INGREDIENTS:
- 1 kilo pork kasim , cubed
- 3 tbsp shrimp paste
- 2 cups coconut cream
- 1/3 cup vinegar
- 8 cloves garlic, minced
- 1 onion, chopped
- 1 thumb sized ginger, grated
- 2 pcs bay leaves
- 1 tbsp sugar
- 2 tbsp cooking oil
- chopped green and red peppers (as desired)
HOW TO COOK:
- Place the meat cubes in a bowl, pour in the vinegar. Set aside.
- In a pan, heat oil, saute onions and garlic. Stir in the meat. Let slightly brown.
- Add the shrimp paste.
- Pour in the coconut cream, sugar, bay leaves and half portion of grated ginger. Cover and simmer for 15 minutes or until pork is tender and the coconut cream reduced. I used pork kasim (shoulder), its a tender part of pork and requires requires lesser time to cook.
- I did not add salt because the shrimp paste was salty enough. You may adjust the taste as preferred.
- When cooked, turn off the heat, then add the chopped chilis and the rest of the grated ginger.
- Serve with rice. Enjoy!
SOURCE: pinoykitchenette.blogspot.com
