Minced Pork Fritada with Plantain Dumplings is a dish that brings together the comforting flavors of Latin American and Filipino cuisine. The rich, tomato-based minced pork stew, known as “fritada” in Filipino cooking, pairs beautifully with the subtly sweet and starchy plantain dumplings, creating a dish that is both satisfying and balanced.
The Origins of Fritada
Fritada is a well-loved dish across the Philippines, often made with pork, chicken, or beef, simmered in a tomato-based sauce with vegetables such as potatoes, carrots, and bell peppers. Introduced through Spanish influences, the word “fritada” itself means “fried” in Spanish, but in Filipino cuisine, it generally refers to a saucy stew rather than a fried dish. Over time, the traditional fritada evolved into a rich tomato stew that is now a staple in many Filipino households.
The use of minced pork in this particular variation makes it a quick and versatile version of the dish, allowing it to absorb more of the tangy, sweet, and savory tomato sauce. The addition of seasonings like smoked paprika and cumin also hints at Latin American flavors, where similar tomato-based stews, such as picadillo, are widely enjoyed.
Latin American Influence and the Importance of Plantains
One of the most notable elements of this dish is the inclusion of plantain dumplings, which is a nod to the wide use of plantains in Latin American cuisine. Plantains, which are a staple food in many countries including Puerto Rico, Colombia, and the Dominican Republic, are often used in both sweet and savory applications. Whether fried as “tostones,” mashed into “mofongo,” or cooked into stews, plantains add a natural sweetness and soft texture to a dish.
In this recipe, ripe plantains are mashed and combined with flour, butter, and salt to create tender dumplings. These dumplings, when boiled, develop a light, chewy texture that complements the hearty pork fritada. Boiling is a common way of preparing plantain-based doughs, allowing the dumplings to easily soak up the rich stew’s flavors.
A Perfect Balance of Flavors
What makes Minced Pork Fritada with Plantain Dumplings truly special is the contrast between the savory, slightly spiced pork stew and the mildly sweet plantain dumplings. The tomato sauce, enhanced by the combination of paprika and cumin, provides warmth and depth, while the bell peppers and green peas introduce pops of freshness and slight sweetness.
Meanwhile, the dumplings provide a unique texture to the dish, acting as a starchy counterpart to absorb the flavorful sauce. This balance of flavors and textures represents the harmony that is often found in both Filipino and Latin American cooking—melding sweet, salty, and tangy notes into a single, comforting dish.
A Dish of Cultural Connection
Minced Pork Fritada with Plantain Dumplings is more than just a recipe; it is a dish that reflects the fusion of culinary traditions across different regions. The use of tomatoes and slow-simmered meat speaks to Spanish colonial influence, while plantain-based dumplings highlight the Caribbean and Latin American touch. By bringing these flavors together, the dish celebrates the shared heritage and love for hearty, home-cooked meals in both Filipino and Latin American cultures.
Perfect for family dinners or a comforting meal, this dish showcases the beauty of combining different ingredients and techniques to create something truly special. Whether you’re familiar with fritada or plantains or trying them for the first time, this recipe offers an opportunity to experience a unique and delicious blend of flavors from two vibrant food traditions.
Minced Pork Fritada with Plantain Dumplings
Equipment
Ingredients
For the Minced Pork Fritada
2 tbsp olive oil - Extra virgin, for deeper flavor- 1 small onion - Finely chopped
- 3 cloves garlic - Minced
- 1 lb ground pork (minced pork) - Preferably with some fat for juiciness
- 1 cup tomato sauce - Preferably homemade or a rich canned version
- 1 tbsp tomato paste - For added depth
- ½ cup chicken stock (chicken broth or chicken bouillon) - Low sodium if using store-bought
- 1 tsp paprika - Smoked or sweet, depending on preference
- 1 tsp cumin - Freshly ground for best flavor
- 1 cup red pepper (red capsicum) - Diced
- 1 cup green peas - Fresh or frozen
For the Plantain Dumplings
- 2 large plantains - Ripe, peeled and mashed
- ½ cup all purpose flour (plain flour Australia and UK) - For structure
- 1 tbsp butter - Melted
- ½ tsp salt
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté finely chopped onions until translucent, about 3 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add minced pork, breaking it apart with a wooden spoon. Cook until browned and slightly crisp, about 8 minutes.
- Stir in tomato sauce, tomato paste, chicken broth, paprika, and cumin. Simmer for 15 minutes, stirring occasionally.
- Add diced bell peppers and green peas. Cook for another 5 minutes, allowing flavors to meld.
- Season with salt and black pepper to taste. Keep warm while preparing the dumplings.
- For the dumplings, mash ripe plantains in a bowl until smooth.
- Mix in flour, melted butter, and salt until a sticky dough forms.
- Form small dumpling rounds and cook in boiling water for 5-7 minutes, until they float.
Notes
- For deeper flavor, allow the fritada to simmer longer at a lower heat.
- The plantain dumplings can be pan-fried after boiling for a crispy texture.
