Ilocos Empanada
Ilocos Empanada
Ingredients
For the Spiced Vinegar
- 15-20 garlic, cloves
- 3 green chili
- 9 birds eye chili
- 15 shallots
- 700 ml cane vinegar
- 1 tablespoon black pepper, freshly cracked
- 1 teaspoon salt
- 30 ml fish sauce
For the Vigan Longganisa/Sausage
- 1 kg ground pork
- 170 g garlic, minced
- 80 ml spiced cane vinegar, (sukang Iloko)
- 80 ml soy sauce
- 2-3 teaspoons ground black pepper
- 1 tablespoon brown sugar
- as needed salt, to taste
- pinch MSG
For the Filling
- as needed green papaya, shredded (2:1 ratio to mung beans)
- as needed mung beans, (2:1 ratio shredded green papaya to mung beans)
- as needed salt, to taste
- as needed pepper, to taste
For the Dough
- 340 g rice flour
- 2 cups water
- pinch salt
- 1 1/2 tablespoons chicken powder
- 2 1/2 tablespoons annatto powder
- 4 tablespoons oil
For Assembly and Frying
- as needed eggs
- as needed oil, for deep frying
Instructions
- 1
Prepare the Spiced Vinegar: Place 15-20 cloves of garlic into a food processor and mince. Add 3 green chilis, 9 bird's eye chilis, 15 shallots, 1 tablespoon freshly cracked black pepper, 1 teaspoon salt, and 30 ml fish sauce to the food processor with the minced garlic. Pour in 700 ml of cane vinegar. Blend all ingredients together until well combined and the solids are finely chopped. Set aside.
⏱️ 10 min
- 2
Prepare the Vigan Longganisa: In a large bowl, combine 1 kg ground pork, 170 g minced garlic, 80 ml spiced cane vinegar, 80 ml soy sauce, 2-3 teaspoons ground black pepper, 1 tablespoon brown sugar, salt to taste, and a pinch of MSG. Mix all ingredients thoroughly by hand (wearing a glove) until well combined.
⏱️ 15 min
- 3
Marinate the Longganisa: Let the longganisa mixture sit for 1 hour to overnight to marinate. This can be done in the refrigerator.
⏱️ 720 min
- 4
Cook the Longganisa: Form small portions of the longganisa mixture and place them in a pan. Sear the longganisa until rendered and crispy, breaking it up with a wooden spatula as it cooks. Set aside.
⏱️ 15 min
- 5
Prepare the Mung Beans: Pour mung beans into a bowl and cover with water to soak for about 1-2 hours.
⏱️ 120 min
- 6
Boil Mung Beans: Drain the soaked mung beans and transfer them to a pot. Add water and boil for approximately 15 minutes until soft.
⏱️ 20 min
- 7
Prepare the Papaya: Peel a green papaya, cut it in half, and remove the seeds. Shred the green papaya using a box grater. Place the shredded papaya in a metal bowl, add salt, and squeeze out the excess water by hand.
⏱️ 15 min
- 8
Combine Filling: Combine the squeezed shredded papaya with the boiled mung beans in a bowl. Season the mixture with salt and pepper to taste and mix well by hand.
⏱️ 5 min
- 9
Prepare the Dough Liquid: In a small pot on a burner, combine 2 1/2 tablespoons of annatto powder, 4 tablespoons oil, a pinch of salt, and 1 1/2 tablespoons of chicken powder. Add 2 cups of water to the pot. Bring the mixture to a boil.
⏱️ 10 min
- 10
Make the Dough: Pour the hot liquid mixture into a bowl containing 340 g rice flour. Knead the mixture by hand (wearing a glove) until the texture resembles clay. (Alternatively, combine directly on the stovetop).
⏱️ 10 min
- 11
Rest and Knead Dough: Let the dough rest for approximately 10 minutes. After resting, pour oil over the dough and knead it again until smooth.
⏱️ 15 min
- 12
Assemble Empanadas: Take a ball of dough (approximately 110 g). Place the dough between two pieces of cut plastic (e.g., a cut plastic bag). Use a rolling pin to roll the dough thinly. Place a portion of the papaya/munggo mixture in the center of the rolled dough, forming a small hollow circle. Add a portion of the cooked Vigan longganisa into the hollow circle. Crack an egg into the center of the longganisa. Fold the dough over the filling. Tuck in the sides of the empanada. Use a plate to cut off any excess dough, creating a clean crescent shape. Repeat for remaining dough and filling.
⏱️ 30 min
- 13
Fry Empanadas: Heat oil for deep frying to 165°C. Deep fry the empanadas at 165°C until crispy, which takes approximately 5-7 minutes per batch. Flip as needed to ensure even cooking.
⏱️ 30 min•🌡️ 165
- 14
Serve: Serve the Ilocos Empanada hot with the prepared spiced vinegar and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ilocos Empanada
For the Spiced Vinegar
- 15-20 garlic, cloves
- 3 green chili
- 9 birds eye chili
- 15 shallots
- 700 ml cane vinegar
- 1 tablespoon black pepper, freshly cracked
- 1 teaspoon salt
- 30 ml fish sauce
For the Vigan Longganisa/Sausage
- 1 kg ground pork
- 170 g garlic, minced
- 80 ml spiced cane vinegar, (sukang Iloko)
- 80 ml soy sauce
- 2-3 teaspoons ground black pepper
- 1 tablespoon brown sugar
- as needed salt, to taste
- pinch MSG
For the Filling
- as needed green papaya, shredded (2:1 ratio to mung beans)
- as needed mung beans, (2:1 ratio shredded green papaya to mung beans)
- as needed salt, to taste
- as needed pepper, to taste
For the Dough
- 340 g rice flour
- 2 cups water
- pinch salt
- 1 1/2 tablespoons chicken powder
- 2 1/2 tablespoons annatto powder
- 4 tablespoons oil
For Assembly and Frying
- as needed eggs
- as needed oil, for deep frying
Instructions
- 1
Prepare the Spiced Vinegar: Place 15-20 cloves of garlic into a food processor and mince. Add 3 green chilis, 9 bird's eye chilis, 15 shallots, 1 tablespoon freshly cracked black pepper, 1 teaspoon salt, and 30 ml fish sauce to the food processor with the minced garlic. Pour in 700 ml of cane vinegar. Blend all ingredients together until well combined and the solids are finely chopped. Set aside.
⏱️ 10 min - 2
Prepare the Vigan Longganisa: In a large bowl, combine 1 kg ground pork, 170 g minced garlic, 80 ml spiced cane vinegar, 80 ml soy sauce, 2-3 teaspoons ground black pepper, 1 tablespoon brown sugar, salt to taste, and a pinch of MSG. Mix all ingredients thoroughly by hand (wearing a glove) until well combined.
⏱️ 15 min - 3
Marinate the Longganisa: Let the longganisa mixture sit for 1 hour to overnight to marinate. This can be done in the refrigerator.
⏱️ 720 min - 4
Cook the Longganisa: Form small portions of the longganisa mixture and place them in a pan. Sear the longganisa until rendered and crispy, breaking it up with a wooden spatula as it cooks. Set aside.
⏱️ 15 min - 5
Prepare the Mung Beans: Pour mung beans into a bowl and cover with water to soak for about 1-2 hours.
⏱️ 120 min - 6
Boil Mung Beans: Drain the soaked mung beans and transfer them to a pot. Add water and boil for approximately 15 minutes until soft.
⏱️ 20 min - 7
Prepare the Papaya: Peel a green papaya, cut it in half, and remove the seeds. Shred the green papaya using a box grater. Place the shredded papaya in a metal bowl, add salt, and squeeze out the excess water by hand.
⏱️ 15 min - 8
Combine Filling: Combine the squeezed shredded papaya with the boiled mung beans in a bowl. Season the mixture with salt and pepper to taste and mix well by hand.
⏱️ 5 min - 9
Prepare the Dough Liquid: In a small pot on a burner, combine 2 1/2 tablespoons of annatto powder, 4 tablespoons oil, a pinch of salt, and 1 1/2 tablespoons of chicken powder. Add 2 cups of water to the pot. Bring the mixture to a boil.
⏱️ 10 min - 10
Make the Dough: Pour the hot liquid mixture into a bowl containing 340 g rice flour. Knead the mixture by hand (wearing a glove) until the texture resembles clay. (Alternatively, combine directly on the stovetop).
⏱️ 10 min - 11
Rest and Knead Dough: Let the dough rest for approximately 10 minutes. After resting, pour oil over the dough and knead it again until smooth.
⏱️ 15 min - 12
Assemble Empanadas: Take a ball of dough (approximately 110 g). Place the dough between two pieces of cut plastic (e.g., a cut plastic bag). Use a rolling pin to roll the dough thinly. Place a portion of the papaya/munggo mixture in the center of the rolled dough, forming a small hollow circle. Add a portion of the cooked Vigan longganisa into the hollow circle. Crack an egg into the center of the longganisa. Fold the dough over the filling. Tuck in the sides of the empanada. Use a plate to cut off any excess dough, creating a clean crescent shape. Repeat for remaining dough and filling.
⏱️ 30 min - 13
Fry Empanadas: Heat oil for deep frying to 165°C. Deep fry the empanadas at 165°C until crispy, which takes approximately 5-7 minutes per batch. Flip as needed to ensure even cooking.
⏱️ 30 min•🌡️ 165 - 14
Serve: Serve the Ilocos Empanada hot with the prepared spiced vinegar and enjoy!
⏱️ 2 min