Lumpiang adobo

A wet, salty, already-cooked filling reduced almost dry or it bursts the wrapper.

Pork. Not vegetarian — contains pork.

Ingredients

• 700 g pork shoulder, in small dice
• 80 ml soy sauce
• 80 ml cane vinegar
• 1 whole head of garlic, crushed
• 3 bay leaves
• 2 teaspoons coarsely ground black pepper
• 24 lumpia wrappers
• oil, for deep frying

Method

1. THIS FILLING ARRIVES COOKED, SALTY AND WET, and all three are problems. Adobo is a braise; a braise inside a wrapper boils, and a boiling wrapper bursts.
2. Simmer the pork with the soy, vinegar, garlic, bay and pepper for 1 hour, covered, until tender.
3. TAKE THE LID OFF AND REDUCE IT UNTIL THE PAN IS ALMOST DRY and the pork is sticky rather than saucy. This takes longer than you expect and is the whole step.
4. Shred or chop the pork small, then let it go completely cold. It firms up, which makes it rollable.
5. Roll with no more than a tablespoon and a half each, and seal the seam with water pressed firmly.
6. Fry at 175C for 3 minutes. Because the filling is already seasoned hard, these need no dip -- vinegar at most.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes