Filipino-Style Spaghetti
Photo: pulaw, CC BY 2.0
Filipino-style spaghetti is the sweet, savory pasta that turns up at children's birthday parties across the Philippines. The sauce gets its character from banana ketchup, which adds a fruity tang that plain tomato cannot, along with sliced hot dogs and pork mince for richness. Soy sauce deepens it, and a long, gentle simmer pulls everything together. A pile of grated cheddar on top finishes each bowl.
Instructions
Heat the vegetable oil in a large pan over medium-high heat. Add the sliced hot dogs and cook for 3 to 4 minutes, turning often, until browned. Lift them out with a slotted spoon onto a plate and leave the oil in the pan.
Add the onion and salt to the hot oil and cook, stirring, for 5 to 6 minutes until soft. Stir in the garlic and cook for about a minute until it smells fragrant.
Add the pork mince and break it up with a spatula. Keep cooking until no pink remains and the meat is evenly cooked. Stir in the tomato paste and cook for 1 minute to deepen it slightly.
Return the hot dogs to the pan with the banana ketchup, tomato purée, chicken stock and soy sauce. Stir well, bring to a simmer, then lower the heat and cook for 10 to 15 minutes, stirring often. The sauce can catch and burn easily, so keep an eye on it.
Meanwhile, cook the spaghetti in a pot of boiling salted water following the packet directions until al dente. Drain it and tip it back into the warm pot.
Spoon a few heaped spoonfuls of sauce over the pasta and toss until every strand is coated. Divide among bowls, spoon more sauce on top, and finish with the grated cheddar.
Make it personal.
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