“Paradadas” was how my late mother-in -law called these open-faced buns with ground meat. The Filipino Putong Babi (say ‘pooh-tong bah-bee’), is a favorite bread snack in Pampanga, a province north of Manila, the country’s capital. It was simply pan de sal, the Filipino bread, sliced in half, with a ground meat- raisins mixture nestled on it, coated with beaten eggs and bread crumbs on top. This whole assembly was then pan-seared stove top, and pressed down with a turner to cook Panini-style. I sometimes improvised and baked it in the oven, just like I did here.
“I used to sell putong-babi when I was in grade school,” said Alex R. Castro, Pampanga historian of the blog, Views from the Pampang, iconic ad executive, former colleague and good friend. “ We had them in elementary school, for snacks. Sometimes, the filling was made from mashed camotes (sweet potatoes) or potatoes with ground meat. Then it was coated with egg and fried, “ he added.
‘Putong babi’ literally translates to ‘bread with pork’, but you can use either pork or beef. Filipinos love to add sweet flavors to dishes. This is why you will find sweet raisins or sweet potatoes cooked with the ground meat in this recipe. Or if you make the Filipino dinner entree “tortang carne”, a ground meat mixture with potatoes, peas and carrots, use the leftovers to make ‘putong babi’.
Your kids will love the hearty flavors of this meat and potatoes open-faced sandwich in their lunchboxes or as an after-school snack. And you know what, you will, too!
Other Back to School sandwich ideas:
Sweet-Spicy Pulled Pork on a Bun
Putong Babi: Open-Faced Buns with Ground Beef or Pork
- 8 to 10 whole Filipino Pan de Sal or large dinner bread buns sliced open in half
- 1/2 pound ground pork or beef
- 1 Tablespoon lemon juice
- 2 Tablespoons soy sauce
- 4 to 6 cloves garlic minced garlic cloves
- 3 whole medium-sized potatoes peeled, cubed into 1/4-inch sized pieces ( or use sweet potatoes, same amount)
- 2 whole eggs beaten
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 1/4 cup bread crumbs for topping
- 3/4 cup raisins
- Prepare 8 to 10 open-faced half slices of bread buns or the Filipino pan de sal. Set aside in a bread box to keep them from drying up or hardening.
- Pre-marinate the ground meat by adding lemon (or calamansi) juice and soy sauce. Mix well, then set aside.
- In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic quickly. Then add the ground meat. Cook till meat turns from pink to brown, for about 8 to 10 minutes.
- Add the cubed potatoes and the raisins. Season with salt and pepper. Cook till potatoes and meat are done, for 8 to 10 minutes more.
- Spread the meat-potatoes mixture on the sliced bread bun or pan de sal. Pour the beaten egg over it. Sprinkle with bread crumbs.
- In a skillet, over medium high heat, spray some vegetable oil. Pan sear the open faced bread slices, meat side down. Press down with a turner to flatten it. This should fry in 2 to 3 minutes. Turn the slice over in the pan and flatten the top with the turner. Let the bottom side of the bread brown for 1 to 2 minutes. Transfer to a platter and serve hot.
- If baking these meat-filled bread slices, place them in a baking sheet with parchment paper. Bake at 375 F degrees for 15 minutes or till top is brown. Serve hot.
- COOK’S COMMENTS: In Pampanga, “putong babi” is also cooked with sweet potato. Cut them in cubes and use instead of regular potatoes. Cook for the same amount of time.
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Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]