You’ve probably already guessed why this recipe is called “dynamite.” It explodes in your mouth because it’s hot and spicy, as you would expect of Jalapeño peppers. In Mexican cuisine, chiles are cooked like omelets (relleno). In the Philippines, we stuff them in our egg rolls, or lumpia.
For the Jalapeño neophytes, I’ve added an option in this recipe to include dried raisins in the pork mixture, just to give it a little sweet taste that would hopefully temper the spiciness. Otherwise, a sweet sauce would do the trick.
1/4 lb ground pork
6 cloves garlic, peeled and minced
1/3 cup sliced green onions
12 pcs green Jalapeño pepper (or siling haba, long pepper used in sinigang)
12 pcs lumpia (egg roll) wrapper
1/3 cup dried raisins (optional)
Salt and pepper to taste
Olive oil for frying
Using a sharp knife, cut a slit on each Jalapeño pepper from the tip of the stem to the bottom to create an opening. Remove seeds under running water. Drain and set aside.
Heat about 2 tbsps Olive oil in a pan over medium-high heat. Add garlic and saute till golden brown. Add green onions and cook fork about a minute. Add ground pork and stir-fry until nicely browned. Add salt and pepper to taste. Remove from heat and allow to cool down.
Take one pepper at a time and stuff with the pork mixture. Place stuffed pepper on an egg roll wrapper, keeping the pepper stem visible. Fold in the sides of the wrapper and roll, sealing the edges with a little damp cloth or water.
Heat Olive oil in a pan and fry the wrapped peppers in several batches, making sure the wrapper is nicely browned by not burnt. Remove from heat and place on a platter lined with paper towel to drain excess oil
Serve warm with a side of your favorite dip or sauce, like ketchup or sweet and sour sauce.