INGREDIENTS:1 kg pork liempo or any other part with fat(cut into chunk cubes)
1/2 cup bagoong alamang (pre-sauteed salted shrimp paste)
1/2 head garlic, minced
1 large size onion, chopped
2 large size tomato, chopped
3 pcs. bay leaf
1 teaspoon black pepper, cracked
4 chili peppers (minced)
1/2 cup vinegar
4 tablespoons brown sugar
1 eggplant; cut in slices
cooking oil
PROCEDURES:
Part 1
1. Wash pork thoroughly
2. Put the pork in a sauce pan then add 3 cups of water, bay leaf and black pepper.
3. Bring to a boil and simmer for 20-30 minutes or until tender and start to render oil.
4. Add more water as necessary.
5. Stir fry pork until color turn to light brown and start to sizzle, set aside.
Part 2
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.
Part 3
1. Saute garlic, onion, chili peppers and tomatoes for a few minutes until soft and wilted.
2. Add pork and salted shrimp paste.
3. Cover and cook for another 5 minutes stirring occasionally until done.
4. Add vinegar and season with brown sugar.
5. Continue cooking for another 5-10 minutes in low fire.
6. Serve hot
Comments
Post a Comment