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Spicy Pork-Vegetable Torta

Those who love a torta may wish to give this pork and vegetable combination a try. Some of the ingredients may be similar to what others bake into a meatloaf; but this dish is quicker to do because it is pan-fried. Not only is it simple to do, there is also the added benefit of vegetables to make this even a complete meal by itself.


¼ kilo ground pork
1 medium sized carrot
1 long stalk celery
3 eggs
¼ cup flour
salt to taste
3 red chili (labuyô)
pinch of black pepper
pinch of paprika
pinch dried thyme leaves (optional)

  1. Peel and grate the carrot.
  2. Slice the celery across into thin rings from stem to leaves.
  3. Mash or mince the red chili.

  1. Scramble the eggs in a bowl.
  2. Add the ground pork, grated carrot and celery.
  3. Add salt to taste.
  4. Add the black pepper, paprika, red chili and dried thyme leaves. Blend everything together. Feel free to use a blender of available but not too long if you wish the vegetables to be crunchy.
  5. Condition a frying pan with oil and preheat.
  6. Pour the blended ingredients onto the pan. Fry over low heat for 15 minutes.
  7. Turn and continue frying for another 15 minutes.
  8. Turn off the heat.
Makes 5-6 servings. Got a recipe that you wish to share? Send this with photos to contact@foodbatangas.com.