Ingredients
¼ cup cooking oil
1 tablespoon garlic, chopped
½ cup onions, chopped
¼ cup fresh ginger, chopped
2 tablespoons dilao (fresh tumeric)
1 kg cooked pork sliced into, ½ inch strips
1½ tablespoons hot chilli
1½ cups bagoong alamang
6 cups coconut cream
2 cups fresh hot green peppers (elongated variety) sliced diagonally into ¼ inch strips
1½ fresh red peppers (elongated variety) diagonally, sliced into ¼ inch strips
Details
Serves: 6
Method
Sauté 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:- chillies and peppers to be added according to spiciness desired.