Filipino Pork and Vegetable Skillet Supper
A vibrant, weeknight-friendly Filipino-inspired skillet supper featuring tender pork stir-fried with seasonal vegetables, seasoned with classic Filipino flavors like garlic, soy sauce, and a hint of vinegar. This quick and hearty dish highlights fresh, local produce and offers a balanced, comforting meal.
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Overview
This Filipino Pork and Vegetable Skillet Supper is a quick and flavorful dish that combines tender pork with fresh, seasonal vegetables in a savory sauce made with garlic, soy sauce, and a touch of vinegar. Perfect for busy weeknights, it delivers a balanced meal full of color and classic Filipino flavors in just about 30 minutes.
Why you’ll love it
- Fast and easy to prepare, ideal for weeknights.
- Uses seasonal vegetables for freshness and nutrition.
- Balances savory, tangy, and aromatic Filipino flavors.
- One-pan skillet meal means minimal cleanup.
Ingredient notes
Choose boneless pork shoulder or pork loin slices for tenderness and flavor. Feel free to swap the vegetables with what's local and fresh—green beans, bell peppers, carrots, or bok choy work well. Cane vinegar or white vinegar adds the characteristic tang; adjust vinegar to taste for desired acidity.
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Serving & storage
Serve hot over steamed jasmine rice or garlic fried rice for a satisfying meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or microwave until steaming hot. Consume within 24 hours if kept outside refrigeration.
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Chef tips
- For more tenderness, marinate the pork slices in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15 minutes before cooking.
- Use fresh, seasonal vegetables for the best flavor and texture.
- Adjust vinegar quantity depending on your preference for tanginess.
- Ensure pork is cooked to a safe internal temperature of 63°C (145°F) followed by a 3-minute rest for food safety.
Ingredients
- 500 g (1.1 lbs)boneless pork shoulder or pork loin, thinly sliced
- 2 tablespoonscanola or vegetable oil
- 4 clovesgarlic, minced
- 1 mediumonion, sliced
- 200 g (7 oz)green beans, trimmed and halved
- 1 mediumred bell pepper, sliced
- 1 mediumcarrot, sliced thinly
- 60 ml (¼ cup)soy sauce
- 30 ml (2 tablespoons)cane vinegar or white vinegar
- 2 tablespoonswater
- ½ teaspoonblack pepper, freshly ground
- 1 teaspoonbrown sugar
- to tastesalt
- to tastefreshly ground black pepper
- fresh cilantro or green onionsfor garnish (optional)
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Equipment
- large non-stick or cast iron skillet
- cutting board
- knife
- measuring spoons
- measuring cups
- wooden spoon or spatula
Nutrition per serving
- Calories350
- Protein30 g
- Carbs12 g
- Fat18 g
Step-by-step
Step 1
Prepare all ingredients: thinly slice the pork, mince garlic, and slice the onion, bell pepper, and carrot. Trim and halve the green beans.Step 2
Heat the oil in a large skillet over medium-high heat until shimmering.Step 3
Add minced garlic and sliced onion to the skillet and sauté until fragrant and onions are translucent, about 2–3 minutes.Step 4
Add the sliced pork to the skillet. Stir-fry until the pork is browned and cooked through, about 6 minutes. Ensure pork reaches an internal temperature of at least 63°C (145°F) for safety.Step 5
Add the green beans, bell pepper, and carrots to the skillet. Stir-fry with the pork for about 4 minutes until vegetables are tender-crisp.Step 6
Pour in the soy sauce, vinegar, water, black pepper, and brown sugar. Stir to combine all ingredients and cook for an additional 3 minutes to let flavors meld and sauce slightly reduce.Step 7
Taste and adjust seasoning with salt and pepper as needed. Remove from heat.Step 8
Garnish with fresh cilantro or sliced green onions if desired. Serve hot over steamed rice.
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