Blissfull Belly
From edibleadventures 15 years ago
- 20 minutes to make
- Serves 4
if you love something chili intermingled with coconut cream, this is a must try.
Ingredients
- 1 kilo pork belly shopping list
- 3 tbsp. Bagoong shopping list
- 3 cups coconut cream shopping list
- 2 tbsp. Finely chopped ginger shopping list
- 1 onion, finely sliced shopping list
- 1 onion, peeled and cut in half shopping list
- rock salt shopping list
- chili to taste shopping list
- oil for deep frying shopping list
How to make it
- In a large stock pot, place pork belly with onion halves, lots of salt and peppercorns.
- Pour water till covered and boil, then simmer till pork is very tender.
- Once cooked, let pork air dry for an hour or so. Deep fry till golden brown and crispy. Set aside.
- In another pan, sauté sliced onion and ginger in some oil. Add bagoong and sauté for a minute more.
- Pour in coconut cream, add chilies and let boil vigorously until reduced by half. Make sure to stir once in a while to prevent burning the coconut cream.
- Just before serving, toss crispy pork chunks in the sauce. Serve on top of steamed kangkong.
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