2 lb pork belly, sliced into strips
2 cup coconut milk
2 cup coconut cream
½ cup shrimp paste, bagoong alamang
4 garlic cloves, crushed
6 Thai chili pepper, chopped
1 ginger, thumb, minced
1 onion, chopped
1 Serrano pepper, sliced
1 cup water, optional
Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk in a pan. Mix well. Cover the pan and turn the heat to on. Let the mixture boil.
Remove the cover. Stir. Add half of the bagoong and pour around 1 cup of coconut cream and a cup of water. Stir and adjust the heat to low. Cook until the sauce reduces to a quarter (around 50 minutes).
Add the remaining coconut cream and bagoong alamang (as needed). Also add the Serrano peppers. Continue cooking in low heat until the sauce thickens.
Transfer to a serving plate and serve with warm rice.
Sugar: 1g
:
Calcium: 81mg
Calories: 1242kcal
Carbohydrates: 10g
Cholesterol: 228mg
Fat: 124g
Fiber: 2g
Iron: 6mg
Monounsaturated Fat: 39g
Polyunsaturated Fat: 9g
Potassium: 758mg
Protein: 27g
Saturated Fat: 68g
Sodium: 432mg
Vitamin A: 60IU
Vitamin C: 13mg
