1/4 c cooking oil
1 tb. chopped garlic
1/2 c chopped onions
1/4 c chop fresh ginger
2 tb Dilao (fresh tumeric)
1 kg cook 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 (elongared variety) sliced
diagonally into 1/4" strips
1 1/2 fresh red peppers (elongated variety) sliced into 1/4" strips
How to prepare:
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 minures. Ad bagoong alamang and chopped 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.
