Filipino-Style Hot Dogs Recipe on Food52 (2024)

I’ll never turn down a hot dog. As far as I’m concerned, they pair perfectly with every form of carb from pasta to rice to bread. They’re a Filipino staple and one I grew up eating in a variety of ways. These hot dogs are pan-fried in garlic oil, snuggled into warm, crumb-covered buns reminiscent of pandesal, and topped with saucy banana ketchup onions, atchara (a pickled papaya “slaw,” if you will), and crunchy garlic sprinkles.

Hot dogs and banana ketchup are a standard combo in Filipino cuisine. The duo is featured in Filipino-style spaghetti, hotsilog (a breakfast entrée composed of hot dogs, garlic fried rice, and egg, often served with banana ketchup and atchara), and ginisang hot dog (a cheap comfort dish I cooked routinely during my college days made of hot dogs, sliced onions, and banana ketchup).

Atchara is a tart and refreshing Philippine side dish typically served with fried and grilled meats. If you’re unfamiliar with atchara, think of it almost like a pickled slaw or sauerkraut. (I serve it with burgers, barbecue sandwiches, and even tacos!) After you julienne the papaya, cut the long strands into shorter matchsticks. The atchara can be eaten after soaking in the brine for 24 hours, but I like it best after at least 72 hours have passed.

You can use any type of hot dog, but juicy, bright red hot dogs are a classic Filipino choice if you can find them. Whatever you use, you’re in for a glorious assembly of sweet, salty, tangy, and savory flavors.
—Arlyn Osborne

Directions

1. Atchara
2. In a large bowl, massage the papaya, green pepper, and 2 teaspoons of salt together until the mixture begins to feel wet. Transfer to a large colander and place the colander inside the large bowl to drain. Let sit for 1 hour, allowing the salt to draw out moisture.
3. Wrap the papaya mixture in a clean kitchen towel. Squeeze tightly over the sink, wringing out as much liquid as possible. Wipe out the large bowl and add the papaya mixture. Add the carrots and toss to combine. Transfer to a 24-ounce heatproof jar.
4. In a small saucepan, combine the vinegar, sugar, garlic, and ginger over high heat. Bring to a boil and whisk constantly, until sugar is dissolved, 1 minute. Whisk in remaining 1/4 teaspoon salt and the black pepper. Pour the hot liquid into the glass jar. Let cool to room temperature. Attach the lid and refrigerate for at least 24 hours (72 hours is better).
5. Atchara can be stored in the refrigerator for up to two months and becomes softer and more flavorful with more time.

1. Hot Dogs and Assembly
2. Preheat oven to 350°F.
3. In a small bowl, whisk together the egg white and water. Set aside.
4. In a large (10-inch) cast iron skillet over medium-low heat, warm the vegetable oil. Add the garlic and cook, stirring occasionally, until golden brown, about 7 minutes. Drain the garlic in a fine-mesh sieve set over a small heatproof bowl (reserve garlic oil). Transfer crispy garlic to a paper towel-lined plate and season with salt. Set aside.
5. and cook, turning regularly, until hot and browned in spots, 5 to 7 minutes. (Reduce heat if hot dogs are getting too brown too quickly. Different brands may react differently to heat levels). Transfer to a paper towel-lined plate, cover with foil, and keep warm.
6. In the same skillet over medium-high heat, add the onions and season with salt. Cook, stirring occasionally, until soft and translucent, 6 to 7 minutes. Stir in the banana ketchup and sriracha (if using) and cook, stirring frequently, until warmed through and fragrant, about 1 minute. Remove from heat and keep warm.
7. Meanwhile, brush the top of each hot dog bun with a thin coating of egg wash. Place on a baking sheet and sprinkle lightly with the breadcrumbs (don’t completely coat). Bake until the buns are dry and breadcrumbs are set, about 5 minutes.
8. Place a hot dog in each bun. Top with the saucy onions, atchara, and crispy garlic. Serve with more atchara on the side.