Filipino Beef Caldereta

Beef Caldereta

However you spell it – Beef Caldereta or Kaldereta, this Filipino Beef Stew is one of the ultimate comfort foods next to Adobo And it’s so easy to make and customize.

Beef Caldereta Roasted Vegetables

Roasting the Vegetables Gives a Deeper More Complex Flavor

I know there are tons of variations on this dish as there is with pretty much ANY Filipino recipe, so what I’ve decided to try and do is show you how you can make the basics of the dish and then I added some ideas that I’ve heard from multiple readers as to how THEIR Lola does it. Some add olives, some add liver paste, some add pineapple juice, etc., etc., etc. And really, those are the things that really make this a Filipino beef stew recipe, rather than just any beef stew recipe. I happened to add Thyme to it. I know that’s not a traditional Filipino ingredient, but I had some growing fresh and I knew it would work very well in this recipe. But no, it’s also not how my Lola would make it either. I’m sure if she read this she would give me the silent stare.

One of the secrets to developing flavors in this dish and taking your beef caldereta to the next level is to roast the vegetables beforehand. This allows the sugars to really come out and give you some slight caramelization before adding it to the stew.

You’ll also notice I used three different tomato products. I find the tomato paste, especially once you’ve browned it adds an added element of umami to the dish. The whole (chopped) tomatoes once roasted add sweetness, and the tomato sauce helps make it a stew.

And now that you’ve add all that Filipino yum, let’s talk about desert, shall we? Some Lemon Bars would be the perfect counter-balance to the savory overload in this dish!

Lemon Bars

Always present at any family gathering. Lola’s Lemon Bars have always been a hit. These sweet, tart, refreshingly fresh desserts are a treat for everyone.

Check out this recipe

cut lemon bars
beef caldereta

Beef Caldereta

However you spell it - Beef Caldereta or Kaldereta, this Filipino Beef Stew is one of the ultimate comfort foods. And it's so easy to make and customize.
Print Recipe
CourseMain Course
Keywordbeef stew, caldereta, filipino beef stew, kaldereta
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 people


  • Instant Pot
  • Sheet pan


  • 1 lb Stew Beef cubed
  • ½ Carrot diced
  • ½ Onion quartered
  • 1 Tomato chopped
  • ½ Red Bell Pepper diced
  • 2 cloves Garlic diced
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 1 tbsp Tomato Paste
  • 16 oz Tomato Sauce
  • 1 tsp Pepper
  • 1 lb Potatoes
  • 1 Bayleaf
  • 16 oz Beef Stock

Optional Add-Ins

  • 1 tsp Thyme
  • ¼ cup Olives chopped
  • 1 tbsp Liver Paste
  • ¼ cup Pineapple Juice


Roast Vegetables

  • To really bring out the flavors of the vegetables, we're going to roast them
  • Preheat oven to 400 degrees F
  • Combine chopped onions, garlic, carrots, potatoes, and tomatoes in a bowl with 1 tbsp of olive oil and one tsp salt in a bowl.
    Caldereta Vegetables
  • Toss to coat
  • Spread vegetables out flat on your sheet pan
  • Roast for 20 minutes at 400 degrees F
    Beef Caldereta Roasted Vegetables

Prepare Beef

  • Turn on Instant Pot (if you're using one, if not use your pressure cooker, or pot as you normally would) and set to Saute, high
  • Add 1 tbsp olive oil to pot
  • Add tomato paste to pot, stirring and browning
  • Once tomato paste is browned add beef to pot with 1 tsp salt, turning to brown all sides
    beef caldereta browning
  • Once browned, add tomato sauce, beef stock, and bay leaf to pot
    kaldereta pre pressure cook
  • Set your instant pot to pressure cook on high for 20 minutes
  • Close up lid and wait for beef to cook. The pressure cooking will help to tenderize the beef

Combine Ingredients

  • Once the beef is done and you have released the pressure add the roasted vegetables, bell peppers and any of the optional add-ins from the recipes list
  • Allow to simmer for another 15 minutes
  • Serve with a side of fresh cooked rice
    beef caldereta rice



    Serving: 8oz | Sodium: 6579mg | Calcium: 299mg | Vitamin C: 234mg | Vitamin A: 14058IU | Sugar: 43g | Fiber: 24g | Potassium: 6677mg | Cholesterol: 336mg | Calories: 1605kcal | Saturated Fat: 13g | Fat: 59g | Protein: 132g | Carbohydrates: 142g | Iron: 22mg


    April 10, 2020 / by / Tags: , , , , ,
    The Best Version of KFC is Korean Fried Chicken

    Having traveled to Korea multiple times and living in California for most of my life, I have been lucky enough to partake in KFC… “Oh, the Colonel” you say. No, not that KFC, although I have had that more times than I should admit. Even tried that double-down monstrosity. No, I mean Korean Fried Chicken. Whether having it in Korea or having it at Bon Chon (I’ve visited locations in Boston, California, and now even Orlando!).

    Korean Fried CHicken Mascot

    Well if you’re going to eat me, let’s have a shot!

    KFC – So What?

    “So what?” you grumble at me. Well, I”ll tell you “what”! Korean Fried Chicken is the most transcendent chicken experience you can have. The chicken is moist and the skin is thin, crispy, and intensely flavorful. I’d say the crispness is akin to having enveloped a chicken leg in a potato chip. And so long as you don’t let it steam itself, it will stay crispy for quite some time.

    I’ve Got a Secret!

    So what’s the secret? The main thing is the double frying. I’m guessing it’s something that may have originated with being able to precook batches of chicken before being ordered. The first fry cooks it at a normal temperature returning edible, tan chicken. The second, hotter further crisps the skin without further cooking the chicken inside.

    And as usual I’ve scoured the internets for the perfect recipe (serious eats among others), trying multiple styles and not finding just the right one, ultimately making a combination of recipes into one final recipe

    Gettin’ Sauced

    Generally when you order Korean Fried Chicken, you have a choice of Soy-Garlic flavored, or spicy. Or both. Get both. And order all of them. You’ll be surprised how many chicken legs you can eat in one sitting!

    Oh and you see the humanoid chicken up there? He recommends you have a drink with your KFC. Either Soju like our friend there (I prefer Bek Seju), or a light beer. Chimaek is a popular combo in Korea Chi (Chicken) and Maek (Maekju/Beer).



    Korean fried chicken

    Korean Fried Chicken

    Korean Fried Chicken - KFC is the most transcendent chicken experience you can have. The chicken is moist and the skin is thin crispy and intensely flavorful.
    Print Recipe
    Keywordchicken, fried chicken, kfc, korean fried chicken
    Prep Time1 hour
    Cook Time12 minutes
    Total Time1 hour 12 minutes


    • cooling rack


    For the Chicken

    • Kosher salt
    • ¾ cups corn starch
    • 1 tsp baking powder
    • 2 lbs chicken drumsticks
    • 2 qts peanut oil
    • ½ cup AP flour
    • ½ cup cold water
    • ½ cup vodka

    For the sauce

    • ¼ cup 1/4 Gochujang
    • 2 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 3 tbsp brown sugar
    • 3 cloves garlic minced
    • 1 tsp fresh grated ginger
    • 1 tbsp toasted sesame oil

    Garlic Soy Sauce

    • ½ cup soy sauce
    • 1 tbsp brown sugar
    • 2 bulbs garlic finely minced



    • Combine 2 tsp salt, 1/4 cup corn starch, and 1/2 tsp baking powder in a large bowl and whisk fully.
    • Add chicken (I use drumsticks) and toss until completely coated.
    • >Transfer drumsticks to a wire rack over a baking sheet, shaking loose any excess coating
    • Transfer to refrigerator to rest, uncovered 30 min - 24 hours
    • While you're waiting perhaps you should start working on your sauces (see below)
    • Preheat fryer to 350F
    • Combine remaining cornstarch, 1/2 tsp baking powder, flour, and 2 tsp salt and whisk until fully combined.
    • Add water and vodka and whisk until smooth. If too thick add a bit more water. It should be a pretty thin consistency.
    • Add half of the chicken to your batter.
    • Working with one piece at a time, lift the piece out allowing excess to drip off and use your finger to help get rid of any large dollops of batter.
    • Lower chicken slowly into fryer.
    • Repeat with remaining pieces, cooking each piece about 8 minutes when golden brown.
    • Move chicken to a wire rack to drain.
    • Crank your fryer up to 400F
    • Fry the chicken for 2 more minutes.

    Sweet and Spicy Chili Sauce

    • Whisk together all ingredients adding water to ensure consistency. It should barely stick to a spoon.
    • Either toss with plain chicken, or serve on the side.

    Garlic Soy Sauce

    • Combine all ingredients and let rest for 5-10 minutes
    • Either toss with plain chicken, or serve on the side.


    Serving: 0.5lbs | Sodium: 1308mg | Calcium: 67mg | Vitamin C: 2mg | Vitamin A: 52IU | Sugar: 8g | Fiber: 1g | Potassium: 274mg | Cholesterol: 70mg | Calories: 2399kcal | Saturated Fat: 42g | Fat: 246g | Protein: 17g | Carbohydrates: 29g | Iron: 2mg
    December 1, 2018 / by / Tags: , , ,
    Fluffy White Bread Machine Sandwich Bread

    Fluffy White Bread Machine Sandwich Bread

    I’ve finally found a way to make Fluffy White Bread Machine Sandwich Bread, and spoiler alert – I only use my Zojirushi Bread Machine to mix and raise the dough. It does a good job of baking it and it does so in a normal, horizontal loaf, but not as good as a proper oven bake.

    Fluffy White Bread Machine Sandwich Bread makerSo I’ve ended up with one of those fancy (affiliate link ahead!) Zojirushi bread machines. In the past I’ve had a couple of other models and never really cared for the bread that they turned out. This one, however is infinitely better but- I still prefer to do the baking right in the oven. There’s just no way any bread machine can match oven baked due to the the process is uses. But this one does come close.

    I found a version of this recipe at geniuskitchen and on its own is very good. However, I’ve tossed out the oil for melted butter, started with tangzhong, and went for the steam oven instead of the bread machine. If you want to just use the bread machine end-to-end you can do that too and won’t likely be disappointed.

    And once again, being inspired by the Great British Bake Off and discovering Kim-Joy’s use of the Tangzhong method I’ve started employing it in most of my breads.

    You can braid this bread, twist it, roll it, make onion bread, cinnamon raisin bread whatever you want, it’ll turn out great! In fact when making these loaves I made one with some leftover bits from the Fluffy Cinnamon Roll recipe.

    fluffy white bread machine sandwich bread

    Fluffy White Bread Machine Sandwich Bread

    Great, easy homemade white bread for sandwiches, or whatever you might want. Can be adjusted for all types of breads.
    Print Recipe
    Keywordbread, bread machine, sandwich bread
    Prep Time2 hours
    Cook Time30 minutes
    Total Time2 hours 30 minutes
    Servings16 slices


    • Bread Machine


    • 1 Cup water warm
    • 2 Tbsp sugar white
    • 2.25 tsp yeast
    • 3 Cups bread flour
    • 1/4 Cup butter melted
    • 1 tsp salt


    • Getting your bread machine ready to go (or your mixing bowl, or whatever your chosen method), place warm water (set aside 2 tbps), sugar, and yeast into machine. Give a quick mix to help dissolve. Allow to become frothy and bubbly, about 10 minutes


    • Tangzhongin'While your yeast is getting warmed up, start the tangzhong by using 3 tbsp of the flour and 2 tbsp of the water into a pot and warm over low heat until you get a nice gooey roux. Should only take a minute or two.
      fluffy white sandwich bread tangzhong


    • Into your bread machine goes (in order) tangzhong starter, flour, butter, salt
      bread ingredients in bread machine


    • set bread machine to "dough" and walk away


    • Once dough cycle is complete, remove dough onto a floured surface, divide in half and punch down
      bread dough
    • Place dough into two loaf pans
    • While the dough is rising a second time, preheat oven to 350
    • Place an oven proof container with about 2 cups of water into the oven. The water will create steam and keep you from getting that tough, hard crust
    • Once oven is ready place your loaf pans into the oven and bake for 30 minutes
    • Voila!
    • This bread should keep well in a zip-top bag for about a week while remaining soft and ready to eat


    • I've used this dough for a modified version of my Garlic Onion Bread, Cinnamon Raisin Bread, on and on... it's very useful!


    Serving: 1slice | Sodium: 147mg | Calcium: 4mg | Sugar: 2g | Fiber: 1g | Potassium: 29mg | Cholesterol: 1mg | Calories: 92kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg
    November 29, 2018 / 2 Comments / by / Tags: , , , ,
    Loubieh bi Zait (Lebanese green beans with olive oil)

    Loubieh bi Zait (Lebanese green beans with olive oil)

    Occasionally you may find yourself staring at the usual, boring assortment of side dishes and vegetables wondering what you could possibly do different. Enter Loubieh bi Zait.

    This dih is a popular Lebanese green bean recipe generally eaten in season, as most vegetable and fruit dishes should be. It can add a fresh take on you veggie side dishes and give some really great flavor to what can sometimes be a very boring dish. This Lebanese Loubieh recipe does not have tomatoes in it, but add them to add a bit of acidity and color.

    Looking for other uses for green beans? Try my Kare-Kare recipe!

    Loubieh bi Zait

    Loubieh bi Zait (green beans with olive oil)

    Loubieh bi Zait is a popular Lebanese green bean recipe generally eaten in season, as most vegetable and fruit dishes should be. It can add a fresh take on you veggie side dishes and give some really great flavor to what can sometimes be a very boring dish.
    Print Recipe
    CourseSide Dish
    DietGluten Free, Low Calorie, Vegan, Vegetarian
    KeywordLebanese Green Breans, Loubieh bi Zait
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time45 minutes
    AuthorLisa Tolson


    • Pan
    • Sharp knife
    • Measuring Spoons


    • 1 bag green beans whole, frozen but by all means if you have fresh green beans use it
    • 1 whole onion chopped
    • 6 cloves garlic minced
    • 1/2 cup olive oil extra virgin
    • 2 tsp Lebanese 7-spices equal parts of powder ginger, fenugreek powder, clove, cinnamon, black pepper, and all spice
    • ½ tsp salt


    • Defrost green beans or if they are fresh wash and remove stems.
    • chop onions then saute them in olive oil and salt in a pan deep enough to hold all the green beans. Saute in medium heat till the onions are soft and almost threatening to brown. Prox 10 min.
    • add the green beans, a little more salt and 1tsp 7-spices, mix well. Let green bean simmer for 25 min stirring occasionally.
    • When the green beans are done it will be fairly dark. Turn off the heat and sprinkle the rest of the 7 spice and mix before serving.
    • Serve hot or cold but I prefer just room temperature.


    Serving: 6g | Sodium: 195mg | Calcium: 5mg | Vitamin C: 1mg | Sugar: 1g | Fiber: 1g | Potassium: 12mg | Calories: 164kcal | Saturated Fat: 2g | Fat: 18g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg


    November 25, 2018 / by / Tags: , , ,
    Kare Kare Slow Cooker Recipe

    Kare Kare Slow Cooker Recipe

    There are times in your life when you really just need some comfort food. Filipino comfort food. Something that will stick to your ribs, keep you comfortable, and also provide proper nutrition. How about some Kare-Kare?

    You’ve eaten enough lumpia and you now need something a bit more nutritious. Or maybe you’ve returned form a long trip and you need something easy and settling.

    You need stew. Kare-Kare is a Filipino style stew utilizing ox tail and peanut butter. It’s OK, it’s just a few tbsp of peanut butter. Besides, you didn’t question the peanut butter in your Thai food did you?

    My easy Kare Kare recipe utilizes a slow cooker (even better if you have a multi cooker) to make most of the prep hands off. You can use that extra time to make desert!

    I prefer to thoroughly brown the ox tail ahead of time, and to remove excess water from the egg-plant before cooking. This provides an extra depth of flavor with the caramelization of the meat, and the egg-plant reabsorbs the tasty broth without watering down the dish.

    I like to use my multicooker for this recipe since it allows me to do multiple types of cooking in one place. I can easily brown and slow cook without having to do extra dishes or juggle multiple vessels. I actually did try making an instant pot kare kare filipino oxtail recipe once and it sort of obliterated some of the vegetables and ruined the textures.

    **affiliate link alert! There may be affiliate links in some of my posts where I may get a small commission if you buy it (if I’m lucky). But I promise you these are things I use and believe in**




    Ox tail and peanut butter stew? Ok, it's not that simple. And no one questions peanuts and peanut butter in Thai cooking, so try out this beefy, silky smooth Filipino beef stew and you will be changed forever.
    Print Recipe
    Keywordfilipino ox tail stew, kare kare, ox tail
    Prep Time20 minutes
    Cook Time7 hours
    Total Time7 hours 20 minutes


    • Slow cooker


    • 1 lb Ox Tail cut
    • 1 tsp salt
    • 2 tsp cooking oil
    • 2 cloves garlic minced
    • 1 onion medium, diced
    • 2 cups beef broth
    • 3 tbsp peanut butter
    • 1/2 lb fresh green beans
    • 2 tbsp rice flour or other thickener
    • 2 egg plants the long skinny kind, but into 1/2 quarter rounds
    • 6 baby bok choy cut in half long ways


    • Using 1 tsp of salt, and fresh ground pepper liberally sprinkle the ox tail on all sides
    • Place the cut eggplant in a large bowl and sprinkle with the remaining 1tsp salt
      Salted Eggplant
    • In a multicooker, or whichever your vessel of choice is, heat oil, and thoroughly brown all sides of the ox tail.
      Ox Tail
    • Once browned, remove ox tail and set aside.
    • In the same vessel, sautee the onions and garlic until soft and aromatic
    • Add beef broth and peanut butter and scrape up any browned bits in the pot
    • Squeeze any water you can from the egg plant pieces before you add them to the broth
    • Add ox tail back to vessel and slow cook for 6 hours until meat is thoroughly tender and comes off the bone easily
    • Add thickener until the liquid has a thick consistency
    • Spread green beans and bok choy across the top of the stew
      Bok Choy
    • Bring the heat up to medium and cook another 30 minutes.
    • Serve in a bowl with each ingredient separated, green beans, bok choy, ox tail and stew
    • Enjoy!


    Serving: 128g | Sodium: 711mg | Calcium: 136mg | Vitamin C: 45mg | Vitamin A: 3993IU | Sugar: 7g | Fiber: 6g | Potassium: 413mg | Cholesterol: 62mg | Calories: 250kcal | Saturated Fat: 4g | Fat: 12g | Protein: 22g | Carbohydrates: 15g | Iron: 4mg


    May 10, 2018 / by / Tags: , , , , , ,
    The Best Filipino Lumpia Shanghai Recipe

    The Best Filipino Lumpia Shanghai Recipe

    lumpia shanghai

    Moar Filipino party food! As I mentioned in the Vegetable Lumpia post, you can’t have just one type of lumpia at your party. So now you add Lumpiang Shanghai, or Lumpia Shanghai. And if you’re already making deep fried foods, in hot oil you might as well make good use and fry as many things as you can! Lumpia – fry it! Chicken – fry it! Kit Kat – fry it!

    Once again these Filipino Lumpia Shanghai, are similar to Chinese egg rolls, but smaller, crispier, and in this case mostly filled with a meat mixture and wrapped in a lumpia wrapper. And unlike to Vegetable Lumpia, these are made to be bite sized. Whether that’s because you should only eat a couple, or because you should eat them like popcorn, that’s for you to decide. Dipped in either a vinegar garlic sauce, a sweet and sour sauce, banana ketchup, or even a light soy sauce, you can’t really go wrong.

    And if it seems like you’re making a lot (5 total pounds of meat + a few veggies) it’s because you are. It’s for a party! And if you don’t make them all, they’re easily frozen and saved for later, or given away.

    And of course the best lumpia shanghai recipe or lumpiang shanghai recipe is the one from my Lola.

    And after this, it’s time to start your Chicken and Pork Adobo!

    The Best Filipino Lumpia Shanghai Recipe

    Lumpia Shanghai Complete

    Lumpiang Shanghai

    Another party dish! Similar to Chinese egg rolls these Filipino Lumpiang Shanghai are smaller more crispy and mainly filled with meat Serve with sweet chili sauce or garlic vinegar
    Print Recipe
    Keyword;umpiang, lumpia, lumpia shanghai
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes


    • Measuring Spoons
    • Sharp knife


    • 1 Big Carrot
    • 1 Stalk Celery
    • 2 Stalks Scallions
    • 4 lbs Ground Pork
    • 1 tsp Sesame Oil
    • Salt to taste
    • 1/2 lb minced Ham optional
    • 1/2 lb minced Shrimp optional
    • premade spring roll wrappers
    • Sweet Chili Sauce or garlic and vinegar for dipping
    • oil for frying


    • Sautee carrots, celery, and scallions in sesame oil
    • Add pork, ham, and shrimp and once pork is browned and shrimp is cooked through, allow to cool thoroughly
    • add salt to taste
    • Drain the filling in a colander
    • Place approximately 2 tablespoons of filling in each wrapper. Unlike the vegetable lumpi, you're going to do these long ways. Brush the edges of water to help create a seal
    • Cut into 2 inch pieces
    • Fry in 325 degree oil in batched for about 3-5 minutes until golden brown.
    • Drain on a plate lined with paper towels
    • Enjoy with dipping sauce of your choice!


    Serving: 4oz | Sodium: 5519mg | Calcium: 636mg | Vitamin C: 30mg | Vitamin A: 10557IU | Sugar: 4g | Fiber: 2g | Potassium: 6299mg | Cholesterol: 2018mg | Calories: 5618kcal | Saturated Fat: 157g | Fat: 430g | Protein: 403g | Carbohydrates: 8g | Iron: 23mg


    all images credit to Jenno

    May 3, 2018 / by / Tags: , , , , , , ,
    Filipino Vegetable Lumpia

    Vegetable Lumpia

    Iiiiit’s (vegetable lumpia) party time!

    vegetable lumpia

    We’re back on the Filipino party train. There’s always a reason to have a party, right? Birthday? Wedding? Child Birth? Woke up still breathing? Woke up not breathing? Get everyone over for a feast!

    And you’re not having a proper feast without lumpia. My Filipino vegetable lumpia recipe is a classic, handed down from Lola to Lola We’ll also be providing a step by step lumpia shanghai recipe since you can’t just have one type of lumpia. Maybe fresh lumpia, too.

    You’ll find these similar in style to Chinese egg rolls, but egg rolls are generally fatter with thicker wrappers making these vegetable lumpia much easier to eat too many of.

    And we do have a recipe for making your own spring roll wrappers, but this is much simpler, and faster!

    vegetable lumpia

    Vegetable Lumpia

    Back for more Filipino party food, these crispy vegetable lumpia are heart to resist
    Print Recipe
    Keywordegg rolls, filipino ox tail stew, lumpia
    Prep Time20 minutes
    Cook Time30 minutes
    Total Time50 minutes


    • 1/2 lb pork
    • 2 carrots medium
    • 2 lbs fresh green beans
    • 16 oz bean sprouts
    • 5 cloves garlic
    • 1/4 onion yellow
    • 1/4 lb shrimp cooked , heads, tails, shells removed (optional)
    • 1 celery stalk
    • spring roll wrappers premade
    • Sweet Chili Sauce or garlic and vinegar for dipping
    • oil for frying


    • Boil pork, once cooked through, allow to cool thoroughly
    • Finely mince pork, carrots, green beans, garlic, onion, celery, and shrimp
      green beans cut
    • Remove heads from the bean sprouts
      Bean sprouts
    • Sautee onions and garlic
    • Add pork and brown
    • Add bean sprouts and simmer, covered for 15 minutes
    • Add the rest of the veggies and cook until softened
      vegetable lumpia filling
    • Drain the filling in a colander
    • Place approximately 2 tablespoons of filling in each wrapper. To do this, place the filling near the corners of the wrapper, roll towards the middle, fold in the sides, and then complete the roll. Brush the edges of water to help create a seal
    • Fry in 325 degree oil in batched for about 3-5 minutes until golden brown.
    • Drain on a plate lined with paper towels
    • Enjoy with dipping sauce of your choice!


    Serving: 100g | Sodium: 1210mg | Calcium: 674mg | Vitamin C: 192mg | Vitamin A: 26916IU | Sugar: 56g | Fiber: 37g | Potassium: 3926mg | Cholesterol: 449mg | Calories: 1217kcal | Saturated Fat: 19g | Fat: 53g | Protein: 94g | Carbohydrates: 111g | Iron: 19mg

    More recipes and travel coming soon!

    all images credit to Jenno

    April 27, 2018 / 1 Comment / by / Tags: , , , , , , ,
    Filipino Pork Empanadas

    Ah, empanadas. So may ways to make them, so many options. And filipino pork empanadas are no different. All around the world nearly every culture has some sort of small, hand-pie type of dish. Many latin countries have a deep fried empanada, while these are baked empanadas. This Filipino pork empanada recipe shares a lot with its spanish cousins. The raisins in this recipe make it “special” and gives it a hint of sweetness, balancing out the salty, savory notes of the pork and cutting through the rich, flaky filipino empanada dough recipe that holds together the buttery goodness of the flaky crust. Add them to your feast, or make a few ahead of time to have a handy on-the-go snack or light lunch/breakfast. So versatile, so delicious!

    And like most Filipino recipes, this filipino empanada recipe is going to be different from the next one. When you have over 7,000 islands, that’s going to happen.

    While you’re at it, some Lumpia will go well along side these (and even has some of the same ingredients)!

    And rest…

    filipino pork empanadas

    Filipino Pork Empanadas

    Filipino Pork Empanadas ready to have as a meal, a side, or just a quick snack
    Print Recipe
    Prep Time30 minutes
    Cook Time25 minutes
    Total Time55 minutes



    • ¼ lb Pork Ground
    • 2 Potatoes Medium Sized
    • ½ Carrot
    • ½ Celery Stalk
    • ¼ Onion
    • Garlic Powder
    • 1 Raisins Handful


    • 4 Cups All-Purpose Flour
    • 2 Sticks Butter
    • ½ tsp Salt
    • Cup White Sugar
    • 1 Egg Yolk
    • ½ Cup Water


    • Preheat oven to 400 degrees


    • Dice potatoes, carrots, celery, and onions
    • Sautee vegetables until softened
    • Add ground pork and cook until browned
    • Season with garlic powder and add raisins
    • Drain mixture in a collander and allow to cool completely


    • Combine flour, sugar in salt in a bowl
    • Cut butter into flour until you get pea-sized crumbles
    • Gradually add water, mixing with a fork until the dough comes together
    • Knead until smooth, 5 - 10 minutes
    • Divide into 30 equal sized pieces
    • Roll each piece into a circle approximately 4" - 6"
    • Fill each circle with approximately 1/4 cup of pork filling
    • Close empanada and prick the top 3-4 times with a fork
    • Using a dough or pizza cutter, trim the edges to an even rounded cut
    • Using your fingers, seal the edges of the dough and roll the edges slightly
    • Using a fork, crimp the edges all the way around the sealed side
    • Brush with egg yolk
    • Place empanandas on a baking sheet in the pre-heated oven until golden brown, about 25 minutes.


    Serving: 100g | Sodium: 98mg | Calcium: 8mg | Vitamin C: 3mg | Vitamin A: 370IU | Sugar: 2g | Fiber: 1g | Potassium: 97mg | Cholesterol: 25mg | Calories: 147kcal | Saturated Fat: 4g | Fat: 7g | Protein: 3g | Carbohydrates: 18g | Iron: 1mg

    all images credit to Jenno

    April 25, 2018 / by / Tags: , , ,