Tonttijao

Tonttijao is a traditional Filipino dish originating from the Visayas region, particularly in the province of Cebu. The name "tonttijao" is derived from the Cebuano language, where "tontti" means "to cut" and "jao" means "to eat," reflecting the dish's preparation method. It is a popular street food and is often served as a snack or light meal.

The dish consists of a large, crispy, and flaky pastry filled with a savory mixture of ground pork, garlic, onions, and spices. The pastry is typically made from a dough of flour, water, and sometimes eggs, which is then rolled out thinly and cut into squares or rectangles. The filling is placed in the center of each pastry square, and the edges are folded over to create a pocket. The tonttijao is then deep-fried until golden brown and crispy.

Tonttijao is often served with a side of vinegar or a spicy sauce, such as calamansi or chili vinegar, to complement the rich and savory filling. It is a popular choice for those looking for a satisfying and flavorful snack or meal.

The dish has gained popularity beyond the Visayas region and can now be found in various parts of the Philippines, as well as in Filipino restaurants around the world. Its simplicity in ingredients and preparation, combined with its delicious taste, has contributed to its enduring appeal.