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Filipino Pork Lumpia

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. The term lumpia derives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for “spring roll” in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.  Taken directly from Wikipedia.

There are many ways to make lumpia.  You can get creative and use other meats, even fruits!  This is one of the easiest way I make mine.  Enjoy!

Makes 60 lumpias

Ingredients:  5 cloves garlic (crush).  1 whole yellow onion (dice).  1 pound ground pork.  3 tbsp. olive oil.  3 tbsp Magi seasoning.  1/2 cup oyster sauce.  2 cups Mung Bean Sprouts.  6 cups peas and carrots (About 32 oz).  1 tsp. black pepper. 2 packs Lumpia wrapper (I use Menlo 8X8 wrapper – see picture below).

How to cook the filling:  On high heat, use a frying pan and add oil.  Brown crushed garlic and diced onions.  Once browned, add pork and sauté until cooked.  Add Magi seasoning while sautéing.  On medium heat, add peas and carrots.  Mix every now and then while adding the oyster sauce, then cover for 5 minutes.  On low heat, add bean sprouts and black pepper.  Cover for 10 minutes.

Once the filling is cooked, either let it cool down completely before wrapping or  refrigerate for one day – which is what I do because the wrapper does not tear as easily.  If you wrap it the same day, drain the liquids from the filling first, then refrigerate for about an hour.

To wrap, follow the instructions on the back of Menlo’s packaging.  To cook, fry in 2 inches of oil at 375 degrees until golden brown.  For dipping sauce, the most popular in the United states is the Thai sweet chili sauce.  A true Filipino lumpia sauce (Called sawsawan) is made with vinegar, soy sauce, crushed black pepper and crushed garlic.  I use 1/4 cup soy sauce, 4 tbsp balsamic vinegar, 2 cloves crushed garlic, 1 tsp crushed black pepper.  Eat over steamed rice with adobo (CLICK HERE to check out my pork adobo recipe!)

Enjoy your meal… don’t forget to say grace.

Grilled Pork Adobo

Meat type: Pork country ribs.  Make sure to soak your skewers 1 day before you use them.  Ingredients: 10 ribs (About 3-4 pounds of meat).  1 lime.  1 tsp. black pepper.  3 cloves garlic, crushed.  3 pcs. bay leaves.  1 tsp. oyster sauce for every rib.  1 cup sprite.  1 cup rice vinegar or cane vinegar.  1 cup beer.  Prep work:  Lay ribs on a flat surface.  Squeeze lime over the ribs, sprinkle the black pepper and crushed garlic all over and rub into the meat.  Spread 1 tsp. oyster sauce on each rib and massage into meat.  In a big cooking container, place the bay leaves separately at the bottom, coil in the ribs, then pour vinegar, sprite and beer.  Cover and cook in medium heat for 40minutes while you enjoy the remainder of beer and sprite (50-50 ratio) with ice.  Ahhhh.  Uncover and let it cool down for about an hour.  Once cool, slice the pork into strips of about 1 inch wide, 4 inches long and 1/5 of an inch thick.  Fold this strip in 3 parts in “S” form.  Do it to a second strip, stack the two folded strips and pierce the stick in the middle.  Stretch it out on the stick and set aside.  Once done, pour the sauce of the adobo on the meat and put on the grill until cooked.  You can get creative and cut the strips in different sizes to accommodate veggies in between.  Or you can cut it in cubes… enjoy!


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