Mang Ito
Indulge in the rich and vibrant flavors of **Mang Ito**, a Filipino-inspired dish that combines tender pork, creamy coconut milk, and a medley of colorful vegetables for an irresistible meal. Marinated with soy sauce, calamansi or lime juice, and garlic, the pork is seared to perfection before being simmered in a luscious coconut milk sauce seasoned with fish sauce and a hint of brown sugar for a perfect balance of savory and sweet. Carrots and red bell peppers add a delightful crunch and pop of color, making this dish as visually appealing as it is delicious. Ready in just an hour, Mang Ito is perfect for weeknight dinners or casual gatherings, served best over a bed of steaming hot rice and garnished with fresh spring onions. With key ingredients like coconut milk, calamansi, and pork shoulder, this recipe brings the comforting taste of Filipino cuisine right to your table.
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Recipe Information
Ingredients
- 500 g pork shoulder
- 4 tbsp soy sauce
- 2 tbsp calamansi juice (or lime juice)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 400 ml coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 0.5 tsp ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp spring onions, chopped (optional garnish)
- 4 cups steamed rice (for serving)
Instructions
Cut the pork shoulder into bite-sized pieces and place them in a mixing bowl.
In the bowl with the pork, mix soy sauce, calamansi juice (or lime juice), and half of the minced garlic. Let it marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated pork and cook until lightly browned, about 5-7 minutes. Remove the pork from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Sauté the onion and the rest of the minced garlic until fragrant, about 2 minutes.
Add the red bell pepper and julienned carrot to the pan. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
Pour the coconut milk into the pan and stir well. Bring the mixture to a gentle simmer.
Add the browned pork back into the pan. Stir in the fish sauce, brown sugar, and ground black pepper. Simmer for 15-20 minutes, stirring occasionally, until the pork is tender and the sauce is thickened.
Taste the dish and adjust seasoning if needed (add a splash of fish sauce or a pinch of sugar to balance the flavors).
Serve the Mang Ito hot over steamed rice and garnish with chopped spring onions if desired.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
