INGREDIENTS:
For the Water Dough Crust:
- 3 cups all purpose flour
- 1/3 cup sugar
- ¼ cup Pork lard, refrigerated
- ½ cup water
- 1 tsp food color either red or yellow
For the Oil Dough Crust:
- 2 cups flour ( can use third class)
- 1 cup refrigerated pork lard
- ½ tsp food color, either red or yellow
For the Filling:
- 1½ cups sugar
- ½ tsp vinegar
- 2 cups pork fat diced
- 2 cups kundol
- ½ cup vegetable oil
- 1 cup third class flour
HOW TO COOK:
- For the water dough crust, blend flour and sugar and cut in lard. Add water gradually and the food color. Form into a dough, like ball and refrigerate for one hour.
- For the oil dough crust, blend flour and pork lard. Add the food color and mix until smooth. Refrigerate for one hour. Divide the oil crust and water crust into 24 parts. Wrap oil crust inside water dough. Roll to strips and rewind. Press flat with rolling pin and fill with pork filling.
For the Filling:
- Marinate pork fat in sugar. Mix fat, sugared melon or kundol, oil and boil over slow fire until thick.
- Add flour when the filling is almost cooked.
- Fill the crust and press flat.
- Brush top with egg wash and bake in pre-heated oven at 400 deg F for 20 minutes.
SOURCE: pinoybisnes.com
IMAGE: newyorkfood.typepad.com
