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Time needed: 1 hour.
Makes: 4 servings
½ kilo ground pork
Salt, to taste
Ground black pepper
2 tablespoons oil
3 tablespoons garlic, roughly chopped for topping
6 pieces garlic cloves, finely minced
1 piece medium red onion, finely minced
2 teaspoons grated ginger
1½ tablespoons bagoong alamang
1 pack COCO MAMA Fresh Gata 400ml
¾ cup pork broth
1 piece red chili, sliced thinly
2cups kangkong stalks, chopped
2 cups sigarilyas, chopped
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.
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.
Add minced garlic, onion, ginger, and bagoong alamang. Saute for a few minutes.
Add COCO MAMA Fresh Gata. Simmer until slightly thickened and aromatics are mixed well into it.
Add pork broth, sliced chili, kangkong stalks, and sigarilyas. Bring to a boil and simmer for 5 – 10 minutes.
Sprinkle the crispy garlic bits on top of the finished gising-gising and serve.