Best 3 Grandmas Tepong Pork Recipes

Embark on a culinary journey with Grandma's Tepong Pork, a traditional Filipino dish that has been passed down through generations. This savory dish combines the richness of pork with the unique flavors of tepong, a fermented rice flour, resulting in a dish that is bursting with umami and complexity. Discover the secret behind this delectable dish and learn how to prepare it with three variations: the classic Grandma's Tepong Pork, a spicy and tangy Tamarind Tepong Pork, and a modern twist with the Crispy Tepong Pork. Each recipe offers a unique taste experience, catering to diverse preferences and adding variety to your culinary repertoire. Get ready to tantalize your taste buds and impress your loved ones with this timeless Filipino dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S TEPONG PORK

Grandma's Tepong Pork image

Molly Yeh's dad was the one who persuaded her to make her grandmother's braised pork for the first time. It was one of his favorite foods growing up, and when Molly got the recipe from her grandmother Mary, she understood why. "I love how heavy it is on the sugar as well as the star anise, which I don't use a lot in my cooking," she says. "It's so comforting and has this warm, nostalgic quality."

Provided by Molly Yeh

Categories main-dish

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
1 9- to 10-pound bone-in pork shoulder, skin removed
2 medium onions, quartered
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and minced (about 3 tablespoons)
10 whole cloves
6 whole star anise pods
3 tablespoons packed dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or sherry cooking wine
6 large eggs

Steps:

Preheat the oven to 325˚ F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs.

SWEET AND SOUR PORK III

Sweet and Sour Pork III image

My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.

Provided by PAM_1

Categories World Cuisine Recipes Asian Chinese

Time 2h

Yield 4

Number Of Ingredients 23

Ingredients

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
¼ teaspoon salt
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
¼ cup water

Steps:

Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g

GRANDMA'S BAKED PORK CHOPS

Grandma's Baked Pork Chops image

Make and share this Grandma's Baked Pork Chops recipe from Food.com.

Provided by Delilah26

Categories Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup packed brown sugar
1/2 teaspoon sage
1 teaspoon dry mustard
4 pork chops, bone in
salt, to taste
pepper, to taste
2 tablespoons water
1 dash paprika
3 medium onions

Steps:

Cut onions into chunks and boil for 10 minutes.
salt and pepper chops and place in large baking dish.
cover chops with onions.
combine all other ingredients and mix thoroughly.
pour mixture over chops and onions.
bake at 375 degrees for an hour.

Nutrition Facts : Calories 940.5, Fat 29.1, SaturatedFat 9.9, Cholesterol 150.1, Sodium 182.7, Carbohydrate 124.5, Fiber 2.6, Sugar 113, Protein 47

Tips:

Use a heavy-bottomed pot or wok to evenly distribute heat and prevent burning.
Marinate the pork for at least 30 minutes to infuse it with flavor.
Do not overcrowd the pot or wok when cooking the pork. This will prevent the meat from cooking evenly.
Cook the pork over medium heat until it is browned on all sides. This will help to seal in the juices.
Add the vegetables and cook until they are tender. You can adjust the amount and type of vegetables used based on your preference.
Add the seasonings and cook for a few minutes, stirring constantly. This will help to blend the flavors.
Serve the tepong pork with rice or noodles.

Conclusion:

Grandma's tepong pork is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of tender pork, flavorful vegetables, and savory seasonings, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!