Restaurant-level Gising-Gising

½ kg ground pork

saltto taste

ground black pepper

2 tbsp oil

3 tbsp garlicroughly chopped for topping

6 garlic clovesfinely minced

1 medium red onionfinely minced

2 tsp grated ginger

1 ½ tbsp bagoong alamang

1 (400ml) COCO MAMA Fresh Gata pack

¾ cup pork broth

1 red chilisliced thinly

2 cups kangkong stalkschopped

2 cups sigarilyaschopped

Make garlic topping

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

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

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

Add coconut cream

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

Simmer everything together

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

Add toppings

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

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Restaurant-level Gising-Gising