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39 Comments

        1. Hi Lucy,
          Thank you very much for the comment. I’m sure you’ll do great and please let us know how it went. Bon Appetit!

  1. Hi,
    what is the cooking temperature of the oven? it seems missing… you only say put in a pre-heated oven… thanks

    1. Hi Laarni,
      Thank you for your comment. I updated the recipe with the oven temperature included! Happy baking! Bon Chance!

        1. Hello Tess,
          In the absence of lard or pork fat you can strain and save the rendered fat left behind when you fry a pork belly in a skillet or slow-cook a pork shoulder.
          Hope this helps.

    1. Hi Antonio,
      Thank you for your question. If you’re asking why the hopia is flaky, it’s because of the second dough that is scattered on top of the rolled dough.
      And it’s soft just by following the ingredients and instructions in our recipe. Another important thing is the egg wash to make the hopia golden and shiny.
      Hope this helps and good luck!

    1. Hi Marlyn,
      I’m not so sure about bacon oil as it may be too salty? You can replace the 1/4 cup lard with just 1/4 cup cooking oil.
      Thank you and best of luck baking!

    2. Thanks for sharing.. I will try to make this on the 20th of May..
      Is onion an Option for kundol??
      Or is there another Option that will give the filling more delish??

  2. 5 stars
    Thank you so much for sharing your recipe ❤️
    I followed your recipe and ingredients and it is perfect and super delicious 😋 ..wish I could send you the photos

  3. 5 stars
    This recipe is easy to follow. Followed all for the dough but I changed the recipe for filling to chopped apples, apparently, some people didn’t like pork on sweet pastry. But it works.

    1. Hi Rosalie,
      Thank you for trying our recipe! Goodluck and all the best to your business. Please kindly rate the recipe if you can. Cheers!

  4. Hi, I will try this as I am at the moment is making the pan de sal.I only have strong bread flour where I can get fromLIDL as I live her in tje UK. I also made one uaing all lurpose flour see which one will make the best pan de sal.I always go to Paris as my mom lives in Balard.Merci.

  5. 5 stars
    This looks like a really good recipe and it’s nice to see feedback from those who made it. Meron ba itong video to watch how you made it? Being a new baker longing for the food we had growing up.. your technique would be essential for my possibly C+ outcome in making your recipe. Thank you.

    1. Hi Cha,
      Yes, look for our FB page and the video is there or if you could wait we will upload the new video we’re making to the recipe card itself. Don’t settle for C+ I’m sure you’ll do great!

    1. Hi Alejandra,
      I’m not sure if it will work but if you will try it, I suggest cooking the ground pork filling first before stuffing it in the pastry. Good luck.

        1. Hi Gen,
          Happy New Year! Yes you can use butter or margarine instead of lard/shortening for the DOUGH. But for the filling it’s should be lard. Hope this helps.

  6. Best Recipe. I used vegetable oil instead of lard and butter for sauteing the filling. Works perfect.

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