Filipino-style Chojín

Ingredients

In this Filipino adaptation of Chojín, we incorporate Filipino flavors and ingredients to give the dish a distinct taste. The original Cuban Chojín typically uses sour orange juice, while we substitute it with calamansi juice, a citrus fruit commonly used in Filipino cuisine. Additionally, we include Filipino spices such as garlic and soy sauce to enhance the flavor profile. The use of colorful vegetables like bell peppers and carrots adds a vibrant touch to the dish, reflecting the Filipino love for fresh and colorful ingredients. We alse have the original recipe for Chojín, so you can check it out.

• 500g (1.1 lb) pork, thinly sliced 500g (1.1 lb) pork, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons calamansi juice (or substitute with lime juice) 2 tablespoons calamansi juice (or substitute with lime juice)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the pork, soy sauce, calamansi juice, minced garlic, and ground black pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the cooking oil in a large pan or wok over medium-high heat.
3. 3.
   Add the marinated pork and stir-fry until cooked and slightly browned. Remove the pork from the pan and set aside.
4. 4.
   In the same pan, add the sliced bell peppers, julienned carrot, and sliced onion. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Return the cooked pork to the pan and mix well with the vegetables.
6. 6.
   Add the oyster sauce and stir to coat the pork and vegetables evenly.
7. 7.
   Pour in the dissolved cornstarch and water mixture to thicken the sauce. Stir well until the sauce thickens.
8. 8.
   Season with salt to taste.
9. 9.
   Transfer the Filipino-style Chojín to a sizzling plate and serve immediately.

Treat your ingredients with care...

• Pork — For tender and juicy pork, choose a lean cut such as pork loin or pork tenderloin. Slice the pork thinly against the grain to ensure tenderness.
• Calamansi juice — If calamansi juice is not available, you can substitute it with a combination of lime and orange juice to achieve a similar tangy flavor.
• Oyster sauce — Look for a vegetarian or gluten-free oyster sauce if you have dietary restrictions.

Tips & Tricks

• For an extra kick of heat, add sliced chili peppers or a drizzle of chili oil to the dish.
• To add a touch of sweetness, you can include pineapple chunks along with the vegetables.
• Serve the Filipino-style Chojín with steamed rice for a complete and satisfying meal.
• Customize the vegetable selection based on your preference and seasonal availability.
• If you prefer a thicker sauce, increase the amount of cornstarch dissolved in water.

Serving advice

Serve the Filipino-style Chojín on a sizzling plate to create an impressive presentation. The sizzling plate not only keeps the dish hot but also adds an element of excitement to the dining experience. Garnish with chopped spring onions for a pop of color and freshness.

Presentation advice

Arrange the colorful stir-fried pork and vegetables on the sizzling plate, ensuring an even distribution of ingredients. The vibrant hues of the bell peppers and carrots will create an eye-catching display. Place the sizzling plate on a heat-resistant mat or wooden board to protect the table surface.