INGREDIENTS:
- 2 pcs pork chops
- 12 pcs small red chili (siling labuyo), chopped
- 2 pcs long green chili pepper (siling pansigang), chopped
- 2 cups coconut cream
- 2 tbsp bagoong or alamang (shrimp paste)
- 1 medium onion, cubed
- 1 cup water
- 4 cloves garlic, crushed and minced
- Salt and ground black pepper, to taste
- Chives/ scallions, chopped (for optional toppings)
- 4 tbsp cooking oil
HOW TO COOK:
- In a pan, pour cooking oil and heat.
- Once the oil gets hot, pan fry each pork chop for 1 minute per side.
- Remove from the pan and then set aside.
- Using the remaining oil in the pan, sauté garlic and onion, until the onion becomes soft.
- Pour- in the coconut cream and let it boil.
- Add the red chilis and green chili pepper then stir.
- Gently add the pan-fried pork chop back into the pan.
- Pour the water and let the liquid boil.
- Cover and cook in low heat for 40 minutes, or until the pork chop becomes tender.
- Add the bagoong/ alamang then stir.
- Cover and cook until the sauce reduces and becomes thick.
- Sprinkle some salt and ground black pepper, if needed.
- Remove from heat and transfer to a serving plate.
- Top with chopped chives or scallions. Serve with rice and Enjoy!
IMAGE: panlasangpinoy.com
Also try: Bicol Express
