|1.0||kg||pork||cooked and cut into 1/2 inch slices|
|23.0||ml||hot chili peppers||(siling labuyo, chopped)|
|355.0||ml||bagoong alamang||Filipino shrimp paste|
|473.0||ml||hot green peppers||fresh (elongated variety), sliced diagonally into 1/4 inch strips|
|355.0||ml||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: 2014-04-16
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles