Filipino Spaghetti
Filipino Spaghetti
A product of US military occupation and food-scarcity-driven resourcefulness is the typically sweet Filipino-style spaghetti. During the US occupation, dishes that American soldiers craved for comfort, like Spaghetti Bolognese, were introduced into the SE Asian archipelago. However, back then, tomato imports were limited, so even ketchup needed to be sourced using an unlikely locally growing ingredient, bananas. I’m not sure who invented it or exactly when, but at some point, spaghetti bolognese evolved into what is now ubiquitous at holiday gatherings and birthday parties in the Filipino diaspora. Popularized abroad by the beloved Filipino chain, Jollibee, it feels like this dish is finally getting some welcome in the West (thanks also in part to Anthony Bourdain’s Philippines episode, where there’s a scene of him surprised by his own enjoyment of the sweet and savory spaghetti with hot dogs). Filipino spaghetti was and always will be a dish that keeps me tied to my roots. This recipe is my version.
♥️Nori
INGREDIENTS
1 1/2 lb Spaghetti, usually 1 1/2 package, cooked al dente in heavily salted water
1 1/2 lb Ground Beef
1/2 lb Ground Pork
6-10 Hot Dogs, sliced into coins*
1 medium Yellow Onion, chopped
8-10 cloves Garlic, minced
4 cans Tomato Sauce, 15 fl oz each
3 tbsp Banana Ketchup*
3 tbsp Spicy Banana Ketchup*
3 tbsp Brown Sugar
1 tbsp Fish Sauce
1 tsp Black Pepper
1 tsp White Pepper
2 tsp Salt
2 tablespoons Vegetable Oil
a splash of Apple Cider Vinegar (optional)
Shredded cheddar cheese
NOTE: This recipe serves 4-5 people.
*HOT DOGS - Nori uses 8-10 hot dogs to achieve the ratio she desires but the number depends on your taste. This is a defining ingredient of this dish. Additionally, if you can find it, try to use the Filipino red hot dogs although regular hot dogs will do the trick. The red hot dogs just really evoke the feeling of nostalgia for a lot of us that grew up with this dish. Nori has been able to find them locally at Uwajimaya and they are made by Hawaiian brand, Redondo’s.
*BANANA KETCHUP - A favorite brand is Jufran and we have linked them in the ingredient list above. You can also purchase a regular and spicy bundle here. You can typically find them in your local Asian market. If you are unable to find the spicy version, you can add 1/4 tsp cayenne pepper to 6 tbsp of Banana Ketchup instead of the 3 tbsp each of regular and spicy Banana Ketchup.
METHOD
1 - SAUTÈ THE AROMATICS
In a dutch oven or a deep sauce pan, heat the vegetable oil over medium heat. Add the onion and garlic and stir until the onion is translucent adjusting the heat as necessary in order to keep the onions from browning.
2 - COOK THE MEAT
In the same pan, set the aromatics to the side, ensure heat is set to medium (if the setting was lowered), add the ground pork. Use a wooden spoon to break the meat apart into small pieces, season with salt then mix thoroughly with the aromatics until fully incorporated and continue cooking for about 1-2 minutes. Next, add the ground beef, and similar to the ground pork, break it up with a wooden spoon, season with salt and then mix together until fully incorporated and cook for another 3-5 minutes.
NOTE: The meat mixture can release a lot of oil depending on the type of pork and beef used. After the meat mixture has cooked, Nori typically drains the mixture to remove the excess oil and then in the same pan, she adds a bit of vegetable oil to lightly coat the pan and adds the mixture back in before continuing to the next step.
3 - FINISH THE SAUCE
Add the tomato sauce and stir to combine with the meat. If the mixture starts to splatter, turn down the heat a little. Add the hot dog and remaining sauce ingredients: regular and spicy banana ketchup, salt, black and white pepper, brown sugar, splash of apple cider vinegar and fish sauce and stir until thoroughly mixed. Taste and adjust seasoning as needed and stir. Once the sauce starts to bubble, turn heat to medium low and let simmer for 30 minutes. Make sure to stir occasionally to prevent sauce from sticking to the bottom of the pan and burning.
4 - COOK THE PASTA
While the sauce is simmering, bring a large stock pot of heavily salted water to a boil. When the water is at a full boil, add spaghetti and cook until desired doneness and drain.
NOTE: Nori prefers the spaghetti al dente (its cooked with still a bit of a bite).
5 - BRING THE DISH TOGETHER
You can plate the noodles individually and top with a generous amount of sauce and finish with cheddar cheese. You can also serve this family style and combine the spaghetti and sauce together, transfer in a large serving bowl and top with cheddar cheese. You can also serve some shredded cheddar cheese on the side for folks that like theirs extra cheesy. Enjoy!
