Recipe: Perfect Filipino pork torta with chili maple sauce

Filipino pork torta with chili maple sauce. Filipino pork torta with chili maple sauce These are fairly traditional Filipino-style meat patties paired with a not-so-traditonal spicy sauce. Got this recipe from a Filipino chef. Using spinach in this recipe gives an American twist to the dish.

Filipino pork torta with chili maple sauce So easy. Add another splash of oil to the same pan and add the ground pork. Use a spatula to break the pork up while cooking into small pieces (pea-sized or smaller). You can have Filipino pork torta with chili maple sauce using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Filipino pork torta with chili maple sauce

1. It's 1 of medium carrot, peeled and finely chopped.
2. Prepare 2 of celery sticks, finely chopped.
3. You need 1 of medium red bell pepper, finely chopped.
4. Prepare 1 of onion, chopped.
5. It's 6 of garlic cloves, chopped.
6. You need 400 g of lean ground pork.
7. Prepare 1/4 cup of raisins.
8. Prepare 2/3 cup of maple syrup.
9. Prepare 1 tbsp of apple cider vinegar.
10. You need 1 of (or more, if you can handle it) Thai chili, chopped.
11. It's 4 of large eggs.
12. It's 1/4 cup of chopped cilantro plus extra for garnish.

Season the meat with salt and pepper. Basil is used most often in Mediterranean cooking and pairs perfectly with tomatoes. This is wonderful to cook while your away and come home to a great meal. Use for sandwiches or as main course with sides.

Filipino pork torta with chili maple sauce step by step

1. Add a splash of veg oil to a pan on high heat. Add the carrots, celery, red pepper, a couple of pinches of salt and several grinds of black pepper. Saute 2 minutes then add the onions and garlic. Saute 2 more minutes or until the veg stops giving off water and starts to brown. Remove the mixture to a bowl..
2. Add another splash of oil to the same pan and add the ground pork. Fry until the pork is fully cooked and nicely browned, about 10 minutes. Use a spatula to break the pork up while cooking into small pieces (pea-sized or smaller). Season the meat with salt and pepper..
3. Return the veg mixture to the pan with the pork. Add the raisins and toss everything together. Take off the heat and allow to cool to room temperature..
4. While waiting for the meat to cool, make the sauce. In a small pot on low heat, stir together the maple syrup, vinegar, chili and a pinch of salt. Bring up to just below a simmer then turn off the heat and allow to steep..
5. Once the meat mixture is cool, stir in the eggs. You want the mix to be just slightly runny with egg. If it seems too dry, add another egg. Stir in the cilantro..
6. Add a splash of veg oil to a non-stick pan and put it on medium heat. Using a small ladle as a measure, drop the meat mixture into the pan. Use your spatula to flatten and spread it into a disk about 1/2 cm thick. Let cook for 2 minutes, then flip and cook another 2 minutes. Repeat for the remaining patties. As you cook, both the oil and your patties will get darker and darker. If you don't want this, replace the oil halfway during cooking..
7. Serve the patties with the sauce and a sprinkle of cilantro.

Aunt Adele's Torta di Riso FUSF. Courtesy of Tony Muto: "My mother used to make this all the time. When she passed away, I thought that the recipe was lost forever. Heat two teaspoons of the oil in a large skillet. The ground pork mixture (giniling) is simply made by sautéing garlic, onion, and tomato with the ground pork.