SLOPPY JOSE

Food that has a natural "come and get it" approachable look tops the list in appetite attraction. Although chef prepared perfect food has its audience, the appeal of relaxed, homey and familiar food has more connection to most. 

The imperfect, unkempt presentation of this dish is its strong point. The fact that the filling overshoots the buns gives it a high score on the drool-o-meter. This is my Philippine-Hispanic version of the American sloppy Joe. I cooked it Filipino style, based on a popular bread filling called giniling which simply means minced (meat). It is sautéed minced pork with tomato sauce, potatoes and raisins. 

I've made a few innovations to add more excitement to an already delicious dish. I've made the minced pork filling with chorizo instead of potatoes for a Hispanic twist and used sultanas instead of raisins. Redcurrant jelly added at the end gave it a sweet tangy flavour. It has a bolder flavour than sloppy Joe so I served it on rustic bread rolls instead of soft buns. Ciabata or panini would be good substitutes. To continue the Hispanic theme, patatas bravas (the Spanish tapas staple of fried potatoes with a spicy dressing) is served on the side. Together, the two dishes make a such a delicious and satisfying meal.

Ingredients:

2 tbsps. olive oil
3 cloves of garlic, minced
2 medium onions, chopped
500 gms. minced pork
1/2 c. chopped chorizo
1 tbsp. paprika
1/4 c. sultanas
1 1/2 tbsps. tomato paste
1/4 c. sherry
3/4 c. water
1 tsp. salt
1 tbsp. sugar
1 1/2 tbsps. redcurrant jelly or 1 tbsp. sweet pickle relish
2 tsps. corn flour dipersed in 1/2 c. water

Method:

Saute the garlic and onions in the 2 tbsps. of olive oil until the onions are soft and translucent. 

Add the minced pork, chorizo and paprika. Saute until the pork is browned and the mixture is dry. 

Add the rest of the ingredients, except for the corn flour slurry, and simmer for 20 minutes. You have to watch this and stir occasionally. It tends to catch because of the sugar and the sultanas. You may add more water, 1/2 c. at a time, stirring well to deglaze the pan each time. A caramelized sauce is what we are aiming for so don't add too much liquid at once as it will dilute the flavour. 

At the end of 20 minutes, if the meat is already tender, turn the heat up to reduce the remaining sauce. Make a slurry with the water and corn flour and add to the pan while stirring. Add the redcurrant jelly if using. This only needs to come up to the boil and thicken, then its done. 

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