| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Filipino | Main dish, Meats, Filipino | 6 | Servings |
INGREDIENTS
| 1/4 | c | Cooking oil |
| 1 | tb | Chopped garlic |
| 1/2 | c | Chopped onions |
| 1/4 | c | Chopped fresh ginger |
| 2 | tb | Dilao(fresh tumeric) |
| 1 | kg | Cooked pork sliced into |
| 1/2" strips | ||
| 1 1/2 | tb | Chopped hot chilli(siling |
| Labuyo) | ||
| 1 1/2 | c | Bagoong alamang |
| 6 | c | Coconut cream |
| 2 | c | Fresh hot green peppers |
| (elongated variety)sliced | ||
| Diagonally into 1/4" strips | ||
| 1 1/2 | Fresh red peppers (elongated | |
| Variety) sliced diagonally | ||
| Into 1/4" strips |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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