Filipino Sweet Spaghetti

This recipe is not as sweet as the traditional version sold in storefronts and by street vendors throughout the Philippines. Great for kids and adults alike, try this recipe instead of your go-to weekday spaghetti with meat sauce.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Philippines, Southeast Asian

Prep Time: 5

Cook Time: 1 45

Total Time: 1 50

Servings:

Author: My Hungry Traveler

Equipment

Large Dutch oven or wok
Frying pan
small saucepan
Large pot
Cheese shredder

Ingredients

1 lb Spaghetti
3 tbsp Vegetable oil
1 large Onion, chopped into 1-inch chunks
1 medium Red bell pepper, stemmed, seeded, and chopped into 1-inch chunks.
2 tbsp Garlic, chopped
1½ lb Ground pork
1 tsp Kosher salt
6 oz Tomato paste
2 ripe Bananas, diced
26.5 oz Box Pomi strained tomatoes
½ cup Sugar
½ cup Rice vinegar
¼ cup Light soy sauce
4 Hot dogs, cut crossways into ½-inch slices.
12 oz Edam cheese, shredded (Sub: mild cheddar cheese)

Instructions

Heat Dutch oven or wok over high heat. When hot, add 2 tbsp oil and reduce heat to medium. Add onion, garlic, and bell pepper. Stir-fry for about 5 minutes until the onion becomes translucent and bell pepper soft.
Add ground pork, breaking up the meat, and stir-fry until the pork has caramelized and turned brown, about 10 minutes. Mix in tomato paste and cook 2 minutes. Add bananas and cook another 2 minutes.
Reduce the heat to low. Add strained tomato and scrape up any browned bits from the bottom. Simmer until the sauce has reduced by ⅓, about 1 hour.
When sauce is almost done, heat a small saucepan over high heat. Combine sugar and vinegar in saucepan, stirring to dissolve the sugar. Once it begins to bubble, reduce heat to medium and cook until it becomes viscous, clear, and a light yellow color, about 10 minutes. Scoop into the tomato sauce. Stir in soy sauce and cook another 10 minutes.
Meanwhile, add spaghetti to a pot of boiling water and cook to instructions on box. Drain spaghetti in a colander and mix in 1 tbsp of oil to keep from sticking.
While the spaghetti is cooking, heat 1 tbsp oil in a small frying pan over medium heat. Once oil begins to ripple, add sliced hot dogs and cook, stirring occasionally, until crisp and caramelized around the edges. Toss hot dogs into the sauce and cook another 10 minutes.
Divide spaghetti between bowls for each diner. Transfer hot sauce into a large serving bowl and shredded cheese into another so dinners can put toppings on as they please. Conversely, spaghetti can be topped with sauce then cheese on a large platter to share.

Nutrition