Beef, as known by all, is quite an expensive meat. In the Philippines, it is not new anymore that cattle’s meat recipes would usually cause you an arm and leg to buy. This cuisine teaches you how to prepare an impressive salpicao cuisine to prepare even on an ordinary day.
Salpicao is one of the recipes that use beef as its main ingredient. However, because of how expensive it could become, it looks like beef cuisine would only be on the table on some occasions, probably on dad’s paydays or the fourth of July.
Now, if you want this badly, it looks like we can’t waste it by spur of the moment recipes. Here, we will guide you on how to execute a salpicao recipe for your family that they are going to love.
It is a dish that doesn’t need many ingredients other than what you already have at home.
So ready your wok and ladle, and let’s start!
What Is The Best Pork Salpicao
What is Salipicao? “Salpicao” means to sprinkle, and “solomillo,” which is sirloin, is what makes this palatable cuisine, so basically it is a recipe you dredge with something probably chopped onion chives or garlic or whatever is proper for toppings.
Unfortunately, there’s nothing much to dig in about the origin of Salpicao. All we have gathered is that it is a Spanish cuisine which they call Salpicado de Solomillo. It is a Filipino cuisine with a Spanish origin, and that is what we have learned so far.
In brief, this Filipino cuisine is most likely made out of cattle’s meat, but we will use pork with it in this recipe. We need garlic, onion chives, Worcestershire sauce, ground black pepper, soy sauce, and sugar. Salpicao isn’t a famous cuisine. You won’t find it on the menu of some restaurants, but that’s an advantage–it means you can boast all about this cuisine to your family over lunch or dinner.
Even though this dish isn’t that popular, there are still several recipes to choose from when planning to execute this cuisine. As you know, this cuisine is too simple to prepare with straightforward ingredients, so doing other styles will give this cuisine a different tang.
As we have mentioned above, it isn’t new that the usual meat use for this entree is beef. So we will start with Beef Salpicao. In this style, we will use the recipe from Asian in America. For the ingredients, you will need a sirloin cut in strips of 2-inch length.
To make it palatable, you will use virgin coconut oil, red wine (for marinade and sauce), mustard, Worcestershire sauce (marinade and sauce), salt, ground black pepper, butter, gravy, and garlic. For the sake of aesthetics, top with fried garlic and serve with hot white rice.
Nonetheless, cattle’s meat is the main and initially used for this cuisine, but if you want a healthier option, you can ditch the cattle’s flesh and its harmful fats and prepare seafood Salpicao, instead. But, cattle’s meat contains high protein and can be a source of iron. But mind you, this should be consumed in moderation.
Seafood salpicao is one of the easy-to-do recipes since seafood Salpicao can only take 10 mins to do. If beef is too pricey for you, you can use shrimp instead, or if your cattle’s meat is too heavy for your stomach, this lighter recipe will be an exquisite cuisine to take over your family lunch or dinner. And this style is healthiest, also! It is of lesser harmful fats and packed with assorted veggies.
Your cattle’s meat is replaced with assorted seafood. Then flavored and garnished with some spices, condiments, and melted butter.
Thus, this cuisine is most likely an excellent option and cheaper for those living near the seas. It can also derail your body wellness if consumed in large amounts due to its high sodium content. For a leaner meat option, you can try the chicken recipe for this dish.
It is not new to us that this is one of the recipes you would want to consider if you wish to have lighter meat. This sweet, peppery fragrant cuisine is perfect for the Filipino family celebrating July festivities. It might be the most popular recipe for this dish. If you are opting for a guilt-free option, use the breast part from the body.
They say a native breed (homegrown) can make this cuisine an extra savory delicious. Others say that it is because of the fats of the homegrown chicken.
This style might have been invented by people who don’t have enough to buy for cattle’s meat, or they may just be opting for a more guilt-free option of this cuisine.
All you need is a freshly bought chicken breast filled, flavored, and spiced up by the usual condiments and spices to prepare this recipe. It will cook a lot faster than the beef salpicao.
If you are tired of frying hotdogs, you can level it up by incorporating hotdogs with this salpicao style. Plus, it can save you kitchen time.
To prepare Hotdog Salpicao, cook the combined ingredients complemented with sweet banana blend ketchup and hotdogs.
It is one of the recipes of this dish that uses cattle’s meat, especially wagyu beef. Wagyu is one of the four Japanese breeds of cattle. It is highly expensive due to the diet of the cattle maintained until it is slaughtered.
Wagyu Salpicao uses the same ingredients as the rest of the variants listed here. No particular way of doing it, just the same process as the rest. However, it is good to marinate the cattle’s meat using the same sauce for an hour or two.
It is a heavenly delectable, but the price is also sky-rocketing.
Sizzling Sisig Recipe
If you don’t fancy brown sauces and want to opt for a much lighter cuisine, you can have Salpicao Salad as your afternoon snack. Infused with all the zest, you can get from lime juice and other fresh veggies and fruits, add a little crunch by adding some nuts.
f you don’t fancy brown sauces and want to opt for a much lighter cuisine, you can have Salpicao Salad as your afternoon snack. Infused with all the zest, you can get from lime juice and other fresh veggies and fruits, add a little crunch by adding some nuts.
If you are tired of typical longganisa (sweetened/garlic flavored Filipino sausage), you can level it up by making Salpicao Sausage. In this style, you will need the following: bell peppers sweet and hot, salt, cure, bay leaf (crushed), garlic (dehydrated/dried), paprika, white wine, or red and water.
Be sure to select only suitable quality materials. All ingredients should be measured and weighed well. Put the meat to the curing mix and stir until well combined, add extenders, and mix again. Add the rest of the ingredients and stir until it blends well.
You have to cure the mix at specific room temperature for hours and refrigerate it for days. Now, stuff the mixture into a clean, fresh, natural casing or collagen casing. Link to the desired lengths and hang in smoke for less than an hour at the right temperature.
It yields several pieces and can be stored for a more extended time if placed in a freezer.
Troubleshooting Your Recipe
Since this might be your first try to prepare this cuisine because it isn’t that popular, you might encounter some mishaps. Don’t worry; we listed down a few remedies to counter them.
- Salty sauce – drop a few raw potatoes. The potatoes will suck in the saltiness of the sauce. Add some flour and water.
- Meat is undercooked – You can redo the entire cuisine in low fire and let simmer for quite some time.
- Meat is rubbery – You can try the method of slow cooking.
- Runny sauce – dissolve a teaspoon of flour in 2 to 3 tsp of water and add to the mix until it blends well. Do not forget to stir.
- Overcooked meat – To remedy this, you can put it in a slow cooker and put your sauce for a few hours.
Salpicao may have originated in Portugal, which means “pork sausage” Salpicao can also be an appetizer. Then there are also the variations calling it Salpicado, and recently, Solomillo or Beef or Steak a la Pobre, a filet mignon served with garlic potatoes.
Tips On Cooking Salpicao
- Slow cook – everything is beautiful when taken slowly. Slow cooking locks in the nutrients, flavor and keep the meat tenderly moist.
- Cut back from sodium – This cuisine can contain a lot of sodium because of the seasoning involved, so take the little or exact amount of everything.
- Marinade – marinating the meat for a few hours can enhance the flavor of this cuisine.
Ideal Partners To Be Served With Salpicao Recipe
Here is the list where you can pair salpicao recipes and savor both the flavors.
- French fries – As an appetizer, this cuisine can be served first with fried potatoes. Although this is a Westernized way to eat this, it’s still undeniably a delicious combination.
- Creamy Mixed Vegetables – always a superb pair for a creamy soup for contrasting flavors.
- Mashed potato – If you don’t want it fried, you can mash the potato. You can never go wrong with mashed potatoes. It’s the perfect side dish for everything.
- Buffalo Wings – The spiciness tang of buffalo partnered with the sweet and garlicky punch of the Salpicao is a heavenly combination.
- Pork loin – pork loin can be a great partner for a salpicao cuisine. The combination is ideal for carnivorous people.
- Pork chop – pork chop as a salpicao cuisine partner is another form of heaven for meat lovers.
- Garlic Rice – Anyone can agree that garlic rice is one of the most ideal on the list. Hot, steamy, and garlicky. Nothing compares to this for breakfast.
It might be your first time hearing about this cuisine, and you were intimidated at first glance, but now that you know that it is simple and can be made in a lot of different ways, you can add this to your culinary book.
Don’t be afraid to create your version, and once you do, please share it with us. Who knows? Next time you will be the one to tell us how to make this pork meal.
For more delicious recipe, visit Eat Like Pinoy!
Superb Pork Salpicao Recipe
- 1 lb Pork tenderloin cubed
- 5 cloves Garlic crushed
- 1 tsp Olive oil
- 1 tsp Unsalted butter
- 1/4 tsp Ground black pepper
- 2 tbsp Worcestershire sauce
- 1 tbsp Oyster sauce
- 1 stalk Spring onion sliced
- In a mixing bowl, combine olive oil, salt, and ground black pepper. Stir and then add the crushed garlic. Mix well.
- In another bowl, put the cubed pork and pour the olive oil mixture. Cover and let it sit for 20 minutes.Note: This will help the pork absorb the oil mixture.
- Heat a pan. Once hot, melt the butter on it then saute garlic until brown.
- Add the oil-marinated pork and stir-fry in high heat until the pork turns brown.
- Pour-in the Worcestershire sauce and oyster sauce, and continue to cook in high heat until the sauce completely evaporates.
- Transfer to a serving plate. Top with spring onions.
- Serve and enjoy!