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 Filipino Pork Lumpia with Pickled Green Papaya!

Chef Keith Lord, The Wild Thyme Co. and Chef Jason Sutton, Footers Catering.

 

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Ingredients

 

Pork Lumpia Pickled Green Payaya

 

10lbs of ground pork

5 cups yellow onions, finely minced

5 cups carrot, finely minced

2.5 cup green onion, finely chopped

30 cloves garlic, finely minced

1.5 oz. soy sauce

1 oz. sambal

½ oz. fish sauce

10 Eggs

100 Lumpia wrappers

 

2 cups rice wine vinegar

.75 cup sugar

2 tbs. salt

3 stalks green onion

2 cloves garlic, finely chopped

1" ginger, finely chopped

1lbs of green papaya

1 jalapeno, cut into rings

1 red onion, shaved very thin

 

Directions

 

Pork Lumpia
  Pickled Green Payaya

1. Finely chop onions, carrots, garlic and green onions.

2. Mix chopped vegetables with ground pork and soy sauce, sambal and fish sauce.

3. Peel apart lumpia wrappers one by one and put 2.5 oz. of filling in the middle.

4. Wrap one side of lumpia, followed by 2 opposite corners and then roll into cigar shape.

5. Deep fry or pan fry until internal temperature reaches 160.

 

Serve with pickled green papaya on the side.

 

1. Boil rice vinegar, sugar, salt and green onions until sugar and salt is dissolved.

2. Peel green papaya and with a zester, pull long strands of papaya.

3. Sautee garlic, ginger and jalapenos for 3 minutes and fold in green papaya strings, remove from heat immediately.

4. Add pickling liquid with papaya mixture and let sit in cooler for 4 hours.

5. Drain off pickling liquid, reserving just enough to cover papaya for storage.

 

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