INGREDIENTS
- 1 kilo pork kasim , cubed
- 3 tbsp shrimp paste
- 2 cups coconut cream
- 1/3 cup vinegar
- 8 cloves garlic, minced
- 1 onion, chopped
- 1 thumb sized ginger, grated
- 2 Egg plants (talong) sliced
- 2 pcs bay leaves
- 1 tbsp sugar
- 2 tbsp cooking oil
- chopped green and red peppers (as desired)
PROCEDURE
- Place the meat cubes in a bowl, pour in the vinegar. Set aside.
- In a pan, heat oil, saute onions and garlic. Stir in the meat. Let slightly brown.
- Add the shrimp paste.
- Pour in the coconut cream, sugar, bay leaves and half portion of grated ginger. Cover and simmer for 15 minutes or until pork is tender and the coconut cream reduced.
- Add sliced egg plants and cook for additional minutes until cooked.
- Turn off the heat, then add the chopped chilis and the rest of the grated ginger.
Serve with Rice. Enjoy!
Credits to: pinoykitchenette.blogspot.com
