Pork Ulam Recipe Ideas: Filipino-Style Pork and Vegetable Stir Fry

This Filipino-style stir fry brings bold flavors to your kitchen table with minimal effort. I developed this version after testing multiple approaches to achieve the perfect balance of savory pork and crisp vegetables.

The dish comes together quickly in one pan, making it ideal for busy weeknights. Thinly sliced pork cooks fast while vegetables retain their vibrant texture and color, creating a meal that’s both nutritious and satisfying.

You’ll love how the garlic, soy sauce, and calamansi juice create a rich, aromatic base that coats each ingredient. The result is a dish that tastes like it came from a Filipino home kitchen.

Serve over steamed rice for a complete meal that’s ready in 30 minutes. Here’s how to make this authentic creation.

Ingredients for Pork Ulam Recipe Ideas

Thinly sliced pork and crisp veggies meet bold Filipino flavors here. Simple, fresh, and ready fast.

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The pork is key here. Pork shoulder stays tender when sliced thin—look for good marbling at Asian markets or the butcher counter. If you’re short on time, ask them to slice it for you (just say “for stir fry”). The calamansi juice is worth hunting for at Filipino grocery stores, but lime works in a pinch. Fresh is always better than bottled for that bright, citrusy kick.

No calamansi? Lime or lemon juice at a 1:1 swap gets you 90% there. Want more veg? Swap in snap peas or cabbage. The soy sauce should be Filipino brands like Silver Swan or Datu Puti if you can find them—they’re saltier, so taste as you go. If using regular soy sauce, cut back by 1 tbsp and add a pinch of sugar to balance.

Leftovers keep well for 3-4 days in the fridge. Reheat with a splash of water to keep the pork juicy. Freezes for up to 3 months (portion before freezing for easy meals). Always serve over steamed rice—it soaks up that garlicky sauce perfectly.

Step-by-Step Instructions for Filipino-Style Pork and Vegetable Stir Fry

This method brings out the best in every ingredient while keeping the process simple and rewarding.

Step 1: Marinate the Pork Shoulder

In a large bowl, combine the 1.5 lb pork shoulder with 0.5 cup soy sauce, 3 tbsp calamansi juice, 6 cloves minced garlic, 1 tbsp grated ginger, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp sugar. Mix thoroughly to ensure every piece is well coated.

Let it marinate for at least 20 minutes at room temperature. I’ve found this short marinade time is enough to infuse the pork with flavor without making it mushy. The acidity from the calamansi juice tenderizes the meat while balancing the richness of the pork.

Step 2: Stir-Fry the Pork Until Browned

Heat 2 tbsp vegetable oil in a large wok or deep skillet over medium-high heat. Once the oil shimmers, add the marinated pork in a single layer. Let it cook undisturbed for 3-4 minutes until the edges start to brown.

Stir the pork and continue cooking for another 4-5 minutes until it’s evenly browned and cooked through. You’ll notice the pork release its juices and then reabsorb them, creating a glossy, flavorful coating. Transfer the pork to a plate and set aside.

Step 3: Sauté the Aromatics and Vegetables

In the same wok, add the 1 whole thinly sliced onion and sauté for 2 minutes until it softens and becomes translucent. Then, add the 1 whole thinly sliced bell pepper, 2 julienned carrots, and 8 oz halved green beans.

Stir-fry for 5-6 minutes until the vegetables are tender-crisp. The bell pepper should retain a slight bite, while the carrots and green beans should be vibrant and just tender. This step ensures the vegetables keep their texture and bright color.

Step 4: Combine and Finish Cooking

Return the cooked pork to the wok along with any accumulated juices. Stir everything together and cook for an additional 2-3 minutes to let the flavors meld. The pork should be fully heated through, and the vegetables should be coated in the savory sauce.

Taste and adjust the seasoning if needed—I sometimes add a pinch more salt or a splash of calamansi juice for extra tang. The sauce should be slightly glossy and just enough to coat the pork and vegetables without pooling at the bottom of the wok.

Serve immediately while hot, with steamed rice to soak up every last bit of the delicious sauce.

Pro Cooking Tips for Great pork ulam recipe ideas

Wok Heat Control

I always heat my wok over medium-high heat until the oil shimmers—about 2 minutes for vegetable oil. A properly heated wok sears the pork quickly, locking in juices. If the oil smokes, reduce heat slightly. 🌡️

Pork Slicing Technique

For uniform cooking, slice the pork shoulder against the grain into ¼-inch thick strips. This ensures tenderness and even browning. I test-sliced thicker pieces once—it took 5 extra minutes to cook through.

Marinade Timing

While 20 minutes works, I’ve found 30-45 minutes deepens flavor without over-tenderizing. Don’t exceed 1 hour—the calamansi juice can start breaking down the meat fibers too much.

Vegetable Sequencing

Add heartier veggies like carrots first, then bell pepper and green beans. This ensures everything finishes cooking simultaneously. I use a 14-inch wok for even heat distribution.

Sauce Consistency

If your sauce reduces too much, add 2-3 tbsp water before combining pork and vegetables. The sauce should coat the back of a spoon lightly. Taste and adjust with 1 tsp sugar if needed.

This approach guarantees vibrant, flavorful results every time.

Frequently Asked Questions