Ingredients:
½ k pork belly cut into strips
½ cup bagoong alamang (shrimp paste)
2 tbspns. Cooking oil
2 tbspns. Grated ginger
1 tbspn. Siling labuyo, chopped
1 cup Siling haba, sliced diagonally
2 cups Coconut milk, 2nd extract
¼ tspn. Chicken powder
½ cup Coconut cream 1st extract
½ jigger Brandy
Salt and pepper to taste
kinchay
Procedures:
· Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
· Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
· Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
· Cover and simmer over medium heat for 5 minutes.
· Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.
· Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
· Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
· Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
· Cover and simmer over medium heat for 5 minutes.
· Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.
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