Ingredients
- 2 dilao
- 1 1/2 bagoong alamang
- 1,400 ml coconut cream
- 270 gr green peppers (hot)
- 200 gr peppers (red)
- 60 gr ginger
- 60 gr onions
- 60 ml cooking oil
- 14 gr chilli (hot)
- 8 gr garlic
- 1 slice kg pork (cooked sliced into)
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.
