flour. Toss the sliced beef and lightly coat them with the breading mixture.

Get a large mixing bowl and in it, toss the sliced beef in a combination of salt, pepper, flour, and garlic powder.

Step 2

Next, get a large frying pan and heat some oil in it. Try not to make it smoking hot. 

Step 3

Sear the pieces on all sides until they turned brown. The key is not to crowd the pan. Leaving enough space in between the beef slices will allow them to brown better.

Dumping them all into the pan will result in sticky, light-colored cubes. It is best to brown them in small batches.

Make sure to let them rest on the platter. Let each piece absorb all the moisture back.

Sear the pieces on all sides until they are brown in the oil. The key to this is not to crowd the pan. Leaving enough space in between the beef slices will allow them to brown better.

Step 4

Do not replace the oil. Just add a little more oil if needed, and in the same pan, sauté your tomatoes, garlic, and onions until translucent or until they become fragrant.

Step 5

Pour some beef broth (or red wine) to add more flavor and lift off all the stuck flavors at the bottom of the pan. The wine is optional. It has all the beefy flavors you want in your stew.

Doing this process will de-glaze the pan of the juices from the onion, garlic & tomatoes at the same time, get all the brown bits remaining for extra flavor.

Add in the vegetables. Red wine can add more flavor and lift off all the stuck flavors at the bottom of the pan. The wine is optional. It has all the beefy flavors you want in your stew.

Step 6

Pour the sauteed vegetables into your slow cooker. Add the rested pieces of beef.

Note: You can skip browning the beef if you’re pressed for time or if you have other things to do. But browning the meat is highly recommended.

Pour the sauteed vegetables into your slow cooker. Add the rested pieces of beef. You can do this if you need to work or if you have other things to do. If you have time, place the meat and vegetables in a pot. 

Step 7

Drop the carrots, potatoes, and bay leaves then pour in the beef broth (or you can also use water). Add in the tomato sauce and soy sauce (or fish sauce).

Stir everything and cover the pot and cook on low. Let the stew simmer until the meat is fork-tender; this will take about 7 to 8 hours.

Add in the bay leaves and pour in the beef broth. You can also use water. Add in the tomato sauce and soy sauce. You can also use fish sauce.

Step 8

When the beef stew is ready, add the liver spread or pâté (or you can use peanut butter). Add in the bell peppers and frozen peas. Adding a little sugar will help balance and even enhance the flavor.

You can then add in the liver pâté (or you can use peanut butter). Add in the bell peppers and frozen peas. Adding a little sugar will help balance and even enhance the flavor.

Step 9

Stir gently. Simmer for another half an hour or until thoroughly heated. Serve it with hot, steamed rice.

Some want this stew in a bowl. Season more if you prefer; this will bring out more of the comfort food experience.

Stir gently. Simmer for another half an hour to an hour. Serve it with hot, steamed rice. Some want this stew in a bowl. Season more if you prefer. This will bring out more of the comfort food experience.

Interesting recipes:

How to brown stew meat

Browning meat in flour adds tenderness and flavor to the meat:

  1. Cut the pieces of meat into even portions. Slice off the big pieces of fat. 
  2. Place the pieces of meat in a bowl and toss them in seasoned flour. Make sure to coat them evenly. 
  3. Sauté them in a little butter or oil until browned. You can also use bacon grease to bring in extra flavor. 
Browning meat in flour adds tenderness and flavor to the meat: Cut the pieces of meat into even portions. Slice off the big pieces of fat.

Tips for Browning Stew Meat

  • Use oil or butter to coat the pan.
  • Brown the beef in small batches to get the best outcome.
  • Do not overcrowd the pan. The meat juices will keep the meat from forming a crust. 
  • Do not stir the beef. Let the sides brown.
  • After removing the beef, sauté the vegetables in the pan. Deglazing the pan will lift all the flavors stuck to the bottom of the pan. 

Why cook beef stew in a slow cooker?

It’s tradition to make a stew the day before serving it. Doing this will allow the flavors a chance to develop. A slower and gentler cooking process will result in a more delicious blend of flavors and more tender meat. 

Using a crockpot or slow cooker is a good way to make beef caldereta. It is cost-effective to make it for 6 to 8 hours. This results in tender bites.

Using a crockpot or slow cooker is a good way to make beef caldereta. It is cost-effective to make it for 6 to 8 hours. This results in tender bites.

Tips on simmering beef stew

Stews are satisfying and hearty. You can make it in a slow cooker, in the oven, or on a stove. The long-simmering time over low heat will help develop a rich and full flavor. 

  • Make sure to use cold water to make a slurry. Mixing the flour with hot water will cook the flour. You need an even flour mixture to add to the hot mix. 
  • Heating the stew liquid to the boiling point will help prevent the uncooked starchy taste. 
  • Beef is a fatty type of meat. The fat interlaces with the lean meat. Simmering, it will melt and release the fat into the gravy. To remove the fat, refrigerate the stew overnight or for several hours. This will solidify the fat. It will be easier for you to skim off the fat and throw it away. Making a beef caldereta slow cooker is more convenient. You can just refrigerate the stew after cooling it down. Then, refrigerate it and the next day, you can skim off the fat. 
  • You can also stir dry potato flakes into the mixture instead of a roux or fat and flour mix. You can also puree a portion of the cooked vegetables with some stew gravy and then add it to the stew. 

What’s the secret to a good beef stew? Buying cheap cuts of meat!

Cheaper is better when it comes to beef caldereta slow cooker or traditional beef stew. If you try to use a lean cut of beef, the stew will become tough and chewy each time. 

I know this seems backward. It is always the less expensive cuts of meat that result in delicious and melty beef stew. 

It may seem like beef tenderloin, ribeye, and top sirloins are optimal. They are, but not for this stew recipe. Simmering these cuts of meat will not give the fat you need to make them melty and tender. 

You need the fattier, less prime cuts to provide the fat that you need. Prime cuts demand a different recipe to make their great qualities stand out. 

What part of beef is best for caldereta or beef stew?

The chuck is the most appropriate type of meat for the beef caldereta slow cooker. 

Getting a thick chuck pot roast and then cutting into chucks provide the most tender stew meat. 

Meat for beef stew often comes from the shoulder or chuck. It comes from larger parts of the animals like pigs, cows, deer, or elk.

The chuck is the most appropriate type of meat for the beef caldereta slow cooker. Getting a thick chuck pot roast and then cutting into chucks provide the most tender stew meat.

Chuck roast is tougher than rib roast or sirloin. It will become soft and tender if you slow cook or pressure cook it. 

These meats make the most delicious beef stew. Slow cooking or pressure cooking breaks down the tough fibers. The beef pieces become tender enough to melt in your mouth.

Steak, and the round cuts make tender stew. 

I recommend chuck because it has more fatty and connective tissue. 

Most home cooks prefer it because it has consistent cooking texture and time. They become juice and tender each time. 

Purchasing beef stew meat from the meat store is often a mixture of bits and pieces from larger cuts of meat. Talking to the butcher can help you get the best stew meat cuts.

Why do tough cuts work best?

Tough cuts of meat result from worked muscles; stronger muscles have excessive collagen in their connective tissue. 

Connective tissue is not similar to intermuscular fat. It will not melt into the stew easily. Instead, it melts into the meat and releases gelatin. The meat then gains a rich mouthfeel. 

To gain this type of texture, you need to wait for hours while boiling the meat in very low temperatures. 

The longer the chuck cooks, the moister the meat cuts become. They are the ideal cuts for beef caldereta slow cooker. 

Chuck shoulder and chuck-eye roast will be good substitutes for chuck roast if you cannot get it. 

Bone-in parts like oxtail and short ribs can bring more flavor to your stew broth. 

An oxtail portion will give you a gelatin-rich broth. Some love this texture, but others do not. 

How to make the stew meat tender

The most delicious meat for caldereta comes from the tougher cuts. Even so, it does not mean they need to become tough once in the stew. 

Cooking these cuts low and slow is the key to a delicious stew. Placing enough liquid in the Instant Pot, crockpot, or casserole dish will help tenderize the meat. This will ensure the best flavor and texture. Tough meat needs more time. 

What can I substitute for liver spread?

You don’t have to be nervous if the store runs out of liver spread for your caldereta. Liver spread is the traditional ingredient for making local beef stew thick and creamy. 

You don’t need to add cream or other dairy products to get the thick gravy you want. 

You can always replace liver spread with delicious alternatives:

1 Use peanut butter.

This is a thick and creamy sandwich spread. You might not think this ingredient would be delicious in caldereta, but it sure is! 

Peanut butter in caldereta will be very creamy from the peanut butter. It can help thicken the sauce while giving it a nutty flavor that you will love.

2 Add quick-melting cheese.

Cheese can make caldereta creamy. Many cooks use this for their version of beef caldereta. Cheese also imparts a salty umami flavor. 

It transforms the texture and taste of the dish without even taking over.

3 Use a real liver.

Using real liver will also give the creaminess you need for your beef caldereta. The cooked liver has an ironic taste. It will melt into the sauce and thicken it. 

You can choose between chicken and pork liver. Chicken liver gives a creamier texture than pork or beef liver. Yet, once blended and then incorporated into the beef stew. You can add more if you want it to become creamier.

You can make your own chicken liver pâté and add breadcrumbs to thicken it. Correct seasoning will also make it good for placing on toast.

Steps on how to prepare liver spread or pâté:

  1. Get a medium bowl and in it, marinate 1 to 2 pieces of chicken liver. Add 2 teaspoons of black pepper and soy sauce for about 10 minutes. 
  2. Pan-fry it in hot oil for about 2-3 minutes until each piece is brown. Add in the marinade and cook for two minutes. 
  3. Place the cooked liver in a food processor or blender. Add a little water until you end up with a paste. 

How do you thicken beef caldereta?

Caldereta will thicken a little because of the starches in the flour dredging and potatoes. I recommend making it thicker. But making it even more delicious this way will only make you eat more rice.

Ways to Thicken Your Caldereta

1 Liver spread

This is an important ingredient in caldereta. Note that not all caldereta recipes use caldereta. You can choose not to add liver spread if you don’t like the taste. If you do like it, it will add meatiness and creaminess to the beef stew.

2 Make it cheesy

Cheese is not noticeable in the dish when you melt it into the gravy. Here are some reasons to place it into your stew:

Choose a cheese that melts.

Melty cheese will give salty umami to the flavor into the tomato sauce. It will also change the consistency of the sauce into a creamy and milky gravy. This will be perfect for the rice. 

Mozzarella and other cheeses like it will just form globs of soft cheese into the stew. These are cheeses for lasagna and other baked dishes. Quick-melting cheddar cheese or processed will be fine.

Use the cheese as salt.

Cheese is salty. Adding it first and then adjusting the saltiness by adding salt later will ensure the stew will not be very salty. Controlling and balancing the saltiness will make the stew delicious.

3 Cornstarch slurry

You can also use mashed vegetables and add a little cornstarch to them. 

Cornstarch is gluten-free, so I prefer to make a slurry sometimes, effective in thickening stews. Cornstarch produces a transparent and glossy sauce. 

How to make a slurry:

This is extremely easy to make. 

  • Use equal parts flour and cold water. Stirring it well will remove the clumps.
  • Pour this mixture a little at a time into the boiling stew. It will thicken until you reach the consistency that you want. Constant stirring will prevent lumps.
  • The stew should then boil to trigger the starch and cook the flour.

Be sure to stir the slurry as you pour it into the stew. Sometimes, I use low-sodium or no-sodium broth for the slurry instead of water. 

How to thicken stew with flour

You can use flour as a traditional thickener. Adding it into the stew is possible in different ways. You will want to use about 1 ½ teaspoon of flour per cup of liquid added to the stew. 

  • Dredge your beef. 

Adding the flour by dredging the meat when you sear the meat is a good way to thicken the stew. 

This will cook off the flour taste and give body to the stew as well. This will also give the meat a golden crust. Just make sure you provide enough flour for dredging.

  • Create a roux. 

This needs equal parts butter and flour. Over medium heat, melt the butter in the pot. Whisk in the flour and cook it until it smells nutty and looks golden brown. You can then add in the liquid and whisk it to combine. 

  • Make a beurre manié. 

This is kneaded butter in French; It is a mixture of equal flour and soft butter parts. It is like a roux. 

Combine equal parts flour and butter in a small bowl until it is like playdough. You will add it after the liquid so it will not clump. Add this into the stew in small parts until the stew thickens enough. 

How do you thicken stew in a slow cooker?

It does not matter what thickener you choose for your stew. Your choice will always need high heat to be effective. 

You will have less control over the heat if you use a slow cooker. Make sure the stew is not extremely hot before you put it in your thickener.

Here’s how to do it:

  1. Prop the lid. The lid of a slow cooker traps evaporating liquid. This allows the moisture level to remain as it is. Using a chopstick or a wooden spoon to prop the lid a little will allow some of the liquid to evaporate. This will thicken the stew. 
  2. Puree the stew. An immersion blender will do this job. You can also take some of the stew and blend it. Then, you can add this to the rest of the stew. This will thicken the stew without adding any ingredients. 
  3. Use less liquid. A thicker stew will result from adding less liquid from the start. Adding more liquid will be easier if you need to.

How long does beef stew last in the fridge?

I expect leftovers from making a batch of stew; this is a great option for making next-day meals. 

This is handy if you plan the meals in your home. Note that you can keep caldereta in the fridge for three to four days. It is the same for soups, chilis, and casseroles. 

Stews are good for feeding a crowd in one sitting. You will get leftovers if you cook this stew for two people. When it comes to reheating stew, I always do it in portions. 

This allows the rest of the stew to stay intact. Doing this will give you at least three days’ worth of meals. 

Tips on cooking in a pressure cooker or instant pot

Below are tips on how to make delicious beef stew in an Instant pot or pressure cooker:

  1. Use beef ribs, brisket, or oxtail. These are easy to tenderize in a pressure cooker. They will not become rubbery or stringy at all. 
  2. Use the right amount of water. Do not put liquid to the max level to prevent liquid from bursting out of the valve as you release the pressure. 
  3. Do not include the vegetables in your pressure cooking. Doing so will only dissolve. Add them in once the beef is tender enough or when the liquid starts reducing. 

What goes with beef stew?

Beef caldereta slow cooker or even traditional caldereta as your main dish accompanies a cup or two of hot rice.

Like adobo, beef caldereta is always better the following day after the flavors have all developed. You can also serve this with crusty bread for your meal. 

Storing your beef stews

Caldereta is a good make-ahead dish. These are the guidelines for keeping your stew ready and fresh for reheating and eating:

  • Cover the container tightly when the stew is cool in the container. Refrigerate this for up to three days. 
  • You can only refrigerate shellfish or fish stew for up to one day.
  • If you froze it, thaw it in the fridge. Heat and eat immediately.
  • The green bell pepper intensifies. Onion flavor fades with time. Adjusting the seasoning upon reheating will revitalize the flavors again. 
  • You can reheat the stew in a microwave or on the stovetop.

Can you freeze beef caldereta or stew?

All stews freeze well. You can double your recipe for your beef caldereta slow cooker and then freeze the rest for later. 

Curries and stews freeze well and become tastier. Flavors mature as they stay in the freezer. 

If food has a lot of onion, eat it within one month. Onion can be more pungent if you freeze it longer. It often overpowers the entire dish. Some find the flavor sweaty, which is not good. 

Here are some helpful guidelines:

  • Store in airtight, heavy plastic containers. Make sure to leave ¼ -inch to ½-inch of space for expansion inside the freezer. 
  • You can freeze stew for up to three months.
  • If you use cornstarch or flour after freezing, the stew will separate. Thickening the stew first before reheating it will keep this from happening. 
  • Freezing the stew will make the potatoes grainy and soft. Add in new potatoes when you reheat. 

How to defrost beef caldereta or stew?

Leave the beef stew in the fridge overnight to thaw. Reheat it in the microwave or oven. 

Reheat the stew with caution. In using the microwave, the carrots or potatoes might explode.

You can then reheat it by decanting the stew in an ovenproof dish. This will change the way the stew looks, but it will taste the same.

Reheating Tips for Perfect Stews

You need to think about your thickening agent first before you freeze your beef stew:

Tip 1

If you reduce the liquid to thicken it, you can freeze it in a plastic food container or a freezer bag without issues. 

Tip 2

If you used corn flour or flour, the stew would likely separate/ You can use rice flour to make it more stable after you freeze it. 

Tip 3

Pour some of the defrosted liquid into a small bowl and then add more cornflour into it. Whisk it well to stabilize it again.

Add this into the stew when it starts to simmer. Stir it gently to avoid breaking up the vegetables.

Note:

Place a plastic wrap over the surface of the stew, then put the lid on. Make sure you leave an air gap between the lid and the food if you use a rigid food container. 

This extra effort will stop moisture pockets from forming on the stew’s surface. This can lead to freezer burn on the vegetables in your beef caldereta slow cooker. 

SUMMARY:

Beef caldereta slow cooker is delicious comfort food that you will love to share with your loved ones. Cooking it for lunch or dinner will bring in a de-stressing element at the end of the day. 

Every home has its own version of this traditional dish. You may have one passed on to you by your mother or grandmother. Giving it a little portion of your preferred flavors is always a welcome effort. 

The beef, vegetables, and gravy all come together in a bowl with a side of rice. You can even have it with toasted bread or dinner rolls. 

It is a creative dish that allows you to come up with the flavors and textures you want. It satisfies your taste buds and your heart with every bite. 

Beef Caldereta is a creative dish that allows you to come up with the flavors and textures you want. It satisfies your taste buds and your heart with every bite.

Beef Caldereta Slow Cooker

Beef Caldereta is a creative dish that allows you to come up with the flavors and textures you want. It satisfies your taste buds and your heart with every bite.
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Course: Main Course
Cuisine: Asian
Keyword: beef caldereta slow cooker, beef stew slow cooker
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6

Equipment

  • Slow Cooker

Ingredients

  • 2.2 lbs Chuck roast or chuck shoulder (cut into chunks)

Breading:

  • 3 tbsp flour
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

Other Ingredients:

  • 3 tbsp oil
  • 1 onion (large)
  • 4 cloves garlic (peeled and crushed)
  • 2 pieces tomatoes (chopped)
  • 2 pieces carrots (sliced in 1-inch thickness)
  • 4 pieces potatoes (peeled and quartered sliced)
  • 3 bay leaves
  • 3 cups beef broth (or water)
  • 1 tbsp fish sauce (or soy sauce – adjust to taste)
  • ½ cup tomato paste
  • 1 piece red and green bell pepper
  • ½ cup frozen peas
  • 2 tbsp brown sugar (this is optional)
  • salt and pepper to taste

Thicken the soup:

  • ⅓ cup liver spread (or pâté)
  • ½ cup evaporated milk

Instructions

Brown the Beef:

  • In a large mixing bowl, mix the salt, garlic powder, pepper, and flour. Toss the sliced beef and lightly coat with the breading mixture.
  • Next, get a large frying pan and heat some oil in it. Try not to make it smoking hot. 
  • Sear the pieces on all sides until they turned brown. The key is not to crowd the pan. Leaving enough space in between the beef slices will allow them to brown better.
    Dumping them all into the pan will result in sticky, light-colored cubes. It is best to brown them in small batches.
    Make sure to let them rest on the platter. Let each piece absorb all the moisture back. 
  • Do not replace the oil. Just add a little more oil if needed, and in the same pan, sauté your tomatoes, garlic, and onions until translucent or until they become fragrant. 
  • Pour some beef broth (or red wine) to add more flavor and lift off all the stuck flavors at the bottom of the pan. The wine is optional. It has all the beefy flavors you want in your stew.
    Doing this process will de-glaze the pan of the juices from the onion, garlic & tomatoes at the same time, get all the brown bits remaining for extra flavor.

Time to Slow Cook:

  • Pour the sauteed vegetables into your slow cooker. Add the rested pieces of beef.
    Note: You can skip browning the beef if you're press for time or if you have other things to do. But browning the meat is highly recommended.
  • Drop the carrots, potatoes, and bay leaves then pour in the beef broth (or you can also use water). Add in the tomato sauce and soy sauce (or fish sauce).
    Stir everything and cover the pot and cook on low. Let the stew simmer until the meat is fork-tender; this will take about 7 to 8 hours.
  • When the beef stew is ready, add the liver spread or pâté (or you can use peanut butter). Add in the bell peppers and frozen peas. Adding a little sugar will help balance and even enhance the flavor. 
  • Stir gently. Simmer for another half an hour or until thoroughly heated. Serve it with hot, steamed rice. 
    Some want this stew in a bowl. Season more if you prefer; this will bring out more of the comfort food experience.

Food

How to Make Chicken Tocino

One of the main breakfast standards in the Philipines is something called Tocino. It’s a popular Filipino dish made with cured meat, often chicken, pork, or beef with sweet hints.

In some parts of the Philipines, it also has a wonderful tanginess. 

Tocino is a key component of “Tapsilog” – a three-part breakfast preparation. Tapsilog is an Austronesian word (Austronesian is the basis of the national language of the Philipines) which consists of three elements:

  • Tap – a type of beef tapa
  • si – sinangag, which is a garlic fried rice
  • log – short for “itlog,” the Austoinesian word for egg
Tocino is probably the most well-known of these breakfast dishes. It is a superb balance of sweet and savory derived from a skillful mixture of spices.

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The natural version

I am going to tell you how to make a wholly natural version of Tocino. It uses Annatto, the seeds and pulp of the achiote tree’s heart-shaped fruit.

This fruit contains red seeds that are crushed and mixed with oil to produce a paste that can be used as a dye, a medicine, and an ingredient in Filipino and Asian cuisine. 

Annatto is a potent natural, edible red dye, and you can use it to replace the artificial food coloring that some people use when making Tocino. 

I am also going to make it with chicken meat rather than pork.

I find that chicken is more tender, and the finished dish isn’t swimming in a pool of fat.

What is Tocino?

The word “Tocino” is Spanish. Originally it referred to cured pork bacon fat cut into small squares.

With the expansion of the Spanish empire and the colonization of different lands, the word became applied to cured beef and pork. 

Today, in the Philippines, Tocino is an optional breakfast dish that competes with other dishes such as Pork Longganisa and Filipino Beef Tapa.

These dishes are typically served with garlic rice and fried eggs.

Tocino is probably the most well-known of these breakfast dishes. It is a superb balance of sweet and savory derived from a skillful mixture of spices.

That includes anise, orange or pineapple juice, rice wine vinegar, salt, soy sauce, and sugar.

Slices of cured pork (but I used the chicken for this recipe) marinated in the spice mix before being fried.

Then, the Filipino answer to Spanish tapas is plated with fried eggs and garlic rice at breakfast and during the day as a pulutan.

What kind of meat is best to make Tocino?

The meat used to make Tocino is very much down to the individual.

The recipe I am laying out for you is made using chicken thighs, but I also like pork shoulder.

It is nice and meaty and has just enough fat to prevent it from drying out.

If you prefer your Tocino more on the fatty side, you can use belly pork.

If you are more health-conscious, you can use pork tenderloin but avoid overcooking it because it will become dry. 

If you are more health-conscious, you can use pork tenderloin but avoid overcooking it because it will become dry. The range of meats and cuts you can incorporate include: Beef brisket, Chicken thighs, Pork belly, Pork butt and pork shoulder.

The range of meats and cuts you can incorporate include:

I know beef brisket is recommended for slow cooking, but that is when cooking a joint.

When you cut it into quarter-inch slices, cure and marinate it – trust me, it is totally delicious and not tough.

 How to prepare Tocino from scratch

Tocino is not the sort of dish that you can simply cook in the way you can, something like bacon and eggs.

There is a specific preparation process starting with curing the meat.

Step 1 The curing

For the curing process, you need Pink Salt (not to be confused with Himalayan (Pink) salt). Pink salt, also known as Prague Salt, was first produced in the early 1500s during the Habsburg Monarchy. 

Pink salt combines ordinary table salt and sodium nitrate, a natural inhibitor of microbial growth.

It was developed to cure meats and give its distinctive pink color to distinguish it from ordinary salt.

Himalayan salt is a wholly natural product that contains many different elements (as many as 84) and is mined in Pakistan.

Prague salt, also known as Instacure, should not be used as table salt as it can prove toxic in sufficiently large amounts. It gives the meat to cure a reddish-pink hue. 

Curing alternative

You may find it difficult to get your hands on, so I found an alternative that will do the same job. It is celery juice.

You can buy celery juice in powder form. However, it is easy enough to make yourself grating the celery, extracting the juice, and forcing it through a filter or a strainer.

The curing process takes between three and five days. 

  • Create a curing mixture with paprika, salt, and sugar and put it to one side. 
  • Thinly slice the chicken or pork.
  • Pierce the meat, place it in a non-reactive bowl.
  • Pour over pineapple juice and wine. 
  • Sprinkle the marinated meat with the dry cure mixture and massage well with your hands to ensure you work in all the ingredients. 
  • Transfer to a Ziploc bag and leave for three to five days or freeze to use at a later time.

You should leave the meat to marinate and cure for a minimum of 12 hours, although it is preferable to leave it for three to five days. 

If you are freezing it, it can stay frozen for up to three months. Make sure you evacuate as much air before sealing the Ziploc bag to minimize the possibility of freezer burn.

Step 2 Tenderizing the meat

The meat for Tocino shouldn’t be so soft that it falls apart, but neither does it want to be too chewy. It is for that reason that some recipes specify using a meat tenderizer.

Some recommend braising the meat before frying.

To make things easier, you can use kiwi juice. It contains Actinidain, an enzyme able to break down the collagen in the meat.

These connective tissues make the meat tough, so adding it to the marinade ensures the meat will be tender. 

Papaya and pineapple also have these enzymes, but they are so strong that they can turn the meat mushy.

Kiwi juice is perfect. It tenderizes meat but allows it to keep its texture.

The only thing to watch out for is to make sure the brine is at room temperature before adding the kiwi juice. 

If the temperature is even only a little higher, it can destroy those all-important enzymes.

Step 3 getting the right color

Tocino has to be red. It wouldn’t be the same without its signature color. 

Many recipes cheat by telling you to add food colorants. That’s not for me. I use Annatto seeds. If you can’t get them, you can use beets.

Juice or powder will do the job. You can use red paprika too.

Step 3 seasoning

It is the brine that helps to make Tocino such a wonderful dish.

As the meat fries, the brine turns into a sticky, shiny glaze that contributes to the dish’s sweet, savory character. 

Some recipes tell you to add lots of sugar to give the brine its sweetness. I prefer to add some coconut sugar blended with brown rice syrup. 

This combination doesn’t just add sweetness – it amplifies the flavor too. 

It is the brine that helps to make Tocino such a wonderful dish. As the meat fries, the brine turns into a sticky, shiny glaze that contributes to the dish’s sweet, savory character.

It has a slightly nutty taste of caramel, and many people say it reminds them of butterscotch.

It is not as rabidly sweet as refined sugar and is used to make granola health bars.

Me and my family are great fans of garlic, so I include liberal amounts of the stuff in my Tocino brine.

If it’s not one of your favorites, just add a little. It is an essential part of the flavor.

The other thing I like to put in my Tocino brine is black pepper to give it a nice little kick.

The best way to cook Tocino

The brown sugar syrup and coconut sugar mixture can burn quite easily. 

So, if you are using fatty pork and want to render down the fat, it’s best to start the cooking in a cold, non-stick frying pan on medium heat. 

You don’t have to worry quite much if you’re using skinless chicken as it contains little fat.

As the heat slowly increases, it encourages the meat to shed some liquid, enabling the meat to cook while allowing the fat to render down without scorching.

As the liquid boils out, the meat begins to caramelize and takes on a glorious glossy glaze. 

Here are the steps to follow.

  • Transfer the marinated meat into a wide, deep, non-stick frying pan and add one cup of water. The amount of water depends on how much meat you are cooking.
  • Bring to the boil on your stovetop over medium heat.
  • Cover and simmer until the meat is cooked through and the liquid is almost completely absorbed.
  • Pour in a tablespoon of oil and carry on cooking. Keep stirring once in a while until the meat becomes brown and caramelized.

Top tips for making chicken Tocino

  • Use chicken leg or thigh meat. It’s not as dry as chicken breast and will give you a lovely succulent finish.
  • Debone the legs/thighs. Spread the meat and gently flatten with a meat hammer to a thickness of around one-quarter of an inch. It makes it easier for the marinade or brine to penetrate the chicken flesh.
  • Marinate overnight – no longer. Leave it too long, and the pineapple’s acidity will turn the chicken mushy.
  • If you are prepping the chicken for cooking, you can transfer it into a freezer-safe Ziploc bag, evacuate as much air as possible, seal the bag, and freeze for up to three months.
  • When you’re ready to cook your Tocino, take the frozen marinated chicken out of the freezer and transfer it to your fridge to defrost overnight.

Cooking chicken Tocino using an air fryer

Ait fryers are great cooking appliances. They use hot air as the cooking medium rather than oil, so many people use them for their health benefits. 

Anything that you would normally deep or shallow fry in oil or cook in a conventional can be cooked in them if the size is right. 

It includes everyday foods like burger patties to the more exotic like Filipino Lechon Kawali or Tocino.

You do need to use a little oil, but rather than sitting the food in it, you just give foodstuffs a light brushing, and that is all it needs to produce a lovely, golden, crispy dish.

Also, because the food you are air frying is suspended in a wire basket – the oil drips away.

The wire basket construction also allows the hot air to circulate and reach all surfaces of the food you’re frying, so it can cook nice and evenly.

Useful tips for cooking Tocino in an air fryer

Is it even possible to cook something sticky and wet like Tocino and an air fryer is a legitimate question. The answer you will be pleased to hear is, yes, you can. 

The secret of success is being aware of the possibility of the food burning, knowing how to prevent it, and knowing how to protect your fryer splatter and keep it clean. 

The trick is to use aluminum foil, hence it will help to both minimize any splatter and make cleaning your appliance that much easier.

Don’t forget that you want your Tocino to caramelize a little anyway, which is a controlled burn. That slightly burnt caramelized taste is essential to any good Tocino. 

The sugar in the dish makes that happen, but it is the key to controlling that. It would be best if you cooked at a temperature of 180C, no higher.

Here’s what to do.

Method for air frying Tocino – it works for other saucy dishes too.

  • Take some aluminum foil and line the inside of your basket with it.
  • Ensure the marinated meat is cut into small pieces as it will cook quicker. 
  • Set your air fryer to 180˚C.
  • Close the fryer door, set the timer to 10 minutes, and start to cook.
  • If the pieces of meat overlap slightly, you might need to flip them over to ensure they are evenly cooked through and display spots of caramelization all over.
  • Serve and enjoy

Can I cook frozen Tocino?

If you have frozen your Tocino, when it comes time to cook it, it’s best to simmer it in a pan of lightly boiling water to thaw it out. No frying is required. 

If you buy it frozen from a store, the directions of the packaging often suggest this.

As it has been frozen, it will take several minutes of simmering to thaw through completely.

The slow simmer not only thaws the Tocino, but it also encourages the chicken or pork to absorb all the delicious marinade, and in the case of pork, it renders down any fat.

When finished cooking (after the water has completely evaporated, allowing the oil to fry the meat), you will be left with beautifully charred, sticky Tocino.

Here are the step-by-step instructions.

  • Remove the packaging from the frozen Tocino (homemade or store-bought).
  • Transfer the Tocnin to a frying pan – no oil needed.
  • Pour water into the frying pan so that it comes halfway up the slices of meat. Don’t fill any deeper, or you’ll end up boiling instead of boil/frying.
  • Bring to the boil, and once it gets there, cover with a lid and allow to simmer.
  • Let the water evaporate, then allow the meat to fry and caramelize.

How do you know when Tocino is cooked?

After the water has evaporated, the meat will begin to fry in the fat from the pork. If using chicken, which has very little fat, you may need to add a tablespoon of oil. 

When the meat caramelizes, and the caramelization starts to turn darker, it’s ready to serve. 

If you like your Tocino well cooked, allow it to caramelize a little longer but be careful.

Once caramelization start, it can go from light brown to dark brown and blacken very quickly.

Cook it to your personal choice of “doneness,” turning from time to time and taking care not to let it burn.

The best way of cooking Tocino

Some people fry their Tocino without boiling it.

But if you are using pork, I think it’s better to add some water to the pan and simmer to evaporate, after which you can add a little oil into the pan to fry and caramelize. 

Don’t forget to flip from time to time to ensure even cooking and avoid burning. The perfect Tocino should be lightly browned and caramelized, not incinerated.

How long does Tocino last in the freezer?

You can keep Tocino in your freezer for as long as six months, although the flavor may start to deteriorate a little after 3 months. 

Transfer the whole thing (juice and all) into a freezer-safe Ziploc bag (I recommend the heavy-duty variety), evacuate as much air as possible to avoid freezer burn. 

To make life easier, get yourself a vacuum sealer. You can buy them for as little as $40, and if you do a lot of freezing, they are essential.

You can keep Tocino in your freezer for as long as six months, although the flavor may start to deteriorate a little after 3 months. 

Is it necessary to defrost frozen Tocino?

No, it is not essential. You can cook it directly from the freezer, allowing it to thaw as it cooks. It’s not something I recommend, however. The sugars in the brine tend to burn. 

Also, by defrosting, you thaw the fat (in case you’re using pork), letting it render down. 

To my mind, defrosting is the best way to go for all Tocino meats – beef, chicken, or pork.

  • Why bring to a boil then simmer?

The point of simmering is to speed up the defrosting process and make it easier and quicker to cook in one operation. 

  • Does simmer mean lid on or off? 

It’s best to simmer things with the pan’s lid in place. Having the lid in place keeps the heat in the pan, thereby saving energy and time. 

If you are evaporating water, you may want to remove the lid for the last couple of minutes.

How do you cook Tocino without burning it?

Once you’ve bought the Tocino to the boil in a pan of water, let the water evaporate. It will then begin to fry and caramelize after a few minutes, which is what you want. 

But keep a close eye on it as caramelization progresses from light to dark very quickly.

  • My preferred method is adding a quarter cup of water to the pan.
  • Bring it to a boil, cover, and simmer. 
  • Let the water evaporate, add a small drop of oil, say a tablespoon, and fry until the internal temperature of the meat reaches 165˚F.

Why is Tocino pink?

If you are using Prague Salt or pink curing salt, it gives the dish red-pinkish coloring. 

How to serve chicken Tocino?

Traditionally, in the Philipines, Tocino is a breakfast treat served with sunny-side-up fried eggs (scrambled eggs work well too) and garlic fried rice. 

Other serving suggestions include:

  • Serve in a bread roll – the Filipino’s serve it with pandesal.
  • Cut the meat into bite-size pieces, skewer, and barbecue.
  • Serve with stir-fry noodles.

The above are great ways of serving Tocino, depending on the time of day and the occasion. Heck, I think it’s good whenever.

Read: Pork Sinigang instant pot

You can keep Tocino in your freezer for as long as six months, although the flavor may start to deteriorate a little after 3 months. 

How to Make Chicken Tocino

Tocino is a popular Filipino dish made with cured meat, often chicken, pork, or beef with sweet hints.
Print Pin
Course: Breakfast
Cuisine: Filipino
Keyword: how to make chicken tocino
Prep Time: 10 minutes
Marinate time: 2 days
Total Time: 2 days 10 minutes

Ingredients

  • 1½ lbs chicken thighs

Marinade Ingredients:

  • ¼ cup coconut sugar (or brown sugar)
  • ⅓ cup brown rice syrup
  • 3 cloves garlic (grated)
  • 1 tbsp soy sauce
  • 2 tbsp celery juice (from ½ celery rib)
  • 1½ tsp salt
  • 2 tbsp Annatto seeds (or achuete powder)
  • ¼ tsp ground black pepper
  • 2 tbsp kiwi juice (or ¼ pineapple juice)

Instructions

Prep the chicken:

  • Arrange chicken thighs in a bowl (or if you’re using pork, slice the pork shoulder against the grain into ¼-inch-thick slices and then cut the slices into bite-size pieces).

Prepare the marinade:

  • In a separate bowl, whisk together the coconut sugar, rice syrup, garlic, soy sauce, celery juice, salt, ground annatto, and black pepper.
  • Heat the mixture up in the microwave a bit if you're having trouble getting the sugar to melt. Let the brine cool to room temperature. 
  • Add the kiwi juice (or pineapple juice) and then add the chicken thighs or sliced pork. Put some gloves on and mix the pork into the marinade.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least three days or up to a week. 

How to Cook the Chicken Tocino:

  • To cook the Tocino, I recommend using a non-stick pan. If your pork is fatty, you won't need to add any oil, but if it's lean, you can add a bit of vegetable oil. Line the pan with an even layer of meat and turn the heat onto medium. 
  • Some liquid will come out of the pork and start to boil. 
  • Start flipping the meat over to evenly glaze the pork with the sauce. Repeat until there is no liquid left and the Tocino is cooked through and starting to brown. 

Food

Pork Sinigang Instant Pot

Pork Sinigang Instant Pot. This is one way of cutting the cooking time short. Truly useful if you’re craving pork ribs or pork belly.

One of the most famous dishes in Filipino cuisine is something called “Sinigang na Baboy.” No, I was none the wiser when I when first read it, but I did some research and found out that “Sinigang” means “stewed dish,” and “Baboy” means pig. 

A lot of people consider Adobo to be the national dish of the Philippines. As a word, “Adobo” is both the name of a dish and a generic term for a cooking process involving the marinating and cooking of meat in garlic, soy sauce and vinegar.

Apparently, it was being prepared even before colonization by the Spaniards in the early 1500s. 

In the Philipines, soups are often served as main courses along with rice to bulk them out. Examples include Bulalo,Nilaga, Sinigang, and Tinola.

Pork Sinigang Instant Pot. This is one way of cutting the cooking time short. Truly useful if you're craving for pork ribs or pork belly.

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Filipinos often make Sinigang on special occasions such as birthdays, baptisms, weddings, and anniversaries.

You can make it with various proteins, including fish, meat, poultry, or shrimp, plus tomatoes and tamarind. However, it wouldn’t be an authentic Sinigang without tamarind. 

More often than not, however, it is cooked with pork – hence Sinigang na Baboy. 

As far as veggies are concerned, you can use a wide choice of vegetables, including: 

  • sitaw – Filipino string beans
  • Bok choy
  • Broccoli 
  • Eggplant
  • kangkong (similar to spinach or watercress)
  • Okra
  • Taro root – no, not cards for telling your fortune – it’s a starchy, root vegetable. The veggie most often used is bok choy.
  • white radish or daikon

As I said earlier, authentic Sinigang used tamarind to get its tart flavor, but people also use calamansi (a sort of cross between limes and lemons) or raw mango to get the sourness.

The heat and the bitterness make Sinigang an absolute must for a cold winter day, and if you’ve got a sore throat – there’s nothing better to soothe it away. 

What Sinigang is all about

As with Siningang na Sugpo (Sinigang with Shrimp), the word “Sinigang” is a generic. It refers to a sour, broth-like soup.

Traditionally, the souring agent is tamarind but cooks also use other things mentioned above, including kamias, also called bilimbi, known for their health and nutritional benefits.

The meats most commonly used are beef and pork, although fish, shellfish, and poultry are often used too, as mentioned earlier. 

In addition to the veggies already described, Filipinos also add:

Green finger chilis, the seeds of which you can buy online from Amazon. Whatever ingredients you decide to use, the cooking process remains similar. 

  • First, you saute the aromatic ingredients to release their spices and aromas, then add your chosen protein and pour in water. 
  • Once the protein is nearly cooked through, you then add the veggies and cook till ready.

The one thing that does change is when to add the tamarind or whatever souring agent you prefer to use. Usually, you add it just before your throw in the veggies. 

If you are using things like guava, or kamias, or whole baby tamarinds, these need to be added earlier than the other veggies to give them the time to soften.

Pork Sinigang instant pot

When you prepare Sinigang as a vegetarian dish, the most important thing is to make a top-quality broth, and to do that, you need to have plenty of bones and the best fresh vegetables you can find. 

On the other hand, when making it as a main dish, you can add some good, meaty pieces of pork. Without it, all you’ll be serving will be broth with a few veggies and some rice. 

Check out this Instant Pot Miso soup recipe below:

Instant Pot Miso Soup | Ramen Noodle Soup

Here are a couple of main course ideas you might like to consider.

Option 1

If you want to get the best value for money out of making a Sinagang dish, you can make it with pork on the bone. Take the meat off the bone and serve it as a meal with some stir fry veggies, and you’ve still got some lovely broth left into which you can add some veggies for another meal or snack,

Option 2

If you prefer a good meaty Sinigang, instead of taking the meat off the broth and serving it as a separate meal, put the pieces of pork back in and serve up as bowls of a delicious meat fest of hot, sour, and substantial soup.

Option 3

You can always leave the meat on the bone and serve it bones and all. It’s great if you don’t mind sloppy eating by picking up the bones and knawing them clean of meat – it’s a fun and pleasant way of eating. Pork tail is a great cut for this.

How does Sinigang na Baboy taste?

Over the decades, the way people impart bitterness to Sinigang has changed. Some cooks still use tamarind, which, to my mind, is best, but you do have to bear in mind to boil it for about 10 minutes longer than the other veggies. 

Others use calamansi, guava, or raw mango, as mentioned earlier. Some people even use a combination.

The taste is savory and sour, and the heat comes from the siling mahaba you add. It’s one of those dishes whose ingredients people tweak to suit their and their family’s preferences. 

As well as being nourishing and warming in cold weather (that doesn’t mean to say it’s not good in hot weather) – you’ve only got to stop and think where it comes from geographically; it is also very healthy.

Today, of course, many people use off-the-shelf Sinigang soup mix for speed and convenience. Like most things, you can buy them online from Amazon.

If you feel like having a go at cooking it yourself at home, here is the recipe for my instant-pot Sinigang na Baboy.

Sinigang's taste is savory and sour, and the heat comes from the siling mahaba you add. It’s one of those dishes whose ingredients people tweak to suit their and their family’s preferences.

Ingredients you’ll need

  • Bok choy – It’s easier to separate the pieces, you can cut the hard bottom part of the pechay and wash the leaves.
  • Eggplant – I prefer the long, Chinese variety. Don’t worry; if you have to buy a few, you can always use any leftover to make kare kare, another absolutely delicious instant pot Filipino dish. If you haven’t yet purchased an instant pot, take a look at these and treat yourself.
  • Finger chilis – (this is optional )careful, these are hot. Add as many or as few as you like.
  • Fish sauce (Patis) – Fish paste is an absolute must for cooking Asian cuisine.
  • Labanos (White Radishes) – If you can’t get Labanos, ordinary radish will do.
  • Long string beans – You only need a few. I usually reserve some after making instant pot Pinakbet – another of my Filipino favorites.
  • Okra – as this isn’t everyone’s favorite, it is optional – I love it.
  • Onion – red or yellow
  • Pork – I usually turn to pork ribs for this recipe, for the bones, but you can use belly pork too.
  • Tamarind – If I can’t get any fresh unripe tamarind (not the easiest thing to find), I turn to Knorr Sinigang soup mix. If Amazon is out of stock, Mama Sita Sinigang sa Sampalok mix is more than an excellent alternative.
  • Tomatoes – Most recipes call for the tomatoes cut in quarters. However, I find they absorb the bitter tamarind, so I cut them into small pieces to make them more palatable.
  • Water – I usually add about six cups. It all depends on how much you’re going to make.

Step by step instructions on how to cook pork sinigang

Step 1 Parboiling the Pork:

  • Clean the pork nicely and cut it into cubes. In a pot, add water, ginger, salt, and garlic, bring it to a boil by pressing the saute function. Once the water is boiling, place the pork cubes and let them cook for 3 minutes.
  • After 3 minutes, press to cancel the saute setting, take the pot off, drain the water and discard the garlic and ginger.
  • Proceed to clean the pot and then, rinse the pork in cold running water to remove all the gunk after parboiling. Doing this extra step will get rid of the “raw meat smell” flavor of the pork.
Clean the pork nicely and cut it into cubes. In a pot, add water, ginger, salt, and garlic, bring it to a boil by pressing the saute function. Once the water is boiling, place the pork cubes and let them cook for 3 minutes.

Step 2 Stew the Pork:

  • Put the freshly cleaned pot back (into the instant pot), and place the parboiled pork in the inner pot, add tomatoes, sliced white radish, taro (or potatoes), onion, and fish sauce. Pour the chicken stock (if using) or water.
  • Plug the Instant Pot, then close the lid, and don’t forget the most important part when cooking with an Instant Pot –  setting the steam release handle to “SEALING”. 
  • Once the lid is closed, pressure cook the pork ribs for the sinigang recipe by pressing “SOUP”, adjust to “normal” and adjust the cooking time to 20 minutes.
  • Or you can cook on “MANUAL” for 15 minutes. Then, allow the pressure to release for 5 minutes, then quick release by moving the knob to “vent”.
Put the freshly cleaned pot back (into the instant pot), and place the parboiled pork in the inner pot, add tomatoes, sliced white radish, taro (or potatoes), onion, and fish sauce. Pour the chicken stock (if using) or water.

Step 3 Release the Steam:

  • You will hear a beeping sound once the pork sinigang is already cooked. Or you would know the recipe is done by checking the timer, it would show something like L000.
  • Press Cancel, then toggle the steam release valve (located on top of the lid) to do a quick release.
  • Make sure not to put your face near the valve. The initial steam will have water splatting all over so I just do it halfway using an oven mitt to adjust the valve to “VENTING”. 

Step 4 Make the Sinigang:

  • After the instant pot is done steaming, and the float valve has gone down, you can safely open the lid and skim the scum off the broth.
  • Use a spider ladle to transfer the pork, radish, and other vegetables you’ve added to a serving dish. Set aside.
  • Now, it’s time to add the fish sauce, sinigang tamarind mix powder into the broth to create the sinigang soup. Mix the broth gently.
  • I don’t normally use the whole packet of Tamarind soup mix powder. I gradually add 3 tbsp of the mix + the fish sauce. You can adjust the sourness according to your preference.

Step 5 Cooking the Vegetables:

  • It’s time to cook the remaining ingredients like eggplant, pechay, okra, long string beans (if using). Add them all to the sinigang broth.
  • 2 options to cook the veggies:1.) Press “SAUTE” and cook the vegetables in the broth with the lid open.2.) Close the lid, set the vent again to “SEALING”, press “MANUAL”, set the cooking time to 2 minutes. Once the Instant Pot beeps, release the steam before opening the lid.
  • Once the veggies are done, you can add some of them to the serving dish that you set aside, then ladle the broth and serve hot over steamed, white rice.

Interesting recipe: Click here for the Beef Caldereta Slow Cooker recipe

Beef Caldereta Slow Cooker

Which is the best cut of pork for Sinigang? 

Filipinos love to use pork belly for their Sinigang. Personally, I will use whatever looks the best buy at the time since I’m trying to keep the price down because feeding a family on a budget is always challenging. 

Shoulder cuts or ribs are one of my options once in a while, providing I cook the meat a little longer. It is always nice and tender.

Why do Filipinos love Sinigang so much?

The refreshing sour taste of Sinigang makes it the perfect dish for the tropical climate in the Philipines. People have adapted it to use different proteins, adding poultry, fish, or shellfish when they want something a little lighter.

The variations seem almost unlimited. Have you ever stumbled across a dish that goes by the name of Sinigang rice?

In the Philipines, it doesn’t get much better than rice and Sinigang. The chilis cause the body to sweat, which is its cooling mechanism – perfect for those hot, humid summer days.

The are many varieties that stem from Sinigang, including paella and Sinigang with strawberries and watermelon. The sweetness of the fruits provides a nice contrast to the sourness of the broth.

It is the sourness that endears this dish to the Filipinos. Foreigners sometimes find it hard to adjust to, but they are hooked once they do, just like the Filipinos.

What is authentic Sinigang?

Tracking down authentic Sinigang is nigh on impossible. There are over 7,000 islands to search, so finding the original version is like looking for a needle in a haystack. 

We have already broached some of the variations and offshoots above, but none are perhaps more improbable than Sinigang na corned beef, the invention of Vicky Rose Pacheco, executive chef of the Chateau 1771 group of restaurants,

One recipe, “sinampalukang manok” uses a prepreparation of chicken sauteed with ginger. As this differs from the traditional method of raw chicken being boiled in the broth, and its use of tamarind leaves, many say it is not a true Sinigang. 

Another “authentic” Sinigang” uses bangus or milkfish, as known in English, as its protein. Other local Filipino fish used are lapu lapu, and maya maya, Filipino red snapper. Many people today use salmon or tuna.

We can say with reasonable certainty that tamarind was the source of the sourness for which Sinigang is renowned. 

This sourness is sometimes offset by introducing sweet fruits such as guava, pineapple, strawberry, and watermelon.

How to tell if Pork Sinigang and other soups have gone off

Most solid foods have clear give-away signs that indicate they have gone off. Mold grows on bread, and veggies wilt, rot, and also go moldy.

All clear signs are past their best and should be binned. But it’s not so easy with a broth like Sinigang. 

So here are the two most evident signs that all is not well with your leftover Sinigang.

1 The taste

If you have never tasted Sinigang before, judging by its taste, whether or not it has gone off may be a little tricky. It is a sour broth, after all.

But once you’ve sampled fresh Sinigang, you will realize that its sourness is nonetheless fresh. If it goes off, the sourness is sharp and unpleasant.

2 Look out for bubbles.

Take a quick look at the surface of the broth to see if you can spot any bubbles. If you can spot them or you notice that it is bubbling, and you haven’t disturbed it, it could well be spoiled.

Bubbles, in this instance, are caused by fermentation. It means that bacteria have invaded and multiplied and are “burping,” which creates the bubbles you can see on the surface of the broth.

Okay, while it is an accepted, necessary and welcome part of bread production, it’s not something you want to see in your soup. 

It’s a bit like yeast which creates bubbles in the dough when you are making bread. If you spot bubbles, you should throw the soup away as it could cause food poisoning.

The basics of good food health safety

Following the guidelines for general food health safety will keep you in good stead with storing Sinigang safely.

  • You mustn’t leave food out at room temperature for more than 2 hours, sometimes no more than one hour. If you follow the one-hour guideline, you won’t go far wrong.
  • Once cooked food has cooled, you should transfer it into hygienically clean and dry containers.
  • Before eating any leftover food, you should reheat it to kill off any nasty bacteria.

For how long can you keep Sinigang in your refrigerator?

Without chili, you can store leftover Sinigang safely by transferring it to a hygienically clean and dry container, putting an airtight lid in place, and within 2 hours maximum, storing it in your fridge for up to a maximum of 2 days.

If you’re freezing it, it will be good for up to 3 months. You can reheat it either in a microwave or on your stovetop in a saucepan.

Watch out for these five common mistakes when freezing Sinigang

Having a few containers of Sinigang in your freezer is an excellent way of countering those long winter months. You’ll always have a lovely warming broth to look forward to.

So if you aim to make a large batch, some of which you are planning to store in the freezer, here is the list of the things you should avoid when it comes to freezing.

By the way, these mistakes also apply to freezing any soup.

1 Not allowing the soup long enough to cool before freezing

Although this might seem fairly obvious, sometimes people are a little too anxious to get the soup into the freezer and do so before it is appropriately cool.

If you put the soup into the freezing while it is still warm, it can lower the freezer’s internal temperature, resulting in the foods already in there defrosting a little.

There is also the added danger of a quick shift in temperature to the soup itself, creating a slight food health safety risk.

A quick tip:

If you want to expedite the colling process after transferring the soup into the container you intend to freeze it in, put it into an ice bath, accelerating the cooling process.

2 Putting too much into the container

This is one of my mistakes in the past as I used to fill the container right to the brim to store as much Sinigang as possible. The problem is that liquids expand as they freeze. 

If you overfill the container, the soup inside could expand and split the container or lift its lid. This danger is magnified if you use flimsy two-quart containers.

However, there’s the risk of underfilling the container and allowing too much air to trap inside, which can cause freezer burn.

A quick tip:

When filling the container, allow an air gap of approximately 1-inch between the top surface of the soup and the container’s lid. This is enough to allow the soup to expand but doesn’t leave so much air to cause freezer burn.

3 Putting the pasta in your soup and freezing it

If you put the pasta in your soup when you make it, you must remove it before freezing any leftovers. If you don’t, when you defrost and reheat the soup, the pasta will become mushy.

A quick tip:

If you’re making a batch of soup, especially for the freezer, hold back any pasta. Freeze the soup without and when you reheat it, prepare fresh pasta and add it to the heated soup before serving.

4 Trying to freeze soup that contains cream or milk

Chowders and bisques that contain cream or milk will not take kindly to freezing. When defrosted and reheated, the texture will become grainy, and the cream or milk will separate. 

Non-dairy products such as coconut milk will freeze a little better. 

However, even these will not be quite as good as they were when made fresh, so I would still recommend adding non-dairy cream and milk after defrosting.

5 Overcooking the vegetables before freezing

Freezing soup with vegetables often results in the vegetables becoming mushy when defrosted and reheated. 

This applies to potatoes in particular, although I recommend you apply this to all veggies.

The problem is that when you reheat the soup at a later date, the vegetables will then overcook.

A quick tip:

Cook the veggies in the soup al dente before freezing.

Pork Sinigang Instant Pot. This is one way of cutting the cooking time short. Truly useful if you're craving for pork ribs or pork belly.

Pork Sinigang Instant Pot Recipe

Have fork tender, firm-but-cooked veggies, and a broth that’s amazing on a cold night – everything you want in an Instant Pot Pork Sinigang. 
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Course: Main Course
Cuisine: Filipino
Keyword: instant pot sinigang, pork sinigang instant pot, sinigang instant pot
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Equipment

  • Instant pot

Ingredients

  • 2 lbs pork belly (or pork ribs sliced into cubes)
  • 6 cups chicken broth (or water)
  • 1 piece yellow onion (peeled and cut into quarters)
  • 2 pieces tomatoes (cut in quarters)
  • 3 pieces Taro root (medium-sized, peeled, and halved)
  • 1 piece Eggplant (cut diagonally)
  • 1 piece Daikon radish (cut into bite-sized pieces)
  • 5 pieces Okra (cut in half, ends trimmed)
  • 2 bundles Pechay or Bok choy
  • 5 pieces String beans (cut in 2" long)
  • 3 tbsp Mama Sita Sinigang Mix (Tamarind soup base mix)
  • 3 pieces finger chili (siling haba) or sweet banana chili **Optional
  • 2 tbsp fish sauce
  • 1 tsp salt and pepper to taste
  • 1 lemon

Instructions

Step 1: Parboiling the Pork

  • Clean the pork nicely and cut it into cubes. In a pot, add water, ginger, salt, and garlic, bring it to a boil by pressing the saute function. Once the water is boiling, place the pork cubes and let them cook for 3 minutes.
  • After 3 minutes, press to cancel the saute setting, take the pot off, drain the water and discard the garlic and ginger.
  • Proceed to clean the pot and then, rinse the pork in cold running water to remove all the gunk after parboiling. Doing this extra step will get rid of the "raw meat smell" flavor of the pork.

Step 2: Stew the Pork

  • Put the freshly cleaned pot back (into the instant pot), and place the parboiled pork in the inner pot, add tomatoes, sliced white radish, taro (or potatoes), onion, and fish sauce. Pour the chicken stock (if using) or water.
  • Plug the Instant Pot, then close the lid, and don’t forget the most important part when cooking with an Instant Pot –  setting the steam release handle to “SEALING”. 
  • Once the lid is closed, pressure cook the pork ribs for the sinigang recipe by pressing “SOUP”, adjust to “normal” and adjust the cooking time to 20 minutes.
  • 2nd Option: You can cook on "MANUAL" for 15 minutes. Then, allow the pressure to release for 5 minutes, then quick release by moving the knob to "vent".

Step 3: Release the Steam

  • You will hear a beeping sound once the pork sinigang is already cooked. Or you would know the recipe is done by checking the timer, it would show something like L000.
  • Press Cancel, then toggle the steam release valve (located on top of the lid) to do a quick release.
  • Make sure not to put your face near the valve. The initial steam will have water splatting all over so I just do it halfway using an oven mitt to adjust the valve to “VENTING”. 

Step 4: Make the Sinigang

  • After the instant pot is done steaming, and the float valve has gone down, you can safely open the lid and skim the scum off the broth.
  • Use a spider ladle to transfer the pork, radish, and other vegetables you've added to a serving dish. Set aside.
  • Now, it's time to add the fish sauce, sinigang tamarind mix powder into the broth to create the sinigang soup. Mix the broth gently.
  • I don't normally use the whole packet of Tamarind soup mix powder. I gradually add 3 tbsp of the mix + the fish sauce. You can adjust the sourness according to your preference.

Step 5: Cooking the Vegetables

  • It's time to cook the remaining ingredients like eggplant, pechay, okra, long string beans (if using). Add them all to the sinigang broth.
  • 2 options to cook the veggies:
    1.) Press "SAUTE" and cook the vegetables in the broth with the lid open.
    2.) Close the lid, set the vent again to “SEALING”, press “MANUAL”, set the cooking time to 2 minutes. Once the Instant Pot beeps, release the steam before opening the lid.
  • Once the veggies are done, you can add some of them to the serving dish that you set aside, then ladle the broth and serve hot over steamed, white rice.