Salpicao, a dish which we’ve modified from our Spanish colonial period, is traditionally made with beef and garlic sautéed in lots of olive oil, but if you’re using a meat like pork which is already slightly fatty, keeping it leaner by reducing the amount of oil used is a good idea—in this case, canola, another heart-friendly oil, is used partially for the marinade, with a little bit reserved strictly for sautéing to keep it from being too heavy on the tongue. Garlicky, meaty and delicious as an appetizer with wine or as a main with lots of buttered vegetables and rice, pork loin salpicao is easy to whip up even on short notice, and is incredibly satisfying thanks to the rich marinade of oyster sauce and soy sauce giving it caramelization and plenty of flavor. Don’t skimp on the toasted garlic for this amazing dish!
- 1/2 kg pork loin
- 2 garlic cloves (for marinate)
- 3 garlic cloves (for garnish)
- 4 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons canola oil (for marinate)
- 1 tablespoon canola oil (for sauteing)
- 1/2 cup water
- Toast garlic for garnish and set aside.
- Prepare marinate. Mix pork, oyster sauce, soy sauce, canola oil, garlic, and water. Marinate for 1 hour or longer.
- Saute marinated pork until brown.
- Serve with garlic as garnish.
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