Ingredients
- Pork belly sliced into cubes
- Liver spread
- 3 pieces chopped tomatoes
- 1 pieces piece onion chopped
- 5 cloves crushed garlic
- 2 cups pork broth*
- 1 cup coconut cream (unang gata)*
- 1 cup coconut milk (pangalawa gata)*
- 2 pieces potato cubed
- 2 pieces carrot cubed
- 1 70g pack tomato paste
- 1 piece green bell pepper chopped
- 1 piece red bell pepper chopped
- 3 pieces dried bay leaves
- cayenne pepper
- 2 ½ tablespoons fish sauce (Patis)
- ¼ teaspoon crushed black pepper
- 3 tablespoons cooking oil
*you may also use canned coconut milk
*you may also use beef broth. If broth is not available you make simply us water and pork/beef cubes
How to cook?
- Heat oil in a pan.
- Sauté garlic until color turns light brown then add chopped onion. Cook until the onion gets translucent.
- Add pork belly slices. Keep sautéing until both side turned golden brown.
- Add ripe tomatoes. Cook it until it soften.
- Add tomato paste and mix well.
- Pour pork broth into the pan. Let boil until the pork get tender. Don’t rush and take your time. You can add water if you needed too.
- Add cayenne pepper, liver spread, and dried bay leaves.
- Pour coconut milk and let it boil. Then add coconut cream and let it simmer.
- Add carrots and potato and cook for 7 minutes.
- Add bell peppers.
- Season with fish sauce and crushed peppercorn according to your taste. Cover the pan and let it simmer until the sauce thickens.
- Better serve when hot.
