It’s been quite sometime since I posted a recipe or a restaurant review. I guess you could say that I have been preoccupied with major life changes and challenges these past months and it feels good to say…. I’m Back! 😀
This post has been long overdue. 2 friends of mine came over and whipped up this delicious dish for me and my friends to try. Hope you like it.
Lets’ get started. 😀 You will need the ff:
NOTE: if you pork is still not tender and the sauce has thickened, you may add more water and cook until fork tender. I used a lean cut of pork like casim (pork shoulder), but you can opt to use liempo (pork belly) if you wish.
For an added kick, I like to squeeze a bit of fresh calamansi juice on top. This will help cut the richness of the dish. ENJOY! 😛
Thanks to my dear friend, Tessa and her awesome chef hubby, William. This dish was fantastic!
1.5 kgs pork, cubed
3 red onions, chopped
1 head garlic, minced
5 pcs green chilies, sliced
5 red chilies, whole (optional)
1 can coconut milk
1 can coconut cream
2 cups water
1/4 cup bagoong (you may add more or less to your liking)
“FOOD NOURISHES THE BODY AS GOD’S WORD NOURISHES THE SOUL”