Author John Szakiel
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.
- 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)
- Optional Extras - fish sauce, ginger, lemongrass or coriander
- Quickly sautee shallots and garlic in oil over high heat.
- Add pork and seal.
- 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.
- Add any of the other optionals you desire to taste.
- Simmer until it thickens a little.
- Serve with plain rice.