Categories: Entree

Ingredients

• 1/4 cup Cooking oil
• 1 1/2 cups Bagoong alamang
• 1 tb Chopped garlic
• 6 cups Coconut milk
• 1/2 cup Chopped onions
• 2 cups Fresh hot green peppers (elongated variety)sliced diagonally into 1/4″ strips
• 1/4 cup Chopped fresh ginger
• 2 tbsp Dilao(fresh tumeric)
• 1 kg Cooked pork sliced into 1/2″ strips
• 1 1/2 Fresh red peppers (elongated Variety) sliced diagonally Into 1/4″ strips
• 2 tbsp bird’s eye chili (siling Labuyo)

Directions

1. Saute garlic in hot oil. Add onions and cook until translucent.

2. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes.

3. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture (about 15 minutes).

4. Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes.

5. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.

6. Best served with rice or as an appetizer.

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