As the national tourism claims, it really is more fun in the Philippines. With over 170 dialects in use, there is no other place I know where you take a mere hour drive to the north and a word for a certain food will already have a whole different culinary meaning. Being from Tarlac and of Kapampangan dialect, this ground pork cooked in tomatoes to me is TORTA but to someone, say, from Manila, torta would be understood as an omelette. I have to admit, Kapampangans may lay claim to the best pork tocino but in this game of NAME THAT DISH, we are definitely off the mark. What we call torta, which is really giniling na baboy, is actually the filling used to make torta. Confused yet? Me, too.
|Giniling na Baboy|| |
- 1 tablespoon oil
- 1 small onion, peeled and finely chopped
- 2 to 3 cloves garlic, peeled and minced
- 2 pounds ground pork
- 1 tablespoon fish sauce
- 3 large Roma tomatoes, chopped
- 2 cups water
- 2 medium-sized potatoes, peeled and cubed
- 2 large carrots, peeled and cubed
- ½ green bell pepper, seeded and cubed
- ½ cup raisins
- salt and pepper to taste
- In pot over medium heat, heat oil. Add onions and garlic and cook until translucent and fragrant. Add ground pork and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat. Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add tomatoes and cook, mashing with back of spoon, until softened and have released juices. Add water and bring to a boil. Lower heat, cover and continue to simmer until meat is tender and fully cooked. Add more water as necessary to maintain about 1 cup.
- Add potatoes, carrots and raisins and cook until most of the liquid is reduced, vegetables are tender and raisins are softened. Add bell peppers and cook until crisp-tender. Season with salt and pepper to taste. Serve hot.