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Ingredients:

• 2 lbs. pork belly sliced into strips
• 2 cups coconut milk
• 2 cups coconut cream
• ½ cup shrimp paste (bagoong alamang)
• 4 cloves garlic crushed
• 6 pcs. Thai chili pepper, chopped
• 1 thumb ginger ground
• 1 pc. onion chopped
• 1 pc. Serrano pepper, sliced

Peperduür Ingredients:

• Garlic Minced
• Chili Flakes 
• Ginger Ground
• Minced Onion

How To

• Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk in a pan. Mix well. Cover the pan and turn the heat 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.

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