This recipe is a Kapampangan version of the famous pork giniling dish. Cooking this dish is very simple and it can be cooked in ordinary days but can also be served in special occasions. It can also be cooked by a beginner so don’t be afraid in trying to cook this dish. I guess the reason why it is called tortang Kapampangan is because it contains egg and torta is actually an omelet dish.
So in this case it should be a pork omelet but the egg use in this dish is not enough to make it as an omelet. I think the egg serves as a binder to the ground pork. Also, the ground pork is prepared first before cooking by combining the pepper, calamasi, salt and beaten egg then mixed together.
A Flavorful Kapampangan Pork Dish
This dish is a delightful dish hailing from the Kapampangan region, which is a unique take on the well-known pork giniling. This delectable dish is not only easy to prepare but also versatile, making it suitable for both regular meals and special occasions. Even if you’re new to cooking, you can confidently give this recipe a try. In this recipe blogpost, we’ll dive into the fascinating world of cooking and guide you through the steps to prepare it.
Unveiling the Origin
The name “Tortang Kapampangan” might leave you intrigued, as it sounds like a fusion of two different culinary elements. The dish’s name suggests a connection between an omelet (torta) and pork, but it isn’t your typical pork omelet. Instead, the eggs in this recipe serve as a binding agent for the ground pork, lending it a unique and delightful texture.
Mastering the Preparation: Step-by-Step Guide
Let’s dive into the heart of this Kapampangan culinary gem with a step-by-step guide on how to prepare the torta.
Creating Flavor with Annato Oil
Start by combining annato seeds and cooking oil, allowing them to infuse for an hour. The goal is to infuse the oil with the vibrant red color from the annato seeds. After an hour, rub the seeds in the oil to extract the coloring, then remove and discard the seeds.
Seasoning the Ground Pork
In a mixing bowl, combine ground pork, pepper, calamansi juice, and salt. Mix these ingredients using your hands, ensuring that the seasonings are evenly distributed throughout the ground pork. To bind it all together, add a beaten egg to the mixture and continue mixing until the pork is thoroughly coated. Set the mixture aside.
Sautéing the Red Bell Pepper
Heat a tablespoon of oil in a medium-sized wok. Sauté the red bell pepper for about a minute, infusing its flavor into the dish. Once done, remove the sautéed bell pepper from the wok and set it aside.
Infusing Aromatics
In the same wok, let the garlic sizzle until it releases its aromatic fragrance. Add the chopped onions and continue sautéing until they turn soft. Introduce the annato oil into the wok, and while it sizzles, add the minced tomatoes and the laurel leaf.
Cooking the Ground Pork Mixture
Now, add the seasoned ground pork mixture into the wok. Stir-cook the pork, making sure all the flavors meld together. Cover the wok and allow the mixture to simmer, allowing the pork to tenderize. This typically takes about 25 minutes.
Completing the Dish with the Remaining Ingredients
As the pork mixture simmers, it’s time to add the finishing touches. Incorporate the raisins, sautéed red bell pepper, and the remaining teaspoon of salt. Toss in the diced potatoes, stir-cook, and add a little water if needed to create a flavorful sauce (approximately 3/4 cup). Cover the wok and continue to simmer until the potatoes are halfway cooked.
The Final Flourish: Green Peas and Star Margarine
To complete this delightful dish, add green peas and star margarine. Stir until the margarine coats all the ingredients, creating a delectable finishing touch. Cover the wok and let it simmer until the potatoes are fully cooked.
Serving the Culinary Masterpiece
This Kapampangan dish is best served hot, accompanied by steamed rice. This Kapampangan delicacy is sure to satisfy your taste buds, offering a unique blend of flavors and textures that is as rich as its cultural heritage.
Wrapping-Up
Tortang Kapampangan is more than just a dish; it’s a culinary journey into the heart of Kapampangan cuisine. This recipe’s simplicity makes it accessible to cooks of all skill levels, while its unique combination of ingredients ensures a memorable and delicious meal. So, don’t hesitate to try your hand at preparing this exquisite Kapampangan creation and experience the true essence of this dish.
How to Cook Tortang Kapampangan
Ingredients
- 1/2 red bell pepper slice into strips
- 1 Tbsp. cooking oil
- 2 Tbsp. annato seeds
- 1 1/2 tsp. garlic minced
- 1/2 cup minced onions
- 2 pcs ripe tomatoes seeded and minced
- 1/2 kilo ground pork lean
- 1 pc laurel leaf
- 2 Tbsp. calamansi juice
- 2 1/2 tsp. salt
- 1 pc large egg beaten
- 1/4 cup raisins
- 200 grams potatoes peeled and cubed
- a dash of ground pepper
- 2 small can green peas drained
- 1 Tbsp. Star margarine
Instructions
How to cook Tortang Kapampangan:
- Combine annato seeds and cooking oil and let it stand for an hour. Then rub the seeds while soaked in the cooking oil to release the red coloring in the oil. Discard the seeds and set aside.
- In a bowl, combine ground pork, pepper, 1 tablespoon of calamansi juice and 1 and 1/2 teaspoon salt. Mix all the ingredients using your hands by squeezing the ground pork until all the ingredients are thoroughly mixed.
- Then add the beaten egg and continue mixing until the pork mixture is coated with the egg. Set aside.
- In a medium size wok, heat 1 tablespoon of oil and saute the red bell pepper for 1 minute. Remove from the wok and set aside.
- In the same wok, saute garlic until fragrant. Then add the onions and saute until soft. Add the annato oil in the wok and continue sauteing the garlic and onions while adding the minced tomatoes and laurel leaf.
- Then add the ground pork mixture and stir cook. Cover and let it simmer until the pork is tender, about 25 minutes.
- Then add the raisin, bell pepper, and the rest of the salt (1 teaspoon) and potatoes. Stir cook and add a little water if necessary, about 3/4 cup. Cover and simmer until the potatoes are half done.
- Add the green peas and star margarine then stir until the margarine coats all the ingredients. Cover and simmer again until the potatoes are cooked. Serve hot with steamed rice.
Notes
Cooking Tips:
- Perfect the Annato Oil: When preparing annato oil for your torta, ensure that the annato seeds infuse the cooking oil for at least an hour, allowing the vibrant red color to develop fully. This step is essential for both flavor and the dish's characteristic color.
- Balancing Seasonings: Achieve the ideal balance of seasonings in your ground pork mixture by meticulously mixing the pepper, calamansi juice, and salt. Use your hands to ensure that the seasonings are evenly distributed throughout the pork for a harmonious flavor.
- Potato Cooking Time: To ensure the potatoes in your dish are perfectly cooked, add them when the pork mixture is almost tender. This will allow them to reach the ideal level of doneness as the dish finishes simmering.
