Putong Babi: Open-Faced Buns with Ground Beef or Pork

The Filipino Putong Babi - Open-faced Buns with Ground Beef or Pork is a favorite in Pampanga. My mother in law, served this to us for merienda (afternoon snacks) often and she called these ‘paradadas’. This is basically an open-faced pan de sal, bread bun sandwich with a ground meat mixture of raisins and sweet potatoes on top. Pan sear this stove top or bake it in the oven. This recipe I made serves 4. I adapted this “Putong Babi” recipe (courtesy of Batis Asul) from the Feb. 2012 issue, "Pampanga on My Plate" [article by C. Juntereal] of “Food Magazine”. I’m privileged to be a USA contributor of this ABS-CBN publication, Manila's largest culinary magazine. This recipe serves 2 to 4 for snacks.

Cook Time10

Course: Appetizer, Merienda, Snack

Cuisine: American, Asian, Filipino

Keyword: Filipino Putong Babi Buns Ground Meat

Servings: people

Calories: 475kcal

Author: Elizabeth Ann Quirino

Equipment

Large non-stick skillet - 12 inches diameter

Ingredients

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

Instructions

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.
Availability of ingredients: Pan de sal can be found in Filipino bakeries or Asian markets. When the weather gets cooler in the fall and winter, I bake my own pan de sal for the family. You can use any other bread available which you prefer.
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Nutrition