Pork Salpicao is a simple Filipino dish made with pork cubes quickly pan fried in high heat infused with lots of garlic and Worcestershire sauce.
I am torn between these two types of salpicao, do I like pork or beef? It’s a hard decision between the two but since I like anything pork then I will have to choose this. Pork Salpicao is a simple Filipino dish that can be served as an appetizer, main dish, side dish or pulutan, made with pork cubes quickly pan fried in high heat infused with lots of garlic and Worcestershire sauce. Once cooked correctly this is very addictive, its tender, very juicy and definitely tasty, all you need are toothpicks on one hand to grab them and an ice-cold beer on the other hand to wash it all down. How about you which salpicao would you prefer?
Lightly season pork cubes with salt and freshly ground black pepper. Set it aside to marinate for 15 minutes.
Prepare a heavy pan, add extra virgin olive oil then brown garlic in low heat, once garlic is golden brown and crispy remove it from the pan then set it aside.
Remove the oil from the pan, heat it up in high heat until it starts to smoke. Cook the pork in batches until it turns brown on each side. Remove pork from pan and cook the rest.
Once all pork pieces have been browned put it all back into the pan, add the butter, half of the garlic, Worcestershire sauce and stalks spring onions. Mix well and cook for a minute in very high heat.
Remove from pan then place in a serving platter drizzle some Maggi Savor then top with the remaining garlic. Serve .