Ingredients :
- Cooking Oil of your choice
- 1 medium red onion
- 3-4 garlic cloves
- 2 medium tomatoes
- 200-250 g pork (cuts with fat)
- 1 cup water with dissolved 0.25 chicken broth cube
- 1-2 Tbsp coconut milk or dissolve 2 tsp coconut milk powder mix with the chicken cube
- 1 large bay leaf or 3-4 small pcs
- 1 big calamansi or a squeeze of lemon/lime
- 2-3 tsp heaps of Shrimp paste, sweet style
- Chili (optional)
- to taste Salt & Pepper
- Eggplant, cubed (optional)
- Green Beans (optional)
- 1 stalk green onion (optional)
Method :
- Heat oil in wok and saute garlic, onions until translucent. Add sliced tomatoes with its juices.
- Add the cup of water with dissolved 0.25 of chicken bullion cube and coconut powder mix (Ginataang Mix is okay to use). Or use fresh coconut milk.
- Adjust coconut taste to your liking, whether using fresh or powdered.
- Let the bay leaf/leaves sit at the bottom of the wok.
- Let it simmer.
- Cut pork into bite size pcs. In this I combined a pork chop cut and belly cut. The fat part makes the dish tastier.
- Add pork slices to the wok. Season with crushed black pepper to your liking.
- Squeeze 1 calamansi juice or a little squeeze of lemon/lime. Mix. Cover and let it simmer in low heat for 20-30 minutes or until tender and liquid is reduced.
- Add the shrimp paste, mix in and cover. Let flavors combine.
- Add sliced green beans or eggplants to the wok, mix in and cover. Reduce the liquid that seeped out from the veggies or until veggies are cooked.
- Add your chili as desired. My mom can"t take the heat so I just added a single long chili, unsliced. Slice the chili is you want heat.
- Add salt according to your taste. If you used salty shrimp paste, you might not need to. You might need to add a pinch of sugar instead.
- Mix well and remember not to over cook the veggies :)
- Remove bay leaves. Garnish with chopped green onion. Serve and enjoy.
0 komentar:
Posting Komentar