Ingredients
2 lb pork belly, sliced into strips
2 cup coconut milk
2 cup coconut cream
½ cup shrimp paste, bagoong alamang
4 garlic cloves, crushed
6 Thai chili pepper, chopped
1 ginger, thumb, minced
1 onion, chopped
1 Serrano pepper, sliced
1 cup water, optional
Preparation
Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk in a pan. Mix well. Cover the pan and turn the heat to on. Let the mixture boil.
Remove the cover. Stir. Add half of the bagoong and pour around 1 cup of coconut cream and a cup of water. Stir and adjust the heat to low. Cook until the sauce reduces to a quarter (around 50 minutes).
Add the remaining coconut cream and bagoong alamang (as needed). Also add the Serrano peppers. Continue cooking in low heat until the sauce thickens.
Transfer to a serving plate and serve with warm rice.
