- 2 pcs matured coconuts
- 2 tbsps cooking oil
- 1/2 head garlic, finely pounded
- 2 medium (70 grams) red onion, peeled & minced
- 3/4 kilo pork belly, skinned & diced
- 3 tbsps fresh bagoong alamang
- 1 tsp ground black pepper
- 1 pc bird's eye chili pepper (siling labuyo), minced or 1/8 tsp dried pepper flakes
- 5 pcs finger chilis, minced with seeds
When you buy your coconuts in the market. Let the vendor grate and squeeze them for you, using their manual jack pump. The first squeeze which is the coconut cream (kakang-gata) and the second squeeze, the coconut milk (pangalawang gata). This type of service will only cost you an extra php2.00, not bad, right? It also means, you'll have less work in the kitchen.
In a wok, put oil. Heat moderately. Put garlic, saute until golden brown. Follow with onion, cook until limp. Add in the diced pork, fresh bagoong alamang, black pepper and pepper flakes. Stir-fry until pork is no longer pink and bagoong is aromatic.
Pour the the coconut milk. Cover. Bring to boil. Remove lid. Stir. Bubble away in medium-low fire for 30 minutes. Stirring every 10 minutes.
Increase fire to medium-high, add in the coconut cream. Do not stir until boiling. Cook for 2 minutes. Put the minced finger chilis. Mix. Cook for another minute.
Serve with steamed rice.