Filipino Spaghetti Might Just Become Your Favorite Recipe

I have been making this recipe for Filipino Spaghetti for ages. It was the only good thing to come out of my first marriage. OK, you don’t need to know that.

Like all of my old recipes, I have modified them a bit to cut fat and calories. This recipe originally called for butter and NO ginger. Olive oil and grated ginger make a huge difference.

But from the first bite, I was hooked. I think that I started buying ginger root for this very recipe. Now I can’t do without it.

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Simple comfort food

This meal is really a feast disguised as peasant food. The ingredients are cheap. When pork loin or boneless chops are on sale I stock up. Then it’s just cabbage, celery, onions, garlic, ginger, and soy sauce. Oh, and spaghetti. These are common pantry/kitchen items.

But don’t leave out the ginger or celery. It’s just not the same without it. I shared the recipe with a friend who did this and then complained that hers didn’t taste like mine.

She said, “I didn’t have celery so I left it out”, and “I only had ginger powder”. My response? I said “Make it again following my recipe and it will taste just like mine. The one you LOVED”.

This dish works just as well using leftover pork roast or chops. If that ever happens to you.

Start by cutting the pork into bite-sized pieces or strips. A one-inch dice is a good size. Marinate the pork for a couple of hours in minced garlic, grated ginger, and either soy sauce or a soy marinade. I usually use Kikkoman Teriyaki marinade.

Chop onions and celery. Shred cabbage. Sautee onions and celery in olive oil just until crisp-tender. Add the pork to the mixture and cook until the pork is completely done. Top with shredded cabbage, cover and reduce heat. Let this cook until the cabbage has wilted, about 15 minutes.

Cook the spaghetti until al dente. Drain well and pour over the top of the cabbage. Add a few generous shakes of soy or Teriyaki marinade to taste. Cover and let simmer, again on low heat for about 5 minutes. Give it a good toss with a pair of tongs. Serve it up.

This meal is much better for a leisurely weekend meal or a company dinner. It’s more work than you would want to do on a weeknight. But it is hauntingly good. Well worth the effort, like all good comfort foods.