Description
A creamy and spicy Filipino dish featuring tender pork and rich coconut milk, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds pork belly or shoulder, sliced into bite-size pieces
- 2 cans full-fat coconut milk
- 1 to 2 tablespoons shrimp paste (bagoong alamang)
- 5 to 8 small chilies (siling labuyo or Thai chilies), sliced
- 4 cloves garlic, minced
- 1 onion, chopped
- Ginger (optional), thinly sliced
- Fish sauce or salt, to taste
- Pinch of sugar (optional)
- Neutral oil, for sautéing
Instructions
- Slice pork into small chunks and thinly slice chilies, mince garlic, and chop onion.
- Warm a splash of oil in a deep pan over medium heat, add onion, and cook until soft.
- Add garlic and ginger, stirring until fragrant.
- Add the pork and sear until browned on the edges.
- Stir in shrimp paste and cook for a minute.
- Pour in coconut milk, scraping up any browned bits, and bring to a gentle simmer.
- Add most of the chilies, simmer uncovered for 20-25 minutes until the sauce thickens and pork is tender.
- Taste and adjust seasoning with fish sauce or sugar as needed.
- Serve with rice and garnish with the remaining chilies.
Notes
This dish can be made lighter by using half light coconut milk or chicken broth. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg