Empanada Cabbage with Crispy Pork Skin

Empanadas are puffed pastries with filling inside or should I say that the filling can be unlimited based on the creativeness of someones curiousity and wide knowledge in cooking and baking. Though empanadas  are more popular in Latin countries, here in the Philippines we adapted different cuisine and cultures since it was invaded by other countried like Spain, Japanese and Americans. 

There are different kinds of empanada in the Philippines like the famous Ilocos Empanada, name after the origin place of the maker in Ilocos. However, Ilocos Empanada are known to be paired with rice and their signature vinegar. This empanda was a vegetarian look like, with grated green papaya, cabbage, bits of pork longganisa and 1 whole egg. This serving is bigger than the usual size of empanada.

Though I haven't tasted the Ilocos Empanada, I tried my own version of vegetable filling of empanda and put some pork skin to have some meat taste. I know that it doesn't looks healthy but I think anything in moderation can help though. Empanada can be fry of bake but for this recipe I prefer to fry it so it can be more crispy and savory. So let's start!

Empanada Cabbage with Crispy Pork Skin

Yield: 16-18 pieces (medium size)

Preparation and cooking time: 20-30 minutes

You will need:

Dough

1 cup of Flour

3-4 tbsp rice flour

2 tbsp of oil

¼ cup of water (if your dough is too dry you can add little by little)

Salt and Pork Seasoning

Filling

½ medium size cabbage (thinly cut)

1-2 small packs of Chicharon (crispy pork skin)

1 cloves garlic

1 small onion

Salt and pepper

Cooking oil for frying

How to do:

1.Sautè garlic, onion. Add the cabbage, chicharon, salt and pepper. Cook for 5 minutes and do not over cook. Transfer on a container and let it cool.

2.In a large bowl combine the dough ingredients. Mix them all together until all the water absorb by the flour and rice flour. Slightly knead and form into ball,let it rest for 10 minutes.

3.Cut dough to your desire thickness. Flatten the dough using rolling pin or glass and put 1 tbsp of the filling. Seal the dough using fork to secure the edges. You can fold it anyways.

5.Fry the empanada on a medium high heat flame. Flip over till brown on both sides. Drain some excess oil.

6.Enjoy your empanada cabbage with your favorite vinegar dippings. Serve warm.

I highly recommend that you use vinegar for dippings. This gives a good combination and tastes so delicious. Hope you can try this at home and share this simple recipe with your friends. See you on my next recipe :)