AuthorBiteSized
DifficultyBeginner
Yields4 Servings
Total Time1 hr














Make garlic topping
1

In a large wide pan or wok, toast the roughly chopped garlic over medium-low heat until golden and crisp. Remove toasted garlic from the pan and set aside for toppings later.

Brown pork
2

In the same pan, brown the ground pork in the garlic oil and season with salt and pepper until nicely browned and fat has rendered.

Saute aromatics
3

Add minced garlic, onion, ginger, and bagoong alamang. Saute for a few minutes.

Add coconut cream
4

Add COCO MAMA Fresh Gata. Simmer until slightly thickened and aromatics are mixed well into it.

Simmer everything together
5

Add pork broth, sliced chili, kangkong stalks, and sigarilyas. Bring to a boil and simmer for 5 – 10 minutes.

Add toppings
6

Sprinkle the crispy garlic bits on top of the finished gising-gising and serve.

Ingredients















Directions

Make garlic topping
1

In a large wide pan or wok, toast the roughly chopped garlic over medium-low heat until golden and crisp. Remove toasted garlic from the pan and set aside for toppings later.

Brown pork
2

In the same pan, brown the ground pork in the garlic oil and season with salt and pepper until nicely browned and fat has rendered.

Saute aromatics
3

Add minced garlic, onion, ginger, and bagoong alamang. Saute for a few minutes.

Add coconut cream
4

Add COCO MAMA Fresh Gata. Simmer until slightly thickened and aromatics are mixed well into it.

Simmer everything together
5

Add pork broth, sliced chili, kangkong stalks, and sigarilyas. Bring to a boil and simmer for 5 – 10 minutes.

Add toppings
6

Sprinkle the crispy garlic bits on top of the finished gising-gising and serve.

Restaurant-level Gising-Gising