A savory and tangy Filipino-style pork dish marinated in soy-kalamansi blend, simmered with sweet pineapple tidbits, potato, and bold seasonings—topped with onion rings and crispy garlic.
Ingredients Tips:
• Use pork belly (liempo) for a richer taste or pork shoulder (kasim) for leaner meat with good tenderness.
• Choose canned pineapple tidbits in syrup—they add natural sweetness and complement the savory sauce.
• Green chilies give mild heat and aroma—adjust quantity based on your spice tolerance.
• Adding fried garlic and onion rings not only boosts presentation but also adds texture and flavor contrast.
• You may substitute calamansi with lemon or lime if not available—use half the amount.
Cooking Tips:
• Marinate longer (at least 1 hour or overnight) for deeper flavor infusion.
• Pan-fry the pork first to enhance its texture and lock in juices before simmering.
• When adding vinegar, allow it to boil uncovered without stirring for a few minutes to mellow the acidity.
• Use medium heat when simmering to avoid drying out the pork or burning the sauce.
• If you want a thicker sauce, reduce longer or add a teaspoon of cornstarch slurry at the end.
Pork Con Carne
Ingredients
Marinade
- 1 kg pork preferably kasim or liempo, sliced
- 2 pcs calamansi
- 3 tbsp soy sauce
- ½ tsp ground black pepper
- ½ tsp salt
ForFrying and Sautéing
- 4 tbsp cooking oil divided
- 6 cloves garlic minced
- 1 medium onion chopped
- 1 small potato diced
- ½ tsp ground pepper
- 1 pack 115g pineapple tidbits (with syrup)
- 3 pcs green chilies
- ½ tsp salt
- 3 tbsp vinegar
- Onion rings
Toppings
- Fried garlic
- Marinate pork in calamansi juice soy sauce, pepper, and salt for at least 30 minutes.
- Heat 2 tbsp oil in a pan and pan-fry the marinated pork until lightly browned. Set aside.
- In the same pan add another 2 tbsp oil. Sauté garlic and onion until fragrant.
- Add diced potato and sauté until slightly tender.
- Return the fried pork to the pan.
- Add pineapple tidbits with syrup green chilies, salt, and vinegar.
- Let it simmer uncovered for 10–15 minutes until pork is tender and sauce thickens slightly.
- Add onion rings and toppings with fried garlic before serving.
