Pork Dobladas Recipe
Dobladas are a Guatemalan street food favorite! This version is made with pork, potato, and cabbage.
Made from folded and fried masa, these dobladas are popular for their crispy outside and soft, savory interior with all of the fillings. The pork is seasoned with Lee Kum Kee Sodium Reduced Soy Sauce, adding extra aroma and umami to the pork and potato mixture. Serve with Lee Kum Kee Chili Garlic Sauce for an extra kick of garlicky heat!
What You Will Need
Ingredients
- 5 cups corn masa
- 5 cups water
- 1 cup finely chopped onion
- ½ cup tomato sauce
- 1 lb. pork loin
- 5 large boiled potatoes
- ½ finely chopped cooked cabbage, plus a little more for garnish
- 1 Tbsp. olive oil
Seasoning
- Salt and pepper, to taste
- 2 Tbsp. Lee Kum Kee Sodium Reduced Soy Sauce
- 1 tsp. Lee Kum Kee Chili Garlic Sauce
Made with
Lee Kum Kee products
How to make it
-
In a large bowl, mix the corn masa with the 5 cups of water until you have a smooth dough. Season the dough with salt and pepper to your liking and mix well.
-
In a separate pan, sauté the onion, tomato sauce, pork, mashed potato and cabbage for about 10 minutes over medium heat until everything is well combined. Add two teaspoons of Lee Kum Kee Sodium Reduced Soy Sauce.
-
Shape the dough into tortillas and place 1 tablespoon of the filling in the center of each one. Fold the tortillas over the filling to enclose it and seal the edges.
-
Heat oil in a pan and fry the dobladas on both sides until they are nicely browned. Place them on a paper towel to soak up any excess oil.
-
Serve with red sauce, 1 teaspoon of Lee Kum Kee Chili Garlic Sauce, cheese, and parsley, and cabbage.