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Add a photoThis is a native Filipino dish that many locals enjoy. To the foreign tongue, it may come quite a bit strong because of the shrimp paste. You can adjust the quantity to make it a bit less salty. I prefer it less salty too. :)
Ingredients
- 1 Kilo pork belly (liempo)
- 1 cups shrimp paste (bagoong alamang) (use the ones in bottles)
- 1 medium head garlic (minced)
- 1 big onion, minced
- 3 ripe tomatoes (chopped)
- 4 tablespoon brown sugar
- 4 to 5 chili peppers
- 1/2 cup vinegar
- 1/2 cup water
- Salt and pepper to taste
- Canola oil
- 4 Eggplants, sliced
Directions
- In a casserole, boil the pork meat. Once the scum surface, remove the water from the cassole and put new one. Was also the meat. Remember to put a pinch of salt and balck pepper while boiling the pork meat. Boil the pork meat until tender.
- When pork meat is tender, drain the water. In a hot pan, pour cooking oil and deep fry the pork on medium heat. When the emat is cooked and crispy, drain the meat and chop into cubes (similar to lechon kawali). Set aside.
- In a seperate pan, put oil. Saute garlic, onion. Add the 2 cups of bagoong alamang or shrimp paste. Add the chopped tomatoes and stir.
- Add the meat. Stir. Add 1/2 cup of water and 1/2 cup of vinegar. Add sugar. Stir constantly. Add the sliced chilis. Saeson to taste with salt and pepper. Stir and simmer for 3 minutes.
- Serve and top with fried eggplant or slices of green chilies.
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