Putong Babi

Method

1. Heat 1 tablespoon oil in a skillet. Sauté garlic and onion until soft, then add the tomato and cook until its moisture has mostly evaporated.
2. Add the ground pork and break it into fine crumbles. Cook until no pink remains, then season with soy sauce, calamansi, pepper, and a small pinch of salt.
3. Fold in the camote and raisins if using.
4. Mash a few camote cubes so the filling binds, but keep some pieces intact. Cook until the mixture is dry enough to mound on a spoon, then cool for 10 minutes.
5. Hollow each pandesal half slightly without breaking the crust. Pack 2–3 tablespoons of filling firmly into the cut surface.
6. Brush the filled side with beaten egg, then press into breadcrumbs mixed with cheese if using. Let the prepared pieces stand 5 minutes so the coating adheres.
7. Heat a thin film of oil over medium-low heat.
8. Place the buns filling-side down and press gently with a turner for 2–3 minutes, until golden and the egg coating is fully set.
9. Turn briefly to toast the bread side, then drain on a rack. Serve warm while the base is crisp and the filling remains moist.