Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Cooking oil |
1 tablespoon | Chopped garlic |
½ cup | Chopped onions |
¼ cup | Chopped fresh ginger |
2 tablespoons | Dilao(fresh tumeric) |
1 kilograms | Cooked pork sliced into |
\N \N | 1/2\" strips |
1½ tablespoon | Chopped hot chilli(siling |
\N \N | Labuyo) |
1½ cup | Bagoong alamang |
6 cups | Coconut cream |
2 cups | Fresh hot green peppers |
\N \N | (elongated variety)sliced |
\N \N | Diagonally into 1/4\" strips |
1½ \N | Fresh red peppers (elongated |
\N \N | Variety) sliced diagonally |
\N \N | Into 1/4\" strips |
Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture.
(about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.