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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Cut the pork shoulder into bite-sized pieces and place them in a mixing bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the red bell pepper and julienned carrot to the pan. Stir-fry the vegetables for 3-4 minutes until they begin to soften.

Step 6

Pour the coconut milk into the pan and stir well. Bring the mixture to a gentle simmer.

Step 7

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.

Step 8

Taste the dish and adjust seasoning if needed (add a splash of fish sauce or a pinch of sugar to balance the flavors).

Step 9

Serve the Mang Ito hot over steamed rice and garnish with chopped spring onions if desired.

Nutrition Facts

Serving size	2313.4 grams (2313.4g)

Amount per serving	% Daily Value*
Calories	2842

Total Fat 89.10g	114%
Saturated Fat 25.40g	127%
Polyunsaturated Fat 16.90g
Cholesterol 441mg	147%
Sodium 4039mg	176%
Total Carbohydrate 341.40g	124%
Dietary Fiber 11.30g	40%
Total Sugars 46.60g
Protein 154.10g	308%

Vitamin D 0IU	0%
Calcium 352mg	27%
Iron 19mg	104%
Potassium 3474mg	74%

*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.

Source of Calories

Fat: 28.8%

Protein: 22.1%

Carbs: 49.1%