|1||kg||pork||cooked and cut into 1/2 inch slices*|
|1 1/2||tablespoon||hot chili peppers||(siling labuyo, chopped)|
|1 1/2||cup||bagoong alamang||Filipino shrimp paste*|
|2||cups||hot green peppers||fresh (elongated variety), sliced diagonally into 1/4 inch strips*|
|1 1/2||cup||sweet red bell pepper||red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips|
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.
First published: 1996-01-27 last updated: 2014-08-30
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