| 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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