How to Cook Perfect Filipino pork torta with chili maple sauce

Filipino pork torta with chili maple sauce. Filipino pork torta with chili maple sauce Robert Gonzal Vancouver BC. 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.

In a small pot on low heat, stir together the maple syrup, vinegar, chili and a pinch of salt. Filipino pork torta with chili maple sauce. View the recipe and nutrition for Pork Medallions with Chili-Maple Sauce, including calories, carbs, fat, protein, cholesterol, and. You can have Filipino pork torta with chili maple sauce using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Filipino pork torta with chili maple sauce

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

Braise the pork in water with salt, sliced onion, garlic cloves, and spices such as ground cumin, Mexican oregano, black peppercorns, and chipotle chiles. Pork Gisantes Recipe has a few similarities with Afritada and Menudo. In cooking Pork Gisantes some prefer using ground pork but in most cases, the dish is prepared using thinly-sliced meat or pork tips. In addition to carrots, potatoes and other vegetables, tomato sauce is also thrown in the mix to add color and flavor.

Filipino pork torta with chili maple sauce instructions

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.

Heat two teaspoons of the oil in a large skillet. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.