Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Servings6 people
Calories1240kcal
Ingredients
2 lbs. pork belly sliced into strips
2 cups coconut milk
2 cups coconut cream
1/2 cup shrimp paste bagoong alamang
4 cloves garlic crushed
6 pieces Thai chili pepper chopped
1 thumb ginger minced
1 piece onion chopped
1 pieces Serrano pepper sliced
1 cup water optional
Instructions
Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk in a pan. Mix well. Cover the pan and turn the heat to on. Let the mixture boil.
Remove the cover. Stir. Add half of the bagoong and pour around 1 cup of coconut cream and a cup of water. Stir and adjust the heat to low. Cook until the sauce reduces to a quarter (around 50 minutes).
Add the remaining coconut cream and bagoong alamang (as needed). Also add the Serrano peppers. Continue cooking in low heat until the sauce thickens (around
Transfer to a serving plate and serve with warm rice.
Nutrition
Serving: 6g | Calories: 1240kcal | Carbohydrates: 10g | Protein: 27g | Fat: 124g | Saturated Fat: 68g | Cholesterol: 228mg | Sodium: 431mg | Potassium: 745mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 6mg