All of the Umami and Crispy, None of the Mess

November 12, 2019
Every year, chef Francis Ang travels to the Philippines to spend a few months on R&D and bring back new flavors for his pop-up restaurant Pinoy Heritage in San Francisco. This recipe for lamb adobo empanadas was something he picked up on his travels in the north. It starts with a fragrant star anise-spiced adobo made from a mix of lamb shoulder and unctuous belly. Then comes an achiote-scented rice flour dough—with a little help from Anolon’s Infinity Slide™ nonstick technology, it’s a snap to get out of the pan. The result: savory, tangy, crunchy little fried parcels of goodness.

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