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When the feasts are over, let freshness take over.

After weeks of rich and indulgent holiday meals, our taste buds naturally look for something simpler and lighter. These Kindat Sarap recipes are made to bring back balance highlighting quality meat and a touch of citrus, without heavy sauces or added sweetness.

Easy to cook and clean on the palate, each dish delivers honest, comforting flavor that fits perfectly into everyday meals. Ideal for post-holiday lunches or light dinners, these recipes remind us that sometimes, the simplest dishes bring out the best Kindat Sarap experience.

CITRUS-GINGER BEEF STIR FRY

Flavor Profile

Bright • Savory • Citrus-forward • Clean • Lightly aromatic

INGREDIENTS:

900g         Mrs. Garcia’s Beef Sirloin , thinly sliced

2pcs          White onions, sliced into wedges

1½ tbsp    Extra virgin olive oil, divided

1 tsp           Ginger, grated

5 cloves     Garlic, lightly crushed

 

MARINADE (30 MINUTES):

1 tbsp         Light soy sauce

1 tsp            Calamansi or lemon juice

½ tsp          Extra-virgin olive oil 

Pinch of white pepper

Black pepper or chili flakes (optional)

 

PROCEDURE:

  1. Heat a wide pan over medium-high heat. Add 1 tablespoon olive oil.
  2. Sear beef quickly in a single layer, about 1 minute per side. Remove and set aside.
  3. Lower the heat to medium. Add the remaining olive oil.
  4. Add onions and sauté until soft but still slightly crisp (2–3 minutes).
  5. Add ginger and garlic. Stir until fragrant.
  6. Return beef to the pan then add 2 tablespoon water or beef broth, and 1 teaspoon calamansi or lemon juice.
  7. Toss for 30 seconds, then turn off the heat.
  8. Finish with freshly cracked black pepper or chili flakes before serving.

Watch the full video here

ZESTY LEMONGRASS PORK CHOPS

Flavor Profile

Bright • Citrusy • Herbal • Savory • Clean

 

INGREDIENTS:

900      g          Mrs. Garcia’s Pork Chops BISO

1          tbsp     Light soy sauce

1          tbsp     Calamansi juice

1          tsp       Lemongarss (white part only) finely minced

½          tsp       Ginger, grated

½          tsp       Sesame oil

1          cup      String beans, cut 2 inches

½          pc        Red bell pepper, julienned

1          pc        Carrot, julienned

2          stalks   Onion leeks, sliced

Pinch of white pepper

 

PROCEDURE:

  1. Lightly steam vegetables for 1–2 minutes until just tender-crisp. Set aside.
  2. Heat a wok or pan on high heat. Add 1 tablespoon oil.
  3. Sear pork quickly until just cooked (about 2 minutes per side). Remove from the pan and set aside.
  4. Lower heat slightly. Add 1 tsp minced lemongrass and crushed garlic
  5. Return pork and vegetables to the pan.
  6. Add 2 tablespoon water and 1 teaspoon calamansi juice.
  7. Toss for 1 minute. Turn off heat.

Watch the full video here