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Ingredientes
- 1/4 c. Veg. oil
- 1 Tbsp. Minced garlic
- 1/2 c. Minced onions
- 1/4 c. Minced fresh ginger
- 2 Tbsp. Dilao(fresh tumeric)
- 1 kg Cooked pork sliced into
- 1/2 x " strips
- 1Â 1/2 Tbsp. Minced warm chilli(siling Labuyo)
- 1Â 1/2 c. Bagoong alamang
- 6 c. Coconut cream
- 2 c. Fresh warm green peppers
- Â Â (elongated variety)sliced
- Â Â Diagonally into 1/4" strips
- 1Â 1/2 x Fresh red peppers (elongated
- Â Â Variety) sliced diagonally
- Â Â Into 1/4" strips
Direcciones
- Saute/fry garlic in warm oil. Add in onions and cook till translucent/soft. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 min. Add in bagoong alamang and minced warm chilli(siling labuyo). Stir till the pork is completely covered by the mix. (about 15 min.)
- Pour in 6 c. of coconut cream and add in the sliced warm green and red peppers. Continue cooking for about 20 min. Add in salt if necessary.
- Note: chillis and peppers to be added according to spiciness desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 1353 | |
| Calories from Fat 561 | 41% |
| Total Fat 65.9g | 82% |
| Saturated Fat 49.42g | 198% |
| Trans Fat 0.23g | |
| Cholesterol 72mg | 24% |
| Sodium 168mg | 7% |
| Potassium 961mg | 27% |
| Total Carbs 161.74g | 43% |
| Dietary Fiber 1.6g | 5% |
| Sugars 154.09g | 103% |
| Protein 32.47g | 52% |
