RATE & SHARE

Author John Szakiel

Origin Philippines

This is a spicy exciting regional dish from my wife's home town Guinobatan. Whilst traditionally a Pork based dish - I have tried a white fish and squid variant which works well and plan to try a prawn based dish as well. The trick with squid it to dice is fairly small and simmer low and long to get it nice and tender.

INGREDIENTS

  • 500g Pork belly or pork ribs sliced very fine or coarsely minced
  • 4-6 shallots diced
  • 1/2 head of garlic diced or minced
  • 1 tin coconut cream
  • 1 tablespoon Bagoong Guisado (stir fried shrimp from Asian specialty store) or 2-3 tablespoon dried shrimp
  • 2 long green chillies
  • 2 long green red chillies (birdseye chillie- thinly sliced on the diagonal)
  • Oil
  • Optional Extras - fish sauce, ginger, lemongrass or coriander

METHOD

  1. Quickly sautee shallots and garlic in oil over high heat.
  2. Add pork and seal.
  3. Turn down heat to simmer and add coconut cream, Bagoong (Baal in Bicolano) and sliced chillie - remove some of the seeds if you don't like it too spicy.
  4. Add any of the other optionals you desire to taste.
  5. Simmer until it thickens a little.
  6. Serve with plain rice.

LEAVE A COMMENT

JOIN THE CELEBRATIONS REGISTER NOW

Sign-up to our newsletter

Not quite ready to register for A Taste of Harmony? Sign up for our newsletter to keep up-to-date on our news!

A TASTE OF HARMONY IS PROUDLY SUPPORTED BY