Filipino pork torta with chili maple sauce
Filipino pork torta with chili maple sauce

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, filipino pork torta with chili maple sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spicy pork sisig with chili and calamansi served with steamed rice on a banana leaf. vintagetei from Flickr. To make the pork tenderloin sauce, combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. You're fancy with pork sauce and you know it. Filipino recipes that scream delish with every bite.

Filipino pork torta with chili maple sauce is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Filipino pork torta with chili maple sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have filipino pork torta with chili maple sauce using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Filipino pork torta with chili maple sauce:
  1. Take 1 medium carrot, peeled and finely chopped
  2. Take 2 celery sticks, finely chopped
  3. Get 1 medium red bell pepper, finely chopped
  4. Take 1 onion, chopped
  5. Get 6 garlic cloves, chopped
  6. Take 400 g lean ground pork
  7. Make ready 1/4 cup raisins
  8. Get 2/3 cup maple syrup
  9. Make ready 1 tbsp apple cider vinegar
  10. Get 1 (or more, if you can handle it) Thai chili, chopped
  11. Make ready 4 large eggs
  12. Make ready 1/4 cup chopped cilantro plus extra for garnish

Pour sauce over pork; sprinkle with green onion. Filipino Pork Adobo Recipe is an indigenous Philippine cuisine. Pata Tim is a Filipino dish made out of slowly braised pork leg. Historical account of this dish was lost in the passage of time.

Instructions to make Filipino pork torta with chili maple sauce:
  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

Pata Tim is a Filipino dish made out of slowly braised pork leg. Historical account of this dish was lost in the passage of time. However, in order to better comprehend the origins of Pata Tim is to better understand the meaning of Pata and Tim. A marinade of maple syrup and smokey spices gives a sweet, rich flavor to the pork tenderloin. The apple cider vinegar also adds a bit of tangy taste to this dish.

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