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How to Cook Tortang Kapampangan

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 4 to 6 servings
Author: Manny

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 large egg beaten
  • 1/4 cup raisins
  • 200 grams potatoes peeled and cubed
  • a dash of ground pepper
  • 2 small cans 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.