I am craving badly for this dish (like how I am badly wanting a Sony VAIO to replace my old old old laptop, oh how I wish the husband is reading this) and by hook or by crook, I will have to eat one tomorrow.
Here’s the recipe from Pinoycook.
Ingredients :
250 g. of pork liempo (belly)
10-12 pcs. of siling haba (long green variety of chili peppers)
1 tbsp. of finely minced garlic
1 onion, diced
3 tomatoes, diced
1 thumb-sized piece of ginger, julienned
11/2 c. of thick coconut cream
patis (fermented fish sauce)
2 tbsps. of cooking oil
1 tbsp. of chopped wansuy (cilantro or coriander leaves)
1 tbsp. of chopped onion leaves
Cooking procedure :
Cut the pork into small strips. Alternatively, dice the pork.
Cut off the ends of the siling haba, slit down the middle and scrape off the seeds. Soak in salted water for about 10 minutes. Drain well. If you dice the pork, cut the siling haba in small pieces.
Heat the cooking oil in a saucepan or skillet. When smoking, add the pork strips and cook over high heat until lightly browned. Add the garlic, ginger, onion, tomato and drained siling haba. Season with salt or patis. Cook, stirring, until the vegetables are soft. Pour in about half a cup of water, cover and simmer for about 15 minutes or until the pork is done and the siling haba are very soft. Turn up the meat to medium-high and pour in the coconut cream. Cook uncovered, stirring occasionally, until the mixture is quite dry.
Serve with hot rice.
