This is the signature dish of the Bicol Province in the Southeastern part of Luzon. A cuisine known for its generous use of hot chili peppers and coconut milk. Reducing the amount of chili peppers will lower the heat, if you’re not into spicy food.
- 2 lbs. pork belly or pork butt, cut into cubes
- 1/2 tsp. salt
- 2 tbsp. oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tomato, sliced
- 4 to 6 green chili pepper, seeded and thinly sliced
- 1 tbsp. shrimp paste
- 1 can (400 ml) coconut milk
- steamed rice, to serve
Cooking Procedures :
- Heat a large skillet over medium-high heat. Stir-fry pork for 6 minutes, or until lightly brown. Season with salt. Remove from the pan and set aside.
- In the same skillet, heat oil over medium heat. Sauté onion and garlic, until onion is translucent. Add tomato; stir-fry until wilted.
- Return pork and accumulated juices to pan. Add the chili peppers and shrimp paste; cook for 5 minutes. Add the coconut milk; bring to boil. Lower the heat and simmer for 15 minutes, or until it is slightly thickened. Serve hot with steamed rice.
- Serves 4 to 6.