>> Wednesday, March 21, 2012
Update (May 18, 2012): Red Ribbon has phased out its Pork Empanada, to my deep sadness. But Chicken Empanada is still available.
Okay, that's just half true. Years ago when I first tried Red Ribbon's pork empanada, I instantly fell in love with it. The only problem is, at P23 per piece, I find it expensive for its size. I would have to consume at least three before I get within the vicinity of digestively satisfied. That amounts to almost P70 already.
But why am I complaining? I don't know how to make delicious empanada such as Red Ribbon's. For now, I should just shut up and burn some cash.
Before I shut up, though, let me tell you a thing or two about Red Ribbon's pork empanada.
The bread is tender and not crumbly at all because the empanada is baked. Very tasty, too, on its own. There is a slight sweetness that makes the pastry more scrumptious. The shell is also thick enough to carry the ground pork filling and at the same time complement the fiesta of flavors that await your bite inside.
And when you do take that bite, you don’t need to explore too far to reach the meat, no need to ingest half of the bread before finding the treasure. It lives up to the name “stuffed pastry”. Hurrah! It also doesn’t cheat its way to your stomach. The filling really is meat--no excessive fat, beans or vegetables.
I should learn how to make empanada. But first, I should buy an oven. I like fried empanada, too, especially Ilocos empanada, but the baked one like Red Ribbon's is more my type. In fact, I eat Ilocos empanada with rice and not as a snack.
While waiting for my oven or, more accurately, the budget for my oven, I shall browse the Internet for pork empanada recipes. Hopefully, by experimenting with a few, I will arrive at the empanada that is absolutely to die for. How awesome would that be?
Do you have an empanada recipe to share? Where do you get the best empanada?