← Nouns Cooking · Indonesian & Filipino

Ingredients

• 700 g Pork belly, cut into 1 cm strips
• 1 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1 Onion, chopped
• 3 cm piece Ginger, minced
• 2 tbsp shrimp paste (bagoong alamang)
• 400 ml Coconut milk
• 200 ml coconut cream
• 4 long green chillies (siling haba), sliced
• 5 bird's eye chillies (labuyo), chopped
• Salt

Method

1. Put the pork and oil in a wide pan over medium heat and cook for 10–12 min, stirring now and then, until the fat renders and the pork is lightly browned. Spoon off all but 2 tbsp of fat.
2. Add the garlic, onion and ginger and cook for 3 min until soft. Stir in the shrimp paste and cook for 1–2 min until it smells toasty.
3. Pour in the coconut milk, bring to a gentle simmer and cook uncovered for 25–30 min, stirring occasionally, until the pork is tender and the sauce has reduced.
4. Add the coconut cream and both kinds of chilli and simmer for 8–10 min more until the sauce is thick and the coconut oil starts to separate. Taste; add salt only if needed, as shrimp paste is salty.
5. Serve hot with steamed rice.

Tips

• Seed the long chillies and leave out the bird's eyes for a family-friendly version; it is still full of flavour.
• Diced chicken thighs or prawns also work, with a shorter simmer.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy