Pork Torta a la Maginhawa

KarinderyaChef's Pork Torta a la Maginhawa

Pork Torta a la Maginhawa

May 17 , 2014 by: Paolo Papa Filipino Recipes, Ulam | Main dish

Maginhawa is the name of the street where my Lola’s house is located (which is now foodie heaven in the Quezon City area). And it was always a tradition to eat there every week. One thing I loved about her was that there was always food no matter what. Dinner there meant getting to eat 7 or more dishes at the table.

Torta is a filipino dish that hugely resembles a frittata. Pork mince combined with potatoes, carrots and eggs make for a very filling meal.  This pork torta has been a regular staple when I used to eat at my Lola’s house. I would always find this perfectly shaped torta and always wondered how do you get them so perfectly round? A visit here in Oz from my Tita finally gave me the answer: It’s all in the pan!

 Sangkap | Ingredients

  • 500 grams ground Pork
  • 150 grams (2 pcs) carrot, cubed
  • 150 grams (1pc) potato, cubed
  • 50 grams (1/4 pc) onion, diced
  • 8 pcs large eggs
  • Salt and Pepper to taste
A photo showing ingredients for Pork Torta

Ingredients for Pork Torta

  • First step would be to cut the carrots and potatoes finely into cubes. It is up to you on how rough or fine you would like to cut it. Honestly, my knife handling skills were put to the test to achieve these nice, consistent, finely chopped cubes. The stuff a food blogger has to do for food photography. LOL
Nice, consistent, finely chopped carrot and potato cubes

My knife handling skills were put to the test to achieve these nice, consistent, finely chopped cubes

  • Dice the onions as finely as you can. Same rules apply.
  • Sauté the carrots and potatoes until halfway cooked.
  • Add the onions and let it sauté a bit.
  • Add the Ground Pork and cook the mixture until pork is not pink anymore.
Sautéed Torta Mix

Sauté pork mince, carrots, potatoes and onion to make torta mix.

  • At this point, you can keep the mixture in the fridge and use it for future meals. If you can’t wait any more, read further 🙂
  • Get 2 eggs and mix together until yellow.
  • Add 100 grams of the mixture to the egg. Honestly you can do this by touch. You can be liberal with the torta mix or make it with more egg to the tune of a frittata. But to make the recipe easy to follow, I took the liberty of measuring the ingredients and came with the ratio 50 gm torta : 1 egg.
  • Fry in the pan until egg mixture is cooked on one side, flip and let the other side cook.
photo showing how to shape the torta

This is how you make perfectly shaped torta!

  •  KarinderyaChef Tip: Use 2 pans! As shown on the photo. Find a small, round pan and another one slightly larger. Cook the mix in the smaller pan. Once one side is cook, flip it over to the other pan to cook the other side. Voila! instant perfectly round Torta!

Best served with garlic fried rice and banana catchup!

KarinderyaChef

  • Pork Torta a la Maginhawa

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Pork Torta a la Maginhawa

    Sangkap | Ingredients

    1. 500 grams ground Pork
    2. 150 grams (2 pcs) carrot, cubed
    3. 150 grams (1pc) potato, cubed
    4. 50 grams (1/4 pc) onion, diced
    5. 8 pcs large eggs
    6. Salt and Pepper to taste

    Pagluluto | Cooking

    • 1. Cut the carrots and potatoes finely into cubes
    • 2. Dice the onions.
    • 3. Sauté the carrots and potatoes until halfway cooked.
    • 4. Add the onions and let it sauté a bit.
    • 5. Add the Ground Pork and cook the mixture until pork is not pink anymore.
    • 6.Get 2 eggs and mix together until yellow.
    • 7 Add 100 grams of the mixture to the egg.
    • 8. Fry in the pan until egg mixture is cooked on one side, flip and let the other side cook.

    Notes

    The rough ratio would be 50 grams of the Torta mixture to 1 egg.

    A small round frying pan can make shaping the Torta nice, round and consistent.

    http://karinderyachef.com/filipinorecipes/pork-torta-maginhawa/
Paolo Papa

Paolo Papa

Pao Papa is a food lover that is slowly rediscovering how to cook Filipino food.
Paolo Papa

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