Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.