Ilocos Empanada

Steps

1. 1Make spiced vinegar

   Blend together garlic, green chili, birds eye chili, shallots, cane vinegar, cracked black pepper, salt, and fish sauce. Set aside.

   GarlicChili pepperShallotVinegarBlack pepperSaltFish sauce
2. 2Prepare Vigan longganisa1h

   Combine ground pork, minced garlic, spiced cane vinegar, soy sauce, ground black pepper, brown sugar, salt, and MSG. Mix well and let sit for 1 hour to overnight.

   Marinating overnight develops deeper flavor

   Ground porkGarlicVinegarSoy sauceBlack pepperBrown sugarSaltpinch of MSG
3. 3Sear the sausage

   Sear the marinated sausage mixture until rendered and crispy.

   Ground pork
4. 4Soak and boil beans15 min

   Soak mung beans for 1-2 hours. Drain and boil for about 15 minutes until soft.

   Mung beans
5. 5Prepare papaya filling

   Shred green papaya and add salt. Squeeze out the water. Combine with cooked mung beans and season with salt and pepper.

   Mung beansSaltBlack pepper
6. 6Make the dough

   Combine annatto powder, oil, salt, chicken powder, and water in a pot. Boil and add to rice flour. Knead until the texture resembles clay.

   You can combine with flour directly on stovetop. Adjust water/flour ratios depending on flour brand absorption rates

   Rice flourWaterSaltChicken2 1/2 tbsp of annatto powder4 tbsp oil
7. 7Roll the dough

   Roll ball of dough between cut plastic until thin.

   Rice flour
8. 8Assemble the empanada

   In the center of the dough, place papaya-mung bean mixture and form a small hollow circle. Add sausage and egg at the center.

   Mung beansGround porkEgg
9. 9Shape and fry10 min

   Fold the dough, tuck in the sides, and cut excess dough using a plate. Fry at 165°C until crispy.

10. 10Serve with vinegar

    Serve with spiced vinegar and enjoy!

    GarlicChili pepperShallotVinegarBlack pepperSaltFish sauce